Coconut tower with egg yolk(dan huang ye rong ta )

Coconut tower with egg yolk

Raw materials for making yolk coconut Tower:

Egg yolk, sugar, coconut, egg white, whole egg. Seasoning: yolk: sugar: coconut: egg white: whole egg = 1:0.5:0.5:0.4:0.1.

Steps of making coconut tower with egg yolk:

1. Use the mixed pastry to make the bottom embryo, roll it into a large piece with a thickness of about 0.5cm, cut it with a 7.5cm round impression, and put it into the chrysanthemum mold.

2. Mixed coconut stuffing: egg yolk: sugar: coconut: egg white: whole egg = 1:0.5:0.5:0.4:0.1. Mix 2 / 3 of the sugar and egg white well, add in the coconut, scoop the coconut stuffing on the bottom embryo (about 3 / 4 of the capacity), beat the egg yolk and 1 / 3 of the sugar thick, and mount on the surface of the coconut with a flower mounting bag.

3. Baking: oven temperature 200 ℃, about 20 minutes. After baking, the surface is golden yellow. If the surface collapses after baking, it is due to impervious baking.

Coconut tower with egg yolk

Introduction to menu

Egg yolk coconut tower

Production method

1. Use the mixed pastry to make the bottom embryo, roll it into a large piece with a thickness of about 0.5cm, cut it with a 7.5cm round impression, and put it into the chrysanthemum mold.

2. Mixed coconut stuffing: egg yolk: sugar: coconut: egg white: whole egg = 1:0.5:0.5:0.4:0.1. Mix 2 / 3 of the sugar and egg white well, add in the coconut, scoop the coconut stuffing on the bottom embryo (about 3 / 4 of the capacity), beat the egg yolk and 1 / 3 of the sugar thick, and mount on the surface of the coconut with a flower mounting bag.

3. It is better to be golden yellow on the surface after baking. If the surface collapses after baking, it is due to impervious baking.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Dan Huang Ye Rong Ta