Coconut Crispy

Overview

This coconut pastry tastes super good, so crispy that it falls apart. Use corn oil instead of lard to make the pastry. It tastes just as good, and it is healthier and reduces calories. Since we don’t have bean paste and purple sweet potato at home, we use coconut cranberry as the filling. It is full of coconut flavor and so delicious.

Tags

• baking
• all-purpose flour
• butter
• coconut
• condensed milk
• cooked sesame seeds
• corn oil
• dried cranberries
• egg
• low gluten flour
• sugar
• water

Ingredients

Steps

1. 1 First make the coconut filling, prepare butter, condensed milk, coconut, dried cranberries, and sugar.

   

2. 2 Melt butter over water.

   

3. 3 Add egg liquid (reserve a little for brushing the surface later), add sugar, condensed milk, coconut and dried cranberries.

   

4. 4 Mix well and place in the refrigerator for half an hour.

   

5. 5 Roll into small balls evenly and set aside. If it's hot, put it in the refrigerator first.

   

6. 6 Next, make water-oil skin and mix the ingredients for water-oil skin.

   

7. 7 Form into a three-gloss dough.

   

8. 8 Next, make the puff pastry and mix the ingredients for the puff pastry together.

   

9. 9 Form into a three-gloss dough.

   

10. 10 Seal the two pieces of dough with plastic wrap and place in the refrigerator for half an hour.

    

11. 11 Take out the dough and pastry dough, divide them evenly into 18 equal portions, roll into balls and set aside, cover with plastic wrap to prevent them from drying out.

    

12. 12 Take a piece of water-oil dough and press it into a flat roll to cover with puff pastry.

    

13. 13 Keep your mouth shut and your bag tight.

    

14. 14 Once everything is done, place it with the seam facing down and cover with plastic wrap.

    

15. 15 Take one and roll it into a long strip.

    

16. 16 Roll up from one end.

    

17. 17 Rolled up.

    

18. 18 Roll everything up and let it rest for fifteen minutes, then cover with plastic wrap.

    

19. 19 Roll out into long strips again.

    

20. 20 Roll up from one end.

    

21. 21 Rolled up.

    

22. 22 Roll everything up and let it rest for fifteen minutes, then cover with plastic wrap.

    

23. 23 Take one out, press the middle down, and push both ends up.

    

24. 24 Press flat.

    

25. 25 Roll out flat.

    

26. 26 Add coconut filling.

    

27. 27 Keep it tight and close your mouth.

    

28. 28 All ready and placed on the baking sheet.

    

29. 29 Brush with a layer of egg wash.

    

30. 30 Sprinkle some sesame seeds on top.

    

31. 31 Put it in the preheated oven and heat it up and down at 175 degrees for 30 minutes.

    

32. 32 Keep an eye on it, and when it's almost ready, prick it with a toothpick to see if it's cooked through, and it's ready to be taken out of the oven.

    

33. 33 Take out of the oven and let cool.

    

34. 34 Plate and ready to eat.

    

35. 35 Let’s be beautiful again.