Sakura Coconut Cookies

Overview

Continue to serve cookies.

Melt the butter over water, add powdered sugar when it just solidifies, and beat with a whisk until the color becomes lighter and the volume becomes larger.
Add the egg liquid in portions and beat evenly.
Mix low-gluten flour and rice flour evenly, sift into the butter paste, then add grated coconut, and stir with a spatula until there is no dry flour.
Using a cherry blossom-shaped nozzle, put the batter into a piping bag and pipe it into the baking pan. Preheat the oven while you pipe the cookies.
Heat up and down, 190 degrees, middle layer, bake for about 10 minutes.