Lotus crispy pastry

1. Wrap the dough with plastic wrap according to the ingredients specified in the formula and let it relax for 30 minutes

2. After relaxation, divide the white and red oil skins into equal parts of 15 each, cover them with plastic wrap, and let them relax for 20 minutes

3. Divide the pastry into 30 equal parts, cover them with plastic wrap and let them relax for 20 minutes

4. After relaxation, take a white oil skin and flatten it with your palm. Place a pastry on top and wrap it like a bun, closing the mouth downwards

5. Take a red oil skin and flatten it with your palm. Place a pastry on top and wrap it like a bun, with the mouth facing down

6. Wrap everything up and cover with plastic wrap. Relax for 20 minutes

7. After relaxation, take a puff pastry and flatten it, then use a rolling pin to roll it open

8. Roll it up

9. Roll everything out, cover with plastic wrap, and let it relax for 20 minutes

10. After relaxation, take a puff pastry roll and roll it out with a rolling pin

11. Roll it up again

12. After the second rolling, put on the cling film and let it relax for 20 minutes

13. After relaxation, take a puff pastry roll and pinch both ends with your hand to flatten them

14. Use your hand to pinch both ends of the red puff pastry roll, flatten them flat, and stack them on top of the white puff pastry. Place coconut filling on top and wrap it like a bun, with the mouth facing down

15. Use a sharp knife to make 3 cuts across the cross

16. Place it on a non stick baking tray and transfer it to a preheated oven at 180 degrees Celsius. Bake in the middle layer for 30 minutes

17. After baking, let it cool and it can be eaten

18. Finished product drawings

19. Finished product drawings

20. Finished product drawings