Coconut puff pastry

Overview

Traditional puff pastry is generally made with lard. Lard has a better crisping effect than butter and vegetable oil. However, if you master the key points of production, you can also use vegetable oil to make crispy puff pastry, which is healthier than lard and butter!

Tags

• afternoon tea
• all-purpose flour
• butter
• coconut
• corn oil
• dried blueberries
• low gluten flour
• milk powder
• sugar
• whole egg liquid
• water

Ingredients

Steps

1. 1 Mix the ingredients for the oily skin part evenly.

   

2. 2 Knead until the surface of the dough is smooth, cover with plastic wrap and rest for 30 minutes.

   

3. 3 The ingredients for the pastry part are also mixed evenly.

   

4. 4 Allow the oil skin to rest for the filling. After the butter melts, add the powdered sugar and mix well.

   

5. 5 Then add milk powder, coconut, and dried blueberries and mix evenly.

   

6. 6 Divide into 12 equal portions, shape into balls and set aside.

   

7. 7 After the oil dough and puff pastry dough have rested, divide them into 12 equal portions and roll them into balls.

   

8. 8 Take a portion of the dough and flatten it with your palms, wrap it in the dough and pinch it tightly. Complete each piece of dough in this manner.

   

9. 9 Turn the wrapped puff pastry dough with the seam facing up, use a rolling pin to roll it into a long strip, then roll it up and let it rest for 15 minutes.

   

10. 10 Flatten the relaxed pastry roll with the palm of your hand, roll it out again with a rolling pin, then roll it up and let it rest for 15 minutes.

    

11. 11 Take a piece of pastry roll, press it down in the middle with your fingers, push both ends toward the middle into a cylinder shape, and flatten it with your palms. Then use a rolling pin to roll the dough into a thick middle and thin around the edges, wrap it with a portion of coconut filling, pinch it tightly to form a ball, seal it downwards, and place it in a baking pan. Complete the rest of the dough in the same manner.

    

12. 12 Brush the surface of the dough with egg yolk liquid. After the egg yolk liquid is slightly dry, use a knife to make a cross on the surface and cut into the filling.

    

13. 13 Preheat the oven to 180 degrees and bake on the middle rack for 25 minutes. Bake until the surface layer blooms and the color is golden.

    

14. 14 Like a plate of blooming flowers.

    

15. 15 So crispy that it falls apart. Clear layers.

    

16. 16 Finished product picture.

    

17. 17 Finished product picture.