Coconut Cookies
1.
Prepare the materials separately. Take out the butter in advance to soften at room temperature
2.
Put 50 grams of powdered sugar into the softened butter and beat with an electric whisk until the color turns white
3.
Then pour 20 grams of egg liquid into the whipped butter and continue to stir evenly
4.
Then mix 175 grams of premix powder and 50 grams of shredded coconut, then brush, pour into the whipped butter and mix evenly
5.
Stir evenly with a spatula. As shown
6.
Put the piping mouth into the silicone bag, and dig one-third of the cookie batter into the piping bag, so that it is easy to squeeze the pattern
7.
I use a gold plate. If it’s a black baking plate that comes with it, it’s recommended to put baking paper on it. I use a spiral tooth, which is squeezed out vertically when squeezing it. No need to turn.
8.
Put it in the middle layer of the preheated oven, heat up to 170 degrees, and bake for 15-18 minutes. The edge of the baking can be colored, and the thickness of your cookie can be adjusted
Tips:
1. The butter must be taken out in advance at room temperature to soften it, which is good for dispersing
2. The cookie batter must be stirred evenly
3. If there is no silicone bag, you can stack more piping bags together, so that it is not easy to break
4. You can choose the shape you like
5. The baking temperature oven brands are different, the temperature difference is slightly different, and the thickness of the biscuits is different, and the baking time is also different. Adjust according to the temperature of your own oven.
