Coconut Strawberry Shortbread Cookies
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Ingredients: low-gluten flour: 70g, coconut paste: 35g, milk powder: 10g, butter: 45g, fine sugar: 20g, egg liquid: 25g, strawberry jam: 50g, sprinkled coconut: appropriate amount
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Production: 1. Pour low-gluten powder, milk powder and 35 grams of coconut paste together and mix well and set aside
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2. After the butter is naturally softened, add fine sugar and stir until the volume is enlarged and the color becomes lighter.
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3. 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.
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4. Pour the first mixed powder into the whipped butter and stir evenly with a spatula to form a dough
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5. Brush a layer of soft butter on the inner wall of the fruit strip mold to prevent sticking
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6. 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
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7. Spread strawberry jam evenly on the dough
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8. Pull the remaining equal portion of dough into small pieces and spread on the strawberry jam
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9. Flatten slightly with the back of the spoon
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10. Sprinkle a little coconut paste on the surface as a decoration
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11. Preheat the oven up and down to 180 degrees, put the mold on the baking tray and bake for about 16 minutes
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12. It can be baked until the surface is golden yellow
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13. After being released from the oven, it will be demoulded and cut into small pieces with a knife for consumption
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Finished
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Tips:
The skin of the shortbread cookies just tested is too crispy and easy to crack when cut, so it would be better to seal the shortbread cookies and let them rest for 2 hours before cutting.