Coconut crisp

Coconut crisp

Introduction:

"Looking at the coconut silk at home, thinking about the snacks I ate two years ago, I still have a good aftertaste. I rummaged through the boxes and found some raw materials, and then I got a Shanzhai. Although the taste can't catch up with that in my memory, it's also delicious, and it's all wiped out in a breath!"

Production steps:

Step 1: 1. Prepare the raw materials

Step 2: butter with low flour, sugar knead into dough, coconut and eggs into Rong shape.

Step 3: refrigerate the butter noodles for half an hour and roll them into dough,

Step 4: use the mold to press out the mold size dough.

Step 5: press the dough with your fingers,

Step 6: make a small hole with a toothpick

Step 7: take appropriate amount of coconut silk soaked with eggs and fill it into the mold

Step 8: preheat 180 degrees and bake for 20 minutes.

Step 9: the delicious coconut crisp is ready.

Materials required:

Low powder: 150g

100g butter

Coconut: 100g

Sugar: 30g

Eggs: 2

Note: 1. The deployment of coconut, add more eggs, the taste is soft and tender, the dry point is crisp and fragrant. 2. The effect of roll dough with plastic film will be better, and it is not easy to stick. 3. The frozen dough is easier to roll out without adhesion.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet