Looking at the coconut shreds at home, thinking about the snacks I had eaten in the past two years, I have now tasted them. After turning over the boxes and emptying the cabinets, I have found some raw materials and made a shanzhai. Although the taste is not up to the memory, it is delicious, and all the breath and effort has been eliminated!!
Food Material List
1Prepared raw materials.
2Butter and starch, sugar into dough, coconut and eggs into roses.
3Refrigerate butter for half an hour and roll it into a skin.
4Press out the face of the size of the die with the die.
5Compact the face with your fingers
6Tie the hole with a toothpick.
7Egg-soaked coconut shredded into the mold
8After 180 degrees preheating, it can be roasted up and down for 20 minutes.
9The delicious coconut crisp is ready.
1. The taste of coconut roasted with more eggs is soft and tender, and the dry point is crisp
2. The effect of rolling dough with fresh-keeping film is better, and it is not easy to be touched.
3. After refrigeration, the skin is easier to roll out and does not adhere.
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