Chinese Food
Special crisp pine. Coconut biscuit
(87455 views)
Coconut cake is still very flavorful. It's a small biscuit made of LAN's original formula. The husband and children love it very much. They hold the biscuit barrel and have afternoon tea. Unconsciously, it disappears This biscuit is not particularly sweet and greasy. It also doesn't contain eggs. It's the unique fragrance of coconut. It's sweet with milk. The taste is very crisp. It's instant on the mouth. Even babies can be used as tooth grinding food. No nonsense. Let's do it.
Cooking ingredients
Cooking Steps
Step1:Put butter, sugar powder (use the blender to grind white sugar into powder), coconut powder (Nanguo brand) and salt into the egg basin. Place the softened butter at room temperature until it is deformed.
Step2:After the butter is softened, use the electric eggbeater to mix it with sugar and coconut powder. It is light and delicate.
Step3:Add corn oil in two or three times. Mix well each time, then add the next time until all the necessary ingredients are added.
Step4:Add the milk and lemon juice in two or three times. Also, add the next time after each time until the necessary quantity is completely added. After being sent, the state is fluffy, delicate and the color is white.
Step5:Mix and sift in medium gluten flour and corn starch. Coconut need not be sifted. Add directly.
Step6:Use the silica gel scraper to mix well by turning the bottom and pressing to become a wet and soft dough. Stop when there is no dry powder. Do not circle or over mix, so as to avoid the gluten of flour or damage the fluffy state, resulting in the loss of the excellent taste of crispness. Put the dough into the flower mounting bag with the flower mounting mouth set.
Step7:I use an open multi tooth flower mounting mouth with a diameter of 0.8cm.
Step8:Squeeze into a baking tray covered with oilpaper or oilcloth. Squeeze into long strips. Cut into small sections about 3 or 4 cm long with a scraper.
Step9:Preheat 170 ℃ for heating and 150 ℃ for heating. Put it into the middle and lower layers of the oven. Bake it for about 15 minutes (depending on the size, number of biscuits and the specific situation of the oven). Observe it after 10 minutes. Put it out of the oven after slight coloring.
Step10:When it's cool, it becomes special, very and very crisp. When it's dropped, it's broken. It is separated with a light break along the cutting part.
Step11:Enjoy your afternoon tea. Snacks with good taste and taste.
Cooking tips:1. Turning means pressing and folding. It means turning the bottom up and pressing again until the flour is all wet. Do not over mix. It will affect the taste of biscuits. 2. For the convenience of everyone, I choose the way of mixing common flour and corn starch to reduce the gluten. If the ingredients are complete at home, I can also change them into low gluten flour. There are skills in making delicious dishes.
