Coconut cube biscuit(ye rong fang kuai bing gan )

Coconut cube biscuit

Introduction:

Production steps:

Step 1: 1. Put the softened butter and powdered sugar into a container, and stir evenly with a manual mixer.

Step 2: 2. Add the whole egg liquid in several times, and stir evenly with a manual stirrer.

Step 3: add vanilla essential oil, stir well, add coconut and continue to stir well.

Step 4: add the sifted low gluten flour and milk powder, mix well with a rubber scraper.

Step 5: put the mixed biscuit dough into the model paved with preservative film, wrap it with preservative film after pressing and shaping, and put it into the refrigerator for freezing and shaping.

Step 6: cut the frozen dough into evenly thick slices with a knife.

Step 7: coat each biscuit with coconut powder evenly.

Step 8: put it into the baking pan, put it into the oven preheated 180 degrees, and bake for about 20 minutes (once in the middle of baking). After being out of the oven to cool, it should be stored in a sealed container.

Materials required:

Butter: 110g

Powdered sugar: 50g

Whole egg: 25g

Coconut: 40g

Low gluten flour: 130g

Milk powder: 20g

Vanilla essential oil: 3 to 5 drops

Note: my Sina blog address: http://blog.sina.com.cn/shiwei232

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Ye Rong Fang Kuai Bing Gan