Matcha coconut fragrance(mo cha ye xiang si kang )

Matcha coconut fragrance

Introduction:

"This is the second Western-style dessert I made. The first time I made it was muffin. I didn't control the baking time properly, so I didn't take it out to make a fool of myself. This Matcha coconut flavored scone was very successful. When it was baked, the whole room was full of strong milk flavor. Later, even if it was placed for one day, it still tasted full of milk flavor~ ~~”

Production steps:

Step 1: prepare the necessary materials (coconut juice was added to the picture after zero hour, so it's not on the picture)

Step 2: mix the low gluten flour, Matcha powder, and sift twice

Step 3: dice the butter, add it into the powder mixture, and rub it into small strips by hand

Step 4: add condensed milk and stir a few times

Step 5: add coconut milk and milk and stir slightly until there is no dry powder

Step 6: knead it into a ball and roll it into a rectangular shape with a rolling pin

Step 7: fold the rectangular dough and roll it into long strips again. Repeat this twice and the dough will be basically formed~~~

Step 8: finally, roll the dough into a piece about 1cm thick, and then use the mold to print the shape you want. The leftovers can be kneaded and reused

Step 9: put the final shape of scomb on the baking pan covered with oilcloth, brush a little egg liquid on the top, then enter the preheated 180 degree oven, and bake with 180 degrees for 20 minutes

Step 10: after baking, the milk flavor of Sikang is very strong and delicious

Materials required:

Low gluten flour: 250g

Matcha powder: 2.5G

Coconut: 50g

Butter: 60g

Coconut juice: 80g

Milk: 30g

Condensed milk: 30g

Egg liquid: a little

Young granulated sugar: 40g

Baking powder: 1.5 TSP

Precautions: 1. The oven needs to be preheated to 180 degrees in advance. Professionals will buy an oven thermometer, and I don't use an oven thermometer. I can teach you how to order in Shanzhai: as many degrees as you need in advance, you can bake in the oven for 20 minutes. Generally, the oven will reach this temperature. 2. In the process of mixing with milk and coconut juice, pay attention to add the amount to the state of no dry powder, and add a little more, otherwise the dough will be soft and hard to form, and it will be too hard to add a little, so you should control the amount yourself. 3. It's better to pay attention to the spacing when putting the shaped Sikang into the baking pan, and don't put it too tightly, which will affect the fermentation. The second time to make baked food, the first time to make Sikang, it's quite successful, I like Sikang very much, and the black tea is really delicious, burst, hehe, super fragrant~~~

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Mo Cha Ye Xiang Si Kang