1. The butter in the recipe can be replaced with the same amount of lard and vegetable oil. Lard has the best shortening effect, followed by butter, and vegetable oil has the worst. If you want to make the best flavored puff pastry, it is best to use lard. This puff pastry is Mr. Jun’s recipe. I don’t have lard so I use butter instead. In order to look better, I made small buns
2. Coconut stuffing method: put all the ingredients together and heat up and mix well
3. After cooling, mix into a dough for use
4. Mix 150 grams of all-purpose flour, 35 grams of caster sugar, 40 grams of butter, and 60 grams of water to knead a dough with water and oily skin. Need to knead for a while until the surface of the dough is smooth. The water and oily skin must be kneaded until the dough becomes gluten and the surface is smooth, because the dough has a certain gluten to cover the pastry; I knead it with a Panasonic 105 bread machine. Mix 100 grams of low-gluten flour, 50 grams of butter, and a few drops of orange essence and knead it into a shortbread dough. The softness and hardness of the oil crust and the oil pastry should be equal. Cover the two doughs with plastic wrap and let them rest for 30 minutes.
5. Roll out the oily crust and puff pastry into long strips, then cut each into 8 equal parts and rub them into rounds. Cover with plastic wrap and let stand for 20 minutes.
6. Use the palm of your hand to flatten the water and oil skin and roll it out into a round slice, and put the pastry dough on the flattened water and oil skin dough
7. Wrap the shortbread with water and oily skin, hold it with your thumb and index finger, and push it up, closing it like a bun
8. Cover the wrapped dough with its mouth facing down, cover it with plastic wrap and let it stand for ten minutes
9. Sprinkle a thin layer of flour on the chopping board to prevent sticking, squeeze the palm again and use a rolling pin to roll the dough into a rectangular shape
10. Roll out into a beef tongue shape with the mouth facing upwards, roll into a cylindrical shape, and relax for 10 minutes
11. Roll out again into a beef tongue shape with the mouth facing upwards
12. Roll into a cylindrical shape and relax for 10 minutes
13. Cut the cylinder from the middle, squeeze the incision down to make it into a round shape, let it stand for 10 minutes, you can see orange and white lines on the cut surface
14. Put the cut side of the dough up, flatten it with the palm of your hand, and roll it out into a round slice
15. Wrap the loose pastry with coconut filling and round it.
16. Glue the mouth down tightly and place it in the baking dish
17. Put it in the preheated oven and bake at 180 degrees for 25 minutes
18. The roasted coconut crisp has distinct layers, crispy in the mouth, and rich in coconut aroma. During the baking process, the discoloration of the coconut crisps is not obvious. Generally speaking, if you see the puff pastry layer is completely unfolded, it means that the baking is done
19. Isn't it beautiful? Haha, there is no need to keep saliva?
Tips:1. The process of making coconut puff pastry is very similar to that of puff pastry. Because it is pastry instead of oil directly, there is basically no need to worry about oil leakage;
2. During the production process, the pastry that is not in operation should be covered with plastic wrap to avoid dryness on the surface;
3. The force should be even when rolling;
4. The longer you roll, the more turns you roll, and the more levels you have;
5. The slack before rolling should be sufficient.
