1. Butter should be softened first, as soft as toothpaste.

2. Add edible salt and powdered sugar to the softened butter and stir well until no sugar is visible.

3. Add 1/2 egg white into the evenly stirred butter and mix well.

4. After the last egg white is fully stirred and absorbed, pour the remaining 1/2 egg white and mix well.

5. Mix coconut milk and low-gluten flour evenly. If you are afraid of low-gluten flour caking, you'd better sieve it. Pour coconut milk and low-gluten flour into butter, change scraper and mix well.

6. The mixed dough should look like this, with a little butter flowing out.

7. Cover with plastic wrap and leave it at room temperature for half an hour to let the coconut fully absorb the butter.

8. Put the oiled paper on the chopping board and put the ceramic tile mold in the center.

9. (Preheat the oven to 150 degrees. ) Dig a small dough with a spatula, smooth it and make it as uniform as possible. You can't finish baking a plate here. Be patient and bake it several times.

10. Gently remove the grinding tool, put the whole coconut slices into the baking tray and bake them in the preheated oven until the surface is golden.