How to make grape coconut crisp, how to make crispy coconut tart

Grape coconut crisp preparation.

Chop the raisins and soak them in rum for 1 hour, then remove and pinch dry.

The butter is softened at room temperature and whisked with a whisk.

Add powdered sugar and continue to whip with salt.

Beat the egg yolk into a liquid state, add it to the butter in small quantities in batches, and stir well with a whisk.

Add the sifted cake flour and desiccated coconut and stir well with a spatula.

Add the drained raisins and stir to combine;

Preheat the oven at 170 degrees for 10 minutes.

Roll the dough into balls and roll in a bowl filled with desiccated coconut.

Place in a baking tray lined with oiled paper, with a gap in the middle of the ball;

At 170 degrees, bake on top and bottom heat for 25 minutes, then simmer for 10 minutes.

1.Pour a teaspoon of freshly squeezed lemon juice (about 5 grams) into the egg white, and after the electric whisk beats the coarse bubbles at medium speed, add sugar in three times, and beat the egg whites at high speed until a short small triangle protein paste appears at the top of the egg beating head.

2.Pour the pre-rubbed lemon zest into the whipped egg white.

3.Sift the corn starch and cake flour into the egg white paste, then add the shredded coconut, and gently mix well with a rubber spatula in a criss-cross manner, and the time is controlled within two minutes to avoid the protein paste from foaming.

4.Put the egg whites into a piping bag with a daisy spout at the front and squeeze out balls of the same size about 5 cm in diameter on a baking sheet, with each egg whiten ball spaced 1 cm apart.

5.Put the baking tray in the preheated oven at 120 degrees Celsius, and dry the protein globules at a low temperature of 120 degrees to harden, which takes about 45 minutes to 1 hour...

Material. 3 egg yolks, 50g of sugar, 25g of milk powder, 1g of salt, 140g of shredded coconut, 30g of softened unsalted cream at room temperature, 15g of condensed milk

Method. 1. Beat the egg yolk and sugar until the color becomes thick and light, then add milk powder and salt and stir well.

2. Add shredded coconut to step 1Mix it evenly with a spatula, then add cream and condensed milk and mix evenly into a ball.

3. Use a spoon to dig out the step finch pants 2Roll into small circles and place on a baking sheet lined with baking paper until all ingredients are ready.

4. Preheat the oven to 150 degrees, then add step 3Bake in the oven for 12-15 minutes until the coconut balls are evenly colored, then remove and let cool.

Do you know how to make crispy coconut tarts? Coconut tart has become the first choice for many customers to drink tea, and it has also become a pastry for Hainan New Year's Festival, the filling is soft and smooth, and the coconut is sweet and moist, so how to make the crispy coconut tart? Let's learn how to make crispy coconut tart with us.

1. Coconut tart'Method.

1. After the butter is softened at room temperature, beat it into a feather shape.

2. Add powdered sugar and continue to beat.

3. Add the egg mixture in batches and stir well.

4. Mix the flour and salt, gently cut and mix into a dough, and put it in the refrigerator for half an hour.

5. Make the coconut filling while the dough is refrigerated: beat the eggs, add powdered sugar, coconut milk, desiccated coconut and melted butter in turn and stir well to form a coconut filling.

6. Remove the dough and divide it into 12 equal portions.

7. Make the small dough into a tart crust and put it in the chrysanthemum mold.

8. Prick a small hole in the bottom of the dough, put it in a 170-degree oven for 10 minutes, and take it out.

9. Pour the filling into the baked tart crust (the tart crust has been baked in advance, and the filling can be poured full), the middle layer of the oven, and bake at 165 degrees for 20 minutes.

First, the practice of coconut tart

Thaw the tart crust and warm it up, preheat the oven at 180 degrees for 5 minutes.

After the butter melts in insulated water, add the eggs, sugar, salt, milk, shredded coconut and starch in turn and stir well.

Pour into the tart crust that has become soft, and it will be seven minutes full.

Put it in the middle of the oven, bake at 180 degrees on the top and 160 degrees on the bottom for 20 minutes, until the tart begins to brown in color.

When it comes out of the oven, the aroma is fragrant, and the taste can't be stopped.

If you want to make more, make 8 coconut tarts with a dosage of 2, and make 12 with a dosage of 3.