Coconut biscuits
| Butter 50g | Powdered sugar 20g |
| Coconut flour 20g | Salt 1/8 tsp |
| Corn oil 40g | Whole milk (do not use cheap diluted ones) 40g |
| Lemon juice (optional) A few drops | All-purpose flour (home-style flour) 115g |
| Cornstarch 25g | Coconut 20g |
Step 1
Weigh the butter, powdered sugar (use a food processor to grind the white sugar into powder), coconut flour (I use Nanguo brand), and salt into a mixing bowl, and place at room temperature to soften the butter until it deforms when pressed lightly.
Step 2
After the butter is softened, use an electric mixer to beat it until it is combined with the sugar and coconut powder, making it light and delicate.
StepStep 3
Add the corn oil in two or three times, beating evenly each time before adding the next time until all the required amounts are added.
Step 4
Add the milk and lemon juice two or three times, and beat until completely even each time before adding the next time until the required amount is completely added. After beating, the mixture will be fluffy, delicate, and white in color.
Step 5
Mix and sift in the all-purpose flour, cornstarch, and coconut paste without sifting, just add them directly.
Step 6
Use a silicone spatula to mix evenly until it becomes a moist and soft dough. Stop when there is no dry flour. Do not make circles or over-mix to avoid the flour becoming glutenous or destroying the fluffy state, resulting in the loss of the excellent crispy taste. Place the dough into a piping bag fitted with a piping tip.
Step 7
I use an open multi-tooth decorating tip with a diameter of 0.8cm.
Step 8
Pour into a baking pan lined with oil paper or oilcloth, squeeze into long strips, and cut into small sections about 3 or 4 cm long with a scraper.
Step 9
Preheat the upper heat to 170°C and the lower heat to 150°C, put it into the middle and lower layers of the oven, and bake for about 15 minutes (depending on the size and quantity of the biscuits and the specific conditions of the oven). After 10 minutes, observe carefully and it will be slightly colored before taking them out of the oven.
Step 10
After it cools down, it will become special, very and quite fluffy, and it will break into pieces when you drop it! Gently break it apart along the cut area.
Step 11
Enjoy your afternoon tea! A snack with a very good texture and taste! Coconut biscuits cooking tips1. Stir, press and mix, just keep turning the bottom up and then pressing down until the flour is completely moist. Do not over-stir, which will make the flour gluten or make the fat air out, which will affect the crispness of the biscuits. taste. 2. In order to make the ingredients easy for everyone to use, I choose the method of mixing ordinary flour with cornstarch to reduce the gluten. If you have all the ingredients at home, you can also replace them all with low-gluten flour.
