Golden yellow coconut skein made from egg yolk, full of coconut, each one is clear and lovely, with endless aftertaste. These lovely little snacks, when grilled, are full of incense, and the whole house will brighten up. Please see tips before making.
Soften the butter, add the fine sugar, mix well and beat it slightly. (After the butter volume is slightly enlarged)
Add the egg yolk in portions and mix well. Then pour in the milk and mix well.
In the stirred mixture, pour coconut shreds, low-gluten flour, and milk powder.
Stir well by hand and gently knead the dough (do not over-twist).
Take a small piece of dough and knead it into a small ball about 2.5 cm in diameter.
Roll the ball in the shredded coconut and let the surface of the ball be covered with a layer of shredded coconut. (This step can be omitted)
Do all the small balls according to this method, put them into the baking tray, and send them to the preheated oven for roasting. The middle layer of the oven, fire up and down, 180 degrees, 15 to 20 minutes, baked to the surface of the golden can be released.
1. This coconut silk ball is not completely buttered, and the taste is crispy and not too crispy. It also helps the ball to remain round during the baking process. You can also get the butter completely and get a different taste. 2. The size of each shredded coconut ball should be kept as consistent as possible. If the oven is not evenly fired, the baking pan can be adjusted in the middle of the roasting to avoid the situation where the ball is cooked and not cooked. 3. Roasting temperature: 180 degrees Time: 15 to 20 minutes