Coconut crisp lotus opening

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Coconut crisp lotus opening

The medium gluten flour, lard, sugar and water are poured into the bread barrel, and the noodles are mixed evenly.

Coconut crisp lotus opening

Two

Knead the dough, the water and oil group leather wrap, placed in refrigerator static relaxation in 1 hours.

Coconut crisp lotus opening

Three

Add medium gluten flour and lard to the bowl. Stir and form dough.

Coconut crisp lotus opening

Four

A good mix of pastry were divided into four parts, of which 3 copies were added to cocoa powder, yeast powder, purple sweet potato flour and knead, placed in plastic wrap refrigerator static relaxation in 1 hours.

Coconut crisp lotus opening

Five

Melt butter in hot water after add powdered sugar, milk, egg and coconut mixed together, placed in plastic wrap the refrigerator standing for 1 hours.

Coconut crisp lotus opening

Six

The coconut filling into 48 after rubbing round.

Coconut crisp lotus opening

Seven

The relaxation of good skin were divided into 4Eight

Coconut crisp lotus opening

8.

The relaxation good pastry were divided into 48, each color is divided into 12 parts.

Coconut crisp lotus opening

Nine

Take a skin bag into a flat, pastry, and then placed in the left hand thumb position, side to side will wrap up the water dough, finally squeezed shut.

Coconut crisp lotus opening

Ten

All the skin wrapped individually covered with pastry, full to wrap.

Coconut crisp lotus opening

Eleven

Take a dough and roll it into an oval shape.

Coconut crisp lotus opening

Twelve

From top to bottom.

Coconut crisp lotus opening

Thirteen

Finished 48 copies in turn, covered with plastic film throughout the process.

Coconut crisp lotus opening

Fourteen

Loose the dough and roll it again.

Coconut crisp lotus opening

Fifteen

From top to bottom up.

Coconut crisp lotus opening

Sixteen

Finished 48 copies in turn, covered with plastic film throughout the process.

Coconut crisp lotus opening

Seventeen

The two roll of finished products, thumb pressure in the middle, with the position of the first place to roll up the folder.

Coconut crisp lotus opening

Eighteen

Clip on direction, hand pressed flat, with a rolling pin roll into thin skinned edge, round cake in the middle thick, pack into the filling, the dough folded upwards, finally closing repeatedly squeezed, to avoid meat stuffing during baking when burst out.

Coconut crisp lotus opening

Nineteen

The dough is placed in the oven shut down.

Coconut crisp lotus opening

Twenty

Use the brush on the original opening crisp brush on the surface of the egg, the cross in opening all the cakes with a sharp knife, efforts to cut to the coconut filling on the good.

Coconut crisp lotus opening

Twenty-one

Bake in a preheated oven, bake at 180 degrees for 30 minutes.

Coconut crisp lotus opening

Twenty-two

Finished drawing.

Coconut crisp lotus opening

Coconut crisp lotus opening

Coconut crisp lotus opening

Coconut crisp lotus opening

Coconut crisp lotus opening

Cooking skills

1., I do a little bit of this component, you can make 48, too much can reduce the amount of formula half.
2. lard can be replaced with corn oil, butter is all right.
3. I cut a little light, no crack too open, remember to cut to see coconut stuffing.