Protein coconut ball(dan bai ye si qiu )

Protein coconut ball

Introduction:

"Some time ago, for some unknown reason, my family Tingbao changed her preference for egg tarts and began to like the taste of egg tarts, which gave me the power and materials to make protein coconut silk balls. Two days ago, when I was drying bread in wechat, my best friend saw me and insisted that I make some Western food for her daughter. Because the bread making process was too long, the family could not make many at a time. So, they changed to baked egg tarts and sponge cakes, and then used the remaining four proteins to make a large plate of protein coconut balls. After a busy night, they made 20 egg tarts, a plate of sponge cakes and a plate of protein coconut balls, and achieved remarkable results. "

Production steps:

Step 1: all raw materials are ready as shown in the figure.

Step 2: take a basin and put the low flour into it.

Step 3: pour in the milk powder.

Step 4: pour in the coconut

Step 5: pour in the sugar.

Step 6: mix all the powders evenly.

Step 7: pour in the protein.

Step 8: mix well again.

Step 9: mix well to form a dough.

Step 10: prepare another part of coconut silk on the plate.

Step 11: take a small piece of dough from the dough in step 9 with a small spoon, knead it into a small ball with a diameter of about 3cm, roll the ball in the coconut silk, make the surface of the ball evenly stained with coconut silk, process it one by one according to this method, and put it into the baking pan covered with oil paper.

Step 12: preheat the oven, 150 degrees, heat up and down the middle layer, bake for 25 minutes.

Materials required:

Protein: 4

Coconut: 180g

Low powder: 40g

Sugar: 100g

Milk powder: 40g

Precautions: 1. The temperature should be adjusted according to the oven temperature. 2. If the dough is too wet, add coconut shreds and low flour as appropriate.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Dan Bai Ye Si Qiu