Chocolate with coconut(ye rong qiao ke li kuai )

Chocolate with coconut

Introduction:

"It is composed of two layers, the lower layer is crisp chocolate pastry, the upper layer is rich with coconut Chocolate Coconut top, the taste is very rich. It's very simple to make this dessert, and it doesn't need any technical methods

Production steps:

Step 1: sift the low gluten flour, baking powder and cocoa powder, then add coconut and sugar.

Step 2: pour the melted butter into the mixed flour and mix well with a scraper to form a dough. Place the dough on the bottom of the square baking pan and press flat with the palm of your hand. Put it in the middle layer of the oven preheated at 180 ℃ and bake for 20 minutes.

Step 3: cut the dark chocolate and butter into small pieces and pour in the light cream. Heat over water and stir until the chocolate and butter are completely melted.

Step 4: add coconut and milk powder into the melted chocolate liquid and stir well.

Step 5: spread the mixed chocolate mixture on the cooled chocolate pastry and smooth it with a rubber scraper. Refrigerate until firm.

Step 6: cut into small pieces after demoulding.

Materials required:

Low gluten flour: 100g

Cocoa powder: 15g

Fine granulated sugar: 50g

Coconut: 95g

Dark chocolate: 100g

Light cream: 30g

Butter: 100g

Baking powder: 3G

Milk powder: 25g

Note: the freshly baked chocolate pastry feels very tender and will become crisp after cooling. It's a very simple cookie.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Ye Rong Qiao Ke Li Kuai