Chinese Food
Coconut milk cookie
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This cookie recipe has been slightly modified in the original commonly used recipe. I think the proportion of sweetness is very good. I can feel the granules of coconut. It matches the crispness of cookie very well. You can have a try.
Cooking ingredients
Cooking Steps
Step1:First, prepare and weigh the necessary ingredients.
Step2:Cut the butter into small pieces and soften it. When it's soft enough, press it in with your fingers. Then use the beater to break up the butter shape.
Step3:Add the sugar to the butter paste two or three times. Beat evenly with the butter.
Step4:Then add the milk into the butter in three times. It must be stirred with the butter evenly every time before adding the next time. Otherwise, it is easy to separate the water and oil.
Step5:Then pour in the coconut.
Step6:Mix well with a scraper.
Step7:Sift the low gluten flour, milk powder and salt twice and then add them into the butter and egg paste.
Step8:Mix evenly by irregular means. Put the batter into the decoration bag. Squeeze out the pattern you like. Preheat oven 185 degrees in advanc
Step9:Put in the oven. 180 degrees. Heat up and down. Middle layer. Bake for about 18 minutes. Color around. For a more crisp taste, bake until the top is colored. But also be careful not to overcoat.
Step10:Finished drawings.
Cooking tips:There are skills in making delicious dishes.
