Coconut Mille-feuille Cake

Overview

I have always liked eating coconut products, so I make a lot of desserts, and this thousand-feuille pastry is one of them.

Pour corn oil into a bowl, add grated coconut and mix well
Add 40 grams of sugar and mix well and set aside
Add 10 grams of water to the remaining 5 grams of white sugar and mix well until the white sugar dissolves into sugar water. Set aside
Put 180 grams of water in the bread bucket, add salt, pour in flour, dig a small hole in the flour, add yeast, start the kneading process and knead into a smooth dough, leave it in a warm place to ferment until doubled in size
Remove and deflate and divide into two pieces of dough
Take a piece and roll it into a tongue shape
Pour the coconut filling, leaving some space around the edges
Roll into long strip
Cut into several sections with a knife
Tie the two sides as shown in the figure, gather the edges towards the middle and pinch them tightly
With the mouth facing down, gently press the palm of your hand into a round shape
Place on a non-stick baking sheet and prepare other items in sequence
Place the baking sheet in the middle of the oven, put two bowls of hot water on the bottom, cover the oven door and let it rise for 20 minutes
Take out the baking sheet, preheat the oven, and brush the cookies with sugar water
Sprinkle with white sesame seeds and press them with your hands
Place the baking sheet into the middle and lower rack of the preheated oven, 180 degrees for 25 minutes