Coconut cream biscuit
Introduction:
"At the same time of production, as long as the material is slightly adjusted or the operation method is changed, there will be different styles, which will produce a variety of wonderful taste and taste." ——"Teacher Meng's 100 handmade biscuits" coconut cream biscuits are from teacher Meng's coconut cream balls. Shape the hand rubbed ball into a cold slice. Biscuits of the same material suddenly look different. The most important thing is to knead the ball and estimate whether it is the same size. And slicing is much easier, hand knife off, a piece of immediately forming, convenient and fast
Production steps:
Step 1: Materials
Step 2: soften the butter and add sugar
Step 3: mix well with a rubber scraper
Step 4: beat with egg beater to make a uniform paste
Step 5: sift in low gluten flour and corn starch
Step 6: pour in the coconut
Step 7: make an even dough by hand
Step 8: make a strip about 2.5cm in diameter, wrap it with plastic wrap, and put it in the refrigerator for more than half an hour
Step 9: after the dough hardens, take it out and cut it into pieces about 0.6cm thick
Step 10: put in the baking tray
Step 11: put in the oven, middle layer, heat 165 degrees, bake about 15-20 minutes
Step 12: light gold, out of the oven
Materials required:
Butter: 150g
Powdered sugar: 100g
Low gluten powder: 200g
Coconut: 40g
Corn starch: 20g
Note: baking time and power adjust with biscuit thickness and size. If the biscuit is large, it can be simmered for about 10 minutes after flameout to dry the moisture to prevent moisture from softening.
Production difficulty: simple
Baking technology
Production time: 10 minutes
Taste: sweet
Chinese PinYin : Ye Zi Nai You Bing Gan
Coconut cream biscuit
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