I was greedy when I first saw the recipe of Bean Pro Scarlett, so I made it at the weekend, which was really amazing. I couldn't stop talking about the delicious food. . .

materials

main ingredients: 15g of low-gluten flour, 8g of powdered sugar, 3g of coconut milk, 1 egg, 4g of butter and 4g of corn oil;

Accessories: appropriate amount of chocolate, appropriate amount of coconut

coconut crispy cake

1

Butter is softened at room temperature, corn oil is added

2

powdered sugar is added, and chopsticks are used to stir it smoothly (PS: I am lazy

so chopsticks are used instead of a blender

without affecting the taste

Hehe)

. Stir well after each addition, then add the sieved low-gluten flour and coconut milk in the next

4

5

and stir to form a dough

6

Put the stirred dough in a fresh-keeping bag

7

and then put it in a prepared long paper box

8

Tie it firmly with a rope and refrigerate it for 1 hour.

cut into .3cm thick slices

1

and put them on the baking tray respectively.

Pay attention to leaving a larger gap in the middle.

11

Put them in an oven preheated at 18 degrees, and bake them in the middle and lower layers for 15 minutes.

12

Put them on the baking net to cool

. Prepare coconut milk

14

Put a corner of the baked biscuit into the chocolate

15

Dip some shredded coconut in the place where the chocolate is stuck

16

Put it on the baking tray to dry

17

Gorgeous

Tasty tips

.

2. I use the plastic wrap box at home, which is square and convenient, so I don't need to buy extra biscuit molds.

3. I like to eat coconut, so I put a lot of it, so parents can adjust it by themselves.