1. Weigh the required baking ingredients
2. After the butter is softened, add fine sugar and fluffy with an electric whisk
3. Pour the egg yolk into the beaten butter two or three times and continue to beat. Each time the egg yolk and the butter are fused, add another egg yolk to beat.
4. Pour the milk and continue to blend
5. Pour in the minced coconut and stir evenly
6. Then pour in the low powder and gently blend it into a dry powder-free state by cutting and mixing.
7. Weigh again into 8_10 grams, roll into a ball, put in the coconut paste and roll a circle
8. Put it in the gold plate. Preheat the oven at 170 degrees while rubbing the balls
9. Then put it in the preheated oven 170° up and down, and bake for 18-20 minutes
10. It's out! Milky and coconut scent full
11. The color is golden, and I feel appetite when I look at it
Tips:1: The butter is slightly fluffy the first time, because each time you add the egg yolk, you need to continue to beat it.\n2: Do not knead when adding low powder, as long as it is evenly cut and mixed without dry powder.\n3: The temperature difference of each oven is different. According to the usual temperature control of the oven
