coconut tower
Ingredients: light cream,milk,butter,eggs,egg yolk,sugar,low-gluten flour
Recipe Recommendations
- low-gluten flour 210 grams
- butter 100 grams
- eggs one
- sugar 50 grams
- milk 80 grams
- light cream 100 grams
- egg yolk of 3
- milk fragrance
- roast
- three-quarters of an hour
- ordinary
Steps for coconut tower
1
Soften the butter, add sugar and 110 grams of low-gluten flour, rub into coarse corn kernels, beat the eggs, mix with the remaining 100 grams of flour, add the coarse corn kernels of butter flour and mix into dough.
2
Roll the dough with a rolling pin into a dough about 0.3 mm thick (larger than the pie plate), loosely cover the pie plate, roll it over with a rolling pin to remove excess dough, and use a fork to evenly tie holes in the pie skin and relax for 20 minutes
3
When relaxing the pie skin, make tower liquid. Beat the egg yolks with sugar until thick and white. Add coconut milk powder, milk, and light cream in turn, and stir well.
4
Preheat the oven at 180 degrees C, pour the tower liquid into the pie plate, and bake in the oven for about 20 minutes.
5
As time passed, the tower liquid slowly changed from liquid to solid
6
Remove the mold after being baked; the white layer on the surface is coconut paste, whether sprinkled or not
7
Cut it into pieces, please enjoy it: )