Butter:140g, powdered sugar: 70g, eggs: 50g, low-gluten flour: 260g, coconut milk:100g, powdered sugar: 30g, egg liquid: 90g, butter: 35g, instant custard powder: 6g.
1, butter melts in water.
2. Mix butter and powdered sugar well.
3. Put in a small egg.
4, beating evenly, so that the materials are fully integrated.
5. Sieve in the flour
6. Make dough
7. Roll the dough flat, and then use a round biscuit mold to press out the shape.
8. Put the biscuits into the baking tray, leaving a gap in the middle.
9. Put the coconut, powdered sugar, egg liquid, butter and custard powder together and mix well.
10, put the mixed materials into a paper bag, and then squeeze them on the biscuits.
1 1, jam into a paper bag, and then squeeze jam between the cookies.
12. After the oven is preheated, put the baking tray in the middle layer of the oven for baking. 180 degrees, fire up and down, 18 minutes.