Coconut
By VicentaLakin
It's a good choice to exchange coconuts for eggs. Coconut tastes good, easy to do。
Recipe Recommendations
- eggs of 4
- low-gluten flour 60 grams
- coconut 240 grams
- milk 240 grams
- egg tart skin of 24
- granulated sugar 100 grams
- salad oil 80 grams
- milk fragrance
- baking
- an hour
- simple
Steps for Coconut
1
Add sugar and sugar to the eggs。
2
Add milk and salad oil to the mix。
3
Add low powder mix evenly。
4
Filter it with a screen. Add coconuts evenly。
5
TWENTY-FOUR SKINS ARE PREPARED, COCONUT FLUIDS ARE PACKED INTO A BOUQUET AND EVENLY SQUEEZED INTO THE BOUQUET, WITH A 220-DEGREE PREHEATING OF 220 DEGREES IN GOBIK T45。
6
Squawk twice。
7
GOBIK T45, 190 DEGREES BAKE FOR 19-25 MINUTES。8
Out of the oven and shaking twice。Coconut Make Tips
I don't think it's enough to change milk for coconut milk. This coconut is not too sweet. Put a cranberry dry spot before entering the oven。