Su style coconut custard cake

Overview

In this ever-changing era, everything changes with the trend, and baking is no exception. With the popularity of various Western pastries, some local cultural and local traditions are quietly passing away... Traditional pastries are actually very unique, but they cannot capture the appetite of the new generation, so appropriate modifications must be made to cater to the appetite of the new era. We use coconut custard filling on the Su-style mooncake, which adds custard flavor to the crispy texture and enhances the overall taste. The appearance still uses the same traditional flavor....

Tags

• pastries
• butter
• cake flour
• chengfen
• clear water
• coconut
• condensed milk
• cream cheese
• custard powder
• egg
• lard
• medium powder
• red yeast rice powder
• water
• fine sugar
• milk

Ingredients

Steps

1. 1 First make the oil crust, pour in the ingredients and start kneading until a film comes out

   

2. 2 While the machine is kneading, free your hands to make the pastry. Pour lard into a basin, add flour, put on disposable gloves and knead gently into a ball

   

3. 3 When all the pastry is made, place it in the refrigerator for about 30 minutes

   

4. 4 We use this time to start making the filling. Let the cream cheese and unsalted butter soften at room temperature. Add caster sugar and beat until smooth, first add an egg and beat at low speed until combined. Add another egg and beat at low speed to combine

   

5. 5 Then pour in the condensed milk and then add the milk. Mix well

   

6. 6 Sift in the custard powder and custard powder, stir until the powder is completely combined

   

7. 7 Heat the mixed ingredients over water, and stir until they form into a dough without becoming watery. Pour in the grated coconut and mix well

   

8. 8 Divide all ingredients evenly into 22 portions

   

9. 9 Dip the pastry into the dough and roll it into a tongue shape. Roll it up, cover it with plastic wrap and let it rest for 10 minutes. Then flatten it again, roll it out and let it rest for 10 minutes

   

10. 10 Fold in half, flatten and roll into a round shape. Wrap in fillings and seal tightly

    

11. 11 Press the seal downwards slightly, then roll it out. No need to be too flat! Use red yeast powder and add a little water, mix it, and stamp it with your favorite stamp

    

12. 12 Preheat the oven to 160 degrees in advance and bake on the middle level for 25 minutes. [Adjust the temperature and time according to your own oven]

    

13. 13 Delicious

    

14. 14 Traditional shape

    

15. 15 Different taste