TAPI's approach:
(the process of folding quilts in 1-6 steps is the same as that of ordinary Portuguese pagoda, butterfly puff or thousand layer pie)
1. Mix high flour, low flour, butter, sugar and water, knead into dough, wrap with plastic wrap, refrigerate for 20 minutes
2. Spread the preservative film on the table top, put the Michelin on it, and then cover it with a layer of preservative film, and roll the Michelin into thin oil slices with a rolling pin
3. Sprinkle more low flour on the table, roll the refrigerated dough to grow 3 times as long as the Michelin, and the width is the same as that of the Michelin. Then put the Michelin in in the middle, fold the dough at both ends to cover the Michelin, pinch the upper and lower ends tightly, cover the plastic film, and refrigerate for 20 minutes
4. Beat the refrigerated dough along the long direction with a rolling pin to make it grow slowly. In the other direction, you can also knock it slightly. Roll it a little in the middle. After rolling it long, fold it around like a quilt, and then refrigerate it with a plastic film for 20 minutes.
5. Repeat step 4 for 2-3 times
6. Roll out the patch again, about 0.5cm
7. Roll the dough into a cylinder along the long direction, cover with plastic wrap, and refrigerate for 15 minutes.
8. Take out the surface cylinder, cut it into small pieces about 1cm thick, dip low powder on both sides of the cut pieces, put them on the bottom of the tower mold (it is better to sprinkle some dry flour in the tower mold), and use two thumbs to knead them into the shape of the tower mold.
Coconut filling method:
1. Beat the egg with white sugar until the sugar melts. Then add coconut, baking powder, milk, custard powder and melted butter. Mix well.
2. Fill the coconut stuffing into the tower skin, press tightly, and fill it with 8 points.
3. Preheat the oven for 200 degrees, turn on the upper and lower fire, and put it in the middle layer for about 30 minutes (if the surface color is too fast during baking, cover the surface of the coconut tower with a piece of tin paper)
TIPS
1. Cocout cream powder is the powder made from concentrated coconut milk (similar to the relationship between milk and milk powder, not the kind of coconut powder used to make drinks in supermarkets). It can be bought on the imported seasoning shelves of large supermarkets.
2. Pay attention to the temperature when baking. The temperature should not be too high, or the coconut stuffing will be very old and crack.
3. The roasted coconut tower should be crispy on the skin and smooth on the inside. If the bottom is not crisp and soft after baking, it can be demoulded and put on the lower layer of the oven for another 5 minutes at 170 ℃.
4. The tower skin needs to be relaxed for 20 minutes before filling, which can prevent the tower skin from shrinking when baking.
5. About demoulding. This kind of desserts do not need any skills, and do not need to take any anti sticking measures. As long as the filling does not overflow, the tower skin will automatically separate from the tray after baking, and can be taken out directly.