Coconut-hot souffle
By VicentaLakin
One red, one green, one smile, one spring tide, one bee, one leaf, one leaf. In ancient times, people have been very fond of the flower, which is appreciated by the inkmen, who are already after the season of the bounty, so today they have learned to do this snack, "The bouquet," which not only looks nice, but tastes sweeter, but also tastes good, both beautiful, and look together。
Recipe Recommendations
- sweetening
- baking
- an hour
- ordinary
Steps for Coconut-hot souffle
1
Raw material: oil leather: 170 g low powder, 40 g pig oil, 40 g white sugar, 60 g water
2
Sodium: 120 g low powder, 50 g pig oil
3
Coconut: 100 g coconut, 50 g sugar, 50 g butter, 1 egg (approximately 40 g)
4
Coconut plating: 1, when butter is heated up to melt, evenly mixed with sugar and egg fluid
5
Two, pour into the coconut, and then freeze the fridge to hard
6
3 to be taken out of 15 copies
7
Magnetic: 1, oil-coated raw materials mixed in containers
8
Two, oil peels, a little stretching, 20 minutes of lasagna
9
The tarp is divided into 15 pieces
10
Take a oil coat and wrap it in a soak and seal it tight
11
Pack everything in turn
12
It's wrapped up and shut up
13
Finally, the rolled souffles will be chords, with a coconut wrap
14
Seal down behind the wrap, round
15
Cut the surface three times with a knife and cut to the material
16
Pack up all the embryos and put them in the grill with the oilpaper
17
The oven is 180 degrees preheat, up and down, mid-level, about 25 minutes
18
Done