Caramel Banana coconut tart(jiao tang xiang jiao ye ta )

Caramel Banana coconut tart

Introduction:

"Some snacks will attract your eyes when you see them, and you will feel happy when you eat them. This Caramel Banana tart has been on my mind ever since I saw it, and I feel so happy when I eat it. This snack originated from watching the banana coconut tart made by little mole that day. It was deeply moved by a child's praise in the blog. The child's mother has been on the road of baking since then. She is tired and happy on the road. How can I miss the opportunity to taste the delicious food? I must do it. As a result, my parents must try it. It's really delicious

Production steps:

Step 1: beat the butter and powdered sugar until white

Step 2: add the egg liquid in three times and stir evenly

Step 3: add almond powder and sifted low powder, avoid excessive stirring to avoid gluten.

Step 4: put the fresh-keeping bag into the refrigerator to relax for 1 hour.

Step 5: roll the loose dough into a round dough

Step 6: lay it on the tower mould and roll off the extra dough with a rolling pin. Make a small hole in the bottom of the TAPI with a fork to let out the air. Refrigerate for 15 minutes.

Step 7: put a piece of tin foil on the top of the tower, put some peanuts or beans on it, and bake in the oven at 180 degrees for 10 minutes

Step 8: take out the tin foil and beans and bake for 10 minutes until the tarp is colored.

Step 9: mix the liquid parts of all materials evenly

Step 10: add coconut and stir well

Step 11: refrigerate

Step 12: peel the banana and cut it into 2.5cm segments

Step 13: put butter in the pan

Step 14: cook over low heat until light brown, then add white granulated sugar and cook until it dissolves into caramel

Step 15: add the banana and rum, mix gently until the banana is covered with caramel and serve

Step 16: finally pour the coconut milk paste into the tower mold

Step 17: drain the Caramel Banana into the oven and bake it at 180 degrees for 25 minutes

Step 18: take it out when it's not hot, cut it into pieces and eat it better when it's cold!

Materials required:

Low gluten flour: 165G

Butter: 110g

Coconut: 65g

Banana: 2

Sugar powder: 50g

White granulated sugar: 80g

Fresh cream: 80ml

Lemon juice: 10ml

Egg: 125g

Rum: 20ml

Almond powder: 35g

Note: it's easy to break when spreading the tappet into the mold. Take a small tappet and mend it where it's broken, cracked or broken. It's easy to merge with the previous tappet. Raw material distribution: TAPI material: butter: 100g sugar powder: 50g egg: 35g almond powder: 35g low powder: 165G coconut egg paste material: egg: 90g white granulated sugar: 60g fresh cream: 80ml coconut: 65g lemon juice: 10ml rum: 1tsp Caramel Banana material: banana: 2 big root butter: 10g white granulated sugar: 20krone: 1tsp

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Jiao Tang Xiang Jiao Ye Ta