Coconut Pastry

Ingredients

90g lard, 150g flour, 100g low-gluten flour, 10g corn starch, 60g water, 1 egg, 50g grated coconut, sugar (for coconut filling) Ingredients) 25g sugar or powdered sugar (for water and oil crust) 30g

Steps of making coconut cake

1. First make water and oil crust: 150g flour, 30g sugar, 60g water, Mix 40g lard and mix evenly

2.? Then make puff pastry, mix 100g low-gluten flour + 50g lard + 10g starch, and knead until even

3.? Water-based puff pastry and puff pastry Cover the skin with plastic wrap and let it rest for 20 minutes. Divide into 16 equal parts. Wrap puff pastry with water-based dough. Roll out lightly. I'm lazy, so there are a few less steps than other recipes: resting, rolling, and waiting

4. Mix the egg white, sugar, and coconut powder evenly and wrap it as a filling

5. After wrapping the stuffing, roll it with the mouth of the bag facing down and shape it into a small steamed bun shape, then brush it with a layer of egg liquid or egg yolk liquid, and sprinkle with a little black sesame seeds. You don’t have to sprinkle it if you don’t have it. Bake at 170 degrees for 25 minutes. Pay attention to the color change and cover it with tin foil if the color is satisfactory.

Tips

If you like red beans or mung beans, you can use a pressure cooker to cook 150 grams of beans and 150 grams of water. After cooking, use a non-stick pan to cook over low heat. Stir sugar