Coconut Cake(ye rong tang su bing )

Coconut Cake

Introduction:

"It's a good time for spring outing. After a long winter, you must enjoy the freshness of nature. Go for a spring outing ~ ~ of course, you need to bring the most comfortable food. Is it better to make it yourself? This coconut candy Shortcake is very suitable for you, with its crisp outer skin, sweet inner sink, and not afraid of cold. Let's go. Remember to take me with you for a trip ~ ~"

Production steps:

Step 1: weigh the materials of the oil skin and put them together. (flour 200g, lard 60g, sugar 20g, water 100g) knead well to form a dough.

Step 2: weigh the pastry. (flour 120g, lard 60g) mix well to form a ball

Step 3: divide the crust and pastry into 12 equal parts.

Step 4: one oil bag and one pastry, reunion, mouth down.

Step 5: wrap it all.

Step 6: take a small noodle and roll it up.

Step 7: follow the rolling line and roll it up.

Step 8: do it all.

Step 9: prepare the filling (mix the coconut and sugar evenly.)

Step 10: take a potion, arrange it into a circle, roll it into skin, and wrap it in stuffing.

Step 11: wrap it all.

Step 12: roll into small cakes and put them on the baking tray. Brush the surface with egg liquid.

Step 13: into the oven, 190 degrees, 20 minutes. Out of the oven.

Materials required:

Flour: 320G

Lard: 120g

Water: 100

Sugar: 20

Whole egg liquid: right amount

Coconut candy stuffing: right amount

Note: I think this formula is very good, very easy to operate, baked out is also very crisp. Pay attention to the following points; when making oil skin, rub it hard and rub it for a while. Make the pastry into a ball. The filling is 1:1 coconut and sugar. The oven time is set according to the performance of the oven.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ye Rong Tang Su Bing