Creamed coconut ball
By VicentaLakin
This is a small snack I made at the Spring Festival
Recipe Recommendations
- cream 100 grams
- coconut 180 grams
- low-gluten flour appropriate amount
- egg yolk three
- butter a little
- sugar 150 grams
- baking powder a little
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Creamed coconut ball
1
Cream-cracker。
2
First, a little bit of butter is pumped in, and a little bit of white vinegar or lemon juice is punching the cream with an eggmaker to make it a hard hair bubble。
3
Pair the yolk with an eggbeater。
4
Take a little bit of coconut and put it in egg fluid。
5
Get the eggs and coconuts evenly mixed。
6
Put it in the cream。
7
It's in the sugar in exchange for an eggbeater。
8
It is then mixed with low powder and then evened with its hands。
9
The eggs are scattered, and the ball is placed in the egg fluid and then in the coconut silk。
10
And then, one by one, the so-called noodles were rounded up and the egg fluid rolled up on the coconut。
11
And then put the coconut ball in the grill。
12
The oven is 180 degrees baked for about 25 minutes and will then turn 190 degrees baked for five minutes. (The temperature of the oven can be determined by the temperature of the oven itself)。
13
A good coconut ball, a little dryer, tastes good, and the rest of the coconut ball is cooled and put in a sealed box as soon as possible。
14
I'll make this one for youCreamed coconut ball Make Tips
1. For coconut balls, you can choose to add butter or cream depending on your own taste. If you use butter, you don't need to add baking powder. 2. It is best to stir slightly when adding sugar to make the texture crispier and taste better.