Ingredients:

Low-gluten flour 80g, sticky rice flour 10g, coconut shreds 20g, Yihao premium baking cream 90g

1 tablespoon egg 50g powdered sugar

Baking: in the middle of the oven, fire up and down at 190 degrees, about 8 minutes, until the surface is golden brown

Production process:
1. After Yihao's special baking cream is softened, pour in powdered sugar and beat with a whisk.
2. Beat until the butter is bulky, lighter in color, and light.
3. Add 1 tablespoon of beaten eggs.
4. Continue to beat with a whisk until the eggs and butter are completely mixed.
5. Mix low-gluten flour and sticky rice flour through a sieve, then pour in shredded coconut and mix well. Pour the mixed flour into the whipped butter.
6. Stir evenly with a rubber spatula to form a biscuit batter.
7. Pour the batter into the piping bag, squeeze a small round batter (about 5 grams each) on the baking tray with a medium-sized round hole piping nozzle.
8. Put the baking tray into the preheated oven, and fire up and down at 190 degrees, and bake for about 8 minutes until the surface of the biscuit is golden brown.

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Yihao Company QQ: 2089654265