Coconut Sugar Shortbread

Overview

It’s a good time for spring outings again. After waiting all winter, I must go and enjoy the freshness of nature. Let’s go for a spring outing~~ Of course, you should bring the most comfortable food with you for a spring outing. Wouldn’t it be better to make it yourself? This coconut sugar shortbread has a crispy outer shell and a sweet filling. It is not afraid of the cold. It is very suitable. Come on, remember to take me with you when you go out~~

Tags

• baking
• children
• breakfast
• dinner with friends
• coconut sugar filling
• flour
• lard
• sugar
• whole egg liquid
• water

Ingredients

Steps

1. 1 The ingredients for the oil skin are weighed and put together. (200g flour, 60g lard, 20g sugar, 100g water) Knead evenly to form a dough.

   

2. 2 Weigh the ingredients for the pastry. (120g flour, 60g lard) mix well to form a ball

   

3. 3 Divide both the dough and puff pastry into 12 equal parts.

   

4. 4 Wrap a puff pastry in a piece of dough, make it round and close the mouth downwards.

   

5. 5 All wrapped up.

   

6. 6 Take a small dough ball, roll it out and roll it up.

   

7. 7 Then roll it out and roll it up.

   

8. 8 Do it all.

   

9. 9 The fillings are ready (mix coconut milk and sugar in equal parts.)

   

10. 10 Take a dough, shape it into a round shape, roll it into a wrapper, and wrap it with fillings.

    

11. 11 All wrapped up.

    

12. 12 Roll out into small cakes and place on baking sheet. Brush the surface with egg wash.

    

13. 13 Put in the oven, 190 degrees, 20 minutes. Out of the oven.