Golden Whole Egg Coconut Balls

Overview

When I first started baking, I didn’t pay much attention to the materials and ingredients. I just relied on other people’s recipes for making noodles. As for the ingredients, they usually included raisins and red beans. Gradually, I began to be dissatisfied with this single method. I had thousands of delicacies I wanted to try in my mind, so the ingredients began to emerge one after another. Many times, changing the combination would really make the experience completely different. When buying ingredients, I would buy a lot of some common ones at once to prepare for emergencies, such as the shredded coconut I used today. . I don’t like coconut milk, and I didn’t expect that my family wouldn’t be interested in it either. I didn’t think about the consequences, so I had to figure out how to deal with the unsalable coconut milk. Coconut milk balls are undoubtedly the first choice. When I first made them, I wanted to give them away. After baking them, I tasted one and thought it was delicious even if I don’t like coconut milk. With this taste, I can safely put it in a jar and bring it to the company~~~

Tags

• baking
• butter
• cake flour
• coconut
• milk powder
• whole eggs
• powdered sugar

Ingredients

Steps

1. 1 Soften the butter at room temperature and beat until the color of the butter becomes lighter. Add the powdered sugar and mix well

   

2. 2 Add the beaten egg liquid in 3 times, stirring each time until the butter and egg liquid are completely combined before adding the next time

   

3. 3 Add milk powder and mix well

   

4. 4 Add sifted flour and coconut and mix well

   

5. 5 Take a small piece and roll it into a ball (about the same size as an egg yolk) and wrap it in coconut (separate coconut)

   

6. 6 Place in a preheated 160 degree oven, heat the middle rack up and down for 30 minutes, turn off the heat and simmer for a while