Milk flavored coconut puff recipe-Chinese Food-best chinese food recipes-cooking food

Milk flavored coconut puff

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When I talked with my colleagues about making coconut bread years ago, I said that I bought coconut on the Internet. My colleague said that her husband bought a big bag in the store where he sold additives. He couldn't eat it. The next day my colleague brought me a small bag. I got the coconut as treasure. On the night when I came back from Yangyang, I made this kind of milk flavored coconut open-ended crispy for the first time, which was a great success. Especially, I got the recognition and reward from five brothers. I need to change a big oven. My original small oven is 16 liters. It can only make six in one oven at most. On the night of the new year's Eve, I baked three ovens and kept it to 2:00 a.m. on the first day of the first lunar year. Now I've got a 50 liter one. 24 can be made in one heat. (refer to Xiaomu for formula)

Cooking ingredients

oil skin:200g low powder, 20g sugar, 90g milk, 70g lard

pastry:200g low powder, 90g lard

coconut stuffing:100g coconut, 60g sugar powder, 30g milk powder, 50g butter, 50g whole egg

surface decoration - yolk liquid:moderate amount

Cooking Steps

Step1:Mix some materials of the oil crust evenly until the dough is smooth, then cover with the fresh-keeping film and relax for 20 minutes. Mix some materials of the oil pastry evenly and reserve for making with coconut stuffing. Melt the butter in hot water. Cool it slightly and put other materials into the dough. Refrigerate it until it is hard. Then take it out and evenly divide it into 24 part

Step2:After the tare and pastry are relaxed, they are divided into 24 parts on average. Take one part of the tare and wrap it into one part of the pastry. Wrap the wrapped pastry upward. Roll it up with a rolling pin. Relax for 15 minutes

Step3:Roll the rolled pastry with a rolling pin again and then roll it up. Relax for 15 minutes and take a piece of pastry. Press it down with your fingers. Push both ends towards the middle and roll the pastry with a rolling pin to form a middle thick and four thin pastry. Wrap it with a coconut stuffing.

Step4:Squeeze the mouth tightly and make it round. Place the mouth downward and drain into the baking tray. Use a brush to brush the surface of the wrapped embryo with yolk liquid. When the yolk liquid is dry, use a knife to cross the surface of the embryo and cut it to the filling. Preheat the oven to 190 degrees. Heat the middle layer up and down for about 25 minutes. Bake until the surface layer is in full bloom. The color is golde