1. Beat the eggs, add milk, mix well, add coconut milk and fine sugar, mix well, pour in 32 grams of melted butter, and mix well. It takes 20 minutes and the coconut pudding liquid is ready. Now let’s take advantage of the time to make the tapi. Tapi: Add 30 grams of softened butter to the fine sugar and stir evenly, don’t beat it.
2. Pour in water, do not stir. Sift in low-gluten flour, knead the dough by hand, let it rest and relax for 20 minutes
3. Roll the loose dough into thin slices on the chopping board. (You can sprinkle a little powder to prevent sticking), put the dough on the baking cup (or pie pan), roll it out with a rolling pin, and remove the excess tapioca.
4. Use a fork to fill the small holes at the bottom of the tapi to prevent the bottom from bulging during baking. After 20 minutes of relaxation, pour the coconut pudding liquid, 80% full, and put it in the middle of the preheated oven. The upper and lower heat is 170℃, about Bake for 25 minutes until the filling is set and the surface is browned.
Tips:[Tips]
1. The temperature should not be too high when baking, otherwise the coconut filling will taste very old and crack.
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