Coconut Milk Powder Meringue Crispbread

Name: Coconut Milk Powder Meringue Crispbread
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 60g Caster sugar; 3 Egg white; 30g Coconut milk powder

by Q pig baby

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I baked 9 egg tarts, used 3 egg yolks, and left 3 egg whites, so I made this biscuit! Because the egg whites are well beaten and the flour paste is even, the baking effect of the biscuits is very good, really crisp, very fragrant coconut flavor, very delicious! The only downside is that I have done too little. My family has opinions... I want me to make a pound of flour biscuits next time! OMG!

Ingredients

Coconut Milk Powder Meringue Crispbread

1. Weigh all ingredients accurately

Coconut Milk Powder Meringue Crispbread recipe

2. Separate the powdered sugar three times and add it to the egg whites, and beat

3. Distribute the egg whites until nine!

4. Sift in low-gluten flour

5. Sift in coconut milk powder

6. Cut up and down, cut and mix irregularly to mix flour and whipped egg whites

7. Put the paste into the piping bag

8. Squeeze out the small dots on the oil-absorbing paper (PS, if it is ordinary oil-absorbing paper, it is best to brush with a layer of oil, otherwise the baked biscuits will be difficult to remove)

9. Preheat the oven, fire up and down, middle level, 170 degrees, bake for 15 minutes!

Tips:
Before squeezing the batter onto the oil-absorbing paper, it is best to brush the oil-absorbing paper with a layer of oil, otherwise the baked biscuits will be difficult to remove.