No additives | Crispy coconut sticks

Overview

Crispy coconut-flavored pancakes with a strong coconut aroma, as if you can feel the tropical atmosphere. This biscuit must be baked at a low temperature to make it crispy if it is really dry. If you want it to taste soft, shorten the baking time. -Maizi Kitchen

Tags

• snacks
• little fresh
• summer recipes
• students
• coconut
• low gluten flour
• white sugar
• protein

Ingredients

Steps

1. 1 Pour the egg whites into a mixing bowl, add white sugar and beat with a wheat kitchen handheld electric egg beater until wet peaks form.

   

2. 2 Wet foaming state: When the egg beater is lifted up, it is elastic and upright but the tail end is slightly bent

   

3. 3 Add coconut flour and sift in cake flour

   

4. 4 Stir evenly into batter,

   

5. 5 Put it into a disposable piping bag and cut a 1cm opening in the bag.

   

6. 6 Place the small red pot of Wheat Kitchen on a flat baking pan at medium temperature (watch one o'clock position). After preheating is completed,

   

7. 7 Place a piece of baking paper.

   

8. 8 Pour the batter onto baking paper to form a long strip.

   

9. 9 Cover, bake for 15 minutes, take out and serve.