Double-coloured coconut ball
By VicentaLakin
100% success, simple, sweet, strong coconut, soft and hard, a special little dessert。
Recipe Recommendations
- unsalted butter 60 grams
- fine sugar 35 grams
- egg yolk one
- milk 20 grams
- coconut 80 grams
- low-gluten flour 40 grams
- matcha powder 2 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Double-coloured coconut ball
1
The first room softens completely with 60 grams of salt-free butter and 35 grams of sugar, with electric punchers to lighten the colour and slightly larger volume。
2
One egg yolk with room temperature continues to be evenly applied with an electric puncher。
3
Add 20 grams of greenhouse milk from the early refrigerator and join in two stages, each with an electric omelet and then even milk。
4
Sift 40 grams of low-banded flour and 80 grams of coconut。
5
Scratch it with a razor and rub it。
6
Take half of the noodles, sift in two grams of tea powder and rub it evenly with your hands。
7
Small balls divided between 5 and 10 grams, evenly rolled up on a coconut。
8
The oven is pre-heated at 170°C and baked for about 12-16 minutes. The temperature varies from one oven to the next。
9
COCONUT BALLS FINISH O
10
Sweet, not greasy, rich coconut snacks。
11
Zero-difficult little sweets, sweets, no pain in the ass。Double-coloured coconut ball Make Tips
One, butter is fully softened, eggs and milk are room-temperature. It tastes better when you can replace five grams of low-banded flour with milk powder。