Coconut butterball

By VicentaLakin

Coconut butterball
In fact, Mr. Meng's coconut ball and the previous coconut waffles didn't have much coconut, but a little bit of coconut fragrance. Not like coconut balls, full of coconuts. The difference between squeezing and not squeezing is the weight of butter. The amount of oil used to squeeze a biscuit is very large, and a coconut ball like this is much more mild。

Recipe Recommendations

  • butter 38 grams
  • powdered sugar 25 grams
  • low-gluten flour 50 grams
  • coconut 10 grams
  • vanilla powder 1/8 teaspoon
  • corn starch 5 grams

Steps for Coconut butterball

  • Make Coconut butterball step 0
    1
    Prepare for use
  • Make Coconut butterball step 1
    2
    Butter softened, sugar powdered and vanilla powdered with rubber razors
  • Make Coconut butterball step 2
    3
    And then it's even with an egg-beater
  • Make Coconut butterball step 3
    4
    Low-banded powder mixed with corn starch, sifted into butter
  • Make Coconut butterball step 4
    5
    Add coconuts
  • Make Coconut butterball step 5
    6
    We're gonna use our hands and we're gonna use them to make a group of noodles
  • Make Coconut butterball step 6
    7
    Pack it with a film and put it in a freezer for about 30 minutes
  • Make Coconut butterball step 7
    8
    A ball of 8 grams
  • Make Coconut butterball step 8
    9
    Put it in a pre-heat oven, mid-level, 160 degrees up and down, about 25 minutes, and then go on. Ten minutes
  • Make Coconut butterball step 9
    10
    The surface is yellow and yellow

    • Coconut butterball Make Tips

    Actually, in this cold weather, the dough isn't too soft, so it's okay not to refrigerate it. Of course, it might be necessary in a heated room.

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