Coconut egg yolk filling shortbread

Overview

All corn oil is used, and the filling is coconut milk, egg yolk, and a little peanut kernels. The baked cookies are really delicious. Making pastry snacks feels very casual. You don't have to weigh the amount of crust and fillings. You can control the size as you like. As long as it tastes good, you can just go with your mood.

Tags

• baking
• coconut
• corn oil
• low gluten flour
• milk powder
• raw egg yolk
• sugar
• crushed peanuts
• water

Ingredients

Steps

1. 1 Make the filling first. Add 50g of corn oil and 40g of sugar. Add the egg yolks one by one and mix well.

   

2. 2 Mix well. Add 120g of shredded coconut and 20g of milk powder.

   

3. 3 Mix well. Peel and crush the cooked peanuts. Add as much as you like. I added 20g.

   

4. 4 Mix well and serve.

   

5. 5 The oil crust and pastry are ready. Oil crust: 200g flour, 50g corn oil, 40g sugar, 100g water. After gathering the ingredients, knead the Book of Songs a few more times until evenly mixed. Pastry: 120 flour, 55g corn oil. Just assemble the ingredients and knead them evenly, no need to knead more.

   

6. 6 Divide each of the two types of dough into 16 portions.

   

7. 7 Wrap the dough in oil pastry. Tighten your mouth.

   

8. 8 Do it all from the mouth down, no need to bake, just start from the next step of the first bag.

   

9. 9 Roll each dough into an oval shape. Roll up and then roll it into a long strip.

   

10. 10 Roll it up and get it all done.

    

11. 11 Take a dough and roll it into a cake, then fill it with coconut egg yolk filling.

    

12. 12 Wrap it up and close it downwards. Place directly on the baking sheet. Use a scraper to gently flatten each one to a thickness of 1.5cm, and brush with egg yolk liquid (egg yolk liquid is not included in the ingredients, prepare another egg yolk)

    

13. 13 Preheat the oven in advance, put it in the oven at 190 degrees, middle rack, for 20 minutes.