Coconut puff pastry
Overview
The most beautiful series of Chinese pastries: open-faced pastries. The pastries with different fillings and varied shapes are not only beautiful, but the most important thing is the fragrant pastry taste and texture, as well as the mouth-filling pastry that is full of residue when you bite into it. It is really worth trying!
Tags
Ingredients
Steps
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Mix all the ingredients in the dough, knead it into a smooth dough, seal it in a plastic bag, and leave it to rise at room temperature for 30 minutes
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Mix the ingredients in the pastry, low flour and lard, and knead evenly. Divide into 3 equal portions. Add matcha powder to two portions. Knead the cocoa powder and cover with plastic wrap. Leave to rise at room temperature for 20 minutes
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Make the coconut filling during the rising time: melt the butter over water, then add the ingredients for the coconut filling and mix into a dough
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Divide the coconut filling into 12 equal portions and roll into small balls, then refrigerate until slightly hardened
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Divide the relaxed oily skin into 12 equal parts
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Divide each of the 3 colors of pastry into 4 portions, totaling 12 portions
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Take a portion of the oil dough and press it flat, add a portion of the pastry and seal it
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With the edge of the pastry facing up, roll it into a long strip
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Roll up from right to left
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Make 12 portions in turn, cover with plastic wrap and rest for 15 minutes
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Use a rolling pin to roll the relaxed puff pastry into a long strip again
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Roll it up again from right to left
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Make 12 portions in sequence, cover with plastic wrap and rest for 15 minutes
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First make the original puff pastry: take the original puff pastry and press it down in the middle with your fingers
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Fold both sides in half towards the middle
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Press and flatten the dough, roll it out into a dough thick in the middle and thin on all sides, then fill it with coconut filling
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Pinch tightly and make a round shape. Make 4 original shapes in sequence. Brush with egg yolk liquid and refrigerate for a while (the purpose is to allow the egg yolk liquid on the surface to dry quickly and make it easier to make cross cuts)
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Make all open puff pastry separately, and use a sharp knife to make cross marks on the surface until the coconut filling is reached
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Place in the middle rack of the preheated oven and bake at 175 degrees for 25 to 30 minutes (it is enough for the coconut filling to be slightly burnt in color. If you bake it for too long, the texture will be a bit dry)
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Finished product pictures
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Finished product pictures
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Finished product pictures
