Blueberry coconut
By VicentaLakin
Blueberry coconut soufflés, simple, easy-to-disturb hand, soft taste, full of coconuts, can't stop eating。
Recipe Recommendations
- low-gluten 80 grams
- flour 80 grams
- egg yolk one
- coconut 15 grams
- Dried blueberries 40 grams
- low-gluten flour 80 grams
- butter 50 grams
- salt 1 small pinch
- fine sugar 25 grams
- hot water appropriate amount
- milk fragrance
- roast
- three-quarters of an hour
- simple
Steps for Blueberry coconut
1
Material collections. Butter is softened early and coconuts and low-banded flour are mixed after screening. Blueberry dry water is soaked with hot water that the water is shredded。
2
Butter is evenly mixed with a manual eggmaker and even with sugar and salt. The egg yolk splits into butter evenly。
3
Add low-banded flour and coconuts。
4
Smash even。
5
Add shredded blueberry dry。
6
Smash it evenly with a rubber razor and become blueberry coconut dough。
7
The noodles grew in strips with their hands and were split into small groups of about 10 grams。
8
Scramble the little noodles into a spherical form, and put them on an oil-paper-painted grill with empty distance. The oven is preheated at 180 degrees, the ovens are placed in the middle layer and roasted up and down for about 20 minutes, with the remaining temperature of 10 minutes。
9
Boiled blueberry coconut souffle。Blueberry coconut Make Tips
1. Adjust the oven temperature and time based on your specific oven.
2. These cookies are not very sweet, with the sweetness coming mainly from the dried blueberries. If substituting with other dried fruits, it is best to use sweet ones.
3. Chop the dried blueberries; otherwise, they will not mix easily with the dough.
4. Do not apply too much pressure when rolling them into balls to prevent the dried blueberries from falling out and to ensure they hold their shape.