Everyone can often do a variety of pastries inside see coconut, but how many people know how coconut is made? Coconut is a mixture of shredded coconut and coconut flour, which gives people a sweet and sticky taste and a crunchy feeling. Adding coconut to mooncakes will be especially loved by people. Below, will give you an introduction to the practice of coconut moon cake filling:

Raw materials: 130 grams of coconut, Jiale coconut milk 30 grams, 50 grams of glutinous rice flour, 100 grams of sugar, 3 egg yolks, 50 grams of butter

Practice: 1, the coconut milk into the microwave oven slightly heated (ding a 20 seconds -30 seconds is enough not too hot), and then take out and add all of the granulated sugar (prefer not to sweeten the appropriate amount of reduction, but no sweetness at all). appropriate to reduce the amount, but completely unsweetened coconut is not delicious), stir well, so that the sugar melted.

2, add coconut, mix well. It will be dry at this point, and that's okay. It's important to mix well, so use a small spoon.

3, the butter melted into a near-liquid (do not heat too much, otherwise it is easy to separate the oil from the water), and then added to the coconut that has been mixed well before, mixed well again, and then put in the microwave oven ding a little bit, so that the coconut absorbs the flavor of the butter. When heated, the coconut will give off a tantalizing creamy flavor.

4, glutinous rice flour into a bowl without oil and water, into the microwave oven to heat 30 seconds - 1 minute. It will give out the fresh aroma of rice when it comes out of the oven. Let cool. This is to let the glutinous rice flour become mature glutinous rice flour.

5: Mix the heated coconut, lower the temperature, add the cooked glutinous rice flour, mix well. At this point you can feel the filling is slightly sticky.

6, add 3 beaten egg yolks to the filling that has been added to the glutinous rice flour, stirring while adding, to evenly distribute the yolks into the filling.

1, egg yolks can play a colorful, fragrant, fluffy role. The surface of the Cantonese mooncake made with this filling may bulge slightly when baking, which is fine, and it will be flattened after sealing and putting the crust back into the oil and softening, or flattened with light pressure.

2. Add the egg yolks one by one and adjust the dryness of the filling according to your needs. If you want it drier, add only 2 egg yolks and vice versa. The texture of the filling is crunchy and you can taste the granularity of the coconut. For a softer texture, increase the amount of coconut milk and glutinous rice flour, and reduce the amount of egg yolks.

3. Use powdered sugar instead of granulated sugar to make it easier to mix.

4. You can store the inexhaustible filling in the refrigerator, or make golden coconut balls separately.

5. When heating in the microwave oven, you can heat it up several times in a short period of time and pay attention to the degree of heating.

6. Don't add egg yolks when the filling is still hot.

Looking at the above practice of coconut moon cake filling, do you have a kind of impulse to want to do it yourself to make, in fact, the production of coconut traps is not a very difficult thing, but in the production of moon cakes is the real difficulty, the production of coconut traps as long as you follow the above said steps slowly to try, test, and then you can learn to do the practice of coconut moon cake filling.