Coconut Cream Balls

Overview

In fact, Teacher Meng's coconut balls and the previous coconut shortbread don't use much coconut, but only have a faint coconut flavor. Unlike the coconut balls, your mouth is full of coconut. The difference between piping flowers and not piping flowers lies in the amount of butter. Piped biscuits use a lot of oil, but for such a coconut ball, the oil is relatively gentle.

Tags

• baking
• butter
• cake flour
• coconut
• corn starch
• vanilla powder
• powdered sugar

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Soften butter, add powdered sugar and vanilla powder, mix well with a rubber spatula

   

3. 3 Then use a whisk to beat evenly

   

4. 4 Mix low-gluten flour and cornstarch, sift into butter,

   

5. 5 Add coconut

   

6. 6 Use your hands to form a dough

   

7. 7 Wrap in plastic wrap and place in the refrigerator to rest for about 30 minutes

   

8. 8 Roll into 8g/piece balls

   

9. 9 Place in the preheated oven, middle layer, with upper and lower heat at 160 degrees, bake for about 25 minutes, then turn off the heat and continue to simmer for 10 minutes

   

10. 10 Golden on the surface, out of the oven