Coconut Thousand Layer Cake

Overview

Ever since I made coconut glutinous rice cakes, the fragrance of coconut has been lingering in my taste buds. I made this thousand-feuille cake today and I particularly like the taste of coconut. Coconut bread is also being prepared. I have used the Chinese method to make the dough, so I am addicted to coconut.

Tags

• pastries
• children
• cake
• afternoon tea
• coconut
• egg
• wheat flour
• white sugar
• wolfberry
• yeast powder
• vegetable oil
• water

Ingredients

Steps

1. 1 Ingredients for coconut filling: 40 grams of coconut, 30 grams of vegetable oil, one egg, 30 grams of sugar.

   

2. 2 Pour all the ingredients for the coconut filling into a container and mix evenly

   

3. 3 Dough ingredients: 250 grams of flour, 3 grams of yeast, 130 grams of warm water and mix into a dough, place in a warm place to ferment

   

4. 4 Let the dough rise until it doubles in size. Roll the dough into a rectangular shape and divide it into 8 portions

   

5. 5 Place one piece at the bottom and apply coconut paste, then place the top pieces one by one and stack them up one by one

   

6. 6 After everything is put, put a little wolfberry on the last piece for decoration, put it in a steamer with oil paper, and let it rise again for 30 minutes,

   

7. 7 Then steam over medium heat for 30 minutes, turn off the heat and open the lid after 3 minutes