Lemon blueberry coconut pie
By VicentaLakin
The bake class this time is cheese. It's almost impossible to bake cheese. This coconut pie that I made today used both butter and cream cheese. The smell of milk is naturally strong. I love coconuts. I love the smell of coconuts in the baking process, which always makes me feel better than I eat. And this is today's coconut, full of coconuts, each of them full. They say that the food is as good as the food, and that my food is as good as my character, and that my food is as good as my character, and it is not shy, but it is very square, so it is full. Ha ha! Today this amount is five, one four-inch model, four molds。
Recipe Recommendations
- coconut 60g
- light cream 80g
- eggs one
- sugar 25g
- lemon half a
- Dried blueberries appropriate amount
- flour 160g
- butter 80g
Steps for Lemon blueberry coconut pie
1
Light cream and eggs in the pot
2
We'll mix it up with sugar
3
Smuggle evenly
4
With coconuts
5
Squeeze in half a lemon juice
6
Smuggle evenly成为派馅。
7
Butter softening
8
Add all the foods in the appliance, and make a mint in 20 minutes
9
It's about three millimeters thick
10
Put it in the tray. Go to the side. Fork pierced
11
I made a lot of material, made a few of them with little molds, just as I crushed the edges, Zach。
12
Finally, the coconuts were put in
13
It's got a little bit of material in it
14
Blueberry dry on the surface
15
The oven is 180 degrees preheat for five minutes
16
Baked coconut pie, with lemon juice, tasted like lemon, but it doesn't cover up the smell of coconuts
17
There's little ones, and they're nice. They're easier to eat, one by one。