1. Mix the high flour and low flour in a ratio of 1:1 to form a medium-gluten flour.
2. Weigh the corn oil and mulberry juice into the flour.
3. Mix the dough with water and oily skin, then use corn oil and mulberry juice to sift into low-gluten flour and oily skin, relax for a while.
4. Weigh the coconut ingredients, melt 25 grams of butter, add 25 grams of milk and 25 grams of egg liquid, mix well, add 100 grams of coconut, mix well and microwave on high heat for 1 minute, take it out to form a coconut filling.
5. Divide the water, oily skin and shortbread into evenly small doses.
6. Wrap the shortbread with water and oily skin.
7. Tighten the mouth and press flat.
8. Roll it out, repeat it twice, and roll it out again.
9. Pack the coconut filling and tighten the mouth.
10. Put the coconut pastry into a baking tray lined with greased paper, brush with egg wash, and use a knife to cut the top into a cross knife.
11. Heat the oven up and down at 180 degrees for 20 minutes.
12. Delicious is that simple. .
13. Do you want to eat it? .
Tips:1. You must use medium-gluten flour for the coconut oily crust, and low-gluten flour for the shortcrusting, so that the puff pastry that needs to be produced has a distinct layer, and the crispy scum is clear.
2. The temperature of the oven varies depending on the brand, and you can adjust it appropriately with your own oven.
