Chinese Food
Coconut yolk biscuit
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Thank you for Anjia easy spread soft butter from douguo. This butter doesn't need to be defrosted. It's mellow, soft and smooth. It's suitable for all kinds of desserts, Western food, etc. today, I made coconut yolk sandwich biscuit. When it came out of the oven, it's very mellow. Anjia soft butter is very important. -
Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:Mix butter and sugar powder. Stir with a scraper until it is completely blended. ANGA butter is very easy to use. It is soft without defrosting. It can be easily blended with sugar powder
Step3:Add an egg yol
Step4:It's smooth and white. There's a state of cream
Step5:Sift in low flour and coconu
Step6:Mix evenly until no dry flour is left. Refrigerate in a fresh-keeping bag for 30 minutes
Step7:Take out the dough and roll it to 4mm thicknes
Step8:Use biscuit mould to press out the pattern. Scraper to remove redundant dough. Take out biscuit dough. Refrigerate for 1 hour
Step9:Take out the frozen biscuits and lay them on the baking tra
Step10:A layer of yolk on the surfac
Step11:Preheat the oven to 180 ℃ and bake for about 10 minutes, until the surface is golde
Step12:Put a little jam in the middle of the back of the cookie
Step13:A layer of condensed milk around the ja
Step14:Press on another cooki
Step15:Finished produc
Step16:Finished produc
Step17:ANGA easy to apply butter is super easy to us
Cooking tips:There are skills in making delicious dishes.
