Tea and coconut chips
By VicentaLakin
Today, a tea-cracked chip, combined with the unique taste of tea and the freshness of coconuts, with a soft taste, has become a retrieving snack. For each bite, the smell of coconuts and tea spreads in the mouth, giving people a sense of fragrance。
Recipe Recommendations
- coconut 80 grams
- low-gluten flour 20 grams
- milk powder 10 grams
- matcha powder 8 grams
- eggs one
- light cream 45 grams
- white granulated sugar 40 grams
- unsalted butter 60 grams
- salt 1 gram
- sweetening
- baking
- an hour
- ordinary
Steps for Tea and coconut chips
1
One egg, 45 grams of light cream, 40 grams of white sugar, 1 grams of salt, all mixed。
2
Add 60 grams of salt-free butter (melted into liquids earlier) and mix it evenly。
3
Sifted 20 grams of low-banded flour, 10 grams of milk powder and 8 grams of tea powder。
4
Smuggle to even colour and smooth。
5
Join the coconut 80 grams。
6
Put it together and evenly。
7
Put the tarp on the grill and put it on top。
8
Scratch it in a flat piece。
9
The oven, 180°C, is preheated to the temperature and baked for eight minutes。
10
Take out the small size of the slice, correct the edge, and leave some space between each piece。
11
The oven is heating to 140°C and baked for 15-20 minutes. Note: 15 minutes softer, 20 minutes softer, like to fix the roast time。
12
Take it out completely cool and sealed。
13
The unique smell of tea and the freshness of coconut。
14
Cracky taste, a tasteful snack。
15
It's got a deep tan on it and a light scent in the green。
16
The fragrance of tea and fresh coconut fragrances are woven in the mouth by a bite。Tea and coconut chips Make Tips
1. Eggs require room-temperature eggs, which cannot be frozen for direct use, and which allow the butter to be clovered. It's 15 minutes softer, 20 minutes softer, and it's like setting the time. 3. Tea powder is of better quality, which enhances the quality of the finished product。