Protein Coconut Pastry

Overview

I used an egg yolk to make coconut pastry before. There was nothing to do with the extra egg white. There happened to be some coconut milk left, so I used the extra egg white to toss it again~ Now all the egg white and egg yolk were used~~~ Ingredients: 30g coconut milk, 15g milk powder, 20g low-gluten flour, 1 egg white (about 30g), 30g fine sugar

Tags

• baking
• children
• cookies
• afternoon tea
• dinner with friends
• coconut
• low gluten flour
• milk powder
• fine sugar
• protein

Ingredients

Steps

1. 1 Put the flour, milk powder and coconut into a small basin

   

2. 2 Mix well and set aside

   

3. 3 Add fine sugar to the egg whites

   

4. 4 Mix evenly by hand (no need to whip)

   

5. 5 Pour in the powder that was mixed before

   

6. 6 Mix well

   

7. 7 Take a small piece of dough and roll it into a ball

   

8. 8 Arrange them one by one on the baking sheet

   

9. 9 Place in the preheated oven at 170 degrees for about 25 minutes

   

10. 10 Let cool out of the oven and then seal and store