Coconut grape biscuit(xiang ye pu tao bing gan )

Coconut grape biscuit

Introduction:

"I've eaten coconut grape biscuits in the milk shed, and I love all kinds of coconut snacks, but there are still some coconut shreds left at home, so I'll try to make a cottage version of coconut grape. There's milk in the original recipe, but I haven't put it here. It's slightly changed, but the coconut flavor is still very strong. "

Production steps:

Step 1: soften butter at room temperature, add sugar powder and stir well

Step 2: add the eggs and stir well

Step 3: add coconut and stir well

Step 4: add raisins and stir well

Step 5: low powder screening

Step 6: stir well to form a thick paste

Step 7: scoop the thin dough onto the baking plate with a spoon, slightly press it, leave enough space between the cakes, and the biscuits will spread out during baking

Step 8: preheat the oven, 160 degrees, middle layer, heat up and down, 10 minutes, bake until the biscuit surface changes color

Materials required:

Low gluten flour: 50g

Butter: 30g

Coconut: 100g

Egg: 1

Powdered sugar: 30g

Raisins: moderate

Note: just baked, a little cold after eating, eat outside crisp, soft, coconut flavor full, but put a night, biscuits a little moisture, not so crisp outside, it is best to heat in the oven again.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Xiang Ye Pu Tao Bing Gan