Coconut and Raisin Milk Puff Cookies

Place the butter in a bowl and let it soften in advance until it can be easily pierced with a finger. Add fine granulated sugar and beat with an electric mixer at medium speed until fluffy and pale.

Add the yolk mixture of two egg yolks in three parts, beating evenly with a whisk each time before adding the next portion.

Mix the low-gluten flour and milk powder evenly in advance, sift them into a bowl, and stir evenly using a spatula.

Pour the mixture of dried cranberries and shredded coconut into a bowl and stir evenly.

Pinch it into a ball by hand. This dough is relatively dry and loose, so it takes some effort to knead.

Divide into 10-12 grams per portion, pinch into a button shape, place on a baking tray, brush the surface with a layer of egg yolk, and then it is ready to be baked in the oven.

Preheat the oven with top and bottom heat to 160 degrees, place on the middle rack, and bake for about 20 minutes until the surface is colored. I use a Gaobike 80S oven, which combines convection and regular oven functions, suitable for both home and commercial use. If baking a larger quantity, you can turn on the convection mode, which allows baking on four layers at once, making it very practical.

Let the baked milk cookies cool along with the baking tray, and they are full of milky aroma.

I baked a tray, and it was eaten up in no time. My son and husband said it really tasted great.

Small and delicate, one bite at a time, crispy to eat, every bite is very satisfying~