Coconut puff pastry

Overview

The shredded coconut is crispy, not very sweet, but very crispy and crispy. The combination of rich coconut aroma and buttery aroma will make you want to stop taking every bite. Each coconut cake has a happy mouth, which makes people feel that life is so beautiful and there is no reason not to laugh happily!

Tags

• baking
• children
• afternoon tea
• dinner with friends
• all-purpose flour
• butter
• coconut
• dried cranberries
• lard
• low gluten flour
• milk powder
• sugar
• whole eggs
• powdered sugar
• water

Ingredients

Steps

1. 1 Oil skin: 200g medium flour, 20g sugar, 90g water, 70g lard.

   

2. 2 Mix the oil dough ingredients evenly and knead until the dough is smooth

   

3. 3 Pastry: 180 grams of cake flour, 90 grams of lard.

   

4. 4 Mix the pastry ingredients evenly

   

5. 5 The two blended leather materials are wrapped in plastic wrap and placed in the refrigerator to rest for 30 minutes.

   

6. 6 Coconut filling: 100 grams of coconut, 60 grams of powdered sugar, 30 grams of milk powder, 50 grams of butter, 50 grams of whole eggs, 50 grams of dried cranberries.

   

7. 7 Preparation of coconut filling: Put the coconut filling ingredients in a basin,

   

8. 8 Melt butter in hot water

   

9. 9 After cooling slightly, pour into a basin

   

10. 10 Mix with a spatula to form a dough

    

11. 11 Refrigerate until hard

    

12. 12 After the oil skin and pastry are relaxed, divide them into 24 equal portions

    

13. 13 Take a portion of the dough and wrap it in a portion of the pastry

    

14. 14 Keep your mouth tight

    

15. 15 Arrange it into a ball shape

    

16. 16 Cover with plastic wrap to prevent dry skin

    

17. 17 Flatten the wrapped pastry with the seam facing up

    

18. 18 Use a rolling pin to roll it into a long strip

    

19. 19 Roll it up from top to bottom and let it rest for 15 minutes.

    

20. 20 Take the rolled puff pastry, press it flat, and roll it out again with a rolling pin

    

21. 21 Then roll up

    

22. 22 Cover with plastic wrap and rest for 15 minutes

    

23. 23 Take out the hardened coconut filling from the refrigerator and divide it evenly into 24 portions and roll them into balls.

    

24. 24 Take a piece of puff pastry, press it down with your fingers, push both ends toward the middle, make the seams face inward and the glossy side face outwards, and arrange them into round balls. Wrap all 24 pieces.

    

25. 25 Flatten the pastry dough into a dough that is thick in the middle and thin on the sides

    

26. 26 Wrap a portion of coconut filling

    

27. 27 Use the tiger's mouth to pinch and tighten the mouth

    

28. 28 round

    

29. 29 Place seam side down and place on baking sheet.

    

30. 30 Use a brush to brush the surface of the wrapped raw embryo with egg yolk liquid

    

31. 31 After the egg yolk liquid is dry, use a knife to make a cross on the surface of the embryo until it reaches the filling.

    

32. 32 Preheat the oven to 185 degrees and heat the middle rack up and down for about 30 minutes.

    

33. 33 Bake until the surface layer blooms and the color is golden.