Coconut Jam Shortbread
Overview
Coconut pulp is processed from the pulp of coconuts, that is, the white pulp part in the yellow hard shell except for the coconut juice. It is a natural food. Coconut is rich in vitamins, minerals and trace elements, as well as most of the protein in coconut fruits, and is an excellent source of amino acids. This crispy snack has both the rich aroma of coconut and the sweet and sour taste of jam. The combination is just right and the texture is very delicious~~~
Tags
Ingredients
Steps
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Prepare the ingredients for the cake base.
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Prepare the filling ingredients.
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After mixing all the cake base ingredients evenly, gently knead them with your hands into coarse particles without dry powder. (Do not knead too much to avoid affecting the taste)
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Put it directly into a mold lined with oilcloth, spread it evenly and press it tightly to form a cake base. Cover it with plastic wrap and refrigerate it for 1 hour.
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After 1 hour, take out the cake base and poke some small holes on it with a fork to prevent the cake base from swelling during baking. Preheat the oven in advance: 170 degrees for 15 minutes.
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Use the time while the cake base is baking to start preparing the filling: after beating the eggs, add coconut and white sugar and stir evenly.
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Take out the baked cake base and let cool slightly.
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Then spread blueberry jam evenly on top.
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Finally, spread the mixed coconut on top and smooth it out gently.
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Put it into the oven again: bake at 170 degrees for 5 minutes until the surface is golden brown. (The baking time and temperature are for reference only, please adjust according to the firepower of your own oven)
