Coconut

By VicentaLakin

Coconut
It's a very beautiful, fine coconut pie, and it's a good choice, whether it's for breakfast or tea

Recipe Recommendations

  • acaroid 200 grams
  • sugar 20 grams
  • water 90 grams
  • lard 70 grams
  • low powder 180 grams
  • coconut 100 grams
  • powdered sugar 60 grams
  • milk powder 20 grams
  • custard powder 10 grams
  • butter 50 grams
  • whole egg 50 grams
  • Chop dried blueberries 35 grams
  • egg yolk one

Steps for Coconut

  • 1
    The oil coatings were all mixed, smoothed to the face, and placed on the caps for 30 minutes
  • 2
    It's all mixed up, and then it's covered
  • 3
    Coconuts made: butter insulated water melts
  • 4
    A little cooling into other materials mixed in groups
  • 5
    Put it in the freezer
  • 6
    Once the oil is loose, it's divided into 24 pieces
  • 7
    Pick up a pelt circle or wrap it in a soak with a hand-pressed circle
  • 8
    (b) Closure
  • 9
    Put the wrapped tarcrete in the face and put it on a stick
  • 10
    Scroll from top to bottom
  • 11
    15 minutes when you're ready
  • 12
    I'll roll it up with a stick. Long
  • 13
    Then roll it up for 15 minutes
  • 14
    That's when you take the material out of the fridge and split it evenly into 24 pieces. Circle
  • 15
    Take a soothing skin, press it in the middle of your finger, push it in the middle, and put it in a circle
  • 16
    With a crutches, it's a thin skin on the edge
  • 17
    Squeeze in a coconut
  • 18
    Put your mouth down and put it in the oven
  • 19
    Packed raw embryos with brushes on their surfaces
  • 20
    When the egg yolk drys, cross the surface with a knife
  • 21
    The oven is preheated at 185 degrees and the upper and lower middle level is about 30 minutes. To the surface, it's fine
  • 22
    It's very delicious
  • 23
    When you're out of the oven, take care of it, or it's easy to take off the skin

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