Crispy Milky Coconut Balls

Name: Crispy Milky Coconut Balls
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Coconut; 40g milk powder; 50g butter; 35g Sugar; 15g Pure milk; 60g (take only the egg yolk) egg

by Winter mood

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I like coconut paste, because of the refreshing fragrance, with it in the dessert, there is more fragrance and long-distance taste, more tropical warmth. This milk-flavored coconut ball, no flour is added, and the finished product has a crunchy taste. After a bite, it has a strong milk flavor. After chewing slowly, you will find that there is also a delicate fragrance of coconut and shredded coconut. Due to the differences in the temperature of the ovens, the temperature and time I set are for reference only for my friends. I use the ACA North American Electric ATO-E43A oven, but no matter what kind of oven you use, remember to keep it in the last 5 minutes. Next to the oven, don't bake it, come on, friends, the coconut balls will be successful. "

Ingredients

100g Coconut
40g Milk Powder
50g Butter
35g Sugar
15g Pure Milk
60g (take only the egg yolk) Egg

Crispy Milky Coconut Balls

1. Ingredients: Coconut, eggs, milk powder, sugar, butter, pure milk.

2. Cut the butter into small pieces and soften at room temperature.

3. Add sugar and beat evenly with egg.

4. Take only the yolk of the egg.

5. Add the egg yolk to the butter twice and mix well.

6. Add the milk to the butter in two portions and mix well.

7. Add milk powder and stir a little.

8. Add the minced coconut.

9. Grab the material evenly and knead it into a ball.

10. Divide the large coconut balls into 10 g small coconut balls.

11. The dough is round and placed on the kitchen baking tray. Preheat the oven to 175°C on the upper heat and 170°C on the lower heat.

12. After preheating is complete, place the baking tray in the oven and bake for 13 minutes until the surface of the coconut ball is golden brown. After the coconut balls have cooled down, they will become crispy.

13. The thick milky scent, mixed with the fragrance of the coconut in the mouth, and the chewy texture of the coconut, it is really delicious and enjoyable.

14. Finished product.

Tips:
1. Eggs only use egg yolk. Of course, if you are afraid of waste, you can also use whole eggs, and appropriately reduce the amount of pure milk.
2. The weight of the coconut balls should be about the same, so that the maturity is the same when baking.
3. The temperature of each oven is different. The temperature and time in the steps can only be used as a reference. I used the ATO-E43A oven of ACA North America Electric.
4. The minced coconut balls are easy to ripen. Keep them next to the oven for the last 5 minutes to prevent them from over-baking.