Coconut ball
By VicentaLakin
This coconut ball has done it many times, and it's brought me the first business of baking -- paid for two bags of coconut ball and a lot of baked materials and molds, and here thanks to the sponsor, my dear sister. The square came from the King, and I reduced the amount of sugar。
Recipe Recommendations
- coconut 110 grams
- butter 50 grams
- Earth eggs one
- low-gluten flour 35 grams
- milk powder 15 grams
- milk 20 grams
- fine sugar 30 grams
- sweetening
- roast
- half an hour
- simple
Steps for Coconut ball
1
When the butter is softened, the sugar is added, and the egg-beater is enough for a microfat。
2
The egg fluids are added in fractions, evenly mixed, and the eggs are cut off once. Then join the milk, and keep mixing。
3
Add coconut silk, low-banded flour, and milk powder to the well-baked butter。
4
It's smooth with its hands and it's smooth with its hands。
5
Take a little noodle and rub the ball. It's about 2.5 centimeters, but I think it's too big, and I'm about 1.8 centimeters。
6
Put the surface of the square into the bowl with coconut silk, and the ball rolls around inside the coconut, so that the surface of the ball is evenly covered with coconut silk. This step could also be omitted, but I think it's better to have a coconut on the surface。
7
Put a nice little ball in the oven, put it in place, there's a little gap in the middle。
8
Put it in the middle of a pre-heated oven, 180 degrees, 15-20 minutes, and you can bake it to the surface in gold and yellow。Coconut ball Make Tips
I made 42 coconut balls from the recipe. Actually, the size doesn't matter much, as long as all the balls on the tray are the same size. I prefer making them smaller; they are easier to bake and the inside stays crispy. If they are too big, the inside gets soft. The most I've ever made at once was over 60; they were a little small, but they were crispier and tasted better.