Coconut Salted Egg Yolk Shortbread

Overview

I was cleaning up the refrigerator and found that there were some leftover salted egg yolks from making mooncakes, so I suddenly decided to make the recently popular coconut-flavored salted egg yolk shortcakes. Salted egg yolk is a super good ingredient, and the food that goes with it is very delicious.

Tags

• baking
• breakfast
• cake
• baking powder
• butter
• coconut
• egg yolk
• low gluten flour
• salted egg yolk
• baking soda
• fine sugar

Ingredients

Steps

1. 1 Melt the butter in the microwave until it becomes liquid and add the sugar.

   

2. 2 Sift in the premixed low-gluten flour, baking powder, and baking soda.

   

3. 3 After mixing well, add grated coconut.

   

4. 4 Bake the salted egg yolk in advance in the oven at 135 degrees for 12 minutes, then crush it.

   

5. 5 Mix evenly. Although it is in a loose state now, it will form into a ball when you pinch it.

   

6. 6 Make a ball of 20 grams of dough, brush the surface with egg wash, and sprinkle with grated coconut.

   

7. 7 Place in the preheated oven at 170 degrees for 20 minutes.

   

8. 8 Freshly baked, crispy, delicious and salty, friends who don't like sweetness will definitely like it.