Cooking Steps

1. 

   Step1:Add 30g whole milk powder, 60g sugar powder, 50g egg liquid and 100g coconut. Mix into a ball to make coconut stuffing.

2. 

   Step2:Coconut stuffing is divided into two parts. Take one part, add 7g seaweed powder and mix well. The filling is finished.

3. 

   Step3:Divide two kinds of stuffing into 20g each. Rub the stuffing round and reserve.

4. 

   Step4:Water and oil peels - take a cooking bowl. Put 150g of medium gluten flour, 40g of vegetable oil, 30g of sugar powder and 80g of boiling water. Mix into a dough and take it out. Put it on the operating table with a little flour. Beat the dough a few times. Wrap the plastic wrap. Refrigerate and relax for 40 minutes. Set aside.

5. 

   Step5:Pastry - take a cooking bowl, put 150g of medium gluten flour and 70g of vegetable oil, mix well, wrap with plastic wrap, and refrigerate for 1 hour.

6. 

   Step6:Take out the pastry and divide it into four parts. Add 5g purple potato powder, 3G Matcha powder and 5g red cabbage head powder into three parts respectively. Rub each part into a ball with the palm root. Wrap the plastic wrap. Refrigerate and relax for 40 minutes. Set aside.

7. 

   Step7:Divide the flabby pastry and pastry into 14 equal parts (20g for each pastry and 13g for each pastry).

8. 

   Step8:The water and oil skin shall be rolled flat and round, wrapped in the pastry and rubbed round at the end (pay attention to tightening at the end to avoid leakage of pastry; cover the fresh-keeping film at any time to avoid water loss due to slow operation speed).

9. 

   Step9:Roll the wrapped dough into a tongue shape with a rolling pin. Then roll it up and cover with a plastic wrap. After 30 minutes of relaxation, put the dough vertically. Roll it into a tongue shape again with a rolling pin. Then roll it up again and cover with plastic wrap for 15 minutes. *Roll the dough and roll it gently, not vigorously, so as to avoid breaking the crispy and muddy crispness and damaging the layer feeling of the final crispy skin. *When it's hot, put it into the refrigerator for the first time to relax. Otherwise, the pastry will become soft and difficult to operate.

10. 

    Step10:Roll up and relax twice. Press your index finger in the middle. Turn both ends up. *Crispy with lard. Better effect and taste. If you don't eat lard, you can use vegetable oil like me.

11. 

    Step11:Flatten the dough with the palm of your hand, roll it into a circle, wrap it into the filling center, rub it into a circle at the end, and close it down (pay attention to tightening it to avoid exposing the filling).

12. 

    Step12:Brush yolk liquid on the surface of the original souffle. Other flavors do not need to be brushe

13. 

    Step13:

14. 

    Step14: