1. The raw materials are prepared with 45g of minced coconut, 10g of formula milk powder, 10g of low-gluten flour, 1 protein, and 25g of powdered sugar.
2. Take out an egg white with an egg extractor, break the egg white in a bowl and set aside.
3. Take out 40g of minced coconut and save the remaining 5g for later use. Add 40g coconut, 10g milk powder, 10g low-gluten flour, and 25g powdered sugar to the bowl and mix well.
4. Add the egg whites to the mixed flour coconut bowl, mix well, and knead into a dough with your hands.
5. Spread the remaining 5g flour in a dish.
6. Divide the kneaded dough evenly into a number of small dumplings (about 15 for my use), put the kneaded dumplings into a dish with coconut paste and roll them to make the surface evenly covered with coconut paste. Up.
7. Arrange the small dumplings covered with coconut paste on the baking tray in an orderly manner
8. You can start baking! Put the baking tray in the middle of the oven at 150℃. It is recommended to bake it for 20 minutes. When I have 15 minutes, the surface of the coconut balls will turn golden brown and the fragrance is full, so I only bake it for 15 minutes before it is out.
Tips:The baking time is relatively long. It is best not to leave the oven after 12 minutes, and always pay attention to the changes of the coconut balls. If the surface turns golden brown and the fragrance is strong like mine, you can turn off the heat. If you have questions during the production process, you can privately message me-Anguo Baking
