Coconut cream balls

Coconut cream balls

Introduction:

"In fact, Mr. Meng's Coconut ball and the previous coconut pastry used not much coconut, just a little bit of coconut fragrance. It's not like a coconut ball. It's full of coconut. The difference between squeeze and no squeeze is the amount of butter. Squeeze flower biscuit oil consumption is very large, and such a coconut ball, oil is relatively mild

Production steps:

Step 1: prepare materials

Step 2: soften butter, add sugar powder and vanilla powder, mix well with rubber scraper

Step 3: beat well with egg beater

Step 4: mix the low gluten flour and corn starch, sift into the butter,

Step 5: add coconut

Step 6: make a dough by hand

Step 7: wrap it with plastic wrap and refrigerate for about 30 minutes

Step 8: knead into 8g balls

Step 9: put into the preheated oven, middle layer, 160 degrees up and down, bake for about 25 minutes, and then simmer for 10 minutes

Step 10: the surface is golden, and it's out of the oven

Materials required:

Butter: 38g

Powdered sugar: 25g

Low gluten powder: 50g

Coconut: 10g

Vanilla powder: 1 / 8 TSP

Corn starch: 5g

Note: in fact, in such a cold weather, the dough is not too soft, do not put the refrigerator refrigeration is OK. Of course, it may be necessary for rooms with heating.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet