Coconut opening pastry

1. Mix the dough, pastry, and filling separately. Loosen the cling film on the oil bag for 20 minutes. Refrigerate the filling in the refrigerator until it becomes firm.

2. Divide the relaxed oil skin and pastry into 18 small portions and knead them into a round shape.

3. Pastry on the oil bag.

4. Roll it into a round shape.

5. Roll up.

6. Roll up all the dough wrapped in oil and pastry, cover it with plastic wrap, and wake up for 15 minutes.

7. Then repeat from step 4 to step 6 and relax for 15 minutes. At this point, take out the filling and divide it into 18 equal parts, then knead them into a round shape.

8. Use your index finger to press down the relaxed dough roll from the middle, causing both ends to lift and flatten, and roll it into a dumpling like texture.

9. Wrap the filling in the skin and place it upside down in the baking tray.

10. Brush the egg mixture on top and use a thin knife to make a cross on it until it reaches the filling.

11. Preheat the oven at 185 degrees Celsius for 30 minutes.

12. The delicious coconut milk puff pastry is ready, enjoy it now!