Rum Blueberry Coconut Pie
1.
Prepare the ingredients for the coconut filling.
2.
The butter is softened at room temperature, and the sugar is added and beaten evenly, and the color becomes white.
3.
Add the egg yolks and beat until they become large and fluffy.
4.
Then pour in the minced coconut and stir evenly with a rubber spatula.
5.
If you can't use up the prepared coconut paste, it can be refrigerated.
6.
Cut the chilled butter into small pieces and add to the low flour.
7.
Knead the flour and butter with the palm of your hand to form a crumb shape. Then add an egg yolk.
8.
Grab the dough lightly with your hands and put it in the refrigerator for 30 minutes.
9.
Prepare the dried blueberries and soak them in rum for 20 minutes.
10.
Take out the refrigerated dough and roll it into a 3mm thick dough sheet with a rolling pin.
11.
Put the dough sheet into the mold, stick it tightly, and roll out the excess part with a rolling pin.
12.
Use a fork to insert a small hole in the bottom of the cake, put the coconut paste filling into the piping bag, squeeze it into the mold, 9 minutes full.
13.
Embed the soaked dried blueberries in the coconut filling. Preheat the oven, bake at 175 degrees for 10 minutes, turn to 140 degrees immediately after coloring, and continue baking for 15 minutes.
Tips:
Remember to insert a small hole in the bottom of the cake to prevent the heat from bulging out.
If the coconut filling can not be used up at one time, you can put it in a fresh-keeping bag, put it in the refrigerator, and use it up within 5 days.
