Sugar-filled Biscuits
1.
Pour sugar in the vegetable oil and stir well.
2.
Pour in lotus root powder and stir evenly.
3.
Pour the eggs in portions and beat until white.
4.
Pour in the minced coconut and stir evenly to form a thin paste.
5.
Sift in the flour.
6.
Grab it into a soft dough, increase or decrease the amount of flour according to the water absorption of your own flour, so that the softness of the dough is equivalent to that of red bean paste.
7.
Let the dough relax for 15 minutes, and roll it into a 3-4mm rectangle (the dough is too soft, fold it twice), put the bean paste filling in half, spread it evenly, and leave some space on the edges.
8.
Fold the dough sheet in half and pinch it tightly.
9.
Roll into a dough piece of about 3mm.
10.
Sprinkle a layer of sugar on the surface and press it down slightly with your hands or a rolling pin.
11.
Use a mold to press out the shape and put it into the baking tray. If it is very soft, use a scraper to help move it (the remaining dough pieces can be held together and pressed again, it looks unsightly, and the taste does not change).
12.
12. Decorate the wolfberry (you can make traces first, and then decorate after baking. The wolfberry is easy to bake, and some small holes are pierced on the surface to prevent drumming) Put it into the preheated 160 degree oven, the middle layer is about 20 minutes, and the bottom becomes hard and yellow. can.
Tips:
1. Putting lotus root powder is to eliminate the inventory, it can be replaced by coconut paste and 20g white sugar is added.
2. Vegetable oil is best odorless.
3. Since I haven't gone out to purchase raw materials recently, I use the existing ones at home, so it's good to eliminate some of the inventory.
