Caramel banana coconut
By VicentaLakin
Some snacks attract your eyes, and it makes you happy to eat it in your mouth. This caramel banana tart has been in my mind since the moment I saw it. This snack is the result of watching the banana coconut made by the mole that day, deeply touched by the words of a young boy in Boven, whose mother is tired and happy on the way to bake, how can I miss the opportunity to taste the food
Recipe Recommendations
- low-gluten flour 165g
- butter 110g
- coconut 65g
- banana 2 pieces
- powdered sugar 50g
- white granulated sugar 80g
- whipped cream 80ml
- lemon juice 10ml
- eggs 125g
- rum 20ml
- almond powder 35g
- sweetening
- roast
- an hour
- senior
Steps for Caramel banana coconut
1
Butter and sugar powder to white
2
The egg fluids are three times equalized
3
In addition to the almond powder and sifted low pink shears, it's over-mixed。
4
Put in a bag of fresh meat in the fridge for an hour。
5
I'll make a nice, loose face
6
Put it on a pedal and use a cane to rub out the extra face of the pedestal. A small hole in the bottom of the plume with a fork to get out of the air and into the freezer for 15 minutes。
7
Put a tin sheet on the parchment, put a proper amount of peanuts or beans in the oven, 180 degrees, 10 minutes
8
Then we'll take the tin paper out with the beans, and we'll bake it for 10 minutes to top。
9
The liquid portion of all materials is evenly mixed
10
Put it in the coconut mix
11
It's a freezer
12
cut bananas into a 2.5 cm slice
13
Put butter in the pot
14
When you boil it with a little fire, you put it in white sugar, and it melts into caramel
15
With bananas and rums, we'll have a caramel on the same side of the banana
16
I ended up pouring coconut egg paste into the tower
17
The caramel banana, then the oven, 180 degrees
18
When you put your hands on the ground, you cut them up and eat them betterCaramel banana coconut Make Tips
The tart crust tends to crumble easily when lining the mold. Take a small piece of dough to patch up any broken, cracked, or shattered spots; it will easily merge with the existing crust. Ingredient Distribution: Tart Crust Ingredients: Butter: 100g, Powdered Sugar: 50g, Egg: 35g, Almond Powder: 35g, Cake Flour: 165g Coconut Custard Filling Ingredients: Egg: 90g, White Sugar: 60g, Heavy Cream: 80ml, Shredded Coconut: 65g, Lemon Juice: 10ml, Rum: 1 tbsp Caramelized Banana Ingredients: Bananas: 2 large ones, Butter: 10g, White Sugar: 20g, Rum: 1 tsp