Coconut purple potato tart(ye xiang zi shu ta )

Coconut purple potato tart

Introduction:

"My son is going to give his friend egg tarts. I think he's given several different kinds of egg tarts. What kind of egg tarts can he make? It's just steamed purple potato, so he made this purple potato egg tarts. Romantic purple is very beautiful. Instead of cream or milk, this egg tart is made of coconut milk and purple potato. The finished product has a strong coconut flavor and the romantic purple of purple potato. It's an egg tart formula with both color and taste. It's worth trying. "

Production steps:

Step 1: cut the steamed purple potatoes into small pieces and put them into the cooking machine

Step 2: add half the coconut milk

Step 3: stir it into paste. The color of purple potato paste is not good-looking after mixing

Step 4: add half of the lemon juice, and then stir, the color instantly beautiful

Step 5: pour the remaining half of the coconut milk into the bowl

Step 6: add sugar and stir until sugar dissolves

Step 7: add condensed milk

Step 8: add egg yolk and stir well

Step 9: sieving

Step 10: add the purple potato paste

Step 11: mix well

Step 12: pour into the skin of the egg tart and fill 8-9 portions.

Step 13: preheat the oven at 180 ℃ for 5 minutes, put it in the oven, put it in the second layer, and bake for about 20 minutes

Step 14: spread a little coconut on the surface of the baked egg tart to increase the coconut flavor

Materials required:

Purple potato: 250g

Egg yolk: 2

Butter: 20g

Coconut milk: 120g

Corn starch: 5g

Sugar: 40g

Lemon: half

Condensed milk: 20g

Egg tart skin: 12

Note: the amount of this formula is 9, and the other 3 are original.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: Fruity

Chinese PinYin : Ye Xiang Zi Shu Ta