Coconut saffron
By VicentaLakin
And the icebox found that there was still salty yolk left over from making the moon cake, and suddenly decided to make the hot, hot, hot coconut yolk
Recipe Recommendations
- salted egg yolk of 6
- low-gluten flour 120 grams
- coconut 20 grams
- egg yolk half a
- butter 65 grams
- fine sugar 40 grams
- baking soda 1 gram
- baking powder 1 gram
- salty and sweet
- roast
- half an hour
- simple
Steps for Coconut saffron
1
Melt butter microwaves into liquids and add sugar。
2
Sifted into a mixture of low-banded flour, powdered flour, small soda。
3
After mixing evenly, add coconuts。
4
Salted egg yolk, baked 12 minutes in the oven 135 degrees in advance and crushed。
5
The mix is even, although it's scattered now, but it's gonna be a big deal。
6
And 20 grams of flour rounded up, and on the surface covered with egg fluid, and scattered coconuts。
7
Put in a preheated oven for 170 degrees 20 minutes。
8
Fresh, delicious, salty, unsweet friends will love it。