Coconut balls

Coconut balls

Introduction:

"This is a whole egg coconut ball. It's easier to make without eggs. Coconut balls with egg yolk have a strong taste because of the high content of butter, but the heat is high. Coconut balls with egg yolk are light and oil-free, but they have different tastes and the method is relatively simple. If you have time, you should try it. "

Production steps:

Step 1: weigh the butter and soften it indoors.

Step 2: pour sugar powder into softened butter, stir and pour butter, the volume is slightly expanded.

Step 3: beat two eggs in a bowl.

Step 4: pour the egg into the butter and stir well.

Step 5: pour low gluten flour, milk powder and coconut into the butter and egg mixture.

Step 6: mix well and knead into a ball.

Step 7: take a small coconut ball with a spoon and put it in your hand to form a ball.

Step 8: roll the ball in the coconut to make the surface evenly covered with coconut.

Step 9: the ball should be even~

Step 10: preheat the oven at 160 ℃ for 20 minutes.

Materials required:

Low gluten flour: 100g

Coconut: 80g

Decorative coconut: 10g

Sweet milk powder: 20g

Butter: 50g

Eggs: 2

Sugar powder: 30g

Note: 1, my family is a mini oven, the temperature is high, the specific temperature depends on their own oven. 2. Baking time should not be too long, otherwise the coconut ball will crack. 3. Don't rub the coconut balls too big, otherwise it's not easy to cook them. It's better to control the heat of the small balls.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor