Coconut crispy cake

Overview

The pastry I made today is a type of Chinese pastry. The pastry is divided into bright pastry and dark pastry. Mingsu looks layered. The dark cake is just a crispy one, with no layers visible. Coconut open cake is a kind of bright cake.

Tags

• snacks
• all-purpose flour
• butter
• coconut
• dried cranberries
• low gluten flour
• milk powder
• sugar
• whole eggs
• vegetable oil
• water

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Melt butter over water.

   

3. 3 Chop cranberries and set aside.

   

4. 4 Prepare coconut milk and sugar.

   

5. 5 Add the melted butter and chopped cranberries to the coconut.

   

6. 6 Mix into a dough and place in the refrigerator to chill.

   

7. 7 Put 120 grams of low-gluten flour, the ingredients for pastry, into a basin, add 50 grams of vegetable oil to form a pastry.

   

8. 8 Wake up for 20 minutes.

   

9. 9 Put 150 grams of all-purpose flour and 40 grams of sugar into a basin, add 40 grams of vegetable oil in batches, and then add 60 grams of water in batches to form a dough.

   

10. 10 Wake up for 20 minutes.

    

11. 11 Divide the dough and pastry into 18 portions evenly after waking up.

    

12. 12 Flatten the dough and wrap it with puff pastry in the middle.

    

13. 13 Place the dough wrapped in pastry with the interface facing up.

    

14. 14 Use a rolling pin to flatten slightly and roll out into an oval shape.

    

15. 15 Roll it up as shown.

    

16. 16 Roll them all up one by one, cover with a layer of plastic wrap, and let rise for 10 minutes.

    

17. 17 Place the risen dough roll as shown and press flat.

    

18. 18 Use a rolling pin to roll the dough into a long strip.

    

19. 19 Roll it up.

    

20. 20 Place it end-side down, cover with a layer of plastic wrap, and let it rest for another 10 minutes.

    

21. 21 Take out the coconut filling and divide into equal portions.

    

22. 22 Hold the risen dough roll in your hand, place the end upwards, hold the end with your thumbs, press hard, and squeeze the two ends toward the middle.

    

23. 23 Pinch the seam together, roll it into a round shape, place it with the seam facing down, and do it in sequence.

    

24. 24 Flatten the wrapped dough, then use a rolling pin to roll it into a round shape and add coconut filling.

    

25. 25 Wrap the stuffing and place it with the seam facing down. Do it all in order.

    

26. 26 Brush an even layer of egg yolk liquid on the prepared green embryo.

    

27. 27 Use a knife to cut the surface of the embryo until it reaches the filling.

    

28. 28 Cut all green pieces in sequence.

    

29. 29 Place in ACA oven and preheat oven.

    

30. 30 Heat up and down the middle layer to 190 degrees for about 25 minutes.

    

31. 31 Bake until the surface is golden and open.