Coconut Cube Eclairs

Name: Coconut Cube Eclairs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g butter; 110g Low powder; 25g Egg liquid; 40g Caster sugar; 10g milk powder; 20g coconut powder; 40g Coconut

by Aunt Xizhen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This coconut biscuit is very suitable to replenish your energy during the afternoon tea time after a busy day.
For the coconut-controlled people, in addition to coconut milk and coconut velvet bread, coconut biscuits are also a big love.
So Auntie grated the coconut and put it in the biscuits to make the biscuits full of coconut fragrance.
If you like the coconut flavour to be more intense, you can add more coconut paste.
Make your own dessert, how you like it.

Ingredients

Coconut Cube Eclairs

1. First soften the butter at room temperature until you can poke a pit with your fingers, then add fine sugar and beat evenly with an electric whisk. When the butter is fluffy, pour it into the whole egg liquid three times and beat it evenly each time. Prevent the separation of egg oil until the egg liquid and butter are completely fused

2. After that, sift in low-gluten powder, milk powder, and coconut powder. Coconut powder can be replaced with the same amount of coconut powder. I used a dry grinding cup to grind some of the coconut powder and add it. Mix the powder and butter thoroughly with a spatula. After there is no dry powder, put the dough into a fresh-keeping bag and shape it into a rectangular strip. Those with this type of biscuit mold can be placed in the mold for shaping, and those without a plastic wrap carton can be used to assist. If you don’t mind the shape, you can also knead it into a strip, then put the cookie dough in the freezer of the refrigerator and freeze for about 1-2 hours until the dough becomes hard

3. This is the frozen dough. It is already hard and can be sliced. Cut into slices about 0.6-0.8cm thick. Pour the coconut paste into the bowl, and then evenly coat both sides of the biscuit slice with a layer of coconut paste and put it in Arrange neatly in the baking tray, remember to leave a certain gap in the middle to prevent sticking when it will bake

4. Preheat the oven to 180 degrees, then put the middle layer, fire up and down, bake for 20 minutes, the surface can be colored

Tips:
Two long words:
1. Coconut flour is used after being ground into a fine powder with coconut paste. You can also use it without grinding, but the taste will be a bit rough
2. This type of biscuits must be kept cool and then sealed. If they are sealed with hot air, moisture will be generated. The taste of the biscuits will not be good when they are damp.
3. When not eating, the biscuits must be sealed and stored, because the biscuits will not be crispy when they get wet.