1. Prepare materials
2. Add powdered sugar and corn oil to the egg mixture
3. Stir well until emulsified
4. Sift in low-gluten flour, baking powder, milk powder, and coconut paste, stir evenly
5. Add chopped peanuts
6. Mix well, don't knead the dough too much, cover with plastic wrap and let stand for ten minutes
7. Then rub into long strips and divide into 8g portions
8. Round separately
9. Put in the minced coconut (outside the portion) and roll a layer of minced coconut
10. Prepare all the coconut balls in turn, put them on the baking tray, and preheat the oven at 170 degrees
11. Put it into the middle and lower layer of the oven, 170 degrees, up and down, about 13-15 minutes, the surface can be slightly yellowed. After being baked, put it on the drying net and let it cool. The coconut balls must be completely cooled to make them crispy.
Tips:1. If there is no whole milk powder, it can be replaced with low powder, but the finished product will lack milk flavor.
2. The method of crushing cooked peanuts: Put the raw peanuts in the oven at 180 degrees and heat up and down for about 10 minutes, and then crush them with a rolling pin.
3. The temperature and time of the oven are for reference only.
