Blueberry Coconut Crispy

Overview

Blueberry Coconut Cake has simple ingredients, is quick and easy to make, has a crispy texture, and is full of coconut flavor. You can't stop eating one.

Tags

• baking
• pregnant women
• children
• cookies
• afternoon tea
• butter
• coconut
• dried blueberries
• egg yolk
• hot water
• low gluten flour
• fine sugar
• salt

Ingredients

Steps

1. 1 Material collection diagram. Soften butter in advance, sift coconut and low-gluten flour and mix. Soak the dried blueberries in hot water, squeeze out the water and chop them into small pieces.

   

2. 2 Beat the butter evenly with a hand mixer, add the sugar and salt and beat evenly. Beat the egg yolks and add to the butter in batches and beat evenly.

   

3. 3 Add cake flour and coconut.

   

4. 4 Mix well.

   

5. 5 Add chopped dried blueberries.

   

6. 6 Use a rubber spatula to fold evenly into the blueberry coconut dough.

   

7. 7 Use your hands to roll the dough into a long strip and divide it into small doughs of about 10 grams.

   

8. 8 Roll the dough into a ball and place on a baking sheet lined with greaseproof paper, leaving some space between the dough. Preheat the oven to 180 degrees, place the baking pan on the middle layer, bake on top and bottom for about 20 minutes, then simmer with residual heat for 10 minutes.

   

9. 9 Baked blueberry coconut crisp.