Protein coconut ball

Protein coconut ball

Introduction:

"On Sunday, I went to the seasoning shop of the aquatic products market to buy a paper cup for baking. Seeing that his coconut was good, I bought 2 jin. Referring to Jun Zhi's prescription, we made coconut balls with egg yolk and protein. They all tasted very good. "

Production steps:

Step 1: prepare the required materials

Step 2: put shredded coconut, milk powder, low gluten flour and sugar in a large bowl

Step 3: mix well

Step 4: break up the protein with chopsticks

Step 5: pour the protein into the coconut

Step 6: mix well by hand, and form a dough

Step 7: take a small piece of dough and knead it into a small ball about 2.5cm in diameter

Step 8: roll the ball in the coconut silk to make the surface of the ball evenly stained with coconut silk

Step 9: use this method to knead all the dough into small balls and put them on the baking tray

Step 10: feed into the preheated oven. 150 degrees, about 25 minutes

Step 11: the roasted coconut balls are crisp on the outside and soft on the inside

Materials required:

Sugar: 50g

Coconut: 80g

Protein: 2

Flour: 20g

Milk powder: 20g

Note: do not make coconut balls too large, the size should be uniform, with a slightly lower temperature, a longer time to bake, in order to bake thoroughly, let the internal taste crisp

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: Fruity