Coconut Strawberry Soft Shortcake
Overview
When I was a child, I loved to eat my grandma's soft shortcakes secretly. I always felt that there were many delicious treasures hidden in her bamboo basket. The soft and crispy feeling made my whole childhood full of happiness. After entering the society, the dazzling array of dessert shops in the city makes people quickly forget the old taste of Jiangnan. Now, I just want to make a coconut-flavored strawberry soft shortbread. It has the taste of my grandma, and also contains the atmosphere of the sun and the sea. The snow-white coconut and bright red strawberry jam seem to be blowing in the fresh sea breeze from afar, mixed with the pastoral atmosphere. You don’t need to bite it in one bite, just touch it lightly, and the shortbread will melt in your mouth. Now I understand why the old man likes to eat soft shortbread. It is the softest compassion left after years of precipitation.
Tags
Ingredients
Steps
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Ingredients: Cake flour: 70g, coconut: 35g, milk powder: 10g, butter: 45g, fine sugar: 20g, egg liquid: 25g, strawberry jam: 50g, sprinkle coconut on the surface: appropriate amount
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Preparation: 1. First mix the low-gluten flour, milk powder and 35 grams of shredded coconut and set aside
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After the butter has softened naturally, add fine sugar and beat together until the volume increases and the color becomes lighter
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Add the egg liquid in 2 times. The first time you add the egg liquid, mix it thoroughly. Then add the second egg liquid and mix it completely.
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Pour the first mixed powder into the whipped butter and use a spatula to stir evenly into a dough
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Brush the inner wall of the fruit strip mold with a layer of soft butter to prevent sticking
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Divide the dough into two equal portions. Place one portion of the dough on the bottom of the mold and flatten it with the back of a spoon.
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Spread the strawberry jam evenly on the dough
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Divide the remaining dough into small pieces and spread it on the strawberry jam
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Flatten slightly with the back of a spoon
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10.Finally, sprinkle a little coconut flakes on the surface for decoration
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Preheat the oven to 180 degrees, place the mold on the middle shelf of the baking sheet and bake for about 16 minutes
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Take it out of the oven until the surface is golden brown
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Remove from the mold after cooling, then cut into small pieces with a knife and serve
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Done
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