Butter, sugar, eggs, low-fat whole wheat flour, flour, honey, coconut oil, coconut oil, fine sugar.

WHAT YOU NEED

Ingredients

250 grams of low-fat whole wheat flour
50 grams of eggs
Moderate amount of butter
2 grams of flour
45 grams of honey
A moderate amount of coconut
Fine sugar in moderation

How TO MADE Whole wheat coconut biscuits

Steps 1 to 4

1. Biscuit dough; butter 150 grams of refined sugar 120 grams of boiled eggs one piece of 50 grams of low-boiled whole wheat flour 250 grams of boiled flour 2 grams of boiled honey 45 grams of boiled coconut 15 grams of boiled

2. 100 grams of butter, 15 grams of coconut oil, 45 grams of refined sugar.

3. Tools used: 60 x 80 wooden panels 1 piece of plated steel bowl 1 piece of 40 cm long household plated stick 1 piece of plated rubber scraper 1 piece of 6 cm diameter biscuit steel mold 1 piece of plated

4. The flour is mixed with the baking powder and sifted with a 12-ounce fine sieve.

Steps 5 to 8

5. Butter dehydration soft added fine sugar mixture ⁇

6. Use an egg beater to stir the butter to a protein color at low speed, without having to stir it.

7. Egg juice is mixed with butter three times.

8. It's all right.

Steps 9 to 12

9. After stirring the egg oil evenly, add the honey once to make it even.

10. Add coconut to the butter paste.

11. Set the egg beater to medium speed.

12. Finally, the sifted flour and the baking powder are mixed into the dough.

Steps 13 to 16

13. Stir into a dough with a rubber scraper.

14. The dough is wrapped in a fresh film.

15. Place in a 3°C refrigerator for 30 minutes at low temperature.

16. The butter used for the filling is melted, poured into fine sugar and coconut milk and mixed into a mixed filling reserve.

Steps 17 to 20

17. After 30 minutes of loosening the dough at low temperature, it is removed, divided into two pieces and made into two slices.

18. Use a doughnut to break the dough into thin slices that are 0.3 centimeters thick.

19. The steel mold is pressed into the blank, and the blank is discharged neatly into the baking tray.

20. Preheat the oven, turn the heat up and down to 200 degrees and bake for 6 to 8 minutes.

Steps 21 to 24

21. Coconut filling

22. Apply a layer of coconut flour filling to the bottom of the cake with a little bit of baking soda.

23. Use another cake to tighten the glue and put it in the baking tray a second time.

24. Apply the whole egg juice to the surface of the cake slices placed in the baking pan a second time.

Steps 25 to 28

25. A layer of coconut flour is evenly spread on the surface of the cooked egg.

26. The baking temperature is set, still using a high temperature of 200 degrees.

27. It takes about five minutes to cook.

28. When the coconut biscuits are finished baking, they can be used after drying.

29.