Coconut walnut pie
By VicentaLakin
I wonder what this is when one day I saw my colleagues eating with a yellow-cut fruit. She's more surprised than I am. It's a peach! It's sweet. You haven't eaten? No! It's one of my childhood's failures. When I came home, I asked my mother why I never had walnuts when I was a kid. Buy me a peach. It's made of my first walnut in my life, walnut pie! Here's to the photo
Recipe Recommendations
- Pie Skin: High Powder 100 grams
- butter 40 grams
- white granulated sugar 30 grams
- salt 0.5 grams
- egg white half a
- Yellow peach decoration: yellow peach one
- light salt water 1 bowl
- Cream egg yolk filling: milk 90 grams
- light cream 80 grams
- egg yolk one
- high powder 25 grams
- corn starch 25 grams
- coconut 30 grams
Steps for Coconut walnut pie
1
Butter with salt, sugar and heat melt
2
Put it in the freezer and spread the butter and add half an egg clean
3
(a) Add a big powder
4
(b) When the noodles are covered, they are placed in a freezer for one hour and frozen hard
5
Pour milk, light cream (my cream is frozen without prejudice) into the pot and add an egg yolk
6
Add salt and white sugar blending
7
(b) Sifting of high powder and maize starch
8
Add coconuts and heat them with little fire
9
(b) Turn off the fire after the heat has been turned into paste and cool the fire
10
And walnuts go to the skin, cut in half and dig up the kernel
11
Slicing into thin sheets to prevent oxidation in desalination water
12
Take the skin out of the fridge and make thin noodles
13
(a) To be placed in a pied disc, with a cane, to remove the edges
14
(b) Fork for opening holes
15
(b) Filling of butter and egg tarts in herbs
16
On the skin
17
A little bit flattening
18
Put a walnut in the middle
19
Another round of walnuts on the outside
20
Medium lower, 200°C, 30 minutes
21
Completed
22
Cut the block。