Shredded Coconut Cake

Name: Shredded Coconut Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 20g Shredded coconut; 10g Sticky rice; 90g butter; 50g Powdered sugar; 1 tablespoon egg

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Party A is the one who only asks for the result, regardless of the actual situation and feasibility, and has the idea of building the building today, and the building will be handed over for use tomorrow, and the party that makes changes day by day. And Party B is the one that must unconditionally implement the requirements of Party A, and create conditions if there are no conditions. So it's only in this summer, squatting in front of the oven, sweating like rain, making a lot of biscuits. The first is Junzhi's Coconut Cake. Although the amount used is doubled, it is still entered according to the original amount of the king.

Ingredients

Shredded Coconut Cake

1. Ingredients: 80 grams of low-gluten flour, 10 grams of sticky rice flour, 20 grams of shredded coconut, 90 grams of butter, 1 tablespoon of eggs, 50 grams of powdered sugar

2. Soften the butter, add powdered sugar, and beat with a whisk. Add the egg mixture and beat evenly. Mix low-gluten flour and sticky rice flour through a sieve, pour into shredded coconut and mix well. Pour into the butter paste and mix well

3. Put the batter into the piping bag, cut a small mouth, squeeze out small circles on the baking tray, put it in the oven, middle layer, top and bottom fire 190 degrees, bake for about 8 minutes, the surface is golden, out of the oven

Tips:
The size of the biscuits should be as consistent as possible so that they can be baked evenly.
The biscuits are very small, so pay attention to them at any time to avoid over-bake and burnt.