Quindao Quindins and Coco

Quindao Quindins and Coco

I - Option:

Ingredients:

18 large egg yolks
250 grs. freshly grated coconut, dry or hydrated with water
1 cup (tea) of cow's milk boiled and cold
300 to 400 grams. caster sugar or to taste
1 tbsp (tablespoons) melted butter, not margarine serves

How to Prepare:

Beat in a blender for 5 five minutes the yolks, then add the milk to melted butter, sugar and lastly the freshly grated coconut.

Form of 25 cm in circumference and 5 cm in height
Greasing with butter and dusted with sugar, or glucose, diluted with a little water. "Glucose is to shine."

For a cup of glucose, two tablespoons of cold water, bring fire to dissolve well, gets a thick syrup, let it cool before using.
Put Quindao in shape, let stand for one hour to separate the liquid from the coconut. Preferably in the refrigerator.

Oven 180 ° C to leave baking blush.

Turn the oven, place the boiling water into the pan where the shape of Quindao.
Bake in a water bath for about an hour, or until nicely browned on top.

Allow to cool in the oven. Unmold while warm.
Durability 3-5 days in the refrigerator.
If you want you can freeze, uninformed.

To serve place the Quindao capsized in a glass dish, that is, with golden side down.


To serve a special party, garnish with mint leaf, cherries or sliced ​​kiwi and whipped cream balls


Note:


You can bake in muffin cups quindins, greased with butter and sprinkled with sugar, or glucose.
I use glucose diluted with a little water to stay bright.

For the Icing:

Once cooled the quindins put in small paper.
Keep in a cardboard box with lid.
Wrap with plastic wrap.
Lead to durability freezer up to 2 months.


II - Option:

Quindins

Ingredients:

16 gems
1 tablespoon butter
100 grs. or 2 cups (tea) of freshly grated coconut
If you want you can use to moisturize dry coconut water needed to stay moist.

Syrup:
2 cups (tea) and full of sugar
1 and ½ cup (tea) of cold water or necessary.

How to Prepare:

Make syrup with sugar and water, lower the heat until the syrup thickens for about 5 to 10 '. minutes.

Remove the syrup from heat add butter, mix well until incorporated.

Leave the syrup to cool.

Pass the egg yolks, one by one through the sieve without scraping the bottom and passing underneath the skin. Hitting the sieve to facilitate the work.

Put the yolks in a large bowl, add the grated coconut mix well with a spatula, until a uniform mass.
Dump the mixture of "coconut gems" in the cold syrup.
Stir well until smooth.
Grease the pans with sugar, glucose or white diluted with a little water.
Fill muffin cups to the very quindins, let stand for 20 'to 30' minutes in the refrigerator.
Bake in a water bath for about 30 'minutes to blush
The pans bake faster.
When he is ready to firm and golden brown consistency.

Note:

CAUTION when baking in a water bath.
Do not put too much water in the pan, when it overflows and boiling water can enter the quindins.
Place one inch of hot water, then adding the necessary check.
Place the cups in a long pan, bring to medium oven 180 º C for about 30 'minutes.
To unmold and let cool.
If you get stuck, put the molds in hot water for quindins.
When cold put in molds of white paper.