1. First soften the butter, remember that it is soft, not melted! Just go to the state of the picture, don't turn into water, it won't work.
2. Add caster sugar
3. Stir evenly with a whisk and beat slightly
4. Then add the egg liquid in batches, be sure to add it in batches, and stir well if you don't add it once before adding it to the next time.
5. Stir well
6. Add milk and stir well
7. Then pour the milk powder, low-gluten flour and shredded coconut all at once into the basin (the basin has double magic claws)
8. First use chopsticks to mix evenly
9. Then gently knead into a dough
10. Take a small piece of dough and knead it into a ball with a diameter of 2 cm. Try to keep the size the same, otherwise there will be a paste and some will not be cooked.
11. Knead the ball, roll it in the shredded coconut, so that the surface is covered with shredded coconut, in fact, it is better to stick the ground coconut on the surface
12. Arrange the tray, put it in the middle of the preheated 180 degree oven, and let it live for 15 to 20 minutes
13. It is recommended that you try to stare at about twelve minutes, because the size of the coconut shreds and the temperature of the oven are different to prevent scorching. During the baking process, you can open the lid to see, open to see the degree of coloring, because The glass is colored, the color is not accurate without opening the lid, it is easy to bake
14. Out of the pot
15. I'll be eaten up in a while
