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大家好!
先来个椰塔~~
<img src="attachments/dvbbs/2005-3/200537214448620.jpg" border="0" onload="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor=\'hand\'; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onclick="if(!this.resized) {return true;} else {window.open(\'attachments/dvbbs/2005-3/200537214448620.jpg\');}" onmousewheel="return imgzoom(this);" alt="" />
[em01]
◣塔皮材料:
72克融化黄油,50克糖,盐1/4茶匙,全蛋1个,低粉120g
以上用量用在7寸活动塔模内有多,建议按以上量85%来做,或多出来的量做几个小塔。
★塔皮做法:
1、将融化黄油、糖、盐用打蛋机打匀;
2、蛋液分次加入搅拌均匀;
3、低粉过筛加入后用切压方式伴匀;
4、面团静置一小时以上(如是热一点的天气,最好包入保鲜袋放冰箱冷藏1小时以上)
5、将面团取出,用擀面杖擀成0.3厘米厚,然后铺在派盘上压平,派盘口多余的面皮削掉;
◣椰丝馅料:
A)2个全蛋,120g糖,1/8茶匙盐,100g牛奶
B)60克融化黄油,140g干椰丝,适量黄色素
C)30g低粉,1茶匙发粉
★椰丝馅料做法:
1、将馅料A中除全蛋外倒入锅中小火煮至糖、盐融化后倒入全蛋拌匀(切忌温度奶水温度过高)
2、加入B伴匀,最后加入筛过的C混合伴匀
3、将馅料搓成小圆球,放入塔皮内
烤箱预热5分钟,190度烤30分钟左右
<img src="attachments/dvbbs/2005-3/200537214547326.jpg" border="0" onload="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor=\'hand\'; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onclick="if(!this.resized) {return true;} else {window.open(\'attachments/dvbbs/2005-3/200537214547326.jpg\');}" onmousewheel="return imgzoom(this);" alt="" /> |
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