Coconut ball
By VicentaLakin
It's a full egg coconut ball, and it's a lot easier without eggs. The yolk ball tastes more rich because of the amount of butter, but the heat is high, and the protein coconut ball is lighter and non-oiled, but each tastes, practices are simpler, and if you have time to try。
Recipe Recommendations
- low-gluten flour 100g
- coconut 80g
- Decorative coconut paste 10g
- sweet milk powder 20g
- butter 50g
- eggs of 2
- powdered sugar 30g
- milk fragrance
- roast
- half an hour
- simple
Steps for Coconut ball
1
Butter's ready, interior soften。
2
Softened butter is filled with sugar powder, which stirs up the butter slightly。
3
Two eggs in the bowl。
4
Put the egg fluids into the butter and mix them evenly。
5
Low-strength flour, powdered milk and coconuts were poured into the butterball fluid。
6
It's a smudge。
7
With a spoon, a small group of coconuts is taken and placed in their hands。
8
A fine ball rolls in the coconut, so that the surface is evenly covered with coconuts。
9
It's a good ball
10
The oven preheats 160 degrees 20 minutes。Coconut ball Make Tips
1. My oven is a mini one and runs hot, so please adjust the temperature according to your own oven.
2. Do not bake for too long, or the coconut balls will crack.
3. Do not roll the balls too large, otherwise they won't cook through easily. Smaller balls are easier to control the heat.