Name: Lemon Coconut Cubes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 50g butter; 30g Caster sugar; 10g Almond powder; 25g egg; 1/4 teaspoon Baking powder; 1/4 teaspoon salt; 1 piece lemon; 25g Coconut; 40g Chopped nuts; a little honey

Lemon Coconut Cubes

by Nicole

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

I don’t know how you understand the term "you material". In Japanese, "you material" is interpreted as a fee. I don't know what the original definition of "you material" in Chinese is, but in today's daily life, I find that "you material" "It has gradually evolved into a word with a lot of praise.
Since everyone is willing to be a person with "materials", then biscuits are no exception, "materials" biscuits represent the real material, full of nuts and original coconut shreds as fillings. Fragrant, the addition of lemon zest is the finishing touch, adding a refreshing touch to the luxurious taste, sweet and not greasy.
Although the making process of filling biscuits is more complicated than ordinary biscuits, because there are many more steps, you must first copy the crust to half-cooked, and then add the filling to get a crispy taste. However, if you want to make "material" biscuits, just like making "material" people, you have to work hard and pay a price. Although the process is a bit cumbersome, all the hard work will disappear at the moment of the biscuit entrance. Coconut cubes.

Lemon Coconut Cubes

1. A. Making the crust: melt the butter at room temperature, add fine sugar; add salt and beat evenly with an electric whisk; add 1/2 whole egg liquid, and quickly beat with an electric whisk until even; add the remaining whole Egg liquid

2. Use an electric whisk to beat quickly to make a uniform creamy paste; add baking powder to the low powder; sieve the low powder and baking powder into the cream batter; add almond flour; grab a loose dough with your hands; spread the dough on a baking tray Top, compact by hand, preheat the oven at 180 degrees, put the crust in the middle layer, bake for 15 minutes, take it out for later

3. B. Filling preparation: add fine sugar to the whole egg liquid; add the planed lemon zest; stir evenly with a whisk; add coconut; add the chopped nuts, stir well, add a little honey; stir the filling fully Evenly; pour the fillings on the baked pie crust and spread it evenly with a rubber spatula; preheat the oven at 170 degrees, put it in the middle layer and bake for about 20 minutes, take it out and let it cool and cut into pieces.

Tips:
1. When spreading the dough into a cake, it must be compacted by hand, otherwise it will affect the taste;
2. Lemon zest refers to the yellow epidermis. Be careful not to dig into the white fascia to avoid bitterness;
3. Nuts can be matched at will, no need to roast them in advance;
4. When adding fillings, pay attention to spread evenly to avoid uneven heat and affect the taste;
5. The filling is easy to cook, so you need to bake the crust until it is half cooked, and then bake it together.