Coconut Butterfly Cake
Overview
I don’t know if you all have this feeling. If you want to eat something, but you can’t eat it right away, you will think about it for a long time until you eat it. For this butterfly puff pastry, I have been cultivating it for a while and replaced the butter with corn oil. Although the color is not that bright, it is good in terms of both the puffiness and the taste. I recommend it to everyone~
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Ingredients
Steps
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First make the water-oil skin: 90g all-purpose flour + 15g sugar + 30g corn oil.
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Add an appropriate amount of water according to the water absorption of the flour and start the dough mixing process.
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Take the dough out and let it rest for about 15 minutes.
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Next, make the puff pastry: 70g all-purpose flour + 35g corn oil.
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Make the pastry dough.
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Finally, make the coconut filling: 20g coconut + 10g sugar + 15g corn oil.
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Stir evenly until it can form a slight ball. (The corn oil in the filling is constantly added in small amounts based on the actual effect of the coconut dough. You can adjust it according to the actual situation.)
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Put the pastry dough into the water and oil dough.
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Tuck it shut and wrap it up.
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Roll it out and fold it in half on both sides.
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Continue to roll it out like folding a quilt, folding it three times.
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Finally, open the dough and roll it out as large and as thin as possible.
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Spread coconut filling and sprinkle with black and white sesame seeds.
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Slowly roll back the sides.
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Cut into evenly sized pieces with a knife.
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Arrange on baking sheet.
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Preheat the oven to 180 degrees for about 20 minutes. (If you want the surface to be darker, increase the heat by about 10 degrees.)
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After baking, take it out of the oven and let it cool completely.
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Crispy~
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Haha~
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It’s time to eat~
