Coconut
By VicentaLakin
Recipe Recommendations
- oil skin part art. 4
- acaroid 150 grams
- lard 65 grams
- sugar 15 grams
- water 70 grams
- crispy part art. 2
- low powder 135 grams
- Coconut filling art. 6
- sugar 45 grams
- milk powder 22 grams
- butter 38 grams
- whole egg 38 grams
- raisins 1 scoop
- coconut 75 grams
- egg yolk liquid by 0.5
- sweetening
- roast
- several hours
- ordinary
Steps for Coconut
1
Oil coats, tarcretes, and pies are mixed. The skin bag was lax for 20 minutes. It's cold enough to freeze in the fridge。
2
The loose oil coats and the soaks are split into 18 cents, rounded。
3
Pipe bag on the soufflé。
4
Zooming round。
5
Roll up。
6
All the oily-covered noodles were rolled up and covered with a protective film for 15 minutes。
7
It will then be repeated in 15 minutes, from step 4 to step 6. Then divide the material into 18 equals and round it up。
8
Put loose rolls under the center finger, flatten both ends, and squirm like dumplings。
9
Pack the material into the skin and place it down in the oven。
10
Brush the egg fluid, cross it with a thin blade, and cut it to the ground。
11
Preheated oven 185 degrees and 30 minutes。
12
Beautiful coconuts are out of the oven. Enjoy