Chinese Food
Coconut biscuit
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Ah, it's so delicious that I cry. It's so crispy. I fell to the ground and snapped eight pieces. I wanted to take a tall name and make people want to learn it at a glance. But it's too late. Anyway. Good times. Really. Don't cheat you? It's too simple. Really.
Cooking ingredients
Cooking Steps
Step1:Butter melts at room temperatur
Step2:Add sugar and stir well.
Step3:The coarse sugar I used. The biscuits I made are bright and have granulated sugar
Step4:Beat an egg and mix wel
Step5:Sift in the low gluten flour. Pour in the coconut.
Step6:Stir until there is no dry powder. It is basically agglomerate
Step7:On oiled paper.
Step8:Wrap the oiled paper. Beat the dough into a square (any shape is OK.) Refrigerate for one hou
Step9:Take out the frozen biscuit noodles. Uncover the oilpape
Step10:Cut it into the same thickness (hand cutting is definitely not the same thickness. Almost OK
Step11:On a baking tray. If it's not a non stick baking tray, put oil paper on i
Step12:Heat up and down the oven 180 degree
Step13:Put in the baking tray. Bake at 180 ℃ for 8 minutes
Step14:It's so cris
Step15:It's very simple.
Step16:It's worth a try.
Cooking tips:The disadvantage of using sugar is that biscuits are easy to crack. But they are really delicious and good-looking. Novices can use sugar instead. And I don't like too sweet things personally. If you like something especially sweet, you can add a little sugar to make it delicious.
