Health benefits
Butter: low protein, low protein
Ingredients
Crust material: ( ) | Low-gluten flour ( 150g ) |
Butter ( 70g ) | Fine sugar ( 35g ) | Egg liquid ( 20g (about half an egg) ) | Pastry ingredients: ( ) |
| Low-gluten flour ( 30g ) | Fine granulated sugar ( 70g ) |
Coconut ( 60g ) | Butter ( 30g ) |
Whole egg liquid ( One and a half eggs ) | Coconut juice ( 90g ) |
Baking powder ( 1.25g ) |
How to make coconut cake
1. Prepare the ingredients.
2. Stir butter in hot water until melted.
3.Add fine sugar and continue stirring until the sugar dissolves.
4. Let cool slightly, then add the egg liquid and stir evenly.
5.Sift in low-gluten flour.
6.Use a spatula to fold into the dough, so that the pie crust is complete.Set it aside to proof..
7. Heat butter in hot water until it melts, add fine sugar and mix well.
8.Add coconut milk and whole egg liquid, stir evenly.
9.Sift in the low-gluten flour and baking powder and stir evenly.
10. Add grated coconut and stir evenly.
11.The coconut cake filling is now complete.
12. Divide the proofed dough into 12 equal parts.
13.Use your thumbs to roll in circles to form a pie crust of uniform thickness and mold size.
14. Pour in the coconut cake filling until it is about eight minutes full.
15.Put into the middle layer of the preheated oven and heat up and down to 190 degrees for 25 minutes.
16. Take it out of the oven and let it cool for a while before eating.
17. Sealed and preserved.
18.The biscuit skin is really crispy.
19.The color is also good and appetizing.
20. Finished product picture.
21. Finished product picture.
Tips
1.It was supposed to be coconut milk, but I used coconut milk instead.If coconut milk is available, use coconut milk directly.
2.The oven temperature and time are for reference only.You can adjust it according to the temperament of your own oven.
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