Coconut cheese
By VicentaLakin
It's rare to make sweets like “tips”, which, in general, think of a lusophone eggpaste, which is a lasagna lasagna. Today's twistes of coconut cheesepastes are made directly from a nice pasta, free of the problems of the soccer “stacking”, simple and delicious, but not greasy. It's a stick, I like。
Recipe Recommendations
- low powder 80g
- butter 40g
- white sugar 15g
- eggs 15g
- coconut 18g
- water 10ml
- cream cheese 8g
- yogurt 7g
- light cream 7g
- vanilla powder appropriate amount
- apricot jam appropriate amount
- Decorative sugar beads appropriate amount
- milk fragrance
- baking
- an hour
- ordinary
Steps for Coconut cheese
1
skin foods: low powder 80g, coconut 18g, butter 40g, eggs 15g, sugar 15g, water 10ml。
2
feeders of water: cream cheese 8g, cream 7g, yog, sugar 5g, egg fluid 10g, vanilla powder。
3
Other: Almond sauce, sugar beads for decoration。
4
All foods made of skin are quickly mixed, modulated and placed in freezer for about an hour。
5
It's made when it's cold noodles. The cheese is softened with yogurt, and the cream is smoothed with light cream, mixed with sugar, vanilla, and finally with egg fluid。
6
Combination。
7
Take out the noodles and put them in the molds。
8
A few holes in the bottom
9
The oven is 175 degrees preheat for five minutes, up and down the fire, in the middle layer, and roasted for 13 minutes。
10
Take it out, pour it in, put it in the oven for 15 minutes。
11
Put some apricot on each of the stairwells, and put a little bellies on it。
12
The coconut tastes very strong and delicious。Coconut cheese Make Tips
This tart is not greasy and is very small, so it's fine to eat a few more.