Cooking Steps

1. 

   Step1:Soften butter. Beat with electric beater until white.

2. 

   Step2:Add sugar powder. Beat until white and smooth. Pay attention to the full dispatch.

3. 

   Step3:Add the yolk twice. Each time, whisk until it is well blended. Add another one.

4. 

   Step4:Sift in low gluten flour. Stir with a silica gel spatula until there is no dry flour.

5. 

   Step5:Add coconut. Mix.

6. 

   Step6:The dough is dry. You can continue to press the dough evenly by folding.

7. 

   Step7:Use plastic bags to make it square. Try to be regular. Put it into the freezer for 1 hour.

8. 

   Step8:Melt cream cheese in water. Stir smoothly. Leave hot water behind. Add sugar and softened butter and stir.

9. 

   Step9:Mix smoothly and put it into the flower mounting bag for cold storage. It's kind of like salad dressing.

10. 

    Step10:One hour later, take out the surface blank and cut it into thin slices with a uniform thickness of about 3-4mm. Preheat the oven. Heat up and down 180 degrees.

11. 

    Step11:Put the biscuits in the baking tray.

12. 

    Step12:Bake for 12 to 15 minutes. Observe the coloring.

13. 

    Step13:Out of the oven. Air to room temperature.

14. 

    Step14:Squeeze the stuffing on the biscuit. Cover it with another piece.

15. 

    Step15:The finished product can be eaten after being put in the refrigerator for 1 hour. The taste is better.