Light cream hand-shredded coconut How to make shortbread

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  1.Except Mix all the ingredients except the butter into a dough, and put the salt and sugar on both sides separately

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  2.Pound the dough until it becomes more vigorous.It will be a little sticky at first, but hold on and don't add water or flour easily.Gradually the dough will become smooth and no longer sticky.When the dough is smooth, add the sliced ​​butter and continue kneading.

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  3. Knead the butter evenly and beat the dough to make it longer

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  4.Then fold

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  5. Then drop it, fold it, keep dropping it, and fold it.This process will last for tens of minutes

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  6.Use this method to knead the dough until the film appears

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  7.Cover with plastic wrap and let rise in a warm place until 2.5 times in size

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  8.Press the dough lightly and roll it into a rectangular shape.Roll the butter into a rectangle 1/2 the size of the dough in plastic wrap, and spread it flatly on half of the dough.Cover it with the other half, pinch it tightly, and fold it like this.After folding, cover with plastic wrap and rest for 20 minutes.Forgot to take pictures.

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  9. Roll out the quilt, fold it again, and let it rest for 20 minutes.Repeat 3 times.Then roll it out and apply a layer of light cream (not whipped, it acts as a binding agent), sprinkle with a layer of coconut and a layer of sugar.

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  10.Roll up and relax for another 20 minutes

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  11.Roll out and cut into strips

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  12.Button

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  13.Wrap both ends again to form a flower shape

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  14.Place it in a tart shell lined with greased paper for secondary fermentation

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  15.When fermented until doubled, brush with egg wash

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  16.Sa Yi Layers of grated coconut

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  17. Heat the oven up and down at 170 degrees for 20 minutes and take out the oven