Protein coconut ball

Protein coconut ball

Introduction:

Production steps:

Step 1: prepare proper amount of low gluten flour.

Step 2: one portion of protein.

Step 3: 80 grams of coconut silk.

Step 4: 50g sugar.

Step 5: mix coconut shreds with low powder and fine granulated sugar, and pour the protein solution into the mixture.

Step 6: mix to make a sticky batter (forget to take a picture). Dig a small spoon of batter and use two small spoons to turn it into a round ball (the batter is very sticky. Don't roll the ball by hand, it will stick to your hands). Put the small balls covered with coconut silk on the baking tray covered with tin foil, and leave a certain space between the small balls.

Step 7: put about 30 balls into the baking tray and send them into the preheated oven. In the middle of oven, heat up and down, bake at 150 ℃ for 25 minutes.

Step 8: the roasted coconut silk ball is full of rich coconut fragrance inside and outside, crisp and delicious.

Materials required:

Coconut: 80g

Low gluten flour: 100g

Protein: 1

Fine granulated sugar (or powdered sugar): 50g

Note: 1. When these lovely snacks are about to be baked, the room is full of coconut fragrance, which makes the mood very bright. 2. Don't make the coconut balls too big, and the size should be even. 3. This coconut ball is suitable for baking at a lower temperature and for a longer time to make the interior taste crisp.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet