Protein coconut ball

Protein coconut ball

Introduction:

"Coconut protein ball, a low calorie afternoon dessert without butter, originally thought that without butter, the taste would be firm and hard. On the contrary, the outside would be scorched and crisp, while the inside would be crisp and sweet. With a cup of coffee or milk tea, it would refresh and warm the stomach."

Production steps:

Step 1: prepare the ingredients

Step 2: mix the protein with all ingredients except 10g coconut silk

Step 3: mix the protein with all ingredients except 10g coconut silk

The fourth step: the protein is broken up with chopsticks, not many bubbles.

Step 5: pour the protein into the previous mixture

Step 6: take a small piece of dough, rub it into a small ball, not too big, about 2.5cm in diameter, roll it in the coconut silk, let the surface of the ball stand on the coconut silk evenly

Step 7: use this method to knead all the dough, this amount of about 30, neatly put into the baking pan

Step 8: 150 ° for 20 minutes (according to your oven)

Step 9: the roasted coconut balls are crisp on the outside and soft on the inside

Step 10: use a little lower temperature and bake for a long time to bake thoroughly

Materials required:

Coconut silk: 10g on the surface

Milk powder: 20g

Low gluten flour: 20g

Protein: 2

Fine granulated sugar: 50g

Note: coconut ball should not be too big, the size should be uniform

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet