It's a broad coconut heart moon cake
By VicentaLakin
But it's just a trick. There's a little bit of coconut tart left, and the touch can make a month's pie. But why make an extra coconut mooncake? And leave it. It didn't last too long, and suddenly there was a flash of light. Lian Yong is ready. Why don't we just have a coconut heart? Coconut, the taste of the coarse powder, with the thinly lush, must have turned against each other and made fun of it. Wait till the moon cake cools. Cut. It's not just a stamina, but it's also a rough comparison. And a bite of the cocoon's coarse feeling mixed with the fineness of the lily, as though it were weakened, and as though it were good。
Recipe Recommendations
- Cantonese-style mooncake crust 60 grams
- coconut stuffing 36 grams
- Lotus paste filling 145 grams
- egg liquid appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for It's a broad coconut heart moon cake
1
Use the material
2
Split the coconuts into six equals and round them up
3
♪ Pushing Lotus by a pit ♪
4
Put it in the coconut
5
Wrap the coconuts with a lotion
6
Tighten your mouth and circle
7
Split the pie into six equals
8
Get a piece of pie skin
9
Put the material in
10
Push the pie skin up
11
Shut up and circle
12
Pack it up one by one
13
Put it in the flour and roll around and stick it to a thin powder
14
Put it in the mold
15
Tighten
16
Let's do it
17
Cut the cake
18
Put it in the oven. Spray the surface
19
Put it in the oven. Fire 230 degrees. Fire 180 degrees
20
The surface is stymied, the egg is brushed and placed in the oven for about 10-15 minutes
21
The surface is yellow and goldIt's a broad coconut heart moon cake Make Tips
Please refer to the previous recipe for making the pastry. The size of the mooncakes and the ratio of pastry to filling can be adjusted according to your preference. Baking time and temperature may need to be adjusted based on the actual condition of your oven.