Love the taste of coconut and love the aroma of tropical fruits! With this 挞, it is still a good one for self-use. Haha, the old lines that have not changed for many years. Material A is the original molt, material B is coconut cream, and the other material is C. The picture is accompanied by a black tea-flavored suede, which will be described in the steps. Still, please read the notes before you do, thank you!
The material in A is weighed well. The low powder is sieved in advance, 2 to 3 times. The butter softens to a fingerprint by hand.
Butter and powdered sugar, salt in the egg bowl, first use a spatula to make the butter and powdered sugar stick better together. Then whipped until the three were evenly mixed. Manual electric with personal preferences, be careful not to pass too much.
Add the eggs in 2-3 times, and wait for the egg liquid that was added the previous time to be absorbed and then add it again. Mix well until it is completely mixed. Then sieve into the low powder, cut it evenly with a spatula, and pay attention to the bottom. What I did in the picture is the taste of black tea. It is 5g black tea powder to replace low powder. If you want to add vanilla extract, add the eggs and add them. Mix well.
Mix and laminate into a dough, wrap the plastic wrap, and refrigerate in the refrigerator for more than 2 hours or overnight.
Take out the dough, take two pieces of oil paper, put the dough in the middle, first knock it with a rolling pin, and then pry it into a sheet of about 0.3 to 0.5 cm thick.
The circle is carved with a tower mold. I used a 7cm diameter loop, and the material in A can make about 25 to 30 small suede. This step was eaten by the kitchen. . .
Press the suede into the mold. Place it on the oil paper and tidy it up to ensure a tight fit between the loop and the suede. Do not wipe the butter or something, it will automatically fall off when baked. You can use a cookie mold of the same size without a loop.
Look at the bottom, it must be parallel to the circle and a complete circle. Otherwise it will not look good. It is then sealed for refrigeration for more than 2 hours or overnight.
The oven is preheated to 170 degrees before baking. After preheating, the embryos are sent to the oven, the middle layer, and fired up and down for 10 to 13 minutes. You don't have to press things. If you don't feel comfortable, you can tie a few holes in the bottom. I am baking to the middle and feel a bit of a drum. I took it out and poked a few holes with a toothpick. After baking, take it out and release the net to cool completely. The mink is ready.
After the butter in the material B is softened, mix the powdered sugar, salt, and coconut milk powder, and evenly beat. Coconut cream is all right. You can install the flower bag, or you can put it directly in the basin and keep it sealed. It’s hot in the refrigerator, we are in the winter, I will install the flower bag at room temperature.
Take the mink that was prepared before, squeeze the amount of coconut cream, and smear the surface to sprinkle a little coconut. How much you like, my coconut cream and jam are about half a point. This amount of cream, 4.5 cm in diameter and 1 cm in height, can be filled with about 20 to 24 pieces.
Then apply a layer of jam and continue to sprinkle some coconut and finish. It is recommended to leave it for a few hours before eating.
1. The president I use for butter. I like the taste of fermented cream. You can also change it as you like. Powder can be replaced with a part of almond powder instead of low powder, or cheese powder, black tea powder, fruit powder, etc. Remember, don't overdo it, don't over-mix. Cut and mix and mix, don't stir, don't lick like a noodle! Also, be sure to refrigerate! 2. When you are roasting, stare at it. When you see the bottom drum, take it out and use a toothpick to tie it up. Then press it and send it back to continue to roast. 3. Coconut cream can also be used for original, fruity, matcha cocoa and more. The amount of sugar is very small, don't lose it. In the same way, the jam is changed. 4. If you are ready to pack the bag, you can stick a small piece of sticky rice paper (the one used for nougat). If you are not in a hurry, just put it for a while. Generally speaking, the surface will be air-dried and not sticky, and then sealed and stored.