Slightly sweet but not greasy coconut triangular cake

Overview

Slightly sweet but not greasy coconut triangle cake, biscuit embryo mixed with coconut, dipped in coconut and baked! There is a strong coconut fragrance from the inside out! Cookies not to be missed during afternoon tea! A cup of tea, no matter how much you eat, you will never get tired of it! It needs to be frozen and set before baking. You can do some more shaping to freeze it. If you want to eat it, take it out and let it warm slightly before slicing and baking! Isn't it very convenient? This recipe can make 26 triangle cakes! Highly recommended to double the size!

Tags

• baking
• afternoon tea
• butter
• coconut
• low gluten flour
• milk powder
• vanilla extract
• whole egg liquid
• powdered sugar
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, cut the butter into small pieces in advance and soften it at room temperature. Whole egg liquid needs to be at room temperature.

   

2. 2 Add the whole egg liquid and vanilla extract and beat evenly to remove the fishy smell. Beat the flour and milk powder until evenly mixed.

   

3. 3 Soften enough to spread easily with a spatula, add salt and icing sugar. Mix well until there are no dry powder particles to prevent splashing when whipping.

   

4. 4 Use the electric egg beater at medium speed to make the egg fluffy and emulsified, white in color and significantly larger in volume.

   

5. 5 Add the whole egg liquid at room temperature in 3 batches, beat until thoroughly mixed and then add the next batch until all is added.

   

6. 6 Beat into a smooth and fluffy butter paste.

   

7. 7 Pour in the grated coconut and stir to combine.

   

8. 8 Sift in the flour and milk powder mixture.

   

9. 9 Wear PVC gloves and press to mix until there are no dry powder particles.

   

10. 10 Place on oiled paper, roll into a cylinder first, then use a scraper or your bare hands to organize into a triangle, wrap in oiled paper and freeze for 30 minutes.

    

11. 11 Preheat the oven to 180 degrees. Take out the frozen biscuit base and let it warm for 5 minutes, cut into 1 cm evenly thick slices, and wrap in a layer of coconut. (If it is not sticky, you can spray a little water on the surface of the biscuit base)

    

12. 12 Place on a baking sheet lined with greaseproof paper.

    

13. 13 Place in the preheated oven with the lower middle rack at 170 degrees and 165 degrees, and bake for 16 minutes. Cover with tin foil when the color is satisfied.

    

14. 14 After baking, take out and cool down. Just seal and pack.

    

15. 15 Finished product

    

16. 16 Finished product