Coconut yellowcake
By VicentaLakin
In the new era of the sun and the moon, everything changes with the tide, and in the baking. With the prevalence of the western dots of some indigenous cultural traditions, which are quietly passing away...the traditional snacks are also very distinctive but cannot capture the appetite of a new generation, so they must be adapted to the appetite of a new era. We used coconut egg milk on the suco moon cake, so we put yellow cream on the tasting cosmopolitan, and we raised the whole taste. It's still traditional..
Recipe Recommendations
- acaroid 200g
- fine sugar 40g
- lard 90g
- qingshui 90g
- low powder 180G
- cream cheese 40g
- butter 25g
- condensed milk 20g
- milk 125g
- custard powder 10g
- Chengfen 50g
- eggs of 2
- coconut 70g
- red rice flour a little
- water a little
- milk fragrance
- roast
- several hours
- ordinary
Steps for Coconut yellowcake
1
First, make oil coats, rewind the materials into the initials and stir them up into the film
2
When the machine stirs, let's make the souffle. Put the pig oil in the pot with low powder and rub it in one-time gloves
3
When the souffle is all made, it's in the freezer for about 30 minutes
4
And this time, we started making pies, cream cheese and salt-free butter chambers. Add the fine sugar to the slide and add an egg to the low-speed mix. And then you're gonna get another egg and you're gonna mix it up like that
5
Then you pour in the milk and then you add milk. Smuggle evenly
6
Sift in gish powder and polished powder, and tumbled it to full integration
7
It is sufficient to insulate the mixed materials from the water, so that they can be formed without water and in groups. Falling into the coconut, evenly mixed
8
Split all materials into 22 equal parts
9
The souffle is wrapped in the oil coat, and it's turned into a tongue, and it's covered in a cap
10
Scrambling of a condensed plume into a circle package. Seal mouth
11
Seal it down a little bit, and then squish it. You don't have to be too flat! Use the red powder to mix with a little water
12
The oven preheats 160 degrees in advance, and the upper and lower middle roasts 25 minutes
13
Delicious
14
Traditional modeling
15
It tastes differentCoconut yellowcake Make Tips
Petty: The oven shouldn't be too hot, it's easy to color, and two too hot pies have the potential to burst