Milk coconut soufflé
By VicentaLakin
Cats and cats I've loved most coconut pies since I was a kid, but most of the traditional snacks in the North are made of five bean, beans, date mud, lotus, and milk coconuts are rare. The cat's father is a true "old Guangdong" and for a year in mid-Autumn, my aunt sent us a box of lunar cakes, one of which was a milk coconut tart, which was so delicious at the time, but it was only this one piece, which was finished before it was too much. So now I've learned the taste of milk coconuts, and I can always satisfy my taste buds. How can a new spring gift for a cat's family be without that smell? Although traditional Beijing soothing, this milk-coast concoction can be divided into Hong Kong-style desserts, thanks to the palanquinization of the pate and the lovely coconut cream wrapped in the skin。
Recipe Recommendations
- medium-gluten flour 200 grams
- powdered sugar 30 grams
- salt 2 grams
- water 110 grams
- lard 80 grams
- low-gluten flour 180 grams
- eggs one
- butter 50 grams
- custard powder 10 grams
- milk powder 20 grams
- coconut 90 grams
- milk 35 ml
- egg white one
- milk fragrance
- roast
- several hours
- ordinary
Steps for Milk coconut soufflé
1
All the materials required for this material include: barbed flour, milk, coconuts, butter, eggs, powdered milk, cheese powder, sugar powder。
2
80 grams of barbed flour, little fire made in the pan, and in the course of that, it's gonna have to go up and down in order to keep the flour out
3
Flour gets a little bit of gold and smells good。
4
50 g butter room softening
5
Break it up with an electric mixer
6
Add a full egg
7
Continue to mix evenly with electric mixers。
8
20 grams of milk, 10 grams of cheese, 65 grams of sugar
9
Continue to mix evenly with electric mixers。
10
a small number of times were added to the milk of 35ml, each of which required an electric mixer。
11
80 grams of cooked flour sifted out of the block
12
One more round of 90 grams of coconut。
13
It's even with a rubber razor。
14
Finally, the coconuts were sphericalized, weighing the total weight
15
We'll split the heavy coconuts into 20s on average. Grandpa
16
Scroll in a small spherical form and put a lid in the box so that the surface is not dry. So far, the coconut parts have been completed。
17
Here's what we'll do. This is all the material on the tarp. Flour, sugar, pig oil, salt, water
18
200 grams of condensed flour, 80 grams of pig oil, 2 grams of salt, 30 grams of sugar powder, and 110 ml of water, all of which will be placed in a bread-crum。
19
Turn on the toaster and perform automatic and face-to-face procedures for about 15 minutes。
20
In the process of implementing the bakery process, we have come to make the soak, which is all the material it needs. Low-banded flour, pig oil
21
180 grams low-banded flour and 90 grams of pig oil。
22
Use your hands to make all the material and a smooth face
23
Put the tarcrete in the lids to prevent the surface from drying。
24
Now the bread machine and the face-to-face process is over and the face-to-face group is out. The bakery is just alive and soft, but its resilience is not yet optimal. Fire
25
Put your hands on your face again, not many times, about a dozen times。
26
Put the covered noodles in the food box and cover them in case they're dry. About 15 minutes
27
After 15 minutes of static noodles, the resilience is already ideal. After weighing the sum of the noodles, the noodles were divided into an average of 20 equals。
28
The 20-square-sized noodles will also be placed in a preservation box with a lid in case the surface is dry. You don't have to worry, because the noodles contain grease, they don't stick to each other。
29
The previously prepared garbs were also called the total weight, divided on average by 20 points。
30
Each ball in small pieces is placed in a food-conservation box and must be capped in case the surface is dry。
31
Now let's finish the most important soothing program. I'll get you a tarp
32
It's very soft, so just flatten it with your hand。
33
Take a soufflé and put it on the surface
34
We'll wrap the tarp with water。
35
When it's wrapped, wrinkles up
36
Push
37
Growing up tongues on both sides with a cane
38
Scroll from one end
39
Put the 20 rolls in the preservation box, cover them, and be careful not to dry the surface. 15 minutes
40
Take a roll of face after 15 minutes of static and point up the interface。
41
Push后，再Growing up tongues on both sides with a cane。
42
再次Scroll from one end，第二次卷好的面卷比第一次显得略胖。
43
20 double rolls made, covered in a box so as not to dry the surface. Fifteen more minutes
44
Fifteen minutes later, a face roll was taken and a scratch was pressed in the middle with chopsticks。
45
Turn both sides up
46
Push
47
And made of the face of the face of the face of the face of the face of the face, and covered with a coconut tart。
48
Pack up the light face and wrap it up. Start the preheat oven at 200 degrees
49
My oven can hold 10 stoves, so I'll have to do it in two. Put the coded noodles on the grill
50
An egg, separated by yolk。
51
Coconut, need to use the egg-cleaning part。
52
Clear the eggs
53
It's evenly painted on every surface。
54
Put the coconut soaks in the cocoon bowl with an egg liquid, and they'll cover them equally
55
The entire surface was packed with coconuts and lined up on the grill。
56
The oven is 200 degrees, about 50 minutes. (The temperature and time of the oven above is for reference only, as appropriate
57
Freshly boiled coconut soufflé, cooled on cooling shelves。
58
So far, the milk coconut souffle has been made。
59
It's full of milk and coconuts
60
New Spring Day is coming, as a gift to family and friends, very good。
61
As long as you follow the procedure, you're not lazy
62
Did you have a sense of accomplishment when you did the traditional crafts
63
This time of spring, send a happy blessing to your family and friends with your hands
64
Happy New Spring, everythingMilk coconut soufflé Make Tips
Every step of the wrapping, make sure that the cover of the box is covered, and that the surface is dry, or the face is hardened, softened and soothed。