Smile long and wide【Coconut Open Crispy】

Overview

[Coconut Open Pastry] is a Chinese pastry. The finished product is very beautiful and exquisite. The coconut filling is also very tempting. It is a good choice whether it is for morning tea or afternoon tea snack~~

Tags

• baking
• old man
• afternoon tea
• butter
• cake flour
• chopped dried blueberries
• coconut
• custard powder
• egg yolk
• lard
• medium powder
• milk powder
• sugar
• whole eggs
• powdered sugar
• water

Ingredients

Steps

1. 1 Mix all the oil dough ingredients, knead until the dough is smooth, put it in a container and cover it with a lid to rest for 30 minutes

   

2. 2 Mix all the pastry ingredients, knead into a ball and set aside

   

3. 3 Make coconut filling: Melt butter over hot water

   

4. 4 Cool slightly and add other ingredients and mix into a ball;

   

5. 5 Store in the refrigerator until ready to use

   

6. 6 After the oil skin has rested, divide it into 24 portions

   

7. 7 Take a portion of the dough and roll it into a round shape or directly press it into a round shape with your hands and wrap it in a portion of the pastry

   

8. 8 Close;

   

9. 9 Turn the wrapped pastry with the seam facing up and use a rolling pin to roll it into a long strip

   

10. 10 Roll it up from top to bottom

    

11. 11 After rolling everything, let it rest for 15 minutes

    

12. 12 Use a rolling pin to roll out the rolled puff pastry again

    

13. 13 Then roll it up and let it rest for 15 minutes

    

14. 14 At this time, take the filling out of the refrigerator and divide it evenly into 24 portions and roll them into balls

    

15. 15 Take a piece of puff pastry, press it down with your fingers, push the two ends toward the middle, and arrange it into a round shape with your hands

    

16. 16 Use a rolling pin to roll the pastry into a slightly thinner edge

    

17. 17 Wrap a portion of coconut filling and pinch to seal

    

18. 18 Place the seam side down and place it on the baking sheet

    

19. 19 Use a brush to brush the surface of the wrapped raw embryo with egg yolk liquid

    

20. 20 After the egg yolk liquid is dry, use a knife to make a cross on the surface, cutting into the filling

    

21. 21 Preheat the oven to 185 degrees and heat the middle rack up and down for about 30 minutes. Bake until the surface layer blooms and the color is golden

    

22. 22 Baked very crispy

    

23. 23 Be careful when handling it after taking it out of the oven, otherwise the outer layer of puff pastry will fall off easily