Coconut egg tart


Coconut egg tart

After trying to fold my own quilt, my laziness began to pull up, like to eat egg tarts, but I did not want to bother doing Tapi again (do this really need time to see the mood), watching Metro have a whole box of tarts, 48, super large, enough to deal with when lazy, to receive a box of it. ~But, Ma Trouble is a serious occupation of land, refrigeration freezer is extremely tense A ~ egg tart self-made words, time-consuming and laborious is the bottom of the tart, with ready-made, self-made egg tart water will be five minutes, the rest of the oven to complete Europe, need to do is to wait... Add some coconut to enrich the taste and make the egg tart fragrance more intense.~

Food Material List

  • 1 whipping cream 180g
  • 2 milk 140g
  • 3 Low-gluten flour 15g
  • 4 Icing 40g
  • 5 Egg tart base Appropriate amount
  • 6 Coconut silk Appropriate amount
  • 7 Yolk 4

Operational steps

  • 1 Prepare the ingredients and weigh them separately.
    Coconut egg tart
  • 2 Add milk and icing to light cream, stir well, add egg yolk, sift low gluten flour, and stir evenly.
  • 3 Sift the egg tart water 1 - 2 times to make it more delicate and smooth. Add appropriate amount of coconut after sieving.
  • 4 Remove the egg tart base from the refrigerator and place it at room temperature for about 30 minutes.
  • 5 Pour the egg tart water into the bottom of the egg tart and fill it with 7-8 cents.
  • 6 Preheat the light wave cooker 200 degrees for 5 minutes.
  • 7 Clamp the baking tray with the pick-up clamp and place it in the pot smoothly.
    Coconut egg tart
  • 8 Bake at 175 degrees for about 10 minutes, then adjust the light-wave pot to 200 degrees for 5 minutes to color.
  • 9 Cool for about 10 minutes after cooking.

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Healthcare food category

Oven recipes, Snack, Braise, Creative dishes, Children, Minced garlic, Dessert, Tart, Guangdong Characteristics


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