COCONUT CRISP RECIPE RECIPES

Steps:

• First make water and oily skin dough. Pour 150g of all-purpose flour, 50g of lard, and 15g of sugar into a bowl.
• Pour 80-degree hot water into a bowl (about boiling water to shake it in the cup for a few times), and stir quickly to make the flour and water combine into a snowflake shape. Please add the amount of water according to the state of the dough. (The flour can be partially cooked with hot water, making the dough softer and easier to handle)
• Pour the flour lump on the chopping board and knead it vigorously to form a smooth dough. The oily skin needs to be rubbed more to withstand all kinds of toss in the later stage. Cover the kneaded dough with a damp cloth or plastic wrap and set aside for later use.
• Next, make shortbread. Mix 130 g of low-gluten flour and 65 g of lard.
• Pour on the chopping board and knead until the lard and flour are completely combined into a dough. At first, it will be dry and loose, and it won't form a dough. Just keep kneading and don't add water.
• Knead into a smooth pastry dough and set aside.
• Leave the water-oiled crust and shortcrust dough for 20 minutes to relax. Remember that the water and oily skin must be covered with a damp cloth or plastic wrap. The shortbread does not need to be covered and can be left open.
• Make coconut fillings when you relax the dough. Put 30g butter in a bowl and melt in water.
• Pour all other coconut filling ingredients (60g of coconut, 25g of egg liquid, 35g of powdered sugar, 20g of milk powder, 15g of dried cranberries) into the melted butter.
• Stir it into coarse sand particles and put it in the refrigerator to harden.
• Divide the loose water and oily skin and pastry into 15 portions, and knead them into balls for later use. In the process of dividing the water and oily skin, always remember to keep it covered with a damp cloth or plastic wrap.
• Take a water and oily skin dough, flatten it, and roll it into a round piece. Put a shortbread dough in the center.
• Wrap the shortbread with water and oily skin and pinch it tightly.
• Close up and press flat. Use a rolling pin to roll it into a beef tongue shape. Be gentle when rolling. (Apply some oil on the rolling pin to prevent the oily skin from being lifted)
• Roll up the beef tongue-like dough from top to bottom.
• The rolled dough turns 90 directions to become vertical and press flat.
• Roll it again with a rolling pin into a long strip, which is thinner and longer than the first time.
• Roll it up again from top to bottom.
• After all the rolls are done, cover the dough with a damp cloth or plastic wrap and let it rest for 15 minutes.
• When the dough is relaxed, divide the chilled coconut filling into 15 portions and knead them into balls.
• Take a loose dough and press a mark in the middle with your fingers.
• Push the two ends to the middle and press flat.
• Use a rolling pin to roll into a round piece with a thickness in the middle and a thin circle around it. Take a portion of coconut filling and put it in the middle.
• Wrap the stuffing with the dough and pinch it tightly.
• Close the mouth downwards and rub it into a circle with the palm of your hand. After everything is wrapped, preheat the oven at 185 degrees.
• Place the wrapped raw embryos on a baking tray, and brush the surface with egg wash. Allow the egg mixture to dry, and cut a cross on the surface with a sharp knife. (If you don’t want to wait for the egg liquid to dry, you can also cut it before brushing, but there will be egg liquid dripping onto the surface of the filling)
• Specifically, let's talk about the small details of cutting the cross. There are two ways to cut open puff pastry, and the blooming effect after baking is also different. Which cutting method to choose according to personal preference. The first cutting method is deep cutting, as shown in the figure. Straight knife down, cut deeper, and cut the belt stuffing together. Each layer of puff pastry is cut open, the blossoms will be larger, and the stuffing will all bloom. I call it the bloom cut method.
• The second cutting method is to cut shallowly without cutting the filling, as shown in the figure. Use the tip of a knife to draw a cross on the surface, only the top is made a little deeper, to the filling, the other places are not completely cut. Each layer of meringue has a different degree of scoring, only the outermost layer is very spaced, and the more you go in, the less you get. After this kind of baking, only the filling leaks from the top, and the puff pastry opens from the inside to the outer layer. I call it the bud-cut method. But no matter what kind of cutting method, the outermost skin must be cut relatively low, otherwise it looks like the neck is pinched and only the mouth is open, which is very unsightly.
• After all is cut, put in the middle of the oven and bake at 185 degrees for 30 minutes. Bake until it blooms, the petals are in full bloom, and the skin is golden in color. Serve.
• It's done. The fragrance is tangy, and it is drooling when I look at it.

Steps:

• Preheat oven to 400°F.
• Stir together butter and oil. Arrange 1 phyllo sheet on a work surface with a long side of phyllo nearest you, keeping remaining sheet covered. Brush with some butter mixture and sprinkle with 1 teaspoon sugar. Top with remaining sheet of phyllo, then brush with remaining butter mixture and sprinkle with remaining teaspoon sugar.
• Cut phyllo in half crosswise and stack. Cut stack into quarters and cut each quarter diagonally twice (in an X) to form 4 triangles (for a total of 16 triangles).
• Arrange triangles, spaced evenly, on 2 ungreased baking sheets and sprinkle with coconut. Bake in middle and lower third of oven, switching position of sheets halfway through baking, until golden and crisp, 5 to 6 minutes total.