The secret of crispness is simple!

The secret of crispness is simple!

Introduction:

"Coconut cake is easy to learn. It has a stronger flavor than butter biscuit, because it has coconut flavor! But how to make the best coconut cake? Follow the tomato family's practice to make this coconut cake. "

Production steps:

Step 1: soften the butter at room temperature, add powdered sugar, and beat with an electric egg beater until the butter is lighter and bulky

Step 2: add 1 tablespoon of egg liquid, continue to beat with egg beater until the butter and egg liquid are completely mixed

Step 3: mix the low gluten flour and sticky rice flour, sift into the butter mixture, and stir evenly with a scraper

Step 4: pour in the coconut and continue to stir into biscuit batter

Step 5: put the batter into the flower mounting bag with a round flower mouth, and extrude the small round batter on the baking plate

Step 6: put it into a preheated 190 ° oven and bake for about 8 minutes until the surface is golden

Step 7: it's beautiful~

Materials required:

Low gluten flour: 80g

Sticky rice flour: 10g

Coconut: 20g

Butter: 90g

Egg liquid: 1 tablespoon (15ml)

Sugar powder: 40g

Note: Note: 1. Sticky rice flour is ground from indica rice, also known as rice flour, is the lowest viscosity of all kinds of rice flour. Adding sticky rice flour properly in the formula can improve the structure of the dough, which is the secret to make the biscuit taste more crisp. 2. The size of each plate of biscuits should be consistent as far as possible. This biscuit is very small, so it is easy to bake, so we must grasp the heat to avoid excessive baking.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet