1. Ingredients: Pie crust: 120 grams of cake flour, 15 grams of fine sugar, 60 grams of butter, 10 grams of egg yolk (about half a small one), 30 ml of water; filling: 1 egg, 60 grams of fine sugar, 1 pinch of salt

Dot, 50 grams of milk, 30 grams of butter, 25 grams of cake flour, and 70 grams of shredded coconut.

2. Method: Soften butter at room temperature, knead it with sifted low flour and fine sugar into coarse particles, add egg yolk water, knead lightly into a ball, wrap it in plastic wrap, and refrigerate in the refrigerator for 4 hours.

3. Filling preparation: Mix 1 egg, 60 grams of sugar, salt, and 50 grams of milk until all the sugar is dissolved. Add 30 grams of melted butter and mix well. Finally, sift in low flour and shredded coconut and mix well.

4. Roll out the crust across the plastic wrap, spread it on a plate, then roll it along the plate with a rolling pin, remove the excess crust, and poke some holes with a fork.

5. Shape the filling into small balls with your hands and place them on the pie crust.

6. Preheat the oven to 190 degrees and bake for about 30 minutes.