Coconut opening pastry

First, let's make a water oil skin dough. Pour 150g of medium gluten flour, 50g of lard, and 15g of sugar into a bowl.

2. Pour 80 degree hot water into a bowl (about enough to shake in a cup) and stir quickly until the flour and water form snowflakes. Please add water according to the dough's condition. (Using hot water can partially ripen the flour, making the dough softer and easier to handle)

3. Pour the flour lumps onto the cutting board and rub them vigorously to form a smooth dough. Oily skin needs to be kneaded more to withstand various twists and turns in the later stage. Cover the kneaded dough with a damp cloth or plastic wrap and set it aside for later use.

Next, make a pastry. Mix 130g of low gluten flour with 65g of lard.

5. Pour onto the cutting board and knead until the lard and flour are completely blended into a dough. At the beginning, it will be relatively dry and loose, not clumped, just stick to kneading, and never add water.

6. Knead into a smooth pastry dough for later use.

7. Place the water oil skin and pastry dough for 20 minutes to let them relax. Remember to cover the tarpaulin with a damp cloth or plastic wrap. Pastry doesn't need to be covered and can be left open.

8. When making coconut filling with loose dough. Put 30g butter into a bowl and let it melt over water.

9. Pour all other coconut filling ingredients (60g coconut paste, 25g egg mixture, 35g powdered sugar, 20g milk powder, 15g dried cranberries) into melted butter.

10. Mix into coarse sand particles and refrigerate to harden.

11. Divide the relaxed dough into 15 portions and knead them into round balls for later use. During the process of dividing oily skin, always remember to cover it with a damp cloth or cling film.

12. Take a dough of oil and water, flatten it, and roll it into a round piece. Place a pastry dough in the middle.

13. Wrap the oil pastry with water and oil skin, close the mouth and pinch tightly. Press flat.

14. Use a rolling pin to roll it into a cow tongue shape. When rolling, the movements should be gentle. (Apply some oil on the rolling pin to prevent the oil from peeling off.)

15. Roll up the tongue shaped cowhide from top to bottom.

16. Turn the rolled dough 90 degrees to become vertical and flatten it.

17. Roll the dough again into a long strip with a rolling pin, becoming thinner and longer than the first time.

18. Roll it up again from top to bottom.

After rolling all the dough, cover it with a damp cloth or plastic wrap and let it relax for 15 minutes.

When relaxing the dough, divide the refrigerated coconut filling into 15 portions and knead them into round balls.

21. Take a loose dough and press a mark with your fingers in the middle.

22. Push both ends towards the middle and flatten them.

23. Use a rolling pin to roll out a round piece with a thick center and thin edges. Take a coconut filling and place it in the middle.

24. Wrap the filling with dough and pinch tightly.

25. Close your mouth downwards and rub it into a circle with your palm. After wrapping everything, preheat the oven to 185 degrees Celsius.

26. Place the packaged embryos into a baking tray and brush the surface with egg mixture. Wait for the egg mixture to dry and use a sharp knife to cut a cross on the surface. (If you don't want to wait for the egg to dry, you can also cut it first and brush it, but there will be egg drops flowing into the filling surface)

27. Specifically, let's talk about the small details of cutting the cross. There are two ways to cut open pastry, and the flowering effect of baked pastry is also different. Choose which cutting method according to personal preference. The first cutting method is deep cutting, as shown in the picture. Directly cut downwards with a straight knife, cutting deeper, even the belt filling together. Each layer of puff pastry is cut open, and the flowers bloom larger, and the filling also blooms completely. I call it the blooming cutting method.

The second cutting method is shallow cutting, without cutting the filling, as shown in the picture. Use the tip of the knife to make a cross on the surface, only slightly deeper at the top, reaching the filling area, and not completely cutting through other areas. The degree of cutting on each layer of puff pastry varies, with only the outermost layer being cut very wide and the deeper it is, the less it is cut. After baking, only the top of the filling leaks out, and the puff pastry gradually opens layer by layer from the inside out. I call it the bud cutting method. But regardless of the cutting method, the outermost layer of the skin must be cut relatively low, otherwise it will look like being choked with only the mouth open, which is not very attractive.

After cutting everything, place it in the middle layer of the oven and bake over 185 degrees Celsius for 30 minutes. Bake until it blooms, the petals are layered and in full bloom, and the skin color is golden brown. That's it.

30. Done. The fragrance is overwhelming and makes my mouth water.