Beauty Coconut Pancake

Overview

The joy of baking is irreplaceable. When can we, in an afternoon, listen to music, fill the room with fragrance, and cook a delicious snack for our loved ones and beloved friends? We can change our lives at any time, all we need is you - do it yourself.

Tags

• baking
• blueberry jam
• butter
• coconut
• custard powder
• egg
• low gluten flour
• vanilla extract
• fine sugar
• powdered sugar

Ingredients

Steps

1. 1 Ingredients: 200 grams of low-gluten flour, 130 grams of butter, 35 grams of fine sugar, 65 grams of powdered sugar, 50 grams of eggs, 1/4 tsp of vanilla essence; filling: 80 grams of shredded coconut, 30 grams of powdered sugar, one egg, 35 grams of butter, 6 grams of custard powder, and an appropriate amount of blueberry jam.

   

2. 2 After the butter has softened at room temperature, pour in the powdered sugar and fine sugar, stir evenly, and use a whisk to continuously beat the mixture of butter and powdered sugar. Beat the butter until it expands in volume and becomes slightly lighter in color.

   

3. 3 Add the egg liquid in two or three times and beat evenly with a whisk. Each time, wait until the butter and eggs are completely combined before adding the next one

   

4. 4 The butter must be completely mixed with the eggs without separation. Whipped butter has a light, fluffy texture.

   

5. 5 Sift low-gluten flour into butter paste

   

6. 6 Use a rubber spatula to mix the flour and butter until evenly mixed

   

7. 7 The mixed batter is similar to cookie batter and is kneaded into a smooth dough

   

8. 8 Roll out the dough with oiled paper

   

9. 9 Use a cookie cutter to cut out a round cake base

   

10. 10 Place the biscuits on the baking sheet, making sure they are not too close together

    

11. 11 Stir the filling evenly, put it into a piping bag, and pipe it onto the biscuits

    

12. 12 After preheating the oven, set the middle shelf at 180 degrees for 18 minutes.