Coconut peaches
By VicentaLakin
Peach blossoms have been opened in the streets these days, and one flower is bigger than the other, filled with branches, and a bunch of peach blossoms is really beautiful. They can't keep the peach blossoms, but they can eat them whenever they want
Recipe Recommendations
- medium-gluten flour 90g
- white granulated sugar 15g
- lard 30g
- coconut stuffing 100g
- red rice flour 2g
- low-gluten flour 70g
- egg liquid 3ml
- white sesame 5g
- sweetening
- baking
- ten minutes
- simple
Steps for Coconut peaches
1
pills = 90g barbed flour + 15g white sugar + 30g pig oil, appropriate amount of water added. soy sauce = 35g pig oil + 70g low-strength flour + 2g red flour. the two noodles and, when it's done, it's all loose for an hour。
2
a small agent that divides the tarp into 20 g。
3
the tarp is divided into 15 g。
4
It's just ten。
5
Pack the soak in the tarp。
6
Pack it all up。
7
Take a squirt off。
8
From top to bottom。
9
Make sure everything's covered with a red film。
10
when you wake up, you split the pie into 10 g coconut balls, which is exactly 10。
11
Take the skin out, keep it open。
12
From top to bottom。
13
Do all that, keep waking up around 20。
14
Fold them back slowly, flatten them。
15
Open the skin and put it in the palm。
16
Keep your mouth shut。
17
Split it into six petals, fold it on two sides, and put it in the middle。
18
Do all that。
19
A little egg fluid in the middle of the flower, a little white sesame decoration。
20
Preheat oven, 170 degrees and 15 minutes up and down。
21
A little bit more than five minutes later。
22
Totally cool。
23
Beautiful peaches
24
O-HA-HA
25
Let's eatCoconut peaches Make Tips
The oven is set for reference purposes only. 2. Plates may be replaced by dates, soy sand, etc., whatever they like。