Protein coconut ball

Protein coconut ball

Introduction:

"Those two bags of coconut silk have been idle for some days. Today, they are used to make a small snack for dessert. The method is very simple. The roasted coconut silk balls are full of coconut fragrance. The taste is crisp. The thick milk and coconut fragrance make people have endless aftertaste."

Production steps:

Step 1: weigh the low gluten flour, coconut, sugar and milk powder

Step 2: then mix them all

Step 3: drain the protein with an egg separator

Step 4: break up and pour into the coconut

Step 5: stir into flocs with chopsticks

Step 6: then knead into dough

Step 7: pour the coconut into the dish and set aside

Step 8: take right amount of dough and knead into small balls

Step 9: roll the ball in the coconut

Step 10: after finishing, put it on the baking tray covered with oil paper, heat up and down the middle layer, bake at 150 ℃ for about 20 minutes

Materials required:

Coconut: 40g

Low gluten flour: 10g

Milk powder: 10g

Protein: 1

Fine granulated sugar: 25g

Precautions: ① break up when beating protein, no need to hit Blister; ② don't touch the coconut silk ball after it is finished, so as to avoid the coconut silk falling off

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet