Coconut

By VicentaLakin

Coconut
The beautiful Chinese souffle series: The sweetness of the sweetness of the sweetness and the taste of the sweetness of the soufflé and the bite of the slag in the mouth are worth a try

Recipe Recommendations

  • medium-gluten flour 100 grams
  • water 45 grams
  • lard 35 grams
  • low-rib surface 100 grams
  • powdered sugar 40 grams
  • coconut 50 grams
  • milk powder 15 grams
  • butter 25 grams
  • matcha powder 2 grams
  • cocoa powder 1 gram
  • egg yolk liquid small amount

Steps for Coconut

  • Make Coconut step 0
    1
    Combining all the material in the oil coats, rubbing it in a smooth face, sealing it in a bag, giving the room 30 minutes to wake up
  • Make Coconut step 1
    2
    The materials in the soak were evenly mixed with pig oil, divided into an average of three equals, two of which were added to the tea powder, cocoa powdered and then covered with fresh film and room temperature for 20 minutes
  • Make Coconut step 2
    3
    Wake up to make coconuts: butter melts in water and is mixed into coconuts. Corps
  • Make Coconut step 3
    4
    Coconuts split into an average of 12 pieces into a small ball
  • Make Coconut step 4
    5
    An average of 12 loose oils
  • Make Coconut step 5
    6
    The three colors are divided into fours, for a total of 12s
  • Make Coconut step 6
    7
    Get a piece of oil, flatten it, put it in a soak, shut it down
  • Make Coconut step 7
    8
    The tarcrete is coming up, and it's growing up
  • Make Coconut step 8
    9
    Roll from right to left
  • Make Coconut step 9
    10
    I'll do 12 of them in a row
  • Make Coconut step 10
    11
    ♪ With a soft, soft soothing skin ♪
  • Make Coconut step 11
    12
    再次Roll from right to left来
  • Make Coconut step 12
    13
    I'll do 12 in a row
  • Make Coconut step 13
    14
    Let's start with the original: take the original and press the middle
  • Make Coconut step 14
    15
    The two sides fold in the middle
  • Make Coconut step 15
    16
    He flattens the pressure, tweaks into a thick, thin skin, wrapped in a coconut. Paper
  • Make Coconut step 16
    17
    Squeeze through the mouth, round up, four originals in order, and brush the yolk and freeze it in the fridge for a while. The aim is to dry up the surface of the egg yolk fast enough to open a cross
  • Make Coconut step 17
    18
    Make all the openings, cross the surface with a sharp knife, and stow to the coconut
  • Make Coconut step 18
    19
    Put it in the middle of a pre-heated oven and roast it up and down at 175 degrees for 25-30 minutes. It's a little luminous on the palm. It's too long. It's dry
  • Make Coconut step 19
    20
    Completed Chart
  • Make Coconut step 20
    21
    Completed Chart
  • Make Coconut step 21
    22
    Completed Chart

    • Coconut Make Tips

    The skin must be smooth to the surface, and it is best to pull out the muzzles, because it has some degree of resilience to wrap it up, and the amount of pig oil and water in the skin is not necessarily static, so it is flexible, as the skin is dry enough to add some pig oil to the surface, the oil can be fine enough to add some flour steps, or the two lax periods must be achieved, or the whole process that affects the effects of the finished product must be made with a protective membrane, which is also important to prevent the drying of the cheeks, and it also affects the effect of the leaching if the blade is sharp, too blunt, the cut is not good, and the mouth is not good enough; in addition, it must be cut to the tar, which shows coconuts and looks as good as flowers

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