【Hong Kong】Milk Coconut Pastry

Overview

Maomao and I have loved eating snacks filled with coconut paste since I was a child. However, most of the traditional snacks in the north are filled with five kernels, bean paste, jujube paste, and lotus paste. Milky coconut paste fillings are relatively rare. Cat's father is a pure old Cantonese. One year during the Mid-Autumn Festival, my aunt from my hometown sent us a box of Cantonese-style mooncakes. One of them was filled with milky coconut filling. I thought it was very delicious at the time, but it was a pity that it was only one piece and I finished it before I was satisfied. So now, Maomao and I have specially learned the milky coconut flavor, so that I can satisfy my taste buds at any time. How could Maomao’s New Year souvenirs be without this flavor? Although it is still the traditional puff pastry method of old Beijing, due to the Cantonese flavor of the filling and the lovely layer of coconut cream wrapped in the skin, this milky coconut puff pastry can be classified as a Hong Kong-style dessert.

Tags

• baking
• all-purpose flour
• butter
• coconut
• custard powder
• egg
• egg white
• lard
• low gluten flour
• milk powder
• milk
• powdered sugar
• salt
• water

Ingredients

Steps

1. 1 All the ingredients needed for the filling include: all-purpose flour, milk, coconut, butter, eggs, milk powder, custard powder, and powdered sugar.

   

2. 2 Stir-fry 80 grams of all-purpose flour in a pan over low heat, stirring constantly to prevent the flour from sticking to the pan

   

3. 3 Fry the flour until slightly golden and smell fragrant.

   

4. 4 50g butter softened at room temperature

   

5. 5 Beat with an electric mixer

   

6. 6 Add a whole egg

   

7. 7 Continue beating with an electric mixer until smooth.

   

8. 8 Add 20 grams of milk powder, 10 grams of custard powder, and 65 grams of powdered sugar at one time

   

9. 9 Continue beating with an electric mixer until smooth.

   

10. 10 Add 35ml of milk in small amounts and several times. After adding a little, use an electric mixer to beat evenly.

    

11. 11 Sieve 80 grams of fried flour and filter out the lumpy part

    

12. 12 Then add 90 grams of coconut milk at one time.

    

13. 13 Mix well with a rubber spatula.

    

14. 14 Finally, roll the coconut filling into a ball and weigh the total weight

    

15. 15 Divide the weighed coconut filling into 20 equal portions

    

16. 16 Knead them into small balls and place them in a crisper box with the lid closed to prevent the surface from drying out. At this point, the coconut filling part has been completed.

    

17. 17 Next we will make water-oil skin. This is all the ingredients for water-oil skin. All-purpose flour, powdered sugar, lard, salt, water

    

18. 18 Take 200 grams of all-purpose flour, add 80 grams of lard, add 2 grams of salt, add 30 grams of powdered sugar, then add 110 ml of water, and put it all into the bread machine barrel at one time.

    

19. 19 Turn on the bread machine and run the automatic dough mixing program for about 15 minutes.

    

20. 20 While the bread machine is executing the program, we are going to make the pastry, which is all the materials needed for the pastry. Low-gluten flour, lard

    

21. 21 180g low-gluten flour, add 90g lard.

    

22. 22 Use your hands to knead all the ingredients into a smooth dough

    

23. 23 Place the pastry dough into a crisper and close the lid to prevent the surface from drying out.

    

24. 24 Now that the dough mixing process of the bread machine has ended, take out the dough. The dough that has just been rested in the bread machine is very soft, but the toughness has not reached the optimal effect and needs to be fermented a second time

    

25. 25 Knead the dough again with your hands, not too many times, just about a dozen times.

    

26. 26 Put the kneaded dough into a lunch box and close the lid to prevent the surface from drying out. Let it sit for about 15 minutes

    

27. 27 After resting for 15 minutes, the dough has become very firm. After weighing the total weight of the dough, divide the dough into 20 equal parts.

    

28. 28 Divide the dough into 20 equal portions and put it in a crisper with the lid closed to prevent the surface from drying out. You don't have to worry, because the dough contains oil so it won't stick to each other.

    

29. 29 Weigh the total weight of the pastry dough made previously and divide it into 20 equal parts.

    

30. 30 Roll each portion into a small ball and put it in a lunch box. Be sure to close the lid to prevent the surface from drying out.

    

31. 31 Next we will complete the most important puff pastry wrapping process. Take a piece of water-oil dough

    

32. 32 Water-oil skin is very soft and can be flattened by just pressing it with your hands.

    

33. 33 Take a pastry ball and place it on the water-oil dough

    

34. 34 Wrap the pastry with water-oil dough.

    

35. 35 After wrapping, folds face up

    

36. 36 Press flat

    

37. 37 Use a rolling pin to roll it into a long tongue shape on both sides

    

38. 38 Roll up from one end

    

39. 39 Place the 20 prepared dough rolls into a crisper and close the lid to prevent the surface from drying out. Let it sit for 15 minutes

    

40. 40 After letting it rest for 15 minutes, take out a dough roll with the seam facing up.

    

41. 41 After flattening, use a rolling pin to roll it into a long tongue shape on both sides.

    

42. 42 Roll it up from one end again. The second roll will look slightly fatter than the first.

    

43. 43 Place the prepared 20 secondary dough rolls in a crisper and close the lid to prevent the surface from drying out. Let it sit for another 15 minutes

    

44. 44 After letting it rest for 15 minutes, take a dough roll and make a mark in the middle with chopsticks.

    

45. 45 Turn up both sides

    

46. 46 Press flat

    

47. 47 Use a rolling pin to roll out the dough and wrap it with coconut filling.

    

48. 48 When wrapped, arrange it into a round shape with the smooth side facing up. Start preheating the oven at 200°

    

49. 49 My oven can hold ten in one pot, so I need to bake it in two batches. Place the prepared dough on the baking sheet

    

50. 50 One egg, separate the yolk.

    

51. 51 Coconut cake requires the use of egg whites.

    

52. 52 Beat the egg whites

    

53. 53 Apply evenly to every surface of dough.

    

54. 54 Place the coconut cake coated with egg white liquid in a coconut bowl, and evenly cover it with a layer of coconut

    

55. 55 After the coconut is completely coated on the surface, arrange it neatly on the baking sheet.

    

56. 56 Bake in the oven at 200° for about 50 minutes. (The above oven temperatures and times are for reference only, please set them as appropriate according to the specific conditions of your own oven.)

    

57. 57 Freshly baked coconut cake, place on cooling rack to cool.

    

58. 58 At this point, the milky coconut cake is finished.

    

59. 59 Rich milky aroma and overflowing with coconut aroma

    

60. 60 The Spring Festival is coming, it’s a great gift to give to relatives and friends.

    

61. 61 As long as you follow the steps and don't be lazy, the success rate is 100%

    

62. 62 Doesn’t it feel very fulfilling to make traditional crafts yourself?

    

63. 63 This Spring Festival, use your hands to send heartfelt blessings to your relatives and friends

    

64. 64 I wish everyone a happy new year and all the best!