When baking, there are often leftover ingredients, egg whites, egg yolks, cream... Every time, there will always be one unused ingredient left. It is impossible to waste and throw away. It will be put in the refrigerator for several days, even if it is not damaged, it will taste stale. How distressed...
Today, I will introduce a snack to solve the remaining materials specifically for the Castadus cake made yesterday: http://home.meishichina.com/space-188764-do-blog-id-120692.html. When making mousse yesterday, there were two egg whites and some light cream left. Today, I used them as raw materials to make only a creamy protein coconut ball. Sometimes you can come up with many solutions as long as you use your brain and be flexible.
Creamy protein coconut balls
Recipe Recommendations
- light cream 约30 grams
- low-gluten flour 40 grams
- protein of 2
- coconut 110 grams
- fine sugar 40 grams
- milk fragrance
- baking
- three-quarters of an hour
- simple
Steps for Creamy protein coconut balls
1
Add low flour, fine sugar and 90 grams of coconut paste to the light cream.
2
Knead a few times to form dough.
3
Pour in the beaten egg white.
4
Knead into a uniform dough.
5
Divide the dough into smooth balls.
6
Put in the mashed coconut and wrap the surface with a layer of mashed coconut. Medium layer at 170 degrees for 25 minutes, and bake the surface slightly colored.