Coconut Peach Blossom Cake
Overview
The peach blossoms are blooming on the streets these days, and each flower is bigger than the other, crowded with branches. The clusters of peach blossoms are really beautiful. Although the peach blossoms of plants cannot be kept, edible peach blossoms are always available when you want to eat them~
Tags
Ingredients
Steps
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Water and oil skin = 90g all-purpose flour + 15g white sugar + 30g lard, add appropriate amount of water. Pastry = 35g lard + 70g low-gluten flour + 2g red yeast rice powder. After the two doughs are mixed, let them rest for 1 hour.
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Divide the watery and oily skin into small doses of 20g each.
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The pastry is divided into 15g pieces.
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The portion is exactly 10 pieces.
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Wrap the pastry in water-oil skin.
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Wrap everything up.
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Take one and roll it out.
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Roll up from top to bottom.
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Make everything, cover with a layer of plastic wrap and let it rise for about 20 minutes.
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When the dough is proofing, divide the filling into 10g coconut balls, which is exactly 10 pieces.
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Take the skin out and continue rolling it out.
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Roll up from top to bottom.
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Do everything and continue to proof for about 20 minutes.
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Slowly fold the two ends back and flatten them.
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Roll out the dough and add coconut filling.
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Wrap it up and roll it out a little.
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Divide it into six petals, fold both ends in half, and mark a small path in the middle.
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Do it all.
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Brush the middle of the flowers with a little egg wash and sprinkle some white sesame seeds for decoration.
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Preheat the oven to 170 degrees for about 15 minutes.
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After baking, simmer for about 5 minutes.
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Let cool completely.
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Beautiful peach blossom cake~
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O(∩_∩)O haha~
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It’s time to eat~
