Cooking Steps

1. 

   Step1:❤️ Material reference quantity - the widest part has a diameter of 6cm and a heart shape. It is about 5mm thick ❤️ Step preparation butter is softened at room temperature to make biscuit bottom- ❤️ ① Beat the softened butter and sugar together. The volume becomes larger and the color turns white.

2. 

   Step2:❤️ ② Add the whole egg mixture twice. Continue to beat. After each addition, beat until it is completely absorbed, and then add the next time.

3. 

   Step3:❤️ ③ Sift in the low gluten powder and coconut powder. Mix well with a scraper to form a dough. Wrap with plastic wrap.

4. 

   Step4:❤️ ④ Put the dough in the refrigerator for 30 minutes, then take it out and put it in the middle of two oil papers. Use a rolling pin to roll it into thin sheets. The thickness is about 5mm. Then put it in the refrigerator and freeze it until hard. About 1 hour. ❤️ Warm tip - preheat oven 20 minutes before taking out. Heat up and down 170 degrees.

5. 

   Step5:❤️ ⑤ Take out the heart-shaped cutting die and carve out the shape. Put it into the baking pan. Put it into the middle layer of the preheated oven. Bake for 10 minutes at 170 ℃ for half maturity.

6. 

   Step6:❤️ To make coconut protein - ① mix coconut powder and almond powder and put them into the basin first. Then put the protein, sugar and honey together into the small milk pot. Heat the small fire to 40 ℃ and melt the sugar. Then pour them into the basin of powder and stir them into paste.

7. 

   Step7:❤️ ② Pour it into the flower mounting bag with the flower mounting mouth for standby. The flower mounting mouth is a round mouth flower mounting mouth with a diameter of 8mm. Like to squeeze into other kinds of lace. The mounting mouth can also be changed.

8. 

   Step8:❤️ ③ After the biscuits are baked, take them out and air them to hand temperature. Adjust the oven to 150 ℃, and then gently squeeze the coconut protein around the edge of the biscuits. My squeezing method is that the flower mounting mouth is perpendicular to the bottom of the biscuit. Squeeze it evenly one circle at a time, and you can see this kind of lace shape. ④ Squeeze it and put it in the oven again. Continue baking for 2025 minutes. Observe the color on the surface.

9. 

   Step9:❤️ Make decoration - white chocolate and milk chocolate melt in water. But it's better to keep warm and flowing all the time in the process of use. In this way, it can flow automatically when squeezed into the middle of the biscuit. Otherwise, there will be traces of solidification. It's not good

10. 

    Step10:❤️ In the process of making this biscuit, it always exudes the fragrance of coconut. When the coconut protein is baked, the lines will not disappear. Not only will the three-dimensional feeling become stronger, but also a sweet smell will be added

11. 

    Step11: