Recipe: Low sugar egg-free cream coconut cookie

Home Cooking Recipe: Low sugar egg-free cream coconut cookie

Notes:

After finishing my baking materials after dinner, I found that the coconut block was due, and I had to find a way to solve it. Haha~ I didn't want to write a recipe, but after I tasted it, I had to change my mind, and I must remember it! First, you can let yourself not forget the formula. The most important thing is, I really want to share with you the sweet, mouth-filled coconut, delicious cookies inside the cow ~(≧▽≦)/~

Ingredients:

Steps:

  1. Home Cooking Recipe: The butter is cut into small pieces and softened, and the egg beater is used to beat and smooth.

    The butter is cut into small pieces and softened, and the egg beater is used to beat and smooth.

  2. Home Cooking Recipe: Add the white sugar and continue to whipping until the butter is fluffy.

    Add the white sugar and continue to whipping until the butter is fluffy.

  3. Home Cooking Recipe: Add whipped cream 3 times, whipped each time and then add it again. The whipped butter is so bulky and lighter in color that it is fine.

    Add whipped cream 3 times, whipped each time and then add it again. The whipped butter is so bulky and lighter in color that it is fine.

  4. Mix the low-gluten flour with the cornstarch and sift it into the butter. Stir the flour and butter with a spatula (with a spatula instead of a spatula), then add the coconut and mix well.

  5. Pick your favorite flower mouth, put the dough into the flower bag, and squeeze out the pattern.

  6. The oven is preheated at 180 ° C, and the middle layer is baked for about 15 minutes until the surface is golden.


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