Coconut Cake
Introduction:
"The pattern became my fatal wound. Most of the flower pressed biscuits made recently don't have clear patterns. I don't know if it's because the paste inside is too hard in winter and I deliberately soften the paste with the flower mounted bag? "
Production steps:
Step 1: prepare materials
Step 2: soften the butter and add sugar powder,
Step 3: mix well with a rubber scraper
Step 4: beat with an egg beater
Step 5: add milk in several times and stir well
Step 6: mix the low gluten powder, milk powder and baking powder and sift them into the butter
Step 7: mix a little
Step 8: add coconut powder
Step 9: mix well
Step 10: put it into the decoration bag
Step 11: extrude the strips in the baking pan
Step 12: put in the oven, heat up and down, 165 degrees, middle layer, bake for about 20 minutes, and then simmer for about 10 minutes
Step 13: the surface is golden
Materials required:
Butter: 37.5g
Powdered sugar: 25g
Milk: 10g
Low gluten powder: 30g
Milk powder: 5g
Coconut powder: 12.5g
Baking powder: 1 / 8 TSP
Note: Mr. Meng squeezed a 9cm strip, I compressed it to 5-6cm. Originally everything was going well. At the end of the stew, the fire was turned off and the knob was not in place. After a few minutes, I turned my hair around and the heating tube turned red. As a result, the color is heavier.
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Ye Xiang Su Bing
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