椰撻🥧 香港經典西餅，那顆藥水味🍒邊吃邊緬懷從前。 Coconut Tart

工作聯系：[email protected]

Facebook:
https://www.facebook.com/sally2015myc...

Instagram:
https://instagram.com/sally_n_you?igs...

[豆腐芝士焦糖蛋糕] Tofu Cheese Caramel Cake 4吋。免焗蛋糕，小份量。6吋模份量在（）內:
   • 豆腐芝士焦糖蛋糕 Tofu Cheese Caramel Cake 4吋。...  

[叉燒餐包] 茶樓經典點心。with English recipes and 한국어 식단:
   • [叉燒餐包] 茶樓經典點心。with English recipes an...  

[芝士奶蓋戚風蛋糕] 6吋with English recipes and 영국식 조리법으로:
   • [芝士奶蓋戚風蛋糕] 6吋with English recipes and...  

[蛋撻(曲奇皮) 小份量配方]with English recipes and 영국식 조리법으로:
   • 蛋撻(曲奇皮) 小份量配方with English recipes and...  

食譜及做法：
撻皮：
牛油 100g (室温)
糖霜 50g
鹽 1g
牛油加入糖霜、鹽拌勻

低筋粉 200g
奶粉 10g
拌勻備用

蛋 1隻(酌量加入)
牛油混合物、低筋粉與蛋液互換
分次加入拌勻成曲奇皮
放雪櫃約30分鐘

餡料：
椰絲 100g
糖 100g
低筋粉 100g
泡打粉 3g
蛋2隻
淡奶 100g
牛油 100g (室溫)
全部混合拌勻備用

組合：
曲奇皮30g 壓入模具
底部叉幾行小孔
放入椰絲餡

170度焗25分鐘

Recipe and practice:
Tart crust:
Butter 100g (room temperature)
icing sugar 50g
salt 1g
Butter, icing sugar, salt and mix well

Cake flour 200g
Milk powder 10g
Mix well and set aside

1 egg (add as needed)
Butter mixture, cake flour, and egg wash swaps
Gradually add and mix well into cookie crust
Refrigerate for about 30 minutes

Filling:
shredded coconut 100g
sugar 100g
Cake flour 100g
Baking powder 3g
2 eggs
Evaporated milk 100g
Butter 100g (room temperature)
Mix all and set aside

combination:
Cookie crust 30g pressed into the mold
A few rows of small holes at the bottom
Add shredded coconut filling

Bake at 170 degrees for 25 minutes

#椰撻 #懷舊 #西餅 #SallysLife #Homemdae #Recipe #烹任 #Cooking #Sharing #HongKong #Lifestyle #美食 #Foodie #食譜 #莎莉美食生活頻道

@SallysLife @Homemdae @Recipe @烹任 @Cooking @Sharing @HongKong @Lifestyle @美食 @Foodie @食譜 @莎莉美食生活頻道 @椰撻 @懷舊 @西餅