Protein coconut ball
Introduction:
"Those two bags of coconut silk have been idle for some days. Today, they are used to make a small snack for dessert. The method is very simple. The roasted coconut silk balls are full of coconut fragrance. The taste is crisp. The thick milk and coconut fragrance make people have endless aftertaste."
Production steps:
Step 1: weigh the low gluten flour, coconut, sugar and milk powder
Step 2: then mix them all
Step 3: drain the protein with an egg separator
Step 4: break up and pour into the coconut
Step 5: stir into flocs with chopsticks
Step 6: then knead into dough
Step 7: pour the coconut into the dish and set aside
Step 8: take right amount of dough and knead into small balls
Step 9: roll the ball in the coconut
Step 10: after finishing, put it on the baking tray covered with oil paper, heat up and down the middle layer, bake at 150 ℃ for about 20 minutes
Materials required:
Coconut: 40g
Low gluten flour: 10g
Milk powder: 10g
Protein: 1
Fine granulated sugar: 25g
Precautions: ① break up when beating protein, no need to hit Blister; ② don't touch the coconut silk ball after it is finished, so as to avoid the coconut silk falling off
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Dan Bai Ye Si Qiu
Protein coconut ball
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