Coconut pancakes
By VicentaLakin
Coconut tastes so good, so delicate, and so fragrance, so sweet, so sweet。
Recipe Recommendations
- coconut 150 grams
- eggs 120 grams
- fine sugar 100 grams
- low-gluten flour 20 grams
- corn starch 10 grams
- unsalted butter 30 grams
- white sesame appropriate amount
- milk fragrance
- baking
- three-quarters of an hour
- simple
Steps for Coconut pancakes
1
Salt-free butter insulation and water heating are to be used to melt。
2
Coconuts mixed with fine sugar。
3
Add dispersed egg fluids and butter mixed equally。
4
Sift low powder, corn starch, and mix。
5
Plot the coconut paste into a pane of tin paper, covering the membranes with thin sheets。
6
Tore off the film and spread white sesame and move to a preheating oven of 180 degrees, with light yellow on the mid-level and 20-25 minutes of roasting。
7
It's a cold seal to keep the food while it's hot。