Gold coconut ball
By VicentaLakin
This formula originated in a failed product that was designed to make tea and ice cream, and it ended up with a pot of egg broccoli when it was too careless to make an egg paste, and after the second one, it was left with eight eggnogs and a pot of egg broccoli, which were processed into golden coconut balls on the principle of non-waste. It's not the same shot. Don't worry
Recipe Recommendations
- milk 250g
- egg yolk 65g
- egg white 230g
- fine sugar 70g
- coconut 300g
- low-gluten flour 80g
- sweetening
- baking
- ten minutes
- ordinary
Steps for Gold coconut ball
1
Milk pours into the pot, and the fire heats up to the heat, so do not boil。
2
sugar 70g is added to the yolk and is sent to white with a small hand-plug。
3
Milk slowly drops into yolk and does not mix and does not drop too much so that the yolk is not cooked。
4
The mixture of yolk is immediately poured back into the pot to heat up the fire and turn into a thick paste. That's where I went wrong, and the fire was so big that it became a pot of egg soup。
5
combining coconuts with low-banded flour and fine sugar with 200g。
6
The cooled eggflower soup is poured into the mixture and evenly mixed with a razor。
7
The protein is poured into the coconut mixture several times。
8
Scratch it evenly, make it evenly。
9
call it 16 g pasta, rub it into a little ball。
10
Put all the little balls in the oven and put them in the preheated oven. Medium, 150 degrees, 25 minutes or so. It's beautiful on the surface. Roasted coconut ball, brittle skin, soft interior, fragrance milk。