Coconut crisp biscuit(ye rong su xing bing gan )

Coconut crisp biscuit

Introduction:

"Crisp biscuit is a kind of biscuit. The finished product is crisp and loose, and generally feels heavy. The common varieties are sweet biscuit, extruded biscuit, cookie, crisp biscuit, etc. Contrary to the raw material ratio of tough biscuits, the amount of sugar and oil is more, but little or no water is added in the preparation of dough. The biscuits I make do not add water, especially crisp, with the smell of coconut, super delicious drop.... "

Production steps:

Step 1: weigh all materials and reserve them.

Step 2: beat butter and sugar loosely with chopsticks, and add the whole egg.

Step 3: add the whole egg liquid little by little, add in four times and beat with butter to form a paste.

Step 4: add coconut and sift in flour.

Step 5: grasp well by hand and form a ball.

Step 6: arrange it into square long strip, cover it with plastic film and freeze it outside for 30 minutes.

Step 7: cut into about 2 cm pieces with a knife.

Step 8: clean it up a little by hand, put it in the coconut, and dip it on both sides.

Step 9: put it on the baking tray.

Step 10: heat up and down 180 degrees for 25 minutes, and the biscuit is ready.

Step 11: fragrant biscuits

Materials required:

Butter: 120g

Sugar: 60g

Whole egg liquid: 30g

Low gluten flour: 160g

Glutinous rice flour: 60g

Coconut: right amount

Note: the egg liquid must be added to the butter several times, otherwise it is easy to produce the phenomenon of oil-water separation and affect the taste.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Ye Rong Su Xing Bing Gan