Coconut crisp fit

Published Feb 5, 2024 at 10:33am ET


Coconut crisp fit

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

  • 1 Low powder 150g
  • 2 Coconut silk 100g
  • 3 butter 100g

Operational steps

  • 1 Prepared raw materials.
    Coconut crisp
  • 2 Butter and starch, sugar into dough, coconut and eggs into roses.
    Coconut crisp
  • 3 Refrigerate butter for half an hour and roll it into a skin.
    Coconut crisp
  • 4 Press out the face of the size of the die with the die.
    Coconut crisp
  • 5 Compact the face with your fingers
    Coconut crisp
  • 6 Tie the hole with a toothpick.
    Coconut crisp
  • 7 Egg-soaked coconut shredded into the mold
    Coconut crisp
  • 8 After 180 degrees preheating, it can be roasted up and down for 20 minutes.
    Coconut crisp
  • 9 The delicious coconut crisp is ready.
    Coconut crisp

Tips


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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Healthcare food category

Appointment, Puff, Local flavor


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