Coconut potatoes
By VicentaLakin
It's actually the first time I've ever done it, it's based on a change of taste, but both taste and taste are particularly good. It's also very attractive, and it looks like it's eating. I baked eight dishes, and I ate one of them, and the other two treasures, and the poor father didn't even see the shadow, so I did it again the next day。
Recipe Recommendations
- Tart skin: low-gluten flour
- Tart skin: butter 60 grams
- Tart skin: powdered sugar 30 grams
- Tart skin: egg yolk half a
- Filling: Purple sweet potato 250 grams
- Filling: butter 20 grams
- Filling: Coconut milk 120ML
- Filling: Eggs 30 grams
- Filling: Corn starch 1 teaspoon
- Filling: fine sugar 40 grams
- fresh lemon half a
- Filling: coconut paste appropriate amount
- sweetening
- baking
- an hour
- senior
Steps for Coconut potatoes
1
When cones are frozen, 250 grams of violet potatoes (heavy weight after skin removal) are fertilized in a boiler cup, which is not as beautiful as raw, but rather a little gray。
2
Half the fresh lemon juice, added to the potato, evenly mixed with chopsticks, and this is when the magic changes, and the potato turns into a very glamorous nectar。
3
When it's hot enough to melt with sugar and pre-soft butter。
4
Finally, we add coconut and egg fluid and mix them into fine potatoes. The thickness of the silk shall be determined, as appropriate, and shall not be added to all the coconuts at one time, slowly and as the case may be, so as not to be too thin。
5
It's cold, it's cold, it's cold, it's cold, it's cold, it's cold.
6
And then it's covered with molds.
7
Push the skin with your thumbs a little bit, and fill it with a whole mold
8
Finish all the pellets and put a little hole in them with a fork。
9
Put it in a pre-heated oven, mid-level, 180 degrees up and down, 10 to 15 minutes。
10
The roasted skin is taken out, the potato pie is loaded, and the nine-points are enough to keep it from coming out。
11
On the surface is a suitable amount of coconut。
12
Continue to be placed in the oven, mid-level, up and down at 160 degrees, about 20 minutes of roasting, until the material is condensed。Coconut potatoes Make Tips
Poetic Notes: 1: The tart crust should be baked until golden brown before adding the filling for baking; this ensures a crispier texture. 2: There is more filling than crust capacity, so you can reduce it as needed. If you don't have coconut milk, milk can be used instead, but regardless of the liquid, do not add it all at once; add it gradually depending on the situation. 3: Steamed purple sweet potato is very dark in color, but adding lemon juice turns it a beautiful rose-red and adds a fresh lemon scent. You can do this when making purple potato tarts or purple potato pies to make the finished product more visually appealing. 4: The amount of white sugar can be adjusted to your taste. I think this amount is just right, as I don't like it too sweet.