Coconut milk coffee bar
Step 1 . Add baking powder to low powder
Step 2 . Sift twice together
Step 3 . Pour the coffee powder into the milk, stir well, and use it as coffee liquid
Step 4 . Soften the salt free butter at room temperature and add fine granulated sugar
Step 5 . Beat with an egg beater to make a uniform cream paste
Step 6 . Sift in powder
Step 7 . Stir slightly with a rubber scraper
Step 8 . Add white sesame and shredded coconut
Step 9 . Pour in coffee juice
Step 10 . Knead dough with your hands
Step 11 . Put the dough on the fresh-keeping film, roll it into 1cm thick flakes, and put it into the refrigerator to freeze for about half an hour
Step 12 . The frozen biscuit blank is cut into strips, preheated at 165 degrees in the oven, placed in the middle layer, roasted for about 25 minutes, and then stewed for 10 minutes with remaining temperature after flameout
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