Ingredients
Coconut (filling) ( 40g ) | Granulated sugar (filling) ( 28g ) |
Milk powder (stuffing) ( 33g ) | Corn oil (stuffing) ( 25g ) |
Water (filling) ( Appropriate amount ) | Walnuts (filling) ( Appropriate amount ) |
Black sesame (filling) ( appropriate amount ) | Flour (puff) ( 230g ) |
Corn oil (crisp) ( Adequate amount ) | Granulated sugar (crispy) ( 10g ) |
Water (crisp) ( Adequate amount ) | Flour (oil) ( 180g ) |
Corn oil (oil) ( 90g span> ) |
How to make coconut walnut and black sesame shortbread
1. Prepare materials.
2.Add appropriate amount of water and granulated sugar to coconut filling, mix well and set aside.
3.Add walnuts, milk powder, black sesame sugar and appropriate amount of water to the coconut filling and stir.Evenly.
4.I added raisins.spare.
5. Mix the puff pastry ingredients into the dough, and then mix the oil crust ingredients into the dough., divide evenly into 20 small portions each, roll out the puff pastry into pieces, wrap tightly in oil dough, roll into a round shape and add appropriate amount of filling.Do it in sequence.As shown in the picture.
6. Preheat the oven to 170 degrees for 5 minutes.Turn 160 degrees for 20 minutes.Out of the oven
7.Look...
8.It was cut open and crispy...
9. Delicious, crispy but not greasy.The coconut taste is particularly strong.I ate 3 at once.It tastes better when it's cold.
Tips
Easy to learn.
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