2. Weigh various raw materials and soften the butter at room temperature.
Beat the softened butter into white with an egg beater. When the volume becomes larger, add sugar and stir well. Add the egg mixture in three times, and add the next time after each time.
4, add milk powder, stir evenly, after stirring evenly, it should be thick, smooth and delicate.
5. Add 1 10g shredded coconut and 100g low-gluten flour, and gently stir until the shredded coconut and flour are all wet.
6. Take a small piece of batter and knead it into a circle.
7. Roll in the remaining 10g shredded coconut to make the surface evenly stained with shredded coconut.
8. Put it in a preheated oven and bake it at the time and temperature specified in the recipe.
9. Eat crispy coconut balls.