Coconut Karsida
By VicentaLakin
Recipe Recommendations
- high powder 210 grams
- low powder 56 grams
- milk powder 20 grams
- fine sugar 45 grams
- salt 1/2 teaspoon
- yeast 6 grams
- whole egg liquid 30 grams
- milk 85 grams
- flour 84 grams
- butter 22 grams
- white granulated sugar
- vanilla extract 1/2 teaspoon
- egg yolk one
- corn starch 10 grams
- coconut appropriate amount
- milk fragrance
- baking
- several hours
- ordinary
Steps for Coconut Karsida
1
100 grams of water and 20 grams of high powder, with small fire heating and constant mixing, with a tattooing out of the fire, covering the film and reducing it to room temperature。
2
The egg yolk plus 20 grams of fine sugar is dispersed with an eggmaker。
3
AFTER A MIX OF MAIZE STARCH AND LOW POWDER HAD BEEN SIFTED, 50 ML MILK WAS POURED IN AND MIXED。
4
CORN STARCH, A MIXTURE OF LOW POWDER AND MILK, POURED INTO THE YOLK OF MATERIAL B, EVENLY MIXED。
5
100 ML MILK WITH 20 GRAMS OF FINE SUGAR AND VANILLA CONCENTRATES IN THE MILK PAN, AND THE FIRE HEATS UP UNTIL THE FIRE BOILS OFF。
6
And then slowly add to the mixed fluid produced by the fourth step of figure 4 and mix it upside down。
7
Sift the mixture to the milk pot again。
8
Heated again with a small fire, which boils and stirs into a thick fire. Add 10 grams of butter immediately and mix it to melt
9
It can be used when it's completely cool before it's dry。
10
Combination of pasta material to expansion phase。
11
Two times bigger。
12
Extremists, split eight, roll round, loose 15 minutes。
13
The pasta is made into a tortilla with an appropriate amount of kashda milk。
14
The mouth is squeezed, rounded, and the surface is painted with water or egg fluid。
15
We'll wrap it up with coconuts。
16
Put it in the oven。
17
Finally fermented twice as big. Medium, 175 degrees, 16 minutes。