1.
First prepare all the materials.
Then the butter is softened at room temperature and beaten slightly, then add icing sugar to beat well, until the color turns white and the volume is fluffy, then add the egg liquid to beat evenly.
2.
Then sift in the mixture of low-gluten flour and baking powder.
Stir evenly with a silicone spatula.
Put it into a fresh-keeping bag and form a dough. If the dough is too soft, put it in the refrigerator and chill for a while to facilitate shaping.
After that, it is formed into a round stick shape and placed in the refrigerator for about 40 minutes or more. It will be frozen and can be used for slicing.
3.
Take out the frozen round stick, and then brush a layer of egg liquid or honey water on the surface.
Then glue a layer of coconut paste.
Then cut into dough pieces about 0.5cm thick.
Then put it in a baking tray lined with greased paper or non-stick cloth. I used a high-temperature resistant silicone pad.
4. Preheat the oven to 170 degrees, then put the middle layer on the upper and lower fire, and bake for 20 minutes.
Tips:If you don't have coconut flour, you can use coconut paste instead.
