Coconut Black Cherry Soft Shortbread

Name: Coconut Black Cherry Soft Shortbread
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 140g Low-gluten flour; 1 piece egg; 20g milk powder; 70g Coconut; 50ml Canola oil; 12 pieces Black cherry fruit; 2 pcs taro

by Scorpion in Autumn (from Tencent.)

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This small dessert is crispy on the outside and soft on the inside. It has a strong coconut fragrance. Because the taro puree is added with a proper amount of Amarena cherry fruit puree, there is also a light cherry fragrance. The shortbread is decorated with large black cherries. Luxurious, full of joy.

Ingredients

140g Low-gluten Flour
1 piece Egg
20g Milk Powder
70g Coconut
50ml Canola Oil
12 pieces Black Cherry Fruit
2 pcs Taro

Coconut Black Cherry Soft Shortbread

1. The ingredients are reserved.

Coconut Black Cherry Soft Shortbread recipe

2. Pour in canola oil.

3. Put in an egg.

4. Beat until the egg liquid and canola oil are completely fused to avoid separation of water and oil.

5. Sift in low-gluten flour. Pour in the coconut and milk powder.

6. Mix evenly with a silicone spatula and knead into a dough. Divide into three small dough pieces and set aside.

7. Cut black cherries in half and set aside.

8. The steamed taro is rolled into a puree, and an appropriate amount of cherry jam is added and stirred evenly.

9. Spread one of the small doughs on the bottom of the mold and flatten it with a spoon.

10. The cherries are spread on the crust in the mold.

11. The taro mash is also evenly spread.

12. Take one dough and pull it into small pieces, place them irregularly on the taro puree, and finish the other dough in the same way.

13. Sprinkle a little coconut paste.

14. Preheat the oven to 180 degrees, put in the mold to the middle and lower level, and bake for about 30 minutes. The skin is crispy and the heart is soft and fragrant.

Tips:
1. The small noodles can be put into the mold casually and placed irregularly to make the finished product look good.
2. The skin of the freshly baked shortbread is crispy and will crack when it is cut. You can seal the shortbread and let it stand for 2 hours for better cutting.