Hong Kong Style Coconut Tart
Hong Kong-style egg tarts are very famous, and I believe many people will go to Hong Kong to try them (including me....Hee hee), but I made Hong Kong-style coconut tarts today. I don’t think it’s inferior to egg tarts, and it’s easier than egg tarts. ...
Tart Crust: < /p>
1) 114 Gram flour+71gram semi-softened butter+ A pinch of salt and knead into a floc with hands
2) join29gram icing sugar and half an egg into a dough
3) wrap in plastic wrap and place in the refrigerator for half an hour
Stuffing practice: < /p>
1)95Gripped coconut+95grams of water+29grams of semi-softened butter+Half an egg, mix well
2) join40gram sugar (you can add more sugar if you like sweetness), 5gram custard powder (custard powder), 2gram baking powder (< /span>baking powder), 38gram flour, mix well
3) Take the dough out of the refrigerator, roll it out to the thickness you like, then cover the cup with a tart crust
4) Put the tart crust into the mold and add the filling
5)375 Fahrenheit bake25minutes
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港式椰挞
港式蛋挞非常出名，相信很多人去香港也会去尝一尝（包括我....嘻嘻），但我今天做的是港式椰挞，我觉得也不逊色于蛋挞啊，做法也比蛋挞简单……
挞皮做法：
1） 114克面粉+71克半软化的黄油+少许盐，用手搓成絮状
2）加入29克糖霜和半个鸡蛋搓成粉团
3）用保鲜膜包起来，放冰箱半个小时
馅料做法：
1）95克椰丝+95克水+29克半软化的黄油+半个鸡蛋，搅拌均匀
2）加入40克糖（喜欢甜的可以多加点糖）、5克吉士粉（custard powder）、2克发粉（baking powder）、38克面粉，搅拌均匀
3）从冰箱取出粉团，擀成你喜欢的厚度，然后杯子盖一块挞皮
4）把挞皮放入模具，加入馅料
5）375华氏度烤25分钟
