How to make a crispy coconut?

Coconut paste is crisp. Crispy skin and rich coconut stuffing make it really delicious!

Formula:

Crispy crust: butter: 100g, powdered sugar: 50g, whole egg liquid: 40g, low-gluten flour: 2 10g, white sesame seeds: appropriate amount.

Coconut: butter: 60g, powdered sugar: 30g, egg: 1, coconut: 90g, milk: 25g, milk powder: 35g.

Exercise:

1. Make cakes, soften butter, add sugar powder and stir until fluffy and white, add egg liquid, stir well, add low-gluten flour and knead into dough.

2. Make coconut stuffing, soften butter, add sugar powder and stir well, add eggs and stir well, add milk, coconut and milk powder and stir well.

3. Divide the cakes into 15g each, and divide the coconut stuffing into 10g each, and round them for later use.

Take a pastry, squash it, and then wrap it with coconut stuffing.

5. Put it in a baking tray, brush the egg yolk liquid on the surface and put white sesame seeds.

6. Preheat the oven and bake for 25 minutes at 170 degrees.