Soufflé coconut balls
Overview
I have been wanting to make these coconut balls for a long time. I looked at the date and thought that if I didn’t make these coconut balls, I’d be afraid that when I started school, the package of coconut would still be lying in obscurity in my kitchen with no one paying attention. I checked some online methods of making coconut balls. There are three versions: egg white, egg yolk, and whole egg. After reading the reviews of many foodies, I finally decided to make the egg yolk version of coconut balls. Although the method is simple, I didn’t expect the final taste to be surprisingly surprising. After taking a bite, the coconut flavor is rich and the aftertaste is endless.
Tags
Ingredients
Steps
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To prepare the ingredients, the butter needs to be cut into small pieces and softened in advance, and the low powder and milk powder must be mixed and sifted for later use.
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After the butter has softened, add the caster sugar and stir evenly with a whisk.
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Use an electric mixer to beat the butter until it is smooth, slightly enlarged and lighter in color.
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Add the beaten eggs one at a time and beat evenly. Beat each time until the butter and egg liquid are completely combined, then add the next time.
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After whipping, the butter should be thick and creamy.
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Add coconut milk and continue mixing evenly.
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Pour coconut, cake flour and milk powder into the whipped butter.
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Use a rubber spatula to gently stir until evenly combined.
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Take a small piece of dough and roll it into a ball of about 10 grams.
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Roll the ball in the coconut paste so that the surface of the ball is evenly coated with coconut paste.
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Place all the prepared coconut balls on a baking sheet lined with greaseproof paper and put them in a preheated oven at 180 degrees.
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In the middle rack of the oven, heat up and down to 160 degrees for 20 minutes.
