The freezer room of the refrigerator has been filled with my raw materials. I only used one piece of the flying cake skin I bought N months ago. I didn't want to make egg tarts anymore, so I used my ingenuity to make a quick snack. -coconut strips.
Now recalling the aroma that came from the oven at that time, I still crave it.
Flying cake coconut strips
Recipe Recommendations
- flying cake 4 photos
- coconut appropriate amount
- milk fragrance
- baking
- three-quarters of an hour
- ordinary
Steps for Flying cake coconut strips
1
4 flying cakes and appropriate amount of coconut paste.
2
Since the flying cake is very sticky after softening, sprinkle a layer of coconut paste on the panel first.
3
Four flying cakes are stacked together.
4
Thaw until soft, sprinkle with a layer of coconut paste on the surface, and roll it into a rectangle.
5
Cut into long strips with a sharp knife.
6
Pick up a strip, twist it, and place it on a baking sheet (most of it spreads out after baking).
7
Put it in the preheated oven, the middle layer is 160 degrees for 15 minutes, and the upper layer is 150 degrees for 10 minutes. It took a total of 25 minutes.
8
Baked. Nowadays, people like to bake things at 150 degrees. Maybe it's summer. It's too hot to stand in front of them. Moreover, the heating pipes are very red.