Cranberry and coconut balls

Cranberry and coconut balls

Introduction:

"I have a good friend, an old classmate and a best friend of the year. Because I love to make snacks, I often give her some. Today, I specially made a coconut ball with dried cranberries, which is ready to send to her. It's very nice to eat a sour and sweet dried Cranberry in the thick coconut fragrance. Add half a lemon juice, chew in the mouth, there will be a touch of lemon fragrance, compared with pure coconut ball, this taste more abundant. I'm sure she'll like it at all. "

Production steps:

Step 1: prepare the coconut, low gluten powder and milk powder according to the amount, put them into the basin and mix them evenly

Step 2: add softened butter to the coconut

Step 3: knead until no butter particles are seen

Step 4: put the sugar and protein into a bowl, squeeze in the lemon juice and stir until the sugar dissolves

Step 5: pour the protein solution into the coconut bowl

Step 6: knead the coconut and mix it completely

Step 7: cut the cranberries into small pieces and pour them into the coconut stuffing

Step 8: mix well

Step 9: take a little stuffing, rub it into a ball about 2cm in diameter, roll it in the coconut, and make it coated with coconut

Step 10: place in the baking tray

Step 11: preheat the oven at 150 ℃ for 5 minutes and bake in the oven for about 25 minutes

Step 12: Roasted coconut balls, because there are a lot of coconut, when roasted, the smell of coconut will spread all over the room

Materials required:

Coconut: 80g

Dried Cranberry: 60g

Low gluten powder: 20g

Milk powder: 20g

Sugar: 30g

Protein: 2

Lemon: half

Precautions: coconut balls should be put into the sealed box immediately after they are cooled, otherwise they are easy to get damp. It's the best to eat well

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: Fruity