Protein coconut ball
By VicentaLakin
Only yolks are used to make eggworms, and the remaining proteins can't be wasted. I've done an egg yolk ball before, and this time I've tried an oil-free protein yolk ball, but I think it's a bright spot, even though I don't have butter on it。
Recipe Recommendations
- coconut 80 grams
- low-gluten flour 45 grams
- light cream 30 grams
- fine sugar 35 grams
- protein of 2
- sweetening
- roast
- half an hour
- simple
Steps for Protein coconut ball
1
Prepare raw materials。
2
Combining coconuts, low-banded flour and fine sugar。
3
Disperse the protein and don't create too much foam。
4
Put the protein in the coconut。
5
Smash it evenly with your hands and rub it in a noodle. It's dry and 30 grams of light cream. The eggs are a little small, so the protein is less
6
Take a small piece of dough, swung it to about 10 grams, roll the ball around the coconut, and evenly bind the surface of the ball to the coconut。
7
Put all the ready coconut ball codes on the preheated oven, 150 degrees, mid-level, about 25 minutes。
8
Roasted coconut balls, soft inside. That's exactly 30 coconut balls。Protein coconut ball Make Tips
1. Baking time and temperature are very important; baking at a slightly lower temperature for a longer time is necessary to ensure it is cooked through and the inside is crispy. 2. The size of each small ball should be consistent; do not make them too large, with a diameter not exceeding 2.5cm. 3. Finally, adjust the ingredients for the kneaded dough according to your own judgment. If the dough is too runny, do not add heavy cream or reduce the amount of egg white. If the dough is too dry to hold together, increase the liquid accordingly, just enough to bring the dough together with a moderate consistency.