1. All kinds of raw materials are weighed, and the butter is softened at room temperature. Beat the softened butter with a whisk until it turns white. When the volume becomes larger, add sugar and beat evenly. Add the egg liquid in three batches, and beat evenly each time before adding the next time. Add milk powder and beat evenly
2. After whipping evenly, it should be thick and smooth. Add 110 g shredded coconut and 100 g low-gluten flour, and stir gently until the shredded coconut and flour are all moist. Take a small piece of batter and knead it into a round shape. Roll in the remaining 10 grams of shredded coconut, so that the surface is evenly covered with shredded coconut. Put it in the preheated oven and bake at the time and temperature stated in the recipe
Tips:1. The taste of coconut shreds, the quality of coconut shreds is the key. I have also used a large bag of shredded coconut for 6 yuan, and the taste is obviously not as good as the one I use now;
2. When adding the egg liquid, it must be added in batches and fully whipped evenly, otherwise it will be easy to separate oil and water, which will affect the taste of the finished product;
3. If the mixed batter is too sticky, you can add some low flour or shredded coconut. It is advisable to not stick to your hands;
4. The coconut silk ball of this recipe has a solid taste. If you like crispy coconut shreds, please reduce the amount of low flour and increase the amount of coconut shreds accordingly.
