INGREDIENTS
- For a 26 x 26 cm body.
- Masa breaks:
400g de masa.
- – Flour 0000 250 g.
- – Butter 125 g.
- – Impalpable sugar 30 g.
- – Salt 1 pinch.
- – Egg 1 unit.
- – Water c/n.
- For the coconut:
- – Grated coconut 220 g.
- – Sugar 150 g.
- – Crema 150 g.
- – Eggs 3 items.
- -Zest of 1 lemon.
- For meeting:
- – Dulce de leche pastry chef 700 g approx.
COCONUT AND DULCE DE LECHE SQUARES with brise dough that we advocate because of the low sugar content material
PROCEDURE:
For the mass:
1. Make a sanding with the flour and chilly butter in cubes
2. Add the sugar and salt, lastly the egg and if mandatory slightly water.
3. Make 2 freezes and stretch 3 mm. chill in fridge for half-hour. And canopy a baking tray (you’ll be able to place parchment paper on the bottom to simply unmold)
4. Blanch in a average oven (170 levels) for roughly 8 minutes. It shouldn’t take colour.
Filling and canopy:
1. Combine the eggs, sugar in a bowl and add the cream.
2. Taste with lemon peel
3. Add the coconut and blend, it needs to be very creamy.
4. Cowl the blanched dough with candy pastry and end with the coconut cream.
5. Brown in a 180ºC oven till a good colour is achieved.
6. Let cool and minimize into squares.
