Protein coconut ball

Protein coconut ball

Introduction:

"I really don't know where to start when I first learned baking. After reading Jun Zhi's Baking Book, I made a plate of protein coconut silk balls. Although the finished product is made, but according to the comparison of Junzhi's picture, my color is much darker, the appearance is not very good, but it's delicious. Anyway, I'll show off my first snack. "

Production steps:

Step 1: 20g low gluten powder and 20g milk powder for standby.

Step 2: sugar 50g, coconut 80 set aside.

Step 3: dip 20g coconut on the surface and 2 egg white.

Step 4: mix 80 g coconut, 20 g low gluten powder, 20 g milk powder and 50 g Sugar.

The fifth step: 2 pieces of egg whites are scattered with chopsticks.

The sixth step: 2 pieces of egg whites are scattered with chopsticks.

Step 7: pour the egg white into 4 (mixed ingredients).

Step 8: pour in the egg white.

Step 9: stir by hand.

Step 10: well mixed dough, I feel a little thin/

Step 11: take a small piece of dough by hand, knead it into a small ball of about 2,5cm, and roll it in the coconut bowl. Because the dough is a little soft, it takes a lot of effort to make a ball that is not very standard, and the coconut does not form. Put the 30 coconut balls into the oil paper baking pan, preheat the oven, 150 ℃ for 25-30 minutes.

Step 12: Roasted coconut balls.

Materials required:

Coconut: 80g20g (noodles)

Milk powder: 20g

Low gluten powder: 20g

Protein: 2

Fine granulated sugar: 50g

Note: to pay attention to the baking time and temperature, with a slightly lower temperature, longer baking time, coconut balls do not do too big. In case it doesn't bake well.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet