Tangerine peel and coconut cake(chen pi ye rong bing )

Tangerine peel and coconut cake

Introduction:

"Last time I made a" Orange gold bar ", hehe! Yesterday, I ate two more oranges and pickled them all night. It's not delicious! Simply give you a casual molars small food, we use this orange peel. Orange peel, also known as "tangerine peel", has the effect of relieving cough and asthma, resolving phlegm and smoothing Qi. To make a statement, Da Chao Pao has never studied medicine and is not a doctor. It's just written in a book. I'm just talking about it casually here! Anyway, if you want to go to Tongrentang to buy tangerine peel, you have to spend dozens of yuan to buy a Jin. Once something becomes traditional Chinese medicine, it will be expensive! We make it ourselves. It's cheap and clean. Don't look at orange peel. It's very useful. After pickling, it can be used as a dish or snack. Hundreds of years ago, Beijingers invented it to make fruit. The green and red silk in Beijing dim sum is made of orange peel. Put it in your heart. It's good-looking and delicious. It's definitely cough and asthma. Ha ha! I don't know whether I'm in charge or not, ha ha! Hong Kong and Guangdong chefs can make fried shredded pork with tangerine peel, fried beef with tangerine peel, fried chicken with tangerine peel, fried eel with five colors, fried snake with five colors, braised five willow fish with red sauce, fried beef with tangerine peel and so on. When making five snake soup, you can also put some tangerine peel shreds for special taste. Ah! I can't count them here. There are too many dishes! I can't count. Western food also use it, what orange biscuits, orange crisp ball, orange sweet sauce, even wine use it, Jundu wine is orange peel, orange peel brewed, do snacks are inseparable from this kind of wine, put some in the cake, fragrance! Pudding, gel, mousse cake put some, the flavor will be excellent! Even if you put some in the big gold bar made by the big stir fry spoon, the fragrance will run away

Production steps:

Step 1: all ingredients.

Step 2: mix the cream and powdered sugar, beat well with the egg beater to make a white paste.

Step 3: put an egg into the paste.

Step 4: put in the eggs and beat the cream, sugar and eggs with the beater.

Step 5: mix the dried tangerine peel and diced tangerine peel.

Step 6: sift the flour and custard powder into the paste.

Step 7: use a rubber spatula to make dough.

Step 8: the paste is very sticky. You can spoon it into the coconut evenly.

Step 9: then roll the coconut with your hands and put it on the baking tray.

Step 10: after finishing in turn, stack them neatly in the baking tray. This material can be used to make 30 small cakes. I made 29 of them. I may have miscalculated, ha ha! I ate two more after the next dish was baked, and the more the big spoon was cooked, the less.

Step 11: preheat the oven in advance, adjust the temperature to 170 ℃ and bake for 20 minutes.

Materials required:

Low gluten flour: 230g

Eggs: 50g each

Cream: 160g

Coconut: 60g (for package)

Sweet custard powder: 30g

Dried tangerine peel: 50g

Powdered sugar: 100g

Note: 1, tangerine peel should not be put too much, the above amount of flour can be put 50 grams. 2. I have introduced the pickling method of tangerine peel in the last diary. 3. Can also be changed to coconut balls, with solid cream can be made coconut balls do not put Jishi powder, otherwise the dough is too soft not into a ball. 4. You don't need to press it by hand when making small cakes, because the material is very soft, and it will collapse naturally when baking. If you press it by hand, it's not beautiful.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Chen Pi Ye Rong Bing