No waste of protein(dan bai bu lang fei dan bai ye rong qiu )

No waste of protein

Introduction:

"When making egg tarts, we only use egg yolk, and the remaining protein should not be wasted. I've made an egg yolk version of coconut balls before. This time I'll try the oil-free version of protein coconut balls. Although the taste is not as good as that of egg yolk version with butter, it's better than this snack because of its low calorie and simple production

Production steps:

Step 1: prepare raw materials.

Step 2: mix coconut, low gluten flour and sugar.

The third step: break up the protein, do not produce too many bubbles.

Step 4: pour the protein into the coconut.

Step 5: mix well by hand and knead into a dough. (when kneading the noodles, I found that it was a little dry, and added 30g light cream. This time, I used some small eggs, so there was less protein.)

Step 6: take a small piece of dough, knead into a small ball of about 10 grams, roll the ball in the coconut for a circle, and let the surface of the ball stick a layer of coconut evenly.

Step 7: stack all the coconut balls on the baking tray with oil paper and send them into the preheated oven, 150 degrees, middle layer, about 25 minutes.

Step 8: the roasted coconut balls are crisp on the outside and soft on the inside. This weight can make 30 coconut balls.

Materials required:

Coconut: 80g

Low gluten flour: 45g

Light cream: 30g

Fine granulated sugar: 35g

Protein: 2

Coconut (sticky surface): 10g

Note: 1, baking time and temperature is very important, slightly lower temperature and longer baking time, in order to bake thoroughly, let the internal taste crisp. 2. The size of each ball should be consistent, not too large, and the diameter should not exceed 2.5cm. 3. Finally, add materials or reduce the dough according to your own feeling. If the dough is too thin, don't put light cream or less egg white. If the dough is too dry and can't knead together, increase the amount of liquid to knead the dough together with moderate viscosity.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Dan Bai Bu Lang Fei Dan Bai Ye Rong Qiu