Coconut
By VicentaLakin
The traditional soccer snacks are usually made of pig oil, which works better than butter and sour butter, but masters the key points for making them, and they also produce a layered soccer snack that is healthier than pork and butter
Recipe Recommendations
- medium-gluten flour 100 grams
- sugar 10 grams
- water 45 grams
- corn oil 25 grams
- low-gluten flour 90 grams
- coconut 50 grams
- milk powder 10 grams
- butter 25 grams
- whole egg liquid 25 grams
- Dried blueberries 20 grams
- sweetening
- baking
- several hours
- senior
Steps for Coconut
1
The oily portion of the material is evenly mixed。
2
Slipped to the surface of the face of the face, covering 30 minutes of dysentery。
3
The sodium is also mixed。
4
The oil is loose enough to make the material. Butter melted and mixed into sugar powder。
5
Then put milk powder, coconut, blueberry dry evenly。
6
Split 12 equals, rounded。
7
The oily pasta and the souffle pasta are divided into 12 equal rolls, respectively。
8
Take a coat of oil, flatten the palm, wrap it into the souffle, squeeze it in the mouth. Finish every noodle。
9
Packed tarcrete noodles to the top of the mouth, growing strips with a cane, curling up again and relaxing for 15 minutes。
10
It flattens with the palms of its hands, again with its crutches, then rolls up and relaxs for 15 minutes。
11
Take a tart, press it with your finger in the middle, push it in the middle, crush it with your hand. It is then condensed into a thin mid-heavy skin, wrapped in a coconut pedal, squeezed with a rounded mouth, closed down and placed in the oven. The rest of the dough is thus completed。
12
The face of the face is brushed with egg yolk, which, after a slight drying of the egg yolk, crosses the surface with a knife and cuts to the ground。
13
The oven is preheated at 180 degrees and the mid-level is baked for 25 minutes. Burn to the surface, and it's fine。
14
Like a florist。
15
It's a piece of shit. It's a piece of shit。
16
The finished chart。
17
The finished chart。Coconut Make Tips
1. The consistency of the oil-skin dough should be controlled well; add as much water as possible within limits to make the dough soft, and knead it until the surface is smooth.
2. The consistency of the oil-skin dough must be the same as that of the shortening dough.
3. The baking temperature should be relatively high.
4. Dried blueberries can be substituted with other dried fruits.
5. When scoring a cross on the dough, cut only down to the filling; this will make the shape of the baked pastry look better. (I cut mine too deep because it was my first time).