Chinese coconut puff: I wish you all a happy ending(zhong shi ye xiang kai kou su zhu da jia xiao kou chang kai )

Chinese coconut puff: I wish you all a happy ending

Introduction:

"Chinese pastry is an indispensable part of Chinese New Year's day. This time, the pastry is still made with my favorite method of small package pastry. I hope you can always smile and have your best wishes. (the following amount can make about 16 50g pastries, a for the skin material, B for the pastry material, C for the filling material)

Production steps:

Step 1: 1. Make the filling first: prepare all the materials in C first;

Step 2: separate the butter (c) from water or heat it in the microwave to melt, and then mix all the other ingredients in C. Mix well and form into a ball;

Step 3: wrap the stuffing with plastic film and put it in the refrigerator. I made the stuffing the night before;

Step 4: next, make the dough. Prepare the material of oil skin (a);

Step 5: mix the oil skin materials in a large basin and stir with chopsticks until there is no dry powder;

Step 6: transfer to the silicone pad and knead it until it can pull out a large film;

Step 7: the dough should be smooth and non stick. Wrap the dough with plastic wrap, relax and set aside;

Step 8: then make the pastry. Mix medium low gluten flour and lard in material (b) and knead to form a ball. At the beginning, you may feel a little dry, don't worry, rub slowly, and finally you will become a smooth ball;

Step 9: let the skin and pastry stand at room temperature for about 20 minutes. At this time, you can take out the frozen stuffing in the refrigerator, divide it into small parts, each part is about 15g, knead it into a ball, and continue to refrigerate for standby;

Step 10: divide the flabby crust and pastry into 16 portions, each portion of the crust is about 18G, and the weight of the pastry is about 13g. Roll the plastic film on the round back cover and set aside. This is half of my picture;

Step 11: take a small dough, press it flat with the palm, and put a small pastry dough in the middle of the dough;

Step 12: use the power of tiger's mouth, like baotangyuan, to make the dough evenly wrapped in the pastry;

Step 13: tighten the necking;

Step 14: close the mouth down, put it on the silicone pad and shape it slightly, then a pastry dough is ready. After covering the plastic film, continue to make the next one;

Step 15: make all the pastry dough, close it down, cover it with plastic film and relax for 5 ~ 10 minutes;

Step 16: after relaxation, take a small dough, close it down, flatten it with the palm, turn the flattened dough over, and roll it into an oval strip with a rolling pin from the middle to both ends. Note here to roll with both hands, the force should be even and gentle, do not push the rolling pin. In addition, the rolling pin should be rolled from the middle to both ends, instead of rolling the rolling pin back and forth;

Step 17: roll out the oval strip from top to bottom and gently roll it up with your finger pulp. Don't use your nails to pick the dough. Just roll the dough with the power of your fingers or palms. Don't pull the dough when rolling;

Step 18: roll all the dough in turn, close up and put it on the silicone pad to relax for 10 ~ 15 minutes. Every time you do a good job, cover the surface with fresh-keeping film in time to prevent air drying;

Step 19: take a loose dough and flatten it with the palm;

Step 20: with a rolling pin, roll it into a rectangular patch. Note and the first roll open dough, to gently and evenly force;

Step 21: also from top to bottom, roll up the dough, do not pull the dough, do not roll too tight;

Step 22: roll all the dough in turn, close down, cover with plastic film and relax for 10-15 minutes;

Step 23: after the relaxation, take a small dough and fold its two ends between;

Step 24: fold into the image;

Step 25: then close the four corners in the middle;

Step 26: make a round dough;

Step 27: flatten the dough;

Step 28: roll it as you turn it, and roll it into a dough that is thick in the middle and slightly thinner around. Pay attention not to be too thin, otherwise the delamination will be affected;

Step 29: put a filling in the middle of the dough (it can be taken out of the refrigerator 5 minutes in advance);

Step 30: wrap the stuffing completely with dough;

Step 31: tighten the necking;

Step 32: put the closing down on the baking tray with the baking paper laid in advance. Preheat the oven at 185 ℃;

Step 33: brush a layer of egg liquid or honey water on the surface of the pastry, wait until it is slightly dry, and cut the cross shaped edge with a sharp knife;

Step 34: after preheating, put the pastry into the oven, middle layer, up and down the fire, 180 degrees, bake for 25 ~ 30 minutes, until the pastry is golden yellow and the layers stretch out;

Step 35: take out the oven immediately after baking, transfer it to the airing net with scraper, and seal it after cooling. Pastry is best placed for a few days, after its oil back to eat, taste and taste will be better!

Materials required:

Common flour (a): 150g

Low gluten flour (b): 120g

Coconut (c): 67g

Milk powder (c): 20g (or coconut powder)

Egg liquid (c): 36g

Dried Cranberry (c): About 20g

Sugar powder (a): 30g

Water (a): 60g

Lard (a): 54G

Lard (b): 60g

Sugar powder (c): 40g

Butter (c): 34g

Rum (c): a little

Note: 1. The note of this pastry is basically the same as the previous "doughnut pastry", so you can refer to my previous diary or menu, thank you; 2. When packing stuffing, if you take some dried fruit like me, you can put the dried fruit side down, so that when baking, the knife edge will not crack and the dried fruit will not be scorched. The appearance and taste of pastry are better; 3. If the pastry is very soft, you can put it in the refrigerator or freeze it for a while, and then cut the cross after it hardens. The knife edge is clean and easy to operate.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Zhong Shi Ye Xiang Kai Kou Su Zhu Da Jia Xiao Kou Chang Kai