Coconut balls(ye rong qiu )

Coconut balls

Introduction:

"Coconut ball method is very simple, very suitable for novice operation, basically zero failure. There are many ways to make coconut balls, including egg white version, egg yolk version and whole egg version. I'm afraid of trouble. I feel that no matter I choose egg white version, egg yolk version will leave egg yolk or egg white in the end. So I choose whole egg version, and whole egg version is also the most common way. But each of its methods is very distinctive, and it is worth trying. Among them, the yolk version has the strongest fragrance and the highest heat because it adds more butter. The protein coconut ball is basically oil-free, which is the lightest flavor. "

Production steps:

Step 1: soften the butter, add sugar and stir until the butter is slightly enlarged.

Step 2: add the egg liquid in three times and stir evenly.

Step 3: in the mixed butter, pour in coconut, low gluten flour and milk powder, mix well.

Step 4: stir evenly with your hands and gently knead into dough.

Step 5: take a small piece of dough and knead it into small balls. Roll the ball in the coconut silk for a circle, so that the surface of the ball is evenly covered with a layer of coconut silk.

Step 6: drain into the baking pan, middle layer, heat up and down, 175 ℃ for 25 minutes, bake until golden.

Materials required:

Coconut silk for surface: 10g

Coconut: 80g

Low gluten flour: 100g

Sweet milk powder: 15g

Eggs: 2

Fine granulated sugar: 30g

Butter: 50g

Precautions: 1. Don't rub the coconut ball too big, otherwise it's not easy to bake. 2. Cover the coconut balls with tin foil after coloring.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Ye Rong Qiu