Coconut Cake

Coconut Cake

Introduction:

"The pattern became my fatal wound. Most of the flower pressed biscuits made recently don't have clear patterns. I don't know if it's because the paste inside is too hard in winter and I deliberately soften the paste with the flower mounted bag? "

Production steps:

Step 1: prepare materials

Step 2: soften the butter and add sugar powder,

Step 3: mix well with a rubber scraper

Step 4: beat with an egg beater

Step 5: add milk in several times and stir well

Step 6: mix the low gluten powder, milk powder and baking powder and sift them into the butter

Step 7: mix a little

Step 8: add coconut powder

Step 9: mix well

Step 10: put it into the decoration bag

Step 11: extrude the strips in the baking pan

Step 12: put in the oven, heat up and down, 165 degrees, middle layer, bake for about 20 minutes, and then simmer for about 10 minutes

Step 13: the surface is golden

Materials required:

Butter: 37.5g

Powdered sugar: 25g

Milk: 10g

Low gluten powder: 30g

Milk powder: 5g

Coconut powder: 12.5g

Baking powder: 1 / 8 TSP

Note: Mr. Meng squeezed a 9cm strip, I compressed it to 5-6cm. Originally everything was going well. At the end of the stew, the fire was turned off and the knob was not in place. After a few minutes, I turned my hair around and the heating tube turned red. As a result, the color is heavier.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet