Coconut Rose Crisp

Overview

One bite of this dessert will definitely make your lips dazzle!

Tags

• baking
• baking powder
• coconut
• corn oil
• egg
• egg liquid
• low gluten flour
• white sugar
• baking soda

Ingredients

Steps

1. 1 Pour 90g corn oil, one egg and 60g white sugar into a basin;

   

2. 2 Use a hand mixer to stir evenly;

   

3. 3 Mix 210g low-gluten flour, 1g baking soda and 1g baking powder (baking powder can be omitted) and sift into a basin;

   

4. 4 Stir evenly with a spatula and add 30 grams of shredded coconut;

   

5. 5 Knead into dough;

   

6. 6 Sprinkle flour on the mooncake mold and tap off the excess;;

   

7. 7 Take a 20g small piece of dough and put it into the mooncake mold and press it firmly with your thumb;

   

8. 8 Gently squeeze onto the baking sheet, leaving a gap in the middle;

   

9. 9 Place in the middle shelf of a preheated 175-degree oven and turn the heat up and down for 15 to 20 minutes until the surface is slightly brown, then take it out and let it cool;

   

10. 10 Finished product pictures

    

11. 11 My son bought me this beautiful cup with the money he earned from his first job, and paired it with this coconut rose cake. A warm feeling came to my heart...