Protein and Coconut Balls

Overview

Some time ago, for some unknown reason, my Tingbao changed her preference for egg tarts and started to like the taste of egg tarts. This gave me the motivation and materials to make egg white shredded coconut balls. Two days ago, I posted a photo of my bread results on WeChat, and my best friend saw it and insisted that I make some pastries for her daughter to eat. Since the bread-making process was too long, I couldn't make a few at a time, so I baked egg tarts and sponge cakes instead, and then used the four egg whites left over from making the egg tarts to make a large plate of egg white and shredded coconut balls. No, after a busy night, I made twenty egg tarts, a plate of sponge cake, and a plate of egg white and shredded coconut balls. The results were impressive.

Tags

• baking
• children
• afternoon tea
• cake flour
• milk powder
• sugar
• protein
• shredded coconut

Ingredients

Steps

1. 1 All ingredients are ready as shown in the picture.

   

2. 2 Take a basin and put the flour in it.

   

3. 3 Pour in the milk powder.

   

4. 4 Pour shredded coconut into

   

5. 5 Pour in the sugar.

   

6. 6 Stir all the powders evenly.

   

7. 7 Pour in the egg whites.

   

8. 8 Mix again.

   

9. 9 Mix well to form a dough.

   

10. 10 Place another portion of shredded coconut on the plate.

    

11. 11 Use a small spoon to take a small piece of dough from the dough in step 9, roll it into a small ball with a diameter of about 3cm, roll the small ball in shredded coconut, so that the surface of the small ball is evenly coated with shredded coconut, roll it one by one in this way, and place it on a baking sheet lined with oil paper.

    

12. 12 Preheat the oven to 150 degrees, set the middle rack to upper and lower heat, and bake for 25 minutes.