Crisp and delicious tea -- coconut cake(su xiang mei wei xiao cha dian ye rong su bing )

Crisp and delicious tea -- coconut cake

Introduction:

"Since yesterday's weather forecast reminded me of a new round of sharp cooling, I began to think of all kinds of ways to keep out the cold. Although he grew up in northern China and has experienced the weather of minus 20 degrees, he still has to shiver when it comes to cold. He is naturally afraid of cold. In addition to add clothes, diet, all kinds of small desserts have to be ready, at this time not to wait, more to wait for when.. This small pastry, which added coconut, in addition to milk, there is a strong coconut flavor, crisp and delicious to eat. I'm afraid it's perfect for coffee as a dessert for afternoon tea. "

Production steps:

Step 1: prepare all the ingredients, soften the butter, and beat with an egg beater until the color is slightly lighter;

Step 2: add white granulated sugar and egg yolk, and stir until all white granulated sugar is melted;

Step 3: mix well, add coconut, sift in low gluten flour, mix with rubber scraper until white flour is invisible;

Step 4: take out the dough and place it on the panel, roll it into 5mm thick dough with a rolling pin, and press out the shape with a mold;

Step 5: lay oil paper on the baking tray and stack the biscuits neatly;

Step 6: the oven temperature is 180 degrees for 15 minutes, after preheating, put the baking tray into the oven;

Materials required:

Low gluten flour: 150g

Butter: 80g

White granulated sugar: 60g

Coconut: 30g

Egg yolk: 2

Note: 1. For the convenience of operation, put the mixed dough into the refrigerator for 15 minutes, take it out and then proceed to the next step; 2. This small pastry is relatively simple and suitable for beginners to try. It will give you 100% surprise.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Su Xiang Mei Wei Xiao Cha Dian Ye Rong Su Bing