Crispy, delicious and nutritious coconut pistachio biscuit(xiang su mei wei you ying yang de ye si kai xin guo bing gan )

Crispy, delicious and nutritious coconut pistachio biscuit

Introduction:

"Coconut silk is made from the flesh of coconut, that is, the white part of the flesh in the yellow hard shell except coconut juice, which is considered as a natural food. Coconut silk is rich in vitamins, minerals and trace elements, as well as the vast majority of protein in coconut fruit, which is a good source of amino acids. Pistachio nut is a high nutritional food, with vitamin a 20 μ g, folic acid 59 μ g, iron 3 mg, phosphorus 440 μ g, potassium 970 mg, sodium 270 mg, calcium 120 mg, nicotinic acid, pantothenic acid Minerals, etc. The oil content of kernel was 45.1%. Pistachio is rich in oil, which has the function of moistening intestines and defecating, and helps the body to detoxify. Pistachio is also a tonic. It tastes sweet and non-toxic. It warms the kidney and spleen, tonifies the deficiency and damages, and regulates the middle and smooth Qi. This biscuit was made by mistake. That day, my youngest son Guoguo was making a fuss about eating my hand-made biscuit. It happened that there were not all the ingredients in the family. After searching all over, the only ones were some coconut and pistachio. The effect of baking is surprisingly good, sweet and crisp. I can't stop eating. Coconut and pistachio are a perfect match

Production steps:

Step 1: cut the butter into small pieces, soften at room temperature and stir with the sugar powder. Pistachio forgot to take pictures together.

Step 2: slowly add the eggs and stir until slightly white

Step 3: after blanching, add low gluten powder and coconut silk and stir evenly

Step 4: wrap the dough in plastic wrap and refrigerate for one hour

Step 5: slice the frozen dough and spread it flat in the oven. Thickness according to their own preferences, not too thick and too thin on the line

Step 6: preheat oven to 175 ℃, middle 175 ℃, bake for 20 minutes

Materials required:

Low gluten powder: 150g

Coconut: 100g

Butter: 140g

Pistachio: 40g

Eggs: 40g

Powdered sugar: 60g

Note: Note: 1. When mixing dough, do not take too long. 2. The frozen time of shaped dough should be at least one hour or more. If the frozen time is too little, it is easy to break when cutting.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Xiang Su Mei Wei You Ying Yang De Ye Si Kai Xin Guo Bing Gan