Cherry and Coconut Cookies

Cherry and Coconut Cookies

Introduction:

"Continue with the cookies."

Production steps:

Step 1: melt the butter in water. Add powdered sugar when it has just set. Beat it with an egg beater until the color becomes lighter and the volume becomes larger.

Step 2: add the egg liquid in several times and stir evenly.

Step 3: mix the low gluten flour and sticky rice flour evenly, sift into the butter paste, then add the coconut, and stir with a scraper until there is no dry flour.

Step 4: put the paste into the mounting bag with cherry shaped flower mouth and squeeze it into the baking tray. Preheat the oven while squeezing the biscuits.

Step 5: heat up and down, 190 degrees, middle layer, bake for about 10 minutes.

Materials required:

Butter: 180g

Powdered sugar: 80g

Low gluten powder: 160g

Sticky rice noodles: 20g

Egg liquid: 30g

Coconut: 60g

Note: baking time is relatively short, pay attention to observation, do not bake too much. I think the amount of powdered sugar is a little bit sweet. Friends can increase or decrease the content of sugar according to their own taste.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet