Coconut Ball
1.
To soften the butter, add fine sugar, stir evenly, and beat until the volume of the butter is slightly enlarged.
2.
Add the egg yolks in portions and beat them evenly.
3.
Pour in milk or coconut milk and beat evenly.
4.
Pour in 100g shredded coconut, low-gluten flour, and coconut flour, and mix well.
5.
Take a small piece of dough and knead it into a small ball with a diameter of less than 2.5cm and a weight of about 10g. Roll the ball in the shredded coconut so that the surface of the ball is evenly coated with the shredded coconut. Line the baking tray with greased paper, 28 pcs/pan.
6.
Turn on the oven, turn on the power, select the fan baking + up and down fire mode, set 130 degrees, put it in the middle, and bake.
Tips:
(1) Coconut powder can be replaced with milk powder, milk can be replaced with coconut milk, and coconut shreds can be replaced with dried coconut.
(2) The freshly baked coconut shredded balls are soft and easy to disperse under light clamping. They can be placed in the baking tray for 3 minutes before taking out.