1.

First, make the dough for the water-oil crust. Pour 150g of medium gluten flour, 50g of lard and 15g of sugar into a bowl.

2.

Pour 80 degrees hot water into the bowl (almost boiling water to the point of shaking the cup a few times) and stir quickly so that the flour combines with the water to form a snowflake. Please use your discretion to add water according to the state of the dough. (Hot water partially cooks the flour, making the dough softer and easier to work with.)

3.

Pour the lumps of flour onto a board and knead them vigorously to form a smooth dough. The oiled crust needs a lot of kneading to stand up to all the tossing and turning later on. Cover the kneaded dough with a damp cloth or plastic wrap and set aside.

4.

Next, make the shortening. Mix 130g of low gluten flour and 65g of lard.

5.

Pour it onto the counter and knead it until the lard and flour are fully incorporated into a dough. At first it will be dry and loose and not form a ball, just keep kneading and never add water.

6.

Knead into a smooth shortening dough and set aside.

7.

Leave the dough for 20 minutes to loosen. Remember to cover the pastry with a damp cloth or plastic wrap. The shortcrust doesn't need to be covered, it can be left open.

8.

While the dough is resting, make the coconut filling. 30g of butter should be melted in a bowl over water.

9.

Pour all the other ingredients for the coconut filling (60g of coconut, 25g of egg, 35g of powdered sugar, 20g of milk powder, 15g of dried cranberries) into the melted butter.

10.

Mix into coarse sand particles and put into the refrigerator to harden.

11.

Divide the dough into 15 equal portions and roll them into balls. Always remember to keep a damp cloth or plastic wrap over the dough as well.

12.

Take one dough ball, flatten it, and roll it out. Place a shortening dough in the center.

13.

Wrap the shortcrust pastry in a sheet of water and pinch it tightly.

14.

Face up and flatten. Use a rolling pin to roll out the dough into a cow tongue shape. Be gentle when rolling. (Grease the rolling pin with oil to prevent it from lifting up as soon as you roll it out.)

15.

Roll the tongue from the top to the bottom.

16.

Turn the rolled dough 90 directions to vertical and press it flat.

17.

Roll again with a rolling pin into a long strip, thinner and longer than the first time.

18.

Roll again from the top down.

19.

When all rolled out, cover the dough with a damp cloth or plastic wrap and let it relax for 15 minutes.

20.

While the dough is resting, divide the chilled coconut filling into 15 equal portions and shape into balls.

21.

Take a portion of the relaxed dough and make an impression in the center with your finger.

22.

Push the ends into the center and press down.

23.

Use a rolling pin to roll out the dough into a circle that is thick in the center and thin all around. Take a portion of coconut filling and place it in the center.

24.

Wrap the filling with the pastry and pinch it closed.

25.

Turn the closing down and roll it into a circle with the palm of your hand. Once all wrapped, preheat the oven at 185 degrees.

26.

Arrange the wrapped ramekins on a baking sheet and brush the tops with egg wash. Allow the egg wash to dry, and use a sharp knife to cut out crosses on the surface. (If you don't want to wait for the egg wash to dry, you can also cut and then brush, but there will be egg wash flowing in and dripping on the surface of the filling.)

27.

Specifically, let's talk a little bit about cutting the crosses. There are two ways to cut the open pastry, and the baked bloom effect is different. Specifically according to personal preference to choose which cut. The first cut is a deep cut, as shown. Directly straight knife down, cut deeper, even with the skin with the filling together, each layer of puff pastry is cut, the bloom will be bigger, the filling is also all bloom. I call it the bloom cut.

28.

The second method of cutting is to make a shallow cut, the filling is not cut, as shown. Use the tip of the knife to make a cross on the surface, only the top is scratched slightly deeper, to the filling, and the rest is not fully scratched. Each layer of puff pastry is cut differently, only the outermost layer is cut very well, and the further in you go, the less it is cut. Only the filling leaks out of the top when baked, and the pastry opens in layers from the inside out. I call it the bud cut. But no matter which cut method, the outermost layer of the skin must be cut relatively low, otherwise it is like being pinched only mouth open, very unattractive.

29.

After all the cuts are done, put them in the middle of the oven and bake at 185 degrees for 30 minutes. Bake until flowering, petal levels bloom, the skin color golden, it is ready.

30.

Finished. The aroma is delicious,