Soft coconut balls
Overview
There is no low-gluten flour. I used all-purpose flour and cornstarch and mixed them evenly at a ratio of 4:1. The effect is the same. I really like milk-flavored desserts, with Nestlé milk powder added. Now that the weather is cold, butter is not easy to whip, and it is useless to harden it. Although butter easily melts into a liquid when exposed to heat, it also easily becomes solid when exposed to cold conditions. So you can put the butter in a bowl and melt part of it over hot water, so that it can easily form a milkshake shape after stirring.
Tags
Ingredients
Steps
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Weigh and prepare all the ingredients
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The butter is softened and whipped into a milkshake shape, which is fluffy and textured and whiter than the original color. I used an electric egg beater and beat it on one setting for about 4 minutes. (Direct liquid butter cannot be whipped, nor can it be too hard.)
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Add all the white sugar and mix well. (White sugar cannot be beaten)
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Add milk powder and 10g coconut milk, stir evenly. Coconut paste is used as a filling, which can be increased or decreased according to personal taste. 10g is very little.
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Add the egg liquid in three batches (whole eggs, stir well in advance, you can beat it a few times with a whisk.) It will look fluffy now.
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Add flour and mix well with a spatula. There is no mixing spatula, so I use my natural hands to knead the dough in a dough-kneading manner. Then form into small balls. Size is based on personal preference. It will be a little bigger after baking
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Roll the dough into coconut milk a few times
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It won't be served very big, so you don't have to wait far in line, and it will be ready in just one dish. It is easier to clean with oil paper
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Because ovens are different, the time and temperature are not fixed. I baked it at 140 degrees for 15 minutes. The outer surface of the coconut will not turn all yellow no matter how it is roasted, so the surface will be shiny and the top layer will be more heavily colored
