1. After the butter is softened, beat with a whisk until smooth
2. Add the first egg yolk and beat well
3. Add the second egg yolk and beat well
4. Add milk and mix well
5. This is the state of mixing
6. Sift in low powder and powdered sugar
7. Mix well
8. Pour in the minced coconut and mix well
9. Take one tenth and add 2 grams of red yeast rice noodles and mix well to make lychee seeds
10. Mix well
11. Take a small spot and knead it into a jujube kernel for later use
12. Rub them all together and put them aside
13. Start making coconut lychee meat part, take 10 grams of coconut filling, flatten the middle thinner and thicker on both sides
14. Put the prepared seeds in the middle and wrap them up
15. Remember that the seed is in the middle. Wrap it up and gently squeeze it into a heart-shaped pie with your fingers
16. such
17. All wrapped up
18. Then start coloring. Prepare matcha powder and red yeast rice noodles
19. Lightly coat the top with matcha powder
20. Then wrap the rest of the red yeast rice noodles on it
21. Preheat the oven to 180 degrees and fire up and down. Wrap all in the flour and bake the middle layer for 20 minutes
22. Bake it and let it cool, ready to eat! Take a look
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25. Let's have a comparison chartππππ
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Tips:When applying powder, you can use a brush to gently brush it up. Too much wrap will be a bit bitter
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