[Chinese coconut-flavored puff pastry]: I wish you all a smile

Overview

Chinese pastries are an indispensable part of the holiday season. This pastry still uses my favorite method of making puff pastry, and the shape is made into an open puff pastry. I wish you all a happy smile and all your wishes come true~ (The following quantities can make 16 small snacks of about 50g, A is the dough material, B is the pastry material, and C is the filling material)

Tags

• baking
• butter (c)
• clear water (a)
• coconut (c)
• dried cranberries (c)
• egg liquid (c)
• lard (a)
• lard (b)
• low gluten flour (b)
• milk powder (c)
• plain flour (a)
• powdered sugar (a)
• powdered sugar (c)
• rum (c)

Ingredients

Steps

1. 1 Make the filling first: prepare all the materials in C first;

   

2. 2 Heat butter (C) over water or in a microwave until melted, then mix in all other ingredients in C. Mix evenly and form a ball;

   

3. 3 Wrap the prepared fillings in plastic wrap and store in the refrigerator until ready. I made the filling the night before;

   

4. 4 Next make the oil dough. Prepare the materials for oil skin (A);

   

5. 5 Mix the oil crust ingredients in a large bowl and stir with chopsticks until there is almost no dry powder;

   

6. 6 Transfer to a silicone mat and knead until a large film can be pulled out;

   

7. 7 At this point the dough should have a smooth surface and not stick to your hands. Wrap the dough in plastic wrap and let it rest for later use;

   

8. 8 Then make the puff pastry dough. Mix ingredients (B) medium-low gluten flour and lard and knead into a ball. At the beginning, it may feel a little dry, don’t worry, rub it slowly, and it will become a smooth ball in the end;

   

9. 9 Let the oil crust and pastry stand at room temperature, about 20 minutes. During this time, you can take out the frozen stuffing from the refrigerator, divide it into small portions, each portion is about 15g, knead it into a ball, and continue to refrigerate it for later use;

   

10. 10 Divide the relaxed oil crust and pastry dough into 16 small portions. Each portion of the oil crust is about 18g, and the weight of the pastry dough is about 13g. After rolling, cover with plastic wrap and set aside. This is half of my picture;

    

11. 11 Take a small piece of dough, flatten it with the palm of your hand, and put a small piece of dough in the middle;

    

12. 12 Use the force of a tiger's mouth to evenly wrap the dough into the dough like a glutinous rice ball;

    

13. 13 Pinch the mouth tightly;

    

14. 14 Turn the edge downwards, place it on a silicone mat and shape it slightly, and a puff pastry dough is ready. After covering with plastic wrap, continue to make the next one;

    

15. 15 Make all the pastry dough, seal it downwards, cover it with plastic wrap, and let it rest for 5 to 10 minutes;

    

16. 16 After resting, take a small piece of dough, close it downwards, and flatten it with the palm of your hand. Then turn the flattened dough over, and use a rolling pin to roll it into an oval shape from the middle to both ends. Note that you need to roll with both hands together, use even and gentle force, and do not push the rolling pin hard. In addition, roll from the middle to both ends, do not roll the rolling pin back and forth;

    

17. 17 Roll out the long oval strip, from top to bottom, and gently roll it up with your fingertips. Be careful not to use your fingernails to dig into the dough. Use your fingertips or palms to roll up the dough. Do not pull the dough when rolling;

    

18. 18 Roll up all the dough in turn, with the seam facing up, and place it on a silicone mat to rest for 10 to 15 minutes. Every time you make one, cover the surface with plastic wrap in time to prevent it from drying;

    

19. 19 Take a small, relaxed dough and flatten it with the palm of your hand;

    

20. 20 Using a rolling pin, roll it out into a rectangular shape. The precautions are the same as when rolling out the dough for the first time, use gentle and even force;

    

21. 21 Also from top to bottom, roll up the dough. Do not pull the dough or roll it too tightly;

    

22. 22 Roll up all the dough in sequence, seal it downwards, cover with plastic wrap, and rest for 10 to 15 minutes;

    

23. 23 After resting, take a small piece of dough and fold its two ends toward the middle;

    

24. 24 Fold it as in the picture;

    

25. 25 Then gather the four corners toward the middle;

    

26. 26 Finally, shape it into a round dough;

    

27. 27 Flatten the dough;

    

28. 28 While turning, roll it out into a dough that is thick in the middle and slightly thinner around the edges. Be careful not to be too thin, otherwise it will affect the layering;

    

29. 29 In the middle of the dough, put a piece of filling (can be taken out of the refrigerator 5 minutes in advance);

    

30. 30 Completely wrap the filling with dough;

    

31. 31 Pinch the mouth tightly;

    

32. 32 Place the seam side down on a baking sheet lined with baking paper. At the same time, preheat the oven to 185 degrees;

    

33. 33 Brush a layer of egg wash or honey water on the surface of the pastry. When it is slightly dry, use a sharp knife to cut a cross-shaped incision;

    

34. 34 After the preheating is completed, put the shortbread into the oven, on the middle layer, with upper and lower heat, 180 degrees, and bake for 25 to 30 minutes, until the shortbread is golden in color and the layers are stretched;

    

35. 35 Take it out of the oven immediately after baking, transfer it to a drying net with a spatula, and seal it for storage after cooling. It is best to leave the pastry for a few days and eat it after the oil has returned. The texture and taste will be better!