Oatmeal and coconut cake

　　After buying back the oven, try the dessert.No low-fiber flour is replaced by spontaneous flour, no fine sugar is replaced by white sugar, and the result is not reliable.The taste is layered, the oatmeal helps digestion, the shape doesn't take much thought, the hand-to-hand party is better than making pancakes. My mother complains that the eggs don't taste strong enough, I want to say that I made oatmeal cake instead of egg cake, and you've eaten six pieces since the afternoon, who says you want to lose weight...

WHAT YOU NEED

Ingredients

Spontaneous powder
photo number 3100 grams
Oatmeal
photo number 560 grams
425 grams of coconut oil
85 grams of light butter
Sugar
picture number 140 grams
Powdered 1.25 ml
Oven middle layer
170°C
15 minutes
making a total of 26 pieces of the right size
Changes in the actual operation
detailed in the tip amount

How TO MADE Oatmeal and coconut cake

Steps 1 to 4

1. After softening, the butter is cut into small pieces, poured into fine sugar, added to the eggs, and continued until it is fluffy.

2. After mixing spontaneous powder 3 and bubble powder, sieve, then add oatmeal 5 and coconut oil 4 mixed together.

3. The powdered mixture is poured into the butter.

4. Stir with a rubber scraper, stir evenly into the dough, stir to what extent? That is, texturally into large grains, you can't see the butter.

Steps 5 to 8

5. Take a tablespoon of dough and knead it into a biscuit, put it on a grill, whatever you want.

6. Place the pan in a preheated oven at 175 °C and bake for about 15 minutes until the surface is golden yellow.

7.

Handy cooking tips

　　1 for raw materials.As mentioned above, the test oven can be used, so the requirements for raw materials are not strict, just use the flour of the homemade baked cake, the coarse sugar used for sugar, although successful, but does not represent perfection.The biscuits have a poor taste, and the coarse sugar is not completely mixed, so the sweetness also varies.But it's enough to eat at home.2 about the amount of feed.All my ingredients are not exactly the same as the recipe above, and taking into account the loss problem, the actual preparation of each ingredient is 0 to 5 g more than the recipe.3 Softening of butterNote that softening is not complete melting, and complete melting is not possible.The method I use is: first heat the butter to melt completely in the microwave, then put it in the refrigerator to freeze (note that freeze is not refrigeration) for 5 minutes.It's best to soften it at room temperature, but... these two days in Chengdu are too cold, there's no way, you can only use a quick trick to melt the butter, freeze the butter, send it out, change the container several times in the process, causing some of the butter to leak, resulting in my dough not being very sticky, more crumbs, what to do?5 for debris.This type of cookie is light golden yellow in color.I made two ovens, the first one was just right, but someone suggested that I could bake a little more yellow, so I added a little more time to the second one, the result was that the first one was not good, the tears flowed... Finally, the baking was not so difficult, the materials were not enough? The oven time was not good? As long as you start working, everything is not a problem!