Coconut silk cakes

　　After returning from a trip to Bali in the first half of the year, I was very impressed with the local coconut cakes on the island of Bali, and when I accidentally saw the gentleman's coconut cakes, I had to try them.

WHAT YOU NEED

Ingredients

80 grams of low-fat flour
10 grams of rice flour
20 grams of coconut
90 grams of butter
One teaspoon of egg juice
50 grams of flour

How TO MADE Coconut silk cakes

Steps 1 to 4

1. After softening the butter, add the sugar powder to the egg batter until the butter is swollen, the color is light, light, add 1 tablespoon of egg juice.

2. Continue to beat the eggs until the eggs and butter are completely mixed.

3. Low-flour, sticky rice flour mixed through a sieve, then poured into coconut silk mixed evenly.

4. Pour the mixed flour into the cooked butter.

Steps 5 to 8

5. Stir evenly with a rubber scraper to make a biscuit paste.

6. With both hands, apply some dry powder, scrape off a small amount of dough, and rub it into small pieces.

7. Grind into small circles one at a time on a baking tray covered with baking paper, heat the middle layer 19O degrees, bake for about 8 minutes, until the surface of the biscuit is golden yellow.

8.

Handy cooking tips

　　Sticky rice flour, also known as rice flour, is the least sticky of all rice flours, and adding sticky rice flour is the secret to making the biscuits taste more crunchy.I poured the dough into the bag and squeezed it with the middle circle, but I didn't have a cloth bag at the time, so I had to use it, and it tasted good.