港式椰撻 好吃易做 簡單4步 💚 BEST Hong Kong style Coconut Tarts! How to make Tart Shells / kittyscornerhk

Hong Kong Style Coconut Tarts Recipe | 港式椰撻(椰塔)食譜
這個食譜可以做12個7cm 椰撻 (撻皮 @30g, 餡 @42g)

材料 ingredients -
ingredients for twelve 7-cm coconut tarts (skin @30g, filling @42g)
以下材料可做12只7cm椰撻(或份量減半做6個)
(撻皮 @30g, 餡 @42g)

(1) Filling | 餡 : 每個撻42g餡
water (水) 120g
caster sugar (細砂糖) 100-120g
unsweetened desiccated coconut (椰絲) 120g
butter (牛油) 40g
egg (蛋) 2 pcs (只)
baking powder (泡打粉) 3g (1 tsp) 1茶匙
coconut milk (椰奶) 15g (1 TBSP) 1湯匙

(2) Tart Shell | 撻皮 : (撻皮有368g 分12個, 每個30g)
cold butter cubes (硬黃油切小粒) 108g
icing sugar (糖霜) 40g
low gluten flour (低筋粉) 200g
beaten egg (蛋漿) 24g (約半只)

(3) bake in preheated oven | 入預熱焗爐 :
• 220C/220C : 25-30 minutes (25-30分鐘)
片中椰撻焗了28分鐘，關火後5分鐘後取出，各家爐溫不同，僅供參考
tarts baked for 28 minutes, off heat, take out after 5 minutes. Reference only, adapt accordingly.

心得: 一次吃不下12個椰撻, 可以分兩天烤; 或者將以上份量減半做6個


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#港式甜點 #coconuttarts #椰撻 #kittyscornerhk

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