Coconut Puff

Name: Coconut Puff
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 68g Butter; 15g white sugar; 172g low-gluten flour; 45g Milk; 50g Butter; 24g white sugar; 34g Egg liquid; 27g Milk; 24g Milk powder; 80g Desiccated coconut; 18g Dried cranberries; 1 piece Egg yolk; 10g Water; a pinch Black sesame

Coconut Puff: butter, white sugar and low-gluten flour in a few quick steps, baked until golden and puffed.

1 hrNewMedium Baking Roast Buttery

Instructions

1
Melt the butter in a heat-insulated water container, mix in the sugar evenly, then add the low-gluten flour and mix uniformly.
2
Mix into small clumpy pieces.
3
Add the milk and stir into a dough.
4
Refrigerate in the fridge for half an hour.
5
Mix butter with milk, sugar, and beaten eggs until well combined.
6
Add the shredded coconut and mix evenly.
7
Mixed shredded coconut.
8
Add the chopped dried cranberries, stir evenly again, and also refrigerate for half an hour.
9
Divide the dough into small portions of 30 grams each, and divide the coconut filling into 26 grams each.
10
Press the dough into a wrapper with the palm of your hand, wrap it around the coconut filling, then bring the edges together using your thumb and forefinger and push upwards to seal it tightly.
11
After wrapping, pinch the opening downward and roll it into a round shape.
12
Mix the egg yolk with water until well combined, brush a layer of the egg yolk mixture on the surface, and sprinkle with black sesame seeds for garnish.
13
Middle layer of the oven, 180 degrees for 30 minutes.
14
Finished product image.
15
Finished product image.