Coconut stuffing(ye rong xian )

Coconut stuffing

Introduction:

"Coconut stuffing, with a large amount of coconut as the main material, is often seen in Western pastry, probably with coconut bread as the classic. Another kind of pastry with coconut as the main material, coconut silk ball, although it also uses a lot of coconut, but it can't be called stuffing. If you don't make bread and cake pastry, what can you do with such a coconut stuffing? Let's sell it first. If you want to know what's going on, listen to me next time. "

Production steps:

Step 1: Materials

Step 2: soften butter, add sugar powder and mix well

Step 3: add the syrup

Step 4: mix well

Step 5: add honey

Step 6: mix well

Step 7: add pastry powder

Step 8: mix well

Step 9: pour in the coconut

Step 10: mix well

Step 11: add a small amount of egg liquid several times

Step 12: mix well until the hardness is moderate and can hold together

Materials required:

Coconut: 100g

Butter: 50g

Powdered sugar: 75g

Honey: 5g

Syrup: 2.5G

Whole egg: 15g

Cake powder: 12.5g

Note: syrup can be converted to syrup. Egg liquid may not be added, a small number of times, according to the soft hardness of the filling to adjust the amount.

Production difficulty: simple

Process: mixing

Production time: one hour

Taste: sweet

Chinese PinYin : Ye Rong Xian