Cooking Steps

1. 

   Step1:First cut the butter into small pieces. Soften it at room temperature.

2. 

   Step2:When the butter is softened, add 1g salt and sugar powder. Beat well with electric beater until fluffy.

3. 

   Step3:Add the eggs twice. Continue to use the electric beater to beat. After the first egg and butter are completely integrated, add the second egg to beat. The eggs are completely integrated with butter to become fluffy and light.

4. 

   Step4:Sift the low gluten flour into a mixing bowl.

5. 

   Step5:After mixing the low gluten flour a little, pour in the coconut. Stir with a silica gel scraper. Mix the flour, coconut and butter evenly.

6. 

   Step6:After mixing, knead the dough by hand. Roll the dough into a fresh-keeping bag and refrigerate for 30 minutes.

7. 

   Step7:Take the dough out of the refrigerator. Divide it into small dough of about 10 grams each. Knead.

8. 

   Step8:Use moon cake mold to press out beautiful and lovely patterns. Sprinkle a little flour into the 50g moon cake mold. Shake the mold to make the flour evenly distributed. Tap the mold on the desktop to pour out the surplus flour. This can better demould and prevent sticking.

9. 

   Step9:Preheat the oven at 170 ° for 10 minutes.

10. 

    Step10:After the oven is preheated, put the pressed biscuits into the oven. 170 ° up and down. Middle layer. Bake for 15 minutes.

11. 

    Step11:After the coconut biscuits are roasted, they are put on the drying net to cool. After the biscuits are cooled, they are put into a sealed box for preservation.

12. 

    Step12:Horizontal drawing of finished product drawin

13. 

    Step13:Vertical drawing of finished product drawin