{ 中国美食——2018}【椰蓉开口酥】{Chinese Cuisine - 2018} [Coconut Open Crisp]

{ 中国美食——2018}【椰蓉开口酥】如花朵般绽放的开口酥。内外兼修，好看又好吃。
{Chinese Cuisine - 2018} [Coconut Open Crisp] Opened like a flower bloom. Both internal and external, good-looking and delicious.
Ingredients
Coconut Stuffed Butter 100g Coconut 200g Egg 2
Powdered sugar 80g milk powder 20g milk 20g
Excipient
Medium powder 200g sugar 20g water 90g lard 70g
Low powder 180g lard 90g

1. Butter at room temperature to soften the powdered sugar
2. Use the whisk to hit the swell
3. Add the eggs, add them in two portions, and evenly
4. Add coconut and milk powder and mix well
5. Add milk and mix well.
6. Stir all the ingredients with a spatula, then knead the dough into a large
   Small uniform ball placed on a silicone pad for use
   7.1. Part of the oil skin is evenly mixed until the dough is smooth and covered with plastic wrap.
   Relax for 20 minutes. The material of the pastry is evenly mixed and ready for use.
7. Oil skin, after the oil is loosened, it is divided into 18 parts.
8. Take a piece of oil and skin into a pastry.
9. Put the wrapped meringue up and use a rolling pin to lift it into a strip.
10. Roll it up again and relax for 15 minutes.
11. Take a meringue and press it with your fingers
12. Push the two heads in the middle
13. Use a rolling pin to knead the meringue into a thin, thin dough in the middle and wrap it in a coconut.
    Stuffing
14. Pinch the cuffs, round them, place the cuffs down, and drain them into the baking pan.
15. Wrap the raw embryo with a brush on the surface of the egg yolk solution, after the egg yolk is dry
    The knife is crossed on the surface of the raw embryo and cut to the filling. Preheated 185 degrees in the oven, middle layer
    Fire up and down for about 30 minutes
16. Bake until the surface is in full bloom, the color is golden

主料
椰蓉陷黄油100g椰蓉200g鸡蛋2个
糖粉80g奶粉20g牛奶20g
辅料
中粉200g砂糖20g水90g猪油70g
低粉180g猪油90g
1.黄油室温软化加入糖粉
2.用打蛋器打至膨胀
3.加入鸡蛋,分两次加入,打至均匀
4.加入椰蓉和奶粉拌匀
5.再加入牛奶拌匀
6.用刮刀将所有原料搅拌均勺,然后将面团捏成大
小一致的圆球,放置硅胶垫上待用
7.1.油皮部分材料混合均匀揉至面团光滑后覆盖保鲜膜松
弛20分钟。油酥部分材料混合均匀后备用
2.油皮,油酥松弛完毕后分别平均分成18份
8.取一份油皮包入一份油酥收口
9.将包好的油酥皮收口朝上,用擀面杖将它擀成长条
10.再卷起来,松弛15分钟
11.取一份酥皮,用手指中间压下
12.将两头往中间推
13.用擀面杖将酥皮擀成中间厚四面薄的面皮,包入一份椰
蓉馅
14.捏紧收口,整成圆形,将收口朝下摆放,排入烤盘
15.包好的生胚用刷子在表面刷上蛋黄液,待蛋黄液干后用
刀在生胚表面划十字,切到馅料处。烤箱预热185度,中层
上下火约30分钟
16.烤至表面层次盛开,颜色金黄即可