Coconut pudding
By VicentaLakin
I've always loved pudding sweets, the smooth taste, the sweet smell of sweets!
Recipe Recommendations
- low-gluten flour 75 grams
- butter 30 grams
- fine sugar 10 grams
- water 26 grams
- milk 63 grams
- eggs one
- coconut milk 20 grams
- milk fragrance
- baking
- an hour
- simple
Steps for Coconut pudding
1
The eggs are scattered into milk and mixed into coconut and fine sugar, into melted 32 grams of butter and evenly mixed. It'll take 20 minutes, and the coconut pudding will be ready
2
Pour in the water, don't mix, sift in low-banded flour, squeeze it into a noodle with your hand, and freeze for 20 minutes
3
Scratch loosely on the board. (with a small amount of sticky powder) with the face on the grill (or a pied disc) and a cane around, removing the excess plumes。
4
At the bottom of the tarp, fork all over the hole, in case the bottom drums up and relax. After 20 minutes, the coconut pudding is poured into the mid-level of the pre-heated oven, with a fire of 170°C up and down for about 25 minutes, and baked to the condensation, with a charred yellow surface。Coconut pudding Make Tips
[Tips]
1. The temperature should not be too high when roasting, otherwise the coconut filling will taste very old and will crack.
1. The temperature should not be too high when roasting, otherwise the coconut filling will taste very old and will crack.