Shredded Coconut Cake

Name: Shredded Coconut Cake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 10g Sticky rice; 90g butter; 20g Shredded coconut; 50g Sugar; 15ml Egg liquid

by Jackey cat

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Cats have always wanted to make small biscuits by themselves, but every time they saw that such a high percentage of butter was used, they would retreat again. They often talked about it with colleagues, and felt a little regretful. Encouragement, this time I finally got the courage, let’s do it again, and it’s done. It’s also a good thing to share the joy of food with everyone

Ingredients

Shredded Coconut Cake

1. All the ingredients are well weighed

2. After the butter has melted, add sugar, of course powdered sugar is best

3. Beat the butter into a light state, add the egg mixture and continue beating until combined

4. Sift in the mixed powder of low-gluten flour and sticky rice flour

5. Add shredded coconut and mix well

6. Put in a piping bag

7. Squeeze into the baking tray

8. Put it into the preheated oven, 190 degrees, 10 minutes, middle level, upper and lower fire

Tips:
Sticky rice noodles are powder made from indica rice. Adding to the formula can improve the structure of the dough and make the biscuit more crunchy.