Coconut Crisp mielleux

Published Jul 5, 2020 at 08:12am ET


Coconut Crisp mielleux

Much like the Chinese pastry in palace theatre, in this era of Western pastry flooding, Chinese pastry has its most charm, no matter taste or work.

Food Material List

  • 1 Oil skin material
  • 2 flour 120g
  • 3 lard 50g
  • 4 Berry sugar 20g
  • 5 Purified water 60g
  • 6 Tea powder 1g
  • 7 Fruit powder (as long as it can be toned, I use watermelon flavor) 1g
  • 8 Crispy material
  • 9 flour 50g
  • 10 lard 25g
  • 11 Fillings
  • 12 Coconut meat powder 50g
  • 13 Berry sugar 20g
  • 14 butter 25g
  • 15 Condensed milk 5g

Operational steps

  • 1 As shown in the recipe, prepare all the ingredients. For everyone to look better, the order from left to right is pastry (fruit powder and tea powder are at the bottom of the left, they are the oil-skin team, because there is no place left).
    Coconut Crisp
  • 2 Oil-making skin: Mix the material for oil-making skin and knead it into dough.
    Coconut Crisp
  • 3 Divide the two-step dough into two parts, divide one into two parts, add tea powder and fruit powder respectively, then the oil skin is ready and wake up half an hour in the fresh-keeping film.
    Coconut Crisp
  • 4 Crisp making: Mix the crisp material and knead it into dough.
    Coconut Crisp
  • 5 Stuffing: Fine sugar, butter and condensed milk are added into coconut in turn (mix well each time according to the order and then add in turn). The filling is ready as shown in the figure.
    Coconut Crisp
  • 6 After waking up, take 5 g of crispy oil and 10 g of crust (the ball is crispy oil, the lower crust is crust).
    Coconut Crisp
  • 7 Cover the crispy with oil skin, roll it into this shape and roll it up (see the next step, A for short).
    Coconut Crisp
  • 8 Red oil skin (adding fruit flavor oil skin, abbreviated as B) and green oil skin (adding tea powder oil skin, abbreviated as C) were divided into several small pieces, each 10 G. Figures A, B, C.
    Coconut Crisp
  • 9 Put A and B into large and small pieces. As shown in the figure, B is placed in A and wrapped in 10 g of coconut sag (like coconut can also be put more, according to the amount of adjustment according to their own preferences), and wrap well.
    Coconut Crisp
  • 10 As shown in the previous step, wrap and knead into a cake shape.
    Coconut Crisp
  • 11 After wrapping, scratch a few knives into the oven, 160 degrees, half an hour.
    Coconut Crisp
  • 12 After the product is displayed, the following instructions: 3, 4 are the products of the previous step, 1, 2 are improved: because the coconut filling is not enough, 1 is filled with bean paste filling, the other are the same. 2 is to remove the red and green skin, directly wrap bean paste, this Mid-Autumn Festival, in order to form a beautiful moon. Knead into sunflower shape, method next time specially make sunflower crisp and teach again.
    Coconut Crisp
  • 13 Eat well and eat well.
    Coconut Crisp

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Healthcare food category

Oven recipes, Meat 1, Children and adolescents diet


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