無麩質港式椰撻 Gluten-free HK-Style Coconut Tart
健康又美味的香港傳統小吃 Healthy & Delicious HK-Style patisserie
(Teaching video & recipe with chinese & english subtitles. Vocal in chinese.)
學習如何做無麩質港式椰撻
無麩質﹑無雞蛋﹑無牛奶﹑無大豆﹑無堅果﹑純素
教你做不用麵粉的無麩質港式椰撻
初學者在家也可做到
原創食譜 香港設計
香港除了有名的蛋撻，還有傳統經典的椰撻。椰撻，正名「椰子塔」，是一種充滿著椰子香的撻點。傳統餡料為砂糖﹑麵粉﹑雞蛋﹑牛油和椰絲混合，頂部有一粒扁了的紅色櫻桃（一般食時都會把它扔掉 哈）。為鬆脆撻皮和蛋糕體的結合體
我們研發出了無麩質 純素版本的椰撻
希望讓注重健康的你可以享受傳統美食
味道不會令你失望！
食譜無五大致敏源：無麩質﹑無雞蛋﹑無牛奶﹑無大豆﹑無堅果
不用黃原膠
也適合純素食者！
你也可用這個撻皮食譜做成各類的焗派
一起來學做這個無麩質港式椰撻吧！
購買課程後，只需要有互聯網連接，你可隨時隨地重溫這個課程！
在這個課程，你將學到：
- 製作無麩質港式椰撻的全部材料
- 每樣材料的特性
- 製作方法和技巧
看完影片後需買材料，可到一煮市集選購，以後也不用痛苦四處找無麩質材料。
無麩質港式椰撻所需材料如下：
撻餡：椰絲，高粱粉，白米粉，薯仔澱粉，泡打粉，糖，植物奶，油，鹽
關於詳細每一樣材料，請觀看課程內的影片教學。
Learn how to make Gluten-free Hong Kong-style Coconut Tart!
Gluten-free, Egg-free, Dairy-free, Soy-free, Nut-free, Vegan
Come & join this course to learn how to make delicious and nutritious gluten-free Hong Kong-style coconut tart!
Hong Kong apart from being well-known for egg tarts, there is also this classic coconut tarts. Coconut tart is a tart filled with coconut aroma. The traditional filling includes sugar, wheat flour, eggs, butter & desiccated coconut. There is always a flat cherry on top (but people usually throw it away when they eat it).
We have re-created this traditional classic in gluten-free & vegan version with reduced oil and sugar. Not only make this traditional patisserie healthier, also make it accessible for those who have special diets. This coconut tart is going to surprise you and makes you want to eat one after another!
This recipe is free of the top 5 allergens - gluten-free, dairy-free, egg-free, soy-free and nut-free. Also suitable for vegans!
This recipe also does not use any gums.
Let’s make this gluten-free Hong Kong-style coconut tart together!
After purchasing our course, as long as you have internet connection, you can revisit this course anytime and anywhere!
In this course you will learn:
- Ingredients of the gluten-free Hong Kong-style coconut tart
- Characteristics of each ingredient
- Instructions & skills
There are two chapters in this course. The first section is the video that teaches you all the necessary ingredients, steps and skills. The second section is the recipe that can be downloaded in PDF format.
Both of them can be viewed indefinitely for a lifetime after purchasing the course. You may also visit our Online market to buy the gluten-free ingredients.
The ingredients required for gluten-free Hong Kong-style coconut tart are as follows:
Tart crust: White rice flour, Sorghum flour, Tapioca flour (or corn starch), Psyllium Husk Powder, Sunflower Lecithin, Salt, Sugar (can use white sugar or cane sugar. Sweetener not applicable), Oil (can use camellia oil or rice bran oil. You may also use butter if you can consume dairy), Plant Milk
Tart filling: Desiccated coconut, Sorghum flour, White rice flour, Potato starch, Baking powder, Sugar, Plant milk, Oil, Salt
Please refer to the tutorial video in this class for detail explanation of each ingredient.
Enrol today!
(Published 2020 July)
Your Instructor 你的導師
Bonnie 因自身經歷於2015年開始踏進「無敏食品」行業，自 2018 年2月開始教授無麩質烹飪課程。所有課程除了不用小麥，大部分也無雞蛋牛奶。「一煮教室」平台上所有食譜都是 Bonnie 反覆嚐試及實驗所成的結果。每個烘焙食譜均研發超過半年以上，深信味道﹑健康﹑無敏是可以並存。Bonnie 也曾接受多間謀體訪問及擔任演講嘉賓，包括香港經濟日報，東方日報，am730，明報，文匯報，香港商報，U Magazine，Like Magazine，新城電台，香港電台，基督教今日報，天使心雜誌，創世電視，NowTV，TVB J5 等。擁英國華威大學工程商業管理系優等碩士及WSET 葡萄酒及烈酒第三級認證。
In 2015, Bonnie started the journey in allergy-friendly food industry. She has been teaching gluten-free cooking since Feb 2018. All classes are wheat-free & gluten-free, most of them are also dairy-free & egg-free. All recipes on As One Cooking Academy are the result of Bonnie's repeated attempts and experiments - each spent more than half year to develop. Bonnie believes taste, health & allergy-frendly can co-exist. Bonnie has also been interviewed by media e.g. Hong Kong Economic Times, Oriental Daily, am730, Ming Po, Wen Wei Po, Hong Kong Commercial Daily, U Magazine, Like Magazine, Metro Radio, Radio Television Hong Kong, Christian Daily, Angel Heart Magazine, Creation TV, NowTV, TVB J5, etc. She holds MSc in Engineering Business Management from the University of Warwick, and WSET Wine & Spirits Level 3 certification.