[the most delicious encounter in spring] coconut tower(chun tian li zui mei wei de xie hou ye rong ta )

[the most delicious encounter in spring] coconut tower

Introduction:

"April 8 is Halloween, there is no special arrangement, but the weather in Chengdu is not bad. I went out to finish my work in the morning and enjoyed a small holiday on Sunday with my loved ones. I didn't have to eat a big meal to celebrate this day. I drank a cup of cappuccino, ate my own baked coconut tower, and ran around the house with doodle. The dogs outside made it change I'm very excited. This kind of scene actually makes me use a scene to draw. The pen in my hand records the instant happiness again. What I want is such a simple and happy time. Having him and a dog makes me feel at home in Chengdu, which is thousands of miles away from home. "

Production steps:

Step 1: first prepare everything, eggs, low gluten flour, butter, sugar, coconut, milk.

Step 2: weigh 100g fresh milk.

Step 3: break the eggs with the beater.

Step 4: mix eggs with milk, add 50g coconut

Step 5: melt 50g butter, take a bowl, put it into a hot pot, and melt.

Step 6: melt into water.

Step 7: mix the melted butter with the coconut juice and stir evenly. Let it stand for 30 minutes, and the coconut stuffing will be the best.

Step 8: add 50g sugar to the melted butter, stir evenly, but don't beat.

Step 9: sift low gluten flour into butter with sugar.

Step 10: make a dough and let it stand for 20 minutes.

Step 11: Sprinkle thin powder on the chopping board, roll the flabby TAPI on the chopping board into thin slices. It's over. Put it on the tray. Roll with a rolling pin.

Step 12: remove the extra tarpaulin, fork some small holes on the tarpaulin with a fork to prevent the tarpaulin from bubbling during baking, and then let it rest for 20 minutes.

Step 13: pour in coconut milk after 20 minutes. 80% full is good, into the middle of the oven, up and down the fire, 170 degrees, 25 minutes to bake, the surface can be brown.

Step 14: put one or two cherries on the top and eat them together. The taste is crisp outside and tender inside. The coconut stuffing tastes tender to the tip of the tongue, and the TAPI is crisp.

Step 15: finished product drawing.

Materials required:

Low gluten flour: 150g

Butter: 50g

Fine granulated sugar: 15g

Water: 45g

Coconut stuffing: right amount

Fresh milk: 100g

Eggs: 2

Coconut: 50g

Precautions: 1. The reason why the tower skin is relaxed for another 20 minutes is that the tower skin is easy to retract, so as to prevent the tower skin from retracting. 2. Pay attention to the temperature and time of baking, not too high temperature, so it is easy to scorch the TAPI, and the taste is not good.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Chun Tian Li Zui Mei Wei De Xie Hou Ye Rong Ta