#trust之美#rum Raisin Coconut Biscuits
1.
Prepare all the ingredients for the coconut filling. Coconut filling: 50 grams of animal butter, 50 grams of fine sugar, 50 grams of eggs, 25 grams of low-gluten flour, 85 grams of baking powder, 1.5 grams of cocoa powder, 4 grams of raisins, 30 grams of rum, 30 grams of mashed coconut, 35 grams
2.
Soak the rum with raisins for half an hour.
3.
After the butter is softened, add white sugar and beat well, without whisking.
4.
Add the beaten eggs in twice and beat well
5.
Add low-gluten flour, baking powder, cocoa powder
6.
Add soaked raisins.
7.
Add the minced coconut, mix well, and form a dough, wrap in plastic wrap and refrigerate for 1 hour.
8.
Prepare all the raw materials for the outer skin. Outer skin: 40 grams of animal butter, 30 grams of caster sugar, 18 grams of eggs, 80 grams of low-gluten flour
9.
After the butter is softened, add white sugar and beat well, without whisking.
10.
Add the beaten eggs in two portions, and beat well.
11.
Add low-gluten flour
12.
Knead into dough and let stand for half an hour.
13.
Roll the dough into a large rectangular piece (pictured)
14.
Brush the surface of the dough with a thin layer of egg liquid, and lay the refrigerated coconut filling into a rectangular parallelepiped (pictured)
15.
Wrap around the skin, wrap with plastic wrap, and freeze for one hour.
16.
Take out the frozen dough and cut with a knife to a thickness of 0.5 cm.
17.
Place on the baking tray.
18.
Preheat the oven in advance, and fire up and down 180 degrees for 20 minutes. (The oven temperature can be controlled flexibly by yourself)
19.
Baked
Tips:
Use white water without rum, it tastes superb
