Ingredients and details

220g light cream

120g water

40g coconut mash

65g sugar

60g cake flour

40g cake flour

1.

The unopened whipping cream has been stored in the refrigerator for a few days. I took it out and tasted it and it didn't go bad, but I didn't dare to spread fresh cream on the cake and eat it. For the sake of safety, let's make a filling today, which can be stored to make buns and eat it tomorrow.

2.

Mix the light cream and sugar, put it in a saucepan, heat over low heat, stir constantly to melt the sugar. Add a little water and continue cooking.

3.

Pour the weighed cake flour into the pot and stir. Stir continuously to crush the particles.

4.

After rolling into a uniform paste, add the flour and mix well. At this time, the dough is already very thick.

5.

After the liquid in the dough is reduced, turn off the heat and add shredded coconut in 3 times. Mix well after each addition and then add the next time. At this time, the shredded coconut will be fragrant. It's already coming to your nose.

6.

After cooling, the whole coconut will naturally blend together and will no longer stick to the pot.

7.

Let cool completely, put it in a crisper, and then put it in the refrigerator. It can be used to make custard buns tomorrow. If you want more lubrication, add a small amount of odorless vegetable oil and mix well. A pure handmade coconut paste is ready. Whether making custard buns or shortbread, they are both good choices.