Desiccated coconut puff pastry is a delicious Chinese puff pastry, what ingredients do you need to p

Desiccated coconut puff pastry is a delicious Chinese puff pastry that tastes crispy and delicious, and is exceptionally sweet. So what ingredients do you need to prepare to make this pastry at home? I will share the specific ingredients and practices with you.

First of all, we need to prepare high-gluten flour, honey, eggs, butter, sugar, condensed milk, desiccated coconut, sesame seeds, etc. Next, we have to start preparing to make the desiccated coconut opening crisp. Prepare a pot of high-gluten flour, melt a piece of butter and put it in it, heat two cartons of milk, pour it in, sprinkle some white sugar, squeeze some condensed milk, beat five eggs, stir the batter with chopsticks, mix the batter into a dough, and then knead the dough into a smooth dough, then, let the dough rise, about twenty minutes, take out the dough, knead it for about ten minutes, then roll out this piece of dough into a thin round cake, fold it repeatedly, and then knead it into a long dough, knead it into a small dough for later use, We brush the dough with a layer of corn oil and attach plastic wrap to let it rise for a while.

Then roll out the dough into a thin and moderately thick round cake. Then take out a basin, pour the desiccated coconut into it, put in an appropriate amount of white sesame seeds, you can also put some chopped walnuts or peanuts, add an appropriate amount of sugar, and stir it with chopsticks.

We put the coconut filling into the rolled dough, wrap it upside down, and then draw a cross knife on it, expose the coconut filling, brush a layer of egg yolk liquid on the surface, brush with a layer of honey, bake at 170 degrees, bake for 20 minutes, the freshly baked coconut is crispy, layer by layer, sweet and delicious. In the production process, we need to pay attention to the puff pastry must ensure that the layers are raised, which is the soul of making this pastry, that is, when we roll the dough, we must fold several layers, so that the coconut opening crisp can be more delicious. In addition, when baking, pay attention to the temperature, the temperature should not be too low, otherwise it will be difficult to open.

Desiccated coconut can be slightly bitter when baked, so be sure to put white sugar in the filling, and the amount of dececrated coconut should be several times more than that of sesame seeds, so that it is delicious when baked.

The deceitful coconut is crispy at the opening, layer upon layer of crispy, golden and crispy, the deterred coconut tastes extraordinarily sweet, and the pastry is so crispy that it drops off the slag, which is really unforgettable.

You need to prepare desiccated coconut butter, cream, eggs, flour. Prepare these and you're done, and you just need to stir them all together.

Sugar, brown sugar, yeast, flour, flour and some milk are required. Don't bake it for too long while it's baking.

Butter, eggs, powdered sugar, milk powder, milk, oily skin, puff pastry, lard.

Mix the ingredients evenly until the dough is smooth, then cover with plastic wrap and relax for 20 minutes. Mix some of the ingredients well and set aside.

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After the oil skin and puff pastry are relaxed, they are divided into 24 equal parts.

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Take a portion of oily skin and wrap it in a part of puff pastry.

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Roll the wrapped puff pastry with the mouth facing up and a rolling pin into long strips.

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Roll up again and relax for 15 minutes.

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Roll out the rolled puff pastry again with a rolling pin.

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Then roll up and relax for 15 minutes.

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Take a portion of puff pastry, press it down with the middle of your fingers to form a V-shape, and hold the two ends next to each other.

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Then flatten the dough.

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Use a rolling pin to roll out the puff pastry into a thick dough in the middle and thin on all four sides and wrap it in a portion of desiccated coconut.

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Pinch the closure tightly and form it into a circle, place the closure facing down, and arrange it into a baking sheet.

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Brush the wrapped raw embryo with a brush on the surface of the egg yolk liquid, and after the egg yolk liquid is dry, use a knife to make a cross on the surface of the raw embryo and cut it to the filling. Preheat the oven to 185 degrees and heat the middle layer for about 30 minutes. Bake until the surface level is in full bloom and the color is golden brown.

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Steps 13 and 14 are the making of the coconut filling!!

Melt the butter in insulated water, cool slightly, mix with other ingredients and refrigerate until firm.

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Then remove and divide evenly into 24 portions.

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Tips: 1.The salad oil used in the original recipe was 50 grams of salad oil in the water oil skin and 70 grams of salad oil in the puff pastry. It tastes more fragrant with lard, and you can choose not to use the oil according to your taste.

2.The baking time and temperature need to be adjusted appropriately according to the oven you are using.

3.The moisture in the oil skin in the recipe should also be adjusted according to the actual condition of the dough, and the oil skin should not be too dry, otherwise it should not be rolled out after wrapping the puff pastry.

The delicious method that the dragon said, you can search for ** in it, follow their procedures to operate the steps, and you can also buy the corresponding materials, which will be more delicious and delicious, if you try it for the first time, the effect may not reach your ideal.

<> "A bite of desiccated coconut. The skin is crispy and the slag is dropped, and the coconut filling is rich, which is really delicious to match!

Recipe: Puff pastry: butter: 100g, powdered sugar: 50g, whole egg liquid: 40g, cake flour: 210g, white sesame seeds: appropriate amount.

Desiccated coconut: butter: 60g, powdered sugar: 30g, egg: 1, desiccated coconut: 90g, milk: 25g, milk powder: 35g.

Method: 1. Make puff pastry, soften the butter, add powdered sugar, beat until fluffy and white, add egg mixture, whip evenly, add low-gluten flour, and knead into a ball.

2. Make the filling of desiccated coconut reed, soften the butter, add powdered sugar, stir well, add eggs and beat evenly, add milk, minced coconut and milk powder and stir well.

3. Divide the puff pastry into 15g each, and divide the desiccated coconut filling into 10g each, round and set aside.

4. Take a puff pastry, flatten it, and wrap it in the coconut filling.

5. Put it in a baking dish, brush the surface with egg yolk liquid, and put white sesame seeds.

6. Preheat the oven and bake the upper and lower tubes at 170 degrees for 25 minutes.

<> "Chinese Dim Sum Coconut Crisp.

Puff pastry ingredients: 90 grams of butter, 20 grams of powdered sugar or caster sugar, 230 grams of low flour, 60 grams of milk.

Coconut filling: 70 grams of coconut oil or butter, 35 grams of powdered sugar, 100 grams of desiccated coconut, 35 grams of milk powder, 40 grams of milk, 1 egg.

Method:1Put butter and powdered sugar in a bowl and melt in water, add low powder, and stir well. Add the milk in batches and knead it into a ball, cover the slag and put it in the refrigerator for half an hour, then take it out and knead well. Divide into 12 equal portions and knead round for later use.

2.The dough is refrigerated at the stage to make the coconut filling. Add coconut oil and powdered sugar to a bowl and melt in water, then add desiccated coconut, milk powder and egg mixture to mix well. Divide it into 12 parts (if it is too sticky, refrigerate it and then operate), knead it into a ball and put it in the refrigerator to freeze it, and it is better to pack it with a little hardness.

3.Take a small dough and flatten it or roll it out into the desiccated coconut balls. Use the tiger's mouth to push up and then pinch the closure tightly, and swing the closure face down into the baking sheet. After everything is done, brush the surface with egg yolk liquid and sprinkle sesame seeds to decorate.

4.Put it in the middle of the preheated oven and bake at 180°C for about 20 minutes. Evenly heated, the color is perfect.

The specific baking temperature and orange time need to be flexibly adjusted according to your own oven.

<> "Fragrant coconut crisp.

Formula: Water Oil Skin:

All-purpose flour: 165g

Milk: 70g

Butter: 60g

Caster sugar: 35g

Salt: 2g puff pastry:

Cake flour: 120g

Butter: 70g

Desiccated coconut: 110g minced coconut: 1 egg, Sodong milk: 40g

Milk powder: 40g Powdered sugar: 40g Butter: 75g

Method: 1. Mix the desiccated coconut, eggs, milk, milk powder, powdered sugar and butter into a ball, put it in the refrigerator for 15 minutes, divide it into 12 equal parts, roll it round, and refrigerate it for later use.

2. Put all the ingredients of the water and oil skin into the kitchen machine and knead out the coarse film, mix and knead all the ingredients of the puff pastry into a ball, divide them into 12 parts, roll them round, pay attention to the world is not dry, and then cover the whole process with plastic wrap to prevent drying.

3. Roll out the water and oil skin, put in the puff pastry and wrap it. Close the mouth upwards, roll it out into a cow's tongue shape, and roll it up from top to bottom.

4. Roll out the roll length, roll it up, press it in the middle with your hand and search your fingers, close the two sides, flatten, roll it out, and put it in the coconut paste to wrap it up (this step is recommended to spread a layer of plastic wrap on the board, and it is not easy to fly with PVC gloves).

5. Brush the surface with egg yolk liquid, put black sesame seeds, and bake at 170 degrees for 30 minutes.

<> "Desiccated Coconut Triangle Cake."

Ingredients: 75g unsalted butter, 47g powdered sugar, 2 egg yolk molds, 112g cake flour, 60g grated coconut

Steps: 1. Soften the butter, add powdered sugar, and stir well with an egg whip.

2. Add egg yolk liquid and stir well with egg whip. Denier liquid.

3. Sift and add low-gluten flour, and press the batter with a spatula until you can't see the dry powder.

4. Pour in the desiccated coconut, grasp the dough evenly with your hands, and do not overknead the dough.

5. The dough is arranged into a cylindrical shape, then placed on the oil paper, and used the tiger's mouth to help arrange it into a triangular source shape.

6. Refrigerate the dough for 2 hours or freeze for half an hour to set. Then take out and cut into thin slices with a thickness of 4-5 mm.

7. Put it in the oven, bake it at 160 degrees for 20 minutes, and pay attention to the golden color.

Prepare all the necessary materials.

Mix the ingredients in the oily skin and knead until the dough is smooth, cover with plastic wrap and relax for 20 minutes.

Mix well with the puff pastry and set aside.

Prepare the coconut filling while the oily skin and puff pastry are relaxed. Melt the butter in insulated water, cool it slightly, mix it with other ingredients and stir well, (you can also add raisins, I didn't add it this time), and then put it in the refrigerator in a lump until it is firm.

After the oil skin and puff pastry are relaxed, they are divided into 24 equal parts.

Take a portion of oily skin and wrap it in a part of puff pastry.

Wrap all 24 servings.

Roll the wrapped puff pastry with the wrap side up, roll it out into long strips with a rolling pin, and let it relax for 15 minutes.

Roll out the rolled puff pastry into long strips again.

Also rolling it up.

Continue to relax for 15 minutes.

While the puff pastry is relaxed, take the grated coconut filling out of the refrigerator and divide it into 24 equal portions for later use.

When you are done, take a portion of the puff pastry and press it down with the middle of your fingers (you can also use chopsticks to press it).

Then fold in half. Flatten it by hand and make it into a round skin (you can also use a rolling pin to roll it into a skin), making it thick in the middle and thinner on the periphery. Then wrap in the coconut filling.

Pinch the cuff tightly and form a ball, with the cuff facing downwards.

Spread egg yolk liquid on the surface of the raw embryo.

Wait for the egg yolk to dry a little, use a knife to make a cross on the surface of the raw embryo and cut it into the filling.

Put it in a preheated oven at 185 degrees for 25 minutes (set the temperature according to your oven temperament) and bake until the surface is in full bloom and the color is golden.

It's all open, and it's ready to be cooled. Tips: