Hazelnut and coconut cakes
Instructions
Long passes to the mixer the hazelnuts and sugar, getting a very fine flour that you will transfer into a bowl.
Add coconut powder, soft butter into small pieces, salt and starch.
Knead everything together, then add an egg and a third packet of yeast.
Gather the dough into a canvas pocket to stuff with a big plain nozzle, and exit at Tufts that'll rank, spaced, on a plate covered with baking paper.
Bake at 190 degrees for 8 minutes (by baking, the dough will widen forming the cakes).
Serve the cupcakes.
Ingredients and dosing for 8 persons
- 200 g of peeled and toasted hazelnuts
- 150 g of sugar
- 100 g of butter
- 50 g of dried grated coconut
- 40 g of potato starch
- 1 egg
- 1/3 teaspoon of baking powder
- 1 pinch of salt