A simple, fast, and very tasty cookie. Because it is simple, its failure rate is almost zero, which is very suitable for home production. It takes less than 20 minutes to prepare the material and put it into the oven. Then, waiting for someone to praise you, "Wow, you made the biscuits as good as the ones you bought!" But - wait a while. I just said that it does not fail, but failure does not mean success: the same milky shortbread, changed to the hands of different people, the finished product taste may be a lot worse. We need to increase the crispness of the biscuits, the phase of the sale, and, most importantly, the aroma. The simpler it is, the harder it is to achieve the ultimate. This is the unchanging truth. Therefore, I highly recommend everyone to do this small biscuit several times, until one day, people who eat have said: - God, the cookies you made are much better than those bought outside! ! !
All kinds of raw materials are weighed and the butter is softened at room temperature. The picture shows coconut milk powder packaging
The softened butter is beaten to the whitish with an egg beater. After the volume becomes larger, add sugar and whipped evenly.
Add the egg liquid three times, whipped each time and then add it again.
Add milk powder and coconut milk powder in turn, and mix evenly
After being evenly whipped, it should be in a smooth and delicate state.
Add low-gluten flour and gently stir until the flour is all wet. Do not over-mix. (The above process is consistent with the production of the coconut skein, so part of the process map uses the production of the coconut skein)
Take a small piece of batter, knead it into a circle, and then gently flatten it.
After pinching all the biscuits, brush a layer of whole egg liquid on the surface and put it in a preheated oven. If you like the golden radiance effect, you can brush the egg yolk.
1. COCONUT CREAM POWDER is a powder made from the concentration of coconut milk (similar to the relationship between milk and milk powder, not the coconut powder used in the supermarket to drink beverages). It has a fragrant effect and can make The crispy biscuits are more fragrant. If you can't buy it, you can use the same amount of milk powder instead. 2, this biscuit does not use baking powder, completely rely on butter to act as a leavening agent. Therefore, the degree of buttering directly determines the crispness and taste of the biscuit. 3. When the biscuit is not completely cooled, the inside will be soft and will become loose after cooling. If the inside of the biscuit is still soft after it is completely cooled, it means that the baking time is not enough, you can bake it back for a while. 4, when adding egg liquid, it is necessary to add in several parts, and fully whipped evenly, otherwise it is easy to separate oil and water, affecting the taste of the finished product. 5, after adding low-gluten flour, gently mix well, do not over-mix, so as not to smash the flour.