#the 4th Baking Contest Cum is Love to Eat Festival#coconut Ball
1.
Soften the butter at room temperature in advance, and use a whisk to beat the butter until it becomes white and bulky.
2.
Add caster sugar and continue to beat evenly.
3.
Add the egg liquid in three times, beating evenly each time, and then add the next amount.
4.
Add milk powder and whipped evenly. After whipping, it should be thick and smooth.
5.
Sift in low-gluten flour.
6.
Add 120g shredded coconut.
7.
Stir with a spatula until the shredded coconut and flour are all moistened.
8.
Take a small piece of batter, knead it into a small ball, and roll it in the remaining 10 grams of shredded coconut, so that the surface is evenly covered with shredded coconut.
9.
Put it in the middle layer of the preheated oven, heat up and down, 175 degrees, about 20 minutes. Adjust according to the actual temperature and time of the respective oven.
10.
Bake until the surface is golden and slightly cracked.
11.
The scent of milk and coconut wafted...
12.
After the oven is out, remember to let it cool before eating, and keep it in a jar if you can't finish it.
Tips:
1. When adding the egg liquid, be sure to add it in batches and fully beat it evenly, otherwise it will be easy to separate oil and water, which will affect the taste of the finished product. 2. If the batter is too viscous, add some low flour or shredded coconut. It is better to not stick to your hands. 3. If you like coconut shreds with a crisper taste, reduce the amount of low flour and increase the amount of coconut shreds accordingly.
