Coconut cream biscuit

Coconut cream biscuit

Introduction:

"At the same time of production, as long as the material is slightly adjusted or the operation method is changed, there will be different styles, which will produce a variety of wonderful taste and taste." ——"Teacher Meng's 100 handmade biscuits" coconut cream biscuits are from teacher Meng's coconut cream balls. Shape the hand rubbed ball into a cold slice. Biscuits of the same material suddenly look different. The most important thing is to knead the ball and estimate whether it is the same size. And slicing is much easier, hand knife off, a piece of immediately forming, convenient and fast

Production steps:

Step 1: Materials

Step 2: soften the butter and add sugar

Step 3: mix well with a rubber scraper

Step 4: beat with egg beater to make a uniform paste

Step 5: sift in low gluten flour and corn starch

Step 6: pour in the coconut

Step 7: make an even dough by hand

Step 8: make a strip about 2.5cm in diameter, wrap it with plastic wrap, and put it in the refrigerator for more than half an hour

Step 9: after the dough hardens, take it out and cut it into pieces about 0.6cm thick

Step 10: put in the baking tray

Step 11: put in the oven, middle layer, heat 165 degrees, bake about 15-20 minutes

Step 12: light gold, out of the oven

Materials required:

Butter: 150g

Powdered sugar: 100g

Low gluten powder: 200g

Coconut: 40g

Corn starch: 20g

Note: baking time and power adjust with biscuit thickness and size. If the biscuit is large, it can be simmered for about 10 minutes after flameout to dry the moisture to prevent moisture from softening.

Production difficulty: simple

Baking technology

Production time: 10 minutes

Taste: sweet