Cooking Steps

1. 

   Step1:Bask in the recovered yoghurt artifact first

2. 

   Step2:First add half cup of normal temperature water (15 ℃ ~ 20 ℃) into the cup.

3. 

   Step3:Then pour the whole bag of sour milk powder.

4. 

   Step4:Cover and shake well.

5. 

   Step5:Then add warm water to the scale.

6. 

   Step6:Pour boiling water into the yoghurt barrel to submerge the red card slot.

7. 

   Step7:Then put the cup in. Cover it and let it stand for 10 hours.

8. 

   Step8:I can't wait to open it when I go home in the afternoon. The yogurt is ready. It's really mellow and delicious to tears. There's a thick layer of coconut on it. Then you can move the yogurt to the refrigerator and refrigerate it

9. 

   Step9:Next, prepare Sikang ~ flour. Baking powder. Mix salt and coconut powder and sift.

10. 

    Step10:Then add the coconut candy. (because the coconut sugar particles are large, they are not screened together

11. 

    Step11:Add solid coconut oil.

12. 

    Step12:Cut and mix evenly with a scraper.

13. 

    Step13:Then add the low-fat milk. (because coconut powder, coconut and coconut oil are not low in calories, I chose low-fat milk.

14. 

    Step14:Mix gently into a ball, then add coconut and knead well. Don't over knead. Mix evenly into a ball.

15. 

    Step15:Pour the dough on the floured operating platform. Roll it into about 1~ 1.5cm A large, thick piece.

16. 

    Step16:Use a 6cm mousse circle to cut it into circles and arrange it on the baking tray. (flexible choice of mold and size

17. 

    Step17:Preheat the oven at 220 ℃. Bake for 10 minutes. See that the surface is colored. If you see that the color is not ideal in the last few minutes, you can increase the temperature of the upper tube.

18. 

    Step18:Sikang finished products

19. 

    Step19:Spread the yogurt out of the fridge while it's hot

20. 

    Step20:Clamp up

21. 

    Step21:It's delicious