Coconut Cream Pie

Leather Material :

Sweet Shortcrust Pastry
Pate Sablee
Often called biscuit pastry because it has a texture similar to biscuits or sweet pastries. The texture of pate Sablee is more fragile than pate Sucree because the use of eggs is only yellow. As well as the Surcee pate dough, the dough pate Sablee also tends to be soft and mushy, therefore it is necessary to put in the refrigerator first before it is formed. Pate sablee is used as a sweet-flavored tartlet or tart, especially those baked first then given the contents of the VLA or fruit.

·         Materials:

250 g wheat flour protein (eg blue triangle)
1/2 tsp salt
100 g butter (butter), chill, small diced
100 g margarine
100 g refined sugar, sifted
2 egg yolks

·         How to make:

1.    Manual Way (stirring by hand):
2.    Sift the wheat flour and salt, put in the basin, make a hole in the middle. Put butter, sugar, and egg yolks. Stir using the fingertips until the dough is grainy.
3.    Combine the dough and move the dough on a flat surface (a good marble or stainless steel), kneading the dough until fused. If the dough is sticky, sprinkle flour sufficiently on the surface. How to knead the dough: Push the dough using the palm of the hand several times. Do not take too long to knead, enough for approximately 1-2 minutes.
4.    Round the dough, wrap the meeting with plastic, store in the refrigerator until the moment will be used.

·         Content:

300 ml full cream liquid milk
4 egg yolks
200 ml instant coconut milk
1/2 tsp vanilla essence
150 g granulated sugar
40 g cornstarch
1/4 tsp salt
1 grain of young coconut, fruit meat culprit
30 g butter

Another Recipe

Black Forest

·         Topping material:

4 egg whites
1 tbsp lemon juice
100 g granulated sugar
100 coconut half old, coarse grated

·         How to make:

1.    Prepare the batter Pate Sablee, store it in the refrigerator until the moment will be used. Before it was let sit at room temperature for 30 minutes.
2.    Preheat oven to 180oC, prepare 4 pieces of unloading pie diameter 12 cm, apply with butter, set aside. Align the dough to the pate sucree as thick as 0.5 cm, put it in a baking pan, clean. Put in the refrigerator for 20 minutes.
3.    Puncture the dough using a fork and lid with the bread paper then spread the baking beans topped and baked in the oven with a temperature of 180oC for 20 minutes. Raise bread paper and baking beans. Bake again for 20 minutes or until golden yellow. Remove from oven, let stand to cool.
4.    Contents: Heat the milk above the small fire, in another mixing bowl blended and stir: egg yolks, coconut milk, sugar, salt, cornstarch, milk remaining, and vanilla. Pour this dough into hot milk, stir using a brown wire whisk, cook on a small heat until thickened.
5.    Put young coconut, stir until boiling, lift. Put butter, stir again until blended. Chill while you are stirring occasionally to avoid being skinned.
6.    Preheat the oven at a temperature of 180oC. Pour dough contents into the skin that has been cold pastry, flatten. Then make a topping: Shake the egg whites and orange juice until foaming, input a spoon of granulated sugar for a spoon while continuously shaken until stiff. Put the egg whites into a triangular plastic then spray it over the fill and sprinkle the roasted coconut.
7.    By using the blow torch, burn the white surface of the egg beaten until it is browned or baked in the oven for 10 minutes with a top flame until golden yellow. Remove and chill, store in the refrigerator until the moment will be presented.

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