Four 240g grated coconut

Cooking oil, sugar, baking soda, baking powder, eggs.

Preparation method?

1. Beat the cooking oil and sugar together with a whisk evenly.

2. Add three egg yolks together, beat evenly and set aside.

3. After sifting the flour, put it into a basin, and add soda ash and baking powder at the same time

4. Fold up and down with a rubber spatula, and knead it into a dough.

5. Take an appropriate amount of dough with your hands, roll it into a small ball, and dip it in sesame seeds or not, as you like.

6. Place oiled paper on a baking sheet, roll all the dough into small balls and put them in. Preheat the oven to 175 degrees.

7. Baking is completed in 20 minutes.

8. Take it out and let it cool before eating.

1. Cut the butter into small pieces and soften it at room temperature. Add the powdered sugar in batches.

2. Use an electric whisk to beat until white and fluffy.

3. Add egg yolk in batches and stir until the egg liquid is completely absorbed.

4. Add milk powder and mix well.

5. Add sifted cake flour and grated coconut.

6. Use your hands to form a ball.

7. Knead into small balls of even size and roll a layer of coconut on the surface.

8. Place on a baking sheet lined with tin foil.

9. Preheat the oven to 160 degrees, set the middle layer, upper and lower heat, and bake for 15-20 minutes.

100 grams of shredded coconut, 50 grams of low-gluten flour, 50 grams of auxiliary milk powder, 15 grams of eggs. 2 yellow powdered sugar, 40 grams, 70 grams of butter

How to make golden coconut balls

1. Soften the butter. When the weather is hot, you can soften it directly at room temperature. When the temperature is low, you can Defrost in the microwave

2. Beat the butter and add powdered sugar. If you don’t like it too sweet, you can reduce the amount of sugar

3. Use a whisk to beat the butter until it turns white. , the volume will expand

4. Add the egg yolks in batches

5. Beat evenly and add in batches to prevent the oil and eggs from separating. Mix thoroughly after each addition before adding the next one.

6. Add shredded coconut, low-gluten flour, and milk powder to the stirred butter, stir evenly, and gently knead it into a dough.

7. Take a small piece of dough and knead it into a dough. To make small balls, roll the small balls in the shredded coconut, so that the surface of the small balls is evenly coated with a layer of shredded coconut

8. Make all the small balls according to this method, arrange them into the baking pan, and put them in Preheat the oven at 170 degrees for 15-20 minutes, bake until the surface is golden and ready to bake

110g 10g shredded coconut, 45g low-gluten flour, 15g sweet milk powder, 20g water, 2 egg yolks, fine 40g sugar, 50g butter.

Method

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1. Soften the butter, add sugar and mix evenly, and beat until the butter is slightly enlarged.

2. Add egg yolk in three batches and mix evenly. Pour in the milk and stir evenly.

3. Pour shredded coconut, low-gluten flour and milk powder into the stirred butter and mix well.

4. Mix evenly with your hands and gently knead into a dough.

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

6. Roll the small ball in the shredded coconut, so that the surface of the small ball is evenly coated with a layer of shredded coconut.

7. Place it into the baking pan and place it in the preheated oven. In the oven, heat up and down the middle rack at 180 degrees for 20 minutes, until the surface is golden brown.