Souffle coconut ball
By VicentaLakin
It's been a long time since I wanted to do this coconut ball, and I'm afraid I'm not going to do it again until after school, and the coconut is still lying in my kitchen unheard of. A number of online practices on coconut balls, with three versions of protein, yolk and whole eggs, and an evaluation of a wide range of food items, ended with a decision to make a yolk version of coconut balls, which, although simple, did not expect to end up with a surprising surprise, biting a full-tongued coconut fragrance, and the rest was more reminiscent。
Recipe Recommendations
- coconut 100 grams
- butter 50 grams
- egg yolk of 2
- low powder 45 grams
- milk powder 15 grams
- coconut milk 20 grams
- fine sugar 40 grams
- milk fragrance
- roast
- three-quarters of an hour
- ordinary
Steps for Souffle coconut ball
1
For materials to be prepared, butter requires early softening of small blocks and mixing of low and powdered milk。
2
Butter softens, with fine sugar and evenly mixed with an egg batterer。
3
An electric omelet is used to smooth the butter, a slightly larger volume and a lighter colour。
4
Add broken eggs in parts, evenly. In each case, the full integration of butter and egg fluid is required, followed by the next。
5
After the disturbance has been completed, the butter should be in a lean and delicate state。
6
Add coconuts and continue to mix evenly。
7
I'll pour coconuts, low powder, milk powder into the butter that's coming out。
8
It's a grouping with rubber razors。
9
Take a little noodle and rub it around 10 grams。
10
Roll the ball around the coconut, so that the ball's surface is evenly attached to the coconut。
11
Put all the ready coconut ball codes on a grill with oil paper and put them in a preheated oven of 180 degrees。
12
The middle of the oven, up and down, 160 degrees and 20 minutes。