Coconut Strawberry Shortbread Cookies

Name: Coconut Strawberry Shortbread Cookies
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 70g Low-gluten flour; 35g Coconut; 10g milk powder; 45g butter; 20g Caster sugar; 25g Egg liquid; 50g Strawberry jam; Some Sprinkle with coconut

by Qiaochu Baking

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

When I was a child, I loved to steal grandma's soft pastry. I always felt that there were so many delicious babies hidden in her bamboo basket. The soft and soft feeling made her whole childhood full of happiness. After entering the society, the dazzling array of dessert shops in the city quickly makes people forget the old taste of Jiangnan. Now, I just want to make a coconut-flavored strawberry soft pastry, which has the taste of grandma, and also contains the breath of the sun and the sea. The snow-white coconut paste and bright red strawberry jam are like the fresh sea breeze blowing in the distance. Pastoral atmosphere, no need to bite down, just a light touch, the shortbread will melt in the mouth by itself. Now I understand why the elderly like to eat soft shortbread, that is the softest compassion left after the years have settled.

Ingredients

Coconut Strawberry Shortbread Cookies

1. material:
Low-gluten flour: 70g, coconut paste: 35g, milk powder: 10g, butter: 45g, fine sugar: 20g, egg liquid: 25g, strawberry jam: 50g, surface coconut paste: appropriate amount

Coconut Strawberry Shortbread Cookies recipe

2. Pour the low-gluten flour, milk powder and 35 grams of coconut paste together and mix well and set aside

3. After the butter is naturally softened, add fine sugar and beat until the volume is enlarged and the color becomes lighter.

4. Add the egg liquid in 2 times. The first time you add the egg liquid, you must fully beat and fuse, then add the second egg liquid and then completely beat and fuse.

5. Then pour the first mixed powder into the whipped butter and use a spatula to mix evenly into a dough

6. Brush a layer of soft butter on the inner wall of the fruit strip mold to prevent sticking

7. Divide the dough into two equal parts, take one equal part of the dough and place it on the bottom of the mold, flatten it with the back of a spoon

8. Spread strawberry jam evenly on the dough

9. Pull the remaining equal parts of dough into small pieces and spread them on the strawberry jam

10. Flatten slightly with the back of the spoon

11. Sprinkle a little coconut paste on the surface as a decoration

12. Preheat the oven up and down to 180 degrees, put the mold on the baking tray and bake for about 16 minutes

13. It can be baked until the surface is golden

14. After being released from the oven, it will be demoulded and cut into small pieces with a knife for consumption

Tips:
1. The skin of the freshly tested shortbread is too crispy and easy to crack when cut, so it is better to seal the shortbread and let it stand for 2 hours before cutting.