Brief introduction
Royalties
High gluten flour
20g low gluten flour
7 g dry yeast
50g eggs
100 g of water
100g Marciline
15g white sugar
5 g salt
Appropriate amount of minced coconut
method
1
Mix and knead into a smooth dough and leave to ferment in a warm place for 30 minutes.
2
Place Marciline in a plastic bag, crush and continue until soft flat.
3
Place a layer of plastic wrap on the board, place the fermented dough on it, and roll out into a rectangular crust about 1 cm thick.
4
Place Marciline in the center of the dough, fold the excess dough around it into the middle, and pinch the interface tightly so that Marciline wraps it in the dough. Wrap in plastic wrap and refrigerate for 20 minutes. After removal, roll out, fold, refrigerate and repeat three times.
5
Fold and refrigerate three times and roll out into rectangles.
6
Cut into triangles and sprinkle an appropriate amount of minced coconut on each triangular dough.
7
Cut the triangle tip into two corners.
8
Roll inwards starting from the wide edges, spreading the two corners apart just above the curled dough.
9
Into oven, medium, 180 degrees, 20 minutes.