Main Ingredients:
Low-gluten Flour: 200g; Powdered Sugar: 70g; Egg: 1; Corn Oil: 60g; Vanilla Powder: 1/8 tsp.
Auxiliary Ingredients:
Coconut Flakes: 85g; Egg: 1; Granulated Sugar: 35g; Blueberry Jam: Appropriate Amount.
Taste: Sweet; Process: Baking; Time: Several Hours; Difficulty: Moderate.
Detailed Steps for Cooking Coconut Jam Pastry
Prepare the ingredients for the pastry base.
Prepare the ingredients for the filling.
Mix all the ingredients for the pastry base evenly, and then gently rub it into coarse granules without dry flour. (Do not over-knead to avoid affecting the taste)
Put the mixture directly into a mold lined with oiled cloth, spread it evenly, and then press it firmly to make the pastry base. Cover it with plastic wrap and refrigerate for 1 hour to let it rest.
After 1 hour, take out the pastry base and prick some small holes on it with a fork to prevent it from bulging during baking. Preheat the oven: 170 degrees Celsius, middle layer, for 15 minutes.
While baking the pastry base, prepare the filling: Beat the egg, add coconut flakes and granulated sugar, and mix well.
Take out the baked pastry base and let it cool slightly.
Spread the blueberry jam evenly on top of the pastry base.
Finally, spread the mixed coconut flakes on top and gently flatten it.
Put it back into the oven: 170 degrees Celsius, and bake for 5 minutes until the surface turns golden brown. (The baking time and temperature are for reference only. Please adjust according to the firepower of your own oven.)
