Coconut puff pastry

Overview

The coconut is crispy, cranberries are added to the coconut, the taste is sour and sweet, and the coconut taste is very strong.

Make watery skin. Pour plain flour, sugar, and lard into a bowl.
Pour in hot water and stir quickly while pouring. When it is no longer hot, knead into dough. Knead for a while.
Pastry. Mix the flour and lard, first knead into crumbs, and then mix into a ball.
Reconciled pastry.
Wrap the two doughs in plastic wrap and let them rest for 20 minutes.
Make coconut filling. Pour coconut milk, egg liquid, sugar, milk powder, and dried cranberries into a bowl.
The butter melts into a liquid.
Pour the butter into the coconut.
And form a group.
Divide the watery dough and puff pastry into 15 portions.
Take a piece of watery dough and roll it into a piece, wrap it in a puff pastry. Wrap it up like a bun.
With the mouth facing down, press flat.
Roll into ox tongue shape.
Roll up from bottom to top and roll tightly.
Turn 45 degrees, stand it up, and continue rolling into longer strips.
Roll up again. Let sit for 20 minutes.
Make all the dough in sequence.
Divide the coconut filling into 15 portions.
Take a rested dough. Press your thumb in the middle and pull the sides inward. Arrange into a round shape and press flat.
Press the dough into a thin wrapper around it like a dumpling wrapper and add a coconut filling. Slowly collect it with the tiger's mouth.
Place seam side down on baking sheet.
Use a sharp blade to cut out the cross. Brush with egg wash.
Preheat oven. 180 degrees for about 30 minutes.