[the Most Delicious Encounter in Spring] Coconut Pagoda

Name: [the Most Delicious Encounter in Spring] Coconut Pagoda
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; 50g butter; 15g Caster sugar; 45g water; Some Coconut (stuffing); 100g Fresh milk; 2 pcs egg; 50g Coconut

by Star Chef House

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

April 8th is Halloween. There is no special arrangement, but the weather in Chengdu is pretty good. I went out in the morning to finish my work, and enjoyed Sunday’s holiday with my loved ones, without having to eat a big meal to celebrate this day. I drank a cup of cappuccino, ate my own baked coconut pagoda, and ran around this little thing at home. The dogs outside made him very excited. In fact, I would use one in this scene. To draw the scene, the pen in my hand once again recorded this happy instant. What I want is such a simple happy time. With him and a puppy, I feel at home in Chengdu, which is thousands of miles away. "

Ingredients

[the Most Delicious Encounter in Spring] Coconut Pagoda

1. First prepare everything, eggs, low-gluten flour, butter, sugar, coconut, and milk.

[the Most Delicious Encounter in Spring] Coconut Pagoda recipe

2. Weigh 100g of fresh milk.

3. Beat the eggs with a whisk.

4. Mix eggs and milk, add 50g of coconut paste

5. Melt 50g of butter, take a bowl, put it in a pot of hot water, and melt.

6. Melt into water.

7. The melted butter and the stirred coconut juice are mixed together and mixed evenly. Let it stand for 30 minutes, and the coconut paste filling is the best.

8. Add the melted butter to 50g of caster sugar and stir evenly, but don't beat it.

9. Sift the low-gluten flour into the butter with sugar.

10. Live into dough and let stand for 20 minutes.

11. Sprinkle thin powder on the chopping board, and roll the loosened tapio into thin slices on the chopping board. Put it on the tray when finished. Roll a circle with a rolling pin.

12. Remove the excess tapioca and use a fork to make some small holes in the tapioca to prevent the tapioca from bubbling during baking. After that, let it rest for 20 minutes.

13. Pour in coconut juice after 20 minutes. 80% full is good, put it into the middle of the oven, heat up and down, 170 degrees, 25 minutes to bake the surface to brown.

14. Put one or two cherries on top and eat together. The taste is crispy on the outside and tender on the inside. The coconut filling is tender to the tip of the tongue, and the tart is crispy.

15. Finished picture.

Tips:
1. The reason why the tapio is put into the tray to relax again for 20 minutes after the tapio is relaxed is because the tapio is easy to retract, which prevents the tapio from retracting.

2. Pay attention to the temperature and time during the baking. Don't make the temperature too high, which will cause the tart to be burnt, and the taste will not be good.