Chinese Food
Two color coconut cake (the most detailed explanation of coconut cake. First hand will be)
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I've been really interested in Chinese snacks recently. I like to make them look like all kinds of flowers. It's like this lotus cake. In fact, it's just changing the coconut cake into a shape. I didn't expect that there's a kind of feeling that the lotus just shows its sharp point when it's baked. This time, I tried two colors. The newly defeated Matcha powder is good. I like the green and green color when I bake it. Next time, I can try to add Monascus powder and purple potato powder. It should be better to put it together with four colors and tastes. The original is from Xiaomu. It's slightly modified.
Cooking ingredients
Cooking Steps
Step1:Make coconut stuffing first. It needs to be refrigerated for use after the stuffing is done. So make it first. Cut butter into small pieces and soften.
Step2:Add sugar powder and stir well.
Step3:Add the egg liquid in three times. Each time, it needs to be stirred evenly before adding the next time. The purpose of this is to prevent the separation of oil and water.
Step4:Add milk powder and stir well.
Step5:Add coconut and stir well.
Step6:Mix the coconut stuffing, cover with plastic wrap and refrigerate it.
Step7:Mix the tare material evenly.
Step8:Knead the dough and put it into a fresh-keeping bag. Relax for 30 minutes.
Step9:Continue to knead the relaxed dough. Knead more for a while. It will soon reach this level. Try to rub the water and oil skin out of the film as much as possible, so that the pastry wrapped behind will not break the skin and leak.
Step10:The dough is divided into two parts after kneading. One of them is added One point five Gram Matcha powder. Continue to knead evenly.
Step11:Mix the pastry materials into a ball.
Step12:Divide the pastry into 2 parts. Add one part One point five Gram of tea powder. Mix well.
Step13:Divide the 4 kinds of dough into 6 parts. Wrap one pastry in a pastry. Close up.
Step14:This is the shape of the pastry wrapped in two colors.
Step15:Flatten the dough after wrapping. Use a rolling pin to roll it into an oval shape. Roll it up and down. Close it and place it down. Relax for 15 minutes.
Step16:Matcha dough is treated equally.
Step17:Repeat the previous procedure. Roll the loose dough out again. Roll it up and down. Continue to relax for 15 minutes.
Step18:Divide the frozen coconut stuffing into 12 parts and knead them into small balls.
Step19:Take a dough, press it down from the middle with your fingers, squeeze both ends to the middle, flatten the dough, roll it into a circle with a rolling pin, put a coconut ball in it, pinch the mouth tightly, and place the mouth downward.
Step20:Brush the surface with yolk.
Step21:When the yolk is dry, use a sharp knife to make a cross on the surface. You can cut the coconut stuffing.
Step22:You don't need to brush the yolk liquid for the taste of Matcha. You can directly use a knife to cross it.
Step23:In the middle of the oven. 175 degrees. Heat up and down for about 30 minutes. The smell of Matcha must be baked at low temperature. Only when it comes out can it keep the color bright. If it's all original, it can be roasted at 185 degrees.
Step24:The original coconut crisp after baking.
Step25:Matcha flavored coconut cake.
Cooking tips:1. This paper can make 12 coconut crisps. I made 6 original 6 Matcha in 2 colors. Of course, it can also be changed into red koji powder, purple potato powder and other different colors. It will look better. 2. In this paper, Japanese tea powder is used. 3. During the whole process of production, it needs to be covered with fresh-keeping film. There are skills in making delicious dishes.
