"Coconut Chips" looks like a tile, but in fact the ratio of the practice to the raw materials is a little different~~ It is crispy and delicious, delicious and not enough (this is very important to me~嘻嘻!) Everyone must try, the focus is on the time and temperature of baking, want the overall golden yellow, the temperature must not be too high, prefer not to be too cold, the video also repeatedly stressed everyone ~ ~ everyone to remember 喽 ~ ~ normal In the case of full plate, about 20 pieces of a plate, diameter 4 cm, thickness 2 mm, baking time reference: oven middle layer, 150 degrees, 30 minutes, the bigger or smaller, the thicker and thinner need to be adjusted, please Flexible adjustment for everyone! ! What are you doing, remember to hand in your homework~
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Prepare all raw materials
First of all, our salt-free butter must be softened to a paste at room temperature, and it can be easily broken up with a whisk.
Add the powdered sugar into the softened butter and mix gently with a manual eggbeater until you can't see the powdered sugar. You don't need to send it. Just mix it.
Next we have to separate the egg whites first, do not need egg yolk (can be used to make caramel pudding and butter cookies), add the egg white into the butter twice, first half the egg white, and circle with a manual egg beater. Method to mix thoroughly
You must mix the first half of the egg white before adding the remaining egg white. Otherwise, the butter will be more unevenly mixed (unevenly mixed, please pay attention to the tips in the video), until the mixture becomes thinner. Paste
Sift the low-gluten flour into the coconut and mix them evenly with chopsticks. This is to make each coconut stick with low-gluten flour, making the subsequent steps easier to mix.
Then pour the mixed coconut into the butter paste you just made, use a manual egg beater to mix well, until you can't see the white coconut, then change the scraper, check it, mix until you can't see it. White coconut can be used
The batter of the prepared coconut chips is still relatively soft. At this time, we should cover the plastic wrap and let it stand for at least half an hour, so that the coconut can fully absorb the butter before it can be shaped and baked.
Before shaping, we need to warm the oven up and down 150 degrees, preheating time is at least 10 minutes, when the oven is warming up, we can start shaping
Prepare a piece of oil paper, we use the mold of the tile to assist in shaping, have different shapes, choose the shape according to each person's preference, and then use a small kiss trowel to smooth, the general tile mold is 2 mm thick, The chips that are made out are crisp enough to make them thick and even.
Friends without tile molds, please see the other shaping methods in the video, they are also very simple, but the most convenient is the tile mold, ah, the mold in the video is Tinrry custom, Taobao search tinrry will have.
After shaping, we put a full plate [about 20 pieces] into the oven, and bake it at 150 degrees for 15 minutes. If there are not many chips, reduce the time appropriately and finally turn it into golden yellow. (Remember Would prefer not to be cold at low temperatures)
The coconut chip is just a little soft when it is baked. It is normal. It will become brittle after cooling. It is very very fragrant and very crisp. If it is soft after being cooled, it proves that the water is not dried. Continue to bake at 150 degrees for 2~5 minutes until the water is dry.
The coconut chip is very easy to get wet, so it must be stored in a sealed can immediately after cooling and brittle. It can be damp for a short time. It can be baked in the oven for 130 to 2 minutes. After drying the water, it will be crispy.
1 About butter: Usually we can take it out of the refrigerator one day in advance to thaw and soften it. You can also use a large bowl to cut the butter and spread it in the egg bowl. It will become soft after standing for a few hours at room temperature. 2 About egg white: After separation, egg white must be added to the butter twice or more, otherwise the oil and water are separated, it is difficult to mix well, add half into it first, then mix it with a manual egg beater, no What special techniques, mix well, you can start with a piece of cake, mix the circle and mix the butter, the egg white can be mixed with the butter, which is why the butter must be softened in place, the butter is softened, It's hard to mix with a lot of egg whites, and we can't beat the butter. Just mix it. 3 If you want to do this semi-finished product tonight, then you can still sit at room temperature until the next day, then do not affect the finished product. If it is done in the summer, let it sit at room temperature for one night and be afraid of deterioration. Yes, but the dough after the refrigerator comes out will be hard because of the butter, which is not conducive to plastic surgery, so it should be taken out from the refrigerator and thawed at room temperature. 4 If there is no friend of the oven thermometer, adjust the temperature according to the condition of using the oven. Whether the coconut chip can be baked golden brown, it has a big relationship with the temperature, the thickness of the thin point is not the same, the temperature is lower, and the baking is long. Do not bake at high temperature, so that the water is not completely dried, not crisp, no matter what the temperature and time, as long as it is baked in golden yellow, it can be baked.