Cooking Steps

1. 

   Step1:Mix low flour with yeast, coconut milk powder and sugar powder. Sift twice for standby. Mix yogurt with coconut milk and mix well.

2. 

   Step2:Cut the butter into small pieces and put them into the sifted flour. Use a plastic cutter to cut the butter into small pieces in the flour.

3. 

   Step3:After cutting and mixing, the butter is still lumpy. Wash it and dry it by hand. Rub the butter in the flour evenly by hand. It can blend well with the flour.

4. 

   Step4:Add in the coconut. Stir until it is even.

5. 

   Step5:The mixture of milk and coconut milk. Slowly add it into the flour. Slowly fold it into a dough by hand. The technique should be lighter. Do not over knead it like making bread. Just stir it evenly and fold it into a dough.

6. 

   Step6:Put the clean food bag in the refrigerator for 1 hour.

7. 

   Step7:Take out the refrigerated dough. Sprinkle a thin layer of low flour on the table. Put the dough in it. If the dough is too sticky, put a little low flour on the dough to prevent it from sticking. Fold the dough again with your hand. Cut the dough into two equal pieces with a plastic knife. (you don't have to do this step if you like the big scone.

8. 

   Step8:Roll the dough with a rolling pin, fold it from top to bottom, roll it again, fold it again, fold it 23 times in a row, and then fold it into a round patch with a height of 2cm.

9. 

   Step9:Take out the small round cutting die for biscuit, and cut out the semi-finished biscuit on the dough.

10. 

    Step10:Cut biscuit and drain it into a greased baking tray. Brush the surface with yolk liquid.

11. 

    Step11:Bake - preheat 210 degrees. Heat the middle layer up and down for 10 minutes until the surface is colored.