Hainan shredded coconut bag

Features: Hainan traditional pastry. First, bread and water-oil pastry are made, then sugar coconut stuffing is wrapped, kneaded into spiral shape and baked. Raw materials: 500g of high gluten flour, 100g of egg liquid, 400g of refined lard, 350g of white sugar, 4g of yeast, 4g of additive, 50g of butter, 400g of clean water, 500g of fresh shredded coconut, 50g of raw oil and 50g of fried sesame seeds. Production: 1. Mix 150 grams of sugar with shredded coconut, stir-fry, and add fried sesame seeds to make stuffing. 2. After opening the nest of high-gluten flour, add yeast, additives, butter, 30g of white sugar and 200g of clear water, mix and knead until it is strong enough to form a dough, press air, stack it, and let it stand for 30min to form a bread blank. 3. Knead one-third of the medium gluten flour with refined lard until it is delicate and dough-like, then take two-thirds of the flour, add water, egg liquid and white sugar after opening the nest and knead until it is smooth, then wrap it in the pastry, and flatten it for three times and fold it three times to form a water-oil pastry. 4. The bread blank and the water-and-oil pastry are pressed into long blocks of about 80cm respectively, and the two pieces are stacked, swept with water, rolled into a cylindrical shape, cut into pieces with a knife, each piece is wrapped with 20-25g of coconut stuffing, kneaded into a ball and twisted into a spiral shape, and placed in an oiled kang tray. After the dough is lifted for 3 times, the egg liquid is swept. Bake at 180℃ to 200℃, take out and brush with butter and syrup. Features: spiral shape, yellow and white, clear hierarchy, rich coconut flavor, crisp and moderate.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)