Milk coconut ball
By VicentaLakin
The last time I made a coconut bag, I opened a bag of coconuts. In order to uphold the principle of non-waste of food, and with the help of a boyfriend, this milk coconut ball was made. There's been a lot of cooking about coconuts before, some coconut buns, coconut cookies and coconut balls. Coconut balls, in particular, have been used in the past, not only in common materials, but also in a particularly simple way, just to mix the food in the bowl。
Recipe Recommendations
- coconut 30g
- eggs one
- low-gluten flour 20g
- butter 5g
- white sugar 10g
- milk fragrance
- baking
- ten minutes
- simple
Steps for Milk coconut ball
1
Butter cut into thin pieces, room temperature softened. Smash the butter with an eggbeater。
2
Get in the eggs, keep messing up. Butter doesn't melt. It melts when it's baked. If you don't mind, just melt the butter。
3
They put flour, glycol and coconuts。
4
It's not like it's in a state where it's made without dry powder。
5
and a small garb of eight g, rounded it. and the little swarms roll round in the coconuts, full of coconuts。
6
Make sure all the coconuts are ready, neatly coded on the grill。
7
Preheat oven, 180 degrees fire, 160 degrees fire, about 15 minutes。
8
Saw coconut balls on gold and yellow。
9
Coconut tastes good
10
Open the oven and cool it。
11
Let's eatMilk coconut ball Make Tips
1. the weights of flour and coconuts are increased or decreased in proportion to the dry humidity of the dough, and the squares are only a reference. the oven was set for reference purposes only at ha~3. the coconuts used to wrap the coconuts were not in the formulation because of the low amount of effort made, which was approximately 8-10 g. 4. more butter, or softening the butter, making coconut balls even more softer