Materials:
2 tablespoons coconut powder, 1/2 tablespoons cream, 1/2 egg white, 1/2 tablespoons condensed milk, a little flour.
Exercise:
(1) Mix and stir the materials into stuffing, divide them into two balls, put them in a baking tray and bake them in an oven at 200℃ for 20 minutes.
Lemon coconut protein crisp
Materials:
Protein 80g, fine sugar 50g, corn starch 5g, low-gluten flour 5g, lemon 1, shredded coconut 50g.
Exercise:
1. Pour a teaspoon of freshly squeezed lemon juice (about 5g) into the egg whites. After electric egg beater beat coarse foam at medium speed, add sugar in three times and beat the egg whites at high speed until a short triangular protein paste appears at the top of the beaten eggs.
2. Pour the pre-kneaded lemon peel into the beaten protein paste.
3. Sieve the corn starch and low-gluten flour into the protein paste, then add the shredded coconut, and gently stir evenly with a rubber scraper for two minutes to avoid defoaming of the protein paste.
4. Put the protein paste into a flower-mounting bag with a chrysanthemum opening at the front end, and squeeze out balls with the same size and a diameter of about 5 cm on the baking tray, and the interval between each protein ball is 1 cm.
5. Put the baking tray into the oven preheated to 120℃ in advance, and the protein balls will be dried and hardened at the low temperature of 120℃, which takes about 45 minutes to 1 hour.
Tips:
1, found in the operation, because there are lemon shreds in the protein paste, it is easy to get stuck in the front of the chrysanthemum mouth and can be picked out with a fine toothpick. If it's too much trouble, just change the round flower mouth. It's just that the shape won't be spiral
2, the oven temperature would rather be lower first, so as not to color too fast and affect the quality.
Coconut chips
Materials:
Oil skin material: 84g, medium gluten flour 2 10g, fine sugar 20g, water 86g, pastry material 70g, low gluten flour 140g, coconut milk 78g, low gluten flour18g, coconut milk 46g, whole egg 40g and sugar powder 65438.
Exercise:
1. Divide the oil skin, crispy skin and coconut milk into 20 equal parts for later use.
2. Take a roll of muffins. Roll it into a circle, wrap it with 1 stuffing, and then clamp it with a tiger's mouth.
3. Make the method 2 into a ball, flatten it by hand, make the stick into a bull tongue, fold it from left to right to the middle, make it into a rectangle, brush the surface with water, and then dip it in coconut powder for later use.
4. Put method 3 into the oven and bake at 180℃ and 190℃ for about 25? 30 minutes, until the surface is golden yellow, that is, complete.
Coconut chips
Materials:
350g of cream, 400g of sugar, 5g of baking powder, 5g of bromine powder, 50g of eggs, 350g of low-gluten flour, 320g of coconut milk and 3g of coconut powder.
Exercise:
1. Mix the cream, sugar, baking powder and bromine powder together until the sugar is dissolved by 70%.
2. Add the eggs several times and stir well.
3. Then add low-gluten flour and stir well.
4. Add coconut milk and coconut powder, mix well and relax for 20 minutes.
5. Knead the loose dough into round particles and put them in a baking tray.
6. Squeeze it slightly with the palm of your hand, relax it for 20 minutes, put it in the furnace, bake it at 160℃ for about 20 minutes, and take it out.