Golden coconut balls

Overview

This recipe was the product of a failure. I originally wanted to make matcha ice cream that day, but I accidentally made the custard and it got too hot. As a result, I got a pot of egg drop soup~~ So after making the ice cream for the second time, I was left with eight egg whites and a pot of egg drop soup. In line with the principle of not wasting, I processed it into golden coconut balls. Unexpectedly, it turned out to be very delicious, so this record was created. The pictures were not taken at the same time, so don’t worry~~~

Tags

• baking
• old man
• afternoon tea
• fast food
• egg white
• egg yolk
• low gluten flour
• fine sugar
• milk
• shredded coconut

Ingredients

Steps

1. 1 Pour the milk into the pot and heat over low heat until steaming, but not boiling.

   

2. 2 Add 70g of granulated sugar to the egg yolks and beat lightly with a manual egg beater until pale.

   

3. 3 Slowly drip the milk into the egg yolk liquid and stir continuously. Do not drop too much at a time to avoid boiling the egg yolk.

   

4. 4 Immediately pour the mixed egg yolk liquid back into the pot and continue to heat over low heat until it becomes a thick paste. I made a mistake in this step and the fire was too high, which turned into a pot of egg drop soup. . .

   

5. 5 Mix shredded coconut, low-gluten flour and 200g of fine sugar evenly.

   

6. 6 Pour the cooled egg drop soup into the mixture and stir evenly with a spatula.

   

7. 7 Pour the egg whites into the shredded coconut mixture in several batches.

   

8. 8 Mix evenly with a spatula to form a uniform dough.

   

9. 9 Weigh 16g of dough and knead it into a small ball.

   

10. 10 Place all the balls on a baking sheet and place in the preheated oven. Middle layer, 150 degrees, about 25 minutes. Bake until the surface is beautifully golden. The roasted shredded coconut balls are crispy on the outside, soft on the inside and rich in milk.