椰子餡 Coconut Filling

材料 Ingredients

無鹽牛油(室溫) Unsalted butter (Room temperature) 5 大匙 Tbs (90g) 糖粉 Confectioner Sugar 1/2 杯 cup (75g) 椰子粉 Coconut powder 1 杯 cup (125g) 奶粉 Milk powder 1/2 杯cup (40g) 鹽 Salt 1/8 小匙 tsp 蛋 Egg 1/2 個 ea (30g)

做法﹕

1.	如果牛油不是室溫﹐用微波爐加熱8秒使其變軟。糖粉過篩。 蛋打散。
2.	將軟牛油和糖粉打到泛白程度﹐再拌入奶粉﹐椰子粉和鹽,最後加入蛋液拌勻。
3.	拌勻後放進冰箱至少一個小時再使用。用剩下的可以放在冷凍庫待下次使用。

PROCEDURE

1.	If the butter is no in room temperature, microwave it for 8 seconds to make it soft. Sift the confectioner's sugar. Beat the egg.
2.	Beat the butter with sugar until pale. Add the milk powder, coconut powder, salt and egg then mix to combine.
3.	Store the filling in the fridge for at least one hour. If no using right away, store it in the freezer.

最後更新 (Last Update): 02/22/2016
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