Fragrant coconut tart, crisp tart skin, strong coconut fragrance, simple and delicious.
Today, I made a fragrant coconut tart. The shell is super crisp and fragrant, and the cookie tart skin is matched with rich coconut filling. It is super delicious, and the production is super simple and zero failure. The formula is 4 pieces. For the recipe of cookie tart skin, please refer to my previous cookie egg tart videos.1. The egg tart will be a little soft and easy to break when it comes out of the oven. After it cools down, it will be harder and easier to demould.2. The egg tart liquid must be sieved, and it is better to sift several times before the finished product is smooth and tender.3. It is better to tie a layer of small holes in the tarts to exhaust and prevent bulging.4. After the surface of egg tart is colored, a piece of tin foil can be covered to prevent the surface from being too burnt.
Step 1 . First beat 1 egg, add 30g milk and 15g melted salt free butter, and stir well.
Step 2 . Add 5g condensed milk, 20g fine granulated sugar, 1g salt and 1g baking powder. Stir well.
Step 3 . Finally, add 5g of corn starch, 5g of milk powder and 30g of coconut paste and stir well.
Step 4 . Put it into a flower mounting bag and refrigerate it for standby.
Step 5 . Squeeze into the prepared egg tarts and put them into the oven. (Note: refer to my previous cookie egg tart videos for cookie tarts)
Step 6 . Preheat the oven at 210 ℃ in advance and bake for 15-20 minutes. (Note: after the surface of egg tart is colored, a piece of tin foil can be covered to prevent the surface from being too scorched.)
Step 7 . Super fragrant coconut tart, complete o (∩ _∩) o
Step 8 . Fragrant tart skin, strong coconut fragrance, perfect.
Step 9 . The production is super simple, zero failure and super delicious.
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
