Coconut egg cream
By VicentaLakin
Recipe Recommendations
- flour 300g
- milk 580g
- coconut 50g
- corn flour 150g
- white sugar 50g
- the cranberry appropriate amount
- eggs one
- yeast powder 8g
- sweetening
- steamed
- several hours
- simple
Steps for Coconut egg cream
1
Flour, corn flour, yeast powder are evenly mixed, milk is rubbed into flour and fermented to twice as high as needed。
2
Coconut, sugar, eggs mixed
3
Smash it into egg and coconut
4
We'll have the nicest noodles, the exhausts, the three equals
5
Each lasagna is of a similar size and is placed in a container with oilable paper with a third of the coconut pie on it and a little cranberry. This step is repeated three times。
6
It continues to grow twice as big (in summer, about half an hour, in winter, but when it gets warmer). Fire, water evaporates for another 20 minutes, and cool cuts are enough。Coconut egg cream Make Tips
More sugar for sweets, not too much corn paste, otherwise it affects taste。