# Fourth Baking Contest and is Love to Eat Festival# Coconut and Rose Crisp

Name: # Fourth Baking Contest and is Love to Eat Festival# Coconut and Rose Crisp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 egg; 210g Low-gluten flour; 30g Coconut; 1g Baking powder; 60g White sugar; 1g baking soda; 90g Corn oil; A little (the surface does not need to be brushed) Egg liquid

by Chick_hebycE

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

One bite, a dessert that will surely raise the corners of your mouth! "

Ingredients

1 Egg
210g Low-gluten Flour
30g Coconut
1g Baking Powder
60g White Sugar
1g Baking Soda
90g Corn Oil
A little (the surface does not need to be brushed) Egg Liquid

# Fourth Baking Contest and is Love to Eat Festival# Coconut and Rose Crisp

1. Pour 90g corn oil, one egg and 60g white sugar into the basin;

# Fourth Baking Contest and is Love to Eat Festival# Coconut and Rose Crisp recipe

2. Stir evenly with a manual whisk;

3. 210g low-gluten flour, 1g baking soda and 1g baking powder (baking powder may not be added), mix and sieve in a basin;

4. Stir evenly with a spatula and add 30 grams of minced coconut;

5. And into dough

6. Sprinkle flour on the moon cake mold and lick off the excess flour;

7. Take a 20g small dough into the moon cake mold and compact it with your mother finger;

8. Gently squeeze it onto the baking sheet, leaving a gap in the middle;

9. Put it in the middle layer of a preheated 175 degree oven, heat up and down for 15 to 20 minutes until the surface is slightly yellow, take it out and let it cool;

10. Finished picture

11. My son bought me this beautiful cup with the money he earned from his first part-time job, with this coconut and rose cake, a warm feeling came to my heart...