Coconut Yolk Shortbread Cookies, A Hug from The Youth
1.
The butter is softened, press and stir with a spatula until smooth.
2.
Add the powdered sugar and continue to mix until fully incorporated.
3.
Add an egg yolk.
4.
Whisk with a whisk until it is smooth, whitish and creamy. You can also use an electric whisk at low speed.
5.
Add low-gluten flour and coconut paste.
6.
Mix well until there is no dry dough. Cover with plastic wrap and refrigerate for 15 minutes.
7.
Put a layer of oiled paper on it, put it in a biscuit mold, and press firmly.
8.
Keep it in the refrigerator for more than two hours. If you make a lot of it, you can also freeze it. Take it out and thaw it for half an hour when you eat it. Then cut into 5MM thickness slices.
9.
Beat an egg yolk.
10.
Brush a layer of egg yolk on the surface of the biscuit.
11.
Preheat the oven at 180 degrees and bake for about 10 minutes. The surface is golden.
12.
Squeeze the cream.
13.
Just put the jam on the filling.
14.
Even if there is no cream and jam, the simple coconut biscuits are delicious.
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