Especially love to eat charcoal roasted coconut slices, there is no shortage of coconut slices at home, today to a little innovative snack, bring the unit to share with colleagues, unexpected praise. The charcoal roasted coconut slices I use here are sweet and sweet, and they have a sweet taste, so I don't use too much white sugar here. A large baking sheet was used here, just one pot, 24 pieces.
By Eyes of Water
Golden breadcrumbs 100g
Charcoal toasted coconut flakes 220g
Pure milk 60g
Minced coconut 50g
Caster sugar 50g
Coconut oil 30g
Baking powder 2g
Salt 0.5g
1: Put 100g of golden breadcrumbs, 220g of charcoal-roasted coconut slices and 50g of minced coconut in a baking dish, put them in the oven and bake at 170°C for 20 minutes. (Take it out and turn it twice during baking to avoid uneven baking)
2: Cool these three things slightly, add 50g of caster sugar, put them all into a blender and beat into powder for later, without being too delicate. (Because charcoal-baked coconut slices are not degreased, contain a lot of oil, and are not easy to beat very delicately)
3: Add 0.5g of salt, 2g of baking powder and 60g of pure milk to the powder and mix well.
4, add 30g of coconut oil and mix well, (or use butter, the finished product will have a milk aroma) The state of mixing well is that it can be kneaded into a loose ball by hand, and it will spread out when gently pressed.
5: Put it into the mold and press it into a small cake one by one. (I'm using a regular 50g mooncake mold here, about 21g each, not too precise, I didn't weigh it this time.) ）
6: Bake in the oven at 160 °C for 15 minutes, no need to preheat, the finished product is quite crispy.
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