Now there are ready-made coconut stuffing, and I always feel that I can't find my own coconut stuffing. Moreover, the coconut stuffing made by ourselves is cooked when used, healthy and safe, and very comfortable to eat. Today, I help my friend introduce a detailed method of all-round coconut stuffing. Sliced bread and toast cake can be used, and it is easy to make at home.
Ultra-simple production process and bursting sense of accomplishment In order to highlight the taste of this universal coconut milk filling, in addition to shredded coconut, coconut oil and brown sugar ginger tea are also used as key condiments. If it is not easy to buy, you can use the same butter instead of coconut oil, and the same light cream instead of brown sugar ginger tea, which will also be rich and fragrant, and the coconut milk will be deep. This all-round coconut stuffing is not only rich in flavor, but also characterized by simple operation, which is especially suitable for novices who just learn baking. A sense of accomplishment and happiness will burst out in an instant, and I will be fascinated by cakes and bread at once, and be a person with a lot of traffic in the kitchen and restaurant.
This sense of accomplishment will make these friends who have just started baking bored in the kitchen as soon as they get off work. Since then, they have formed an indissoluble bond with western-style desserts, and they don't waste their newly bought ovens, which is out of control. You boasted that "out of the hall comes out of the kitchen"! Attitude determines success or failure, and then we will make this all-round coconut stuffing.
The processing technology of universal coconut stuffing is 1, and 50 grams of coconut oil or vegetable butter is selected. If you choose vegetable butter, cut it into cubes and melt it into liquid at room temperature. Coconut oil has the fragrance of pure natural coconut 350, while vegetable butter has no strong milk fragrance and is easy to buy. Just choose one of these points.
2. After the vegetable butter or coconut oil melts, add 40 grams of white sugar and stir with a silicone shovel.
3. There are/kloc-0 eggs of medium size, about 50g. Clean the shell of the egg, put it in a bowl, and stir it into a uniform and detailed whole egg liquid by hand. The standard is that you can't get fragments of egg white. Add coconut oil or vegetable butter to the beaten whole egg liquid for 2-3 times, and put it in the next time after beating evenly to prevent "egg liquid separation".
4. Add 40 grams of brown sugar, ginger tea or light cream, and add them all in 2-3 times, and put them in the next time after stirring evenly each time to prevent "oil-gas separator". Use brown sugar, ginger tea or light cream to completely melt the sugar inside. After beating, it is not allowed to have melted white sugar particles in it.
5. Add 1 10g shredded coconut, turn it over with a silicone spatula, and the delicate and mellow shredded coconut stuffing is finished. Is it simple? Store the prepared coconut stuffing in the refrigerator. Sliced bread, sliced bread, birthday cake etc. It is made of coconut stuffing now. The coconut juice is deep, mellow and light.
6. Share the practice of all-round coconut stuffing. Birthday cake, bread and toast can be made easily at home. Favorite friends, if you make coconut-stuffed bread slices, bread slices or birthday cakes at home, you might as well try your own all-round coconut stuffing. The rich and fragrant aroma can instantly attract all picky stomachs.