Coconut biscuit(ye xiang bao cui bing gan )

Coconut biscuit

Introduction:

Production steps:

Step 1: soften the butter and add sugar powder until the color becomes lighter and the volume becomes larger

Step 2: add the protein in several times and beat evenly

Step 3: mix and sift the low flour and coconut powder twice and add them

Step 4: mix well and knead into a ball

Step 5: wrap the dough in plastic wrap and refrigerate for 15 minutes

Step 6: take out the frozen dough and make it into a 3cm column, then freeze until hard

Step 7: slice 2 mm

Step 8: put into the baking tray, put into the oven preheated to 155 ° for 10 minutes

Materials required:

Low powder: 60g

Coconut powder: 25g

Butter: 50g

Protein: 15g

Powdered sugar: 40g

Note: 1. The dough of this recipe is relatively thin, so it is recommended to wrap it with plastic wrap and put it in the refrigerator for refrigeration, and then take it out for freezing and shaping; 2. The most difficult part of this biscuit is actually cutting, and the slicing process is a test of knife craftsmanship. In addition to being thin, it should be consistent, so the bottom of the biscuit will crack more or less when cutting, just pinch it with your hand, because it can be put into the oven 3. Biscuits must be baked at low temperature, and the baking time should not be too long. It should be controlled within 15 minutes. If you like to color the biscuits, you can put them for a while. 4. If you want to change the biscuits, you can use chopsticks while the biscuits are still soft Or press it with your hand, but the biscuit will be crispy when it's cold, so it's easier to break.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ye Xiang Bao Cui Bing Gan