Egg Yolk Coconut Cake

Egg Yolk Coconut Cake

1. Cut the butter into small pieces and let it soften at room temperature

2. Two egg yolks, beat them up

3. After the butter is softened, add sugar. Now the temperature is very high. Just use chopsticks to beat it until the color becomes lighter.

4. Add the egg yolk liquid in 3 or 4 times, each time until the egg yolk and the butter are completely fused, and then add the next time

5. Add the egg yolk liquid, you can sift the powder

6. Cut the low flour and butter into a dough. If it feels a little wet, put the dough in the refrigerator for a while

7. About a spoonful of dough, round into a ball, a total of 15

8. Gently put it in the shredded coconut bowl, soaked with shredded coconut

9. Make all of them one by one and put them on the baking tray. Oven at 170 degrees, middle level, bake for 30 minutes, the finished product is crispy and delicious

Tips:

1. Don't leave the butter too long at room temperature. The temperature is high in summer and melts quickly. The actual amount of butter used this time is 134 grams, and the other ingredients have not changed.
2. The egg yolk liquid should be added in small amounts, divided into portions, and added again after each fusion.
3. When making in step 7, if you feel that the oily dough melts quickly, put it in the refrigerator for a while before taking it out.
4. The oven capacity is 25 liters.
5. The baking temperature and time are for reference only.