Protein coconut ball

Protein coconut ball

Introduction:

Production steps:

Step 1: mix coconut, milk powder, low gluten flour and sugar evenly.

The second step: the protein is broken up with chopsticks (do not use egg whisk, otherwise there will be unnecessary bubbles).

Step 3: pour the protein into the mixture in step 1

Step 4: stir well by hand to form a uniform dough.

Step 5: take a small piece of dough and knead it into a small ball about 2.5cm in diameter (about the size of a 1 yuan coin)

Step 6: roll the ball in the coconut silk to make the surface of the ball evenly covered with coconut silk (this step can also be omitted)

Step 7: use this method to knead all the dough into small balls (about 15), and put them into the preheated oven. 150 ℃, middle layer, up and down the fire, about 25 minutes.

Step 8: the roasted coconut balls are crisp on the outside and soft on the inside

Materials required:

Coconut silk: 40g

Coconut silk (stained surface): 7g

Milk powder: 10g

Low gluten flour: 10g

Protein: 1

Fine granulated sugar: 25g

Note: 1. This coconut ball, baking time and temperature is very important, with a slightly lower temperature, a longer time to bake, in order to bake thoroughly, let the internal taste crisp. The diameter of each coconut ball should not be more than 2.5cm.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor