Cranberry Coconut Yolk Ball

Name: Cranberry Coconut Yolk Ball
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 50g Dried cranberries; 50g butter; 25g Powdered sugar; 1 piece yolk; 80g Low powder; 15g Coconut; 1/16 teaspoon Fine salt; a little rum

by Moonfall Wu Cry (from Tencent...)

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

[Works of Bai Cui's Fifth Food Contest] I especially like cranberry because it is especially good for women, it has many functions such as beauty, maintaining young and healthy skin, and the most important thing is that it is delicious and beautiful, no matter what it is used for , I feel so beautiful! If you are accustomed to the usual biscuits, let's come to a small spherical one. If you change the shape occasionally, you will become more appetite! Because dried cranberries are inherently sweet, this biscuit can be made with less sugar and is healthy! Served with a cup of black bean glutinous rice milk, you can taste it beautifully one by one!

Ingredients

50g Dried Cranberries
50g Butter
25g Powdered Sugar
1 piece Yolk
80g Low Powder
15g Coconut
1/16 teaspoon Fine Salt
a little Rum

Cranberry Coconut Yolk Ball

1. Prepare materials

2. Dried cranberries are soaked in some rum for a while

3. Take out and squeeze dry, chopped

4. Add softened butter with powdered sugar and salt, and beat evenly with a manual whisk

5. Add the egg yolk and continue to beat evenly

6. Sift in the low-flour and minced coconut, stir evenly with a spatula

7. Add dried cranberries and mix well

8. Divide into about 22 equal parts and roll into small balls

9. Put the cookie balls in the baking tray, leaving a gap in the middle

10. Oven at 170 degrees for about 15 minutes

Tips:
1. Knead the dried cranberries before adding them to the dough, otherwise the dough will be too wet and sticky
2. When rubbing the ball, don't use too much force, just lightly form a ball.
3. If the color is lighter, you can lower the temperature, then simmer for 10 minutes at the remaining temperature