The coconut-flavored pastries are delicious! Use the formula of Jun to make water oil skin and oil cake with ordinary flour, add more water to make the dough soft and the same crisp.
Mix the dough of the water and oil into a smooth dough. The crispy material is also mixed into a dough and allowed to relax for about 15 minutes.
趁 Relax the dough for the coconut strudel, soften the butter and cool it slightly. Mix the sugar and other coconut filling materials and mix them into 20 fillings.
The loose water oil skin and the pastry dough are divided into 20 small doughs, and a small dough of water and oil is flattened and wrapped with oil, and the mouth is placed downwards.
Squeeze the dough that is wrapped in crispy, close the mouth, and smash it into an oval shape; roll up from top to bottom; once again grow into an oval shape and roll up from top to bottom.
Use chopsticks to gently press in the middle, press the two ends in the middle, and cut into thinner edges. Thicker discs in the middle, wrap a coconut filling, close the mouth, and arrange them into a round shape.
After all the packaging, brush the egg liquid. After the egg liquid is dry, use a knife to draw a cross knife, put it into the baking tray, and enter the preheating oven at 185 degrees. The middle layer is fired for about 30 minutes, and it is golden yellow. can.
Coconut flavor, crispy ~~
The cross knife was just cut to the filling, because the dough was hard and well-planned.