Can homemade desiccated coconut stuffing be frozen, and how does the desiccated coconut stuffing bec

I think it's okay, no sneakers.

Dim sum pastries with coconut filling, I believe that many relatives love to eat, but do you know? In fact, the fragrant coconut filling, we can also do it at home, don't believe it, please take a closer look at the following process

by Lao Fang Xiaoyu.

Materials. 10 grams of butter.

16 grams of sugar.

Milk 20 grams.

Desiccated coconut 40 grams.

Milk powder 5 grams.

Cornstarch 16 grams.

Steps. 1. Prepare all the ingredients in advance.

2. Put the butter in the pan and dissolve in water.

3. Pour in the cornstarch.

4. Mix well with the butter liquid with chopsticks.

5. Add sugar and stir well.

6. Mix with chopsticks and butter liquid, pour in milk and mix well.

7. Pour in the milk powder and desiccated coconut.

8. Mix evenly until the bond is very loose.

9. The milky coconut filling can be made into coconut bread, or it can be put into the refrigerator to freeze, and you can take it out when eating.

Tips: 1. The original recipe is 6 grams of butter, I feel a little less, and then I added 4 grams of butter, plus all the recipes, I think it is just right 2. The milky coconut filling can be made into coconut bread, or it can be frozen in the refrigerator and taken out when eating.

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Summary. Ingredients for the coconut filling: 50 grams of butter, 40 grams of powdered sugar, 20 grams of fresh milk, 1 egg yolk (raw), 40 grams of milk powder, 100 grams of minced coconut

Mix the butter with powdered sugar with an electric whisk, put in two egg yolks in batches and mix well, and slowly add fresh milk in batches and mix well. 2.Pour in the desiccated coconut and milk powder and stir up and down with a spatula until well mixed, roll into small balls, and place on a baking tray with oiled paper in the oven.

3.Preheat the oven ten minutes in advance, 150 degrees, until all the coconut balls are ready, bake in the oven for 15-20 minutes, until the coconut balls are slightly cracked and some of them are dark.

How to make the coconut filling soft when it is dry.

Add sugar and you're fine.

You can't just put in the coconut grated filling, you must add flour and white sugar to it. The sweetness of the desiccated coconut itself is relatively light, and the addition of white sugar can increase the sweet taste, and secondly, most of the desiccated coconut is heated. After heating, the desiccated coconut has no moisture and becomes dry and hard.

At this time, the sugar melts and can soak the desiccated coconut.

Ingredients for the coconut filling: 50 grams of butter, 40 grams of powdered sugar, 20 grams of fresh milk, 1 egg yolk (raw), 40 grams of milk powder, 100 grams of minced coconutMix the butter with powdered sugar with an electric whisk, put in two egg yolks in batches and mix well, and slowly add fresh milk in batches and mix well.

2.Pour in the desiccated coconut and milk powder and stir up and down with a spatula until well mixed, roll into small balls, and place on a baking tray with oiled paper in the oven. 3.

Preheat the oven ten minutes in advance, 150 degrees, until all the coconut balls are ready, bake in the oven for 15-20 minutes, until the coconut balls are slightly cracked and some of them are dark.

Desiccated coconut is a small square, cut into pieces after refrigeration, dipped in an appropriate amount of desiccated coconut, and turned into a small fragrance of desiccated coconut, which is very suitable for summer consumption, cool and relieves heat, delicious and not greasy.

Materials. Coconut milk 60 grams.

Pure milk 30 grams.

Whipping cream grams.

25 grams of caster sugar.

Gelatin 5 grams.

Steps. 1. Prepare the required materials.

2. Soak gelatin in water to soften.

3. Put the whipping cream, caster sugar, coconut milk and pure milk together and stir well.

4. Add the gelatin soaked and heat over low heat until melted.

5. Pour into the mold and refrigerate overnight.

6. Take out the cut pieces, put them in the coconut and roll them around to cut them.

Trick of the trade. There are also some tips for making desiccated coconut custard, that is, the proportion must be well adjusted, it will be healthier to use animal whipping cream, if you use whipping cream, then the sugar should be added appropriately, taste it while putting it, don't be too sweet, the cream must be put last, if it is heated, it will not be so good. If you don't like the feeling of sweetness, you can add more milk, add less cream, and mix the ratio of gelatin powder and liquid to be able to coagulate, not only can you add some desiccated coconut, but also add some juice, jam or yogurt, the reason is the same.

Desiccated coconut panna cotta. With a shiver of caution.

Cornstarch 50g

Whole milk powder 10g

White sugar [or powdered sugar] 50g

Milk 400g

Desiccated coconut 100g

Preparation of the material.

<> pour in the milk and stir well to ensure that it does not lump and does not stick to the bottom. Be sure to stir well or sift it again to avoid feeling powdery when eating.

Milk and whole milk powder work together to form a milky flavour, what if I don't like the milk flavour or want to change the flavour? Then you can change the milk powder to coconut flour and the milk to coconut milk

Pour into a non-stick pan and simmer over low heat [you must pay attention to "stirring"].

Slowly boil to thicken into a thick paste, and the temperature is too high. Or if it is about to burn, immediately take the pot off the stove and stir it next to it, and then put it back on the stove.

This step is more difficult to say, and many people are not focused here. It is to cease fire in advance so that it does not solidify after refrigeration, so it should be noted here. Turn on low heat and stir slowly to make a thick paste

Pour into a container and let cool to cool, cover with plastic wrap or put in a plastic bag and refrigerate for a few hours.

What kind of container is better to demold?

Because corn starch is 10 points viscous, it is difficult to demold the mold if it is not sticky, so what should I do? You can smear some "sunflower oil or corn oil" under the mold, and no longer put oil paper and other things under the same floor as the landlord

Cut into small pieces. Many people cut it and said it didn't look good. Ha! Don't cut it with a kitchen knife, it's not good-looking. A clean knife is scalded with boiling water and it is easy to cut

Coat with grated coconut.

Desserts are irresistible for everyone, and the more delicious dessert is coconut milk jelly, which children also like to eat, and parents can make it for their children at home. When making coconut milk jelly, you can add fruit to make fruit coconut milk jelly, or you can add desiccated coconut to make coconut milk jelly, which is also more delicious. Some friends are not too clear about the method of coconut custard and want to learn more about it.

then How do you make desiccated coconut panna cotta?

Method 1: 1. Prepare a bag of pure milk, a spoonful of sugar, a bag of gelatin powder, a small bag of coconut flour, and 30 grams of desiccated coconut.

2. Heat the milk first, then add sugar and coconut flour and stir until melted.

3. Then add a little water to the gelatin powder to melt through the water, and when it melts, turn on low heat and stir it with a spoon.

4. Finally, pour these into a clean container, stir, wait for it to cool and put it in the refrigerator to refrigerate, wait for it to condense, cut it into pieces, and then roll it on the desiccated coconut to complete.

Method 2: 1. Prepare 800 grams of milk, 60 grams of caster sugar, 80 grams of starch and an appropriate amount of desiccated coconut.

2. Pour 500 grams of pure milk into the oak pot first, then add 60 grams of caster sugar, heat over low heat, and stir while heating.

3. Then add 80 grams of cornstarch to 300 grams of pure milk, also stir evenly, sieve it again, pour it into the boiled milk, and then heat and stir over low heat to cook until it is a little viscous.

4. Pour it into a clean box, wait for it to cool, put it in the refrigerator and refrigerate, and cut it into small pieces after it is solidified, and stick it with desiccated coconut.

Here's how to make the grated coconut stuffing:

Method 1:

Ingredients: butter, powdered sugar, eggs, desiccated coconut, milk powder.

Step 1:

Liquids such as milk, egg mixture, and salad oil are added to the bread bucket in turn, salt and sugar are added, gluten flour is sifted, yeast is added, and the dough mixing program is started, and then the dough making program is started.

Step 2:

The fermented dough is taken out of the air and evenly divided into 12 small doughs, covered with plastic wrap and let stand for 15 minutes.

Step 3:

Roast the peanuts, put them in a plastic bag, roll them out with a rolling pin, add desiccated coconut and honey and make a filling, which is sticky, use a small spoon to fill a filling, and divide it into 12 portions. Take a dough and roll it out into a cake and wrap it with peanut filling.

Step 4:

Wrap them all, put them in a baking tray, put them in the oven for a second fermentation, and let them ferment at 45 degrees for 45 minutes. Take out the leavened dough, brush with egg wash and sprinkle with chopped peanuts.

Step 5:

Preheat the oven and bake it at 160 degrees for 20 minutes.

Method 2:

Step 1:

Soften the butter at room temperature and then beat it with a manual whisk. Beat the butter and add the caster sugar.

Step 2:

After adding caster sugar, it is still whipped with a manual whisk until the color is whitish and the volume is slightly larger. Add the egg mixture in batches, stirring well each time and then adding the next time until all the egg mixture is added, and stir well with a manual whisk.

Step 3:

Then add the desiccated coconut. Stir well with a spatula, add the milk after stirring well, and stir until the milk is fully absorbed. And that's it.