The golden coconut ball, which has always been one of my favorite biscuits, why was it renamed the golden coconut cake, because this cookie has a high butter content, after baking it is heated, it will change from a round sphere to a small cake shape, so it was renamed the golden coconut cake.Its main ingredients are butter and coconut oil, with a relatively low proportion of low-flour and milk powder.The taste is crisp, coconut-scented, and has a strong, milky aroma.After baking, the color will deepen further, and if you observe that the color is almost the same, do not bake again, lest you find the color too deep after cooling.

WHAT YOU NEED

Ingredients

80 grams of butter
160 grams of coconut
55 grams of low-fat flour
Two eggs.
20 grams of milk powder
60 grams of flour

How TO MADE The golden coconut cake

Steps 1 to 4

1. Weight of butter, as for room temperature softening

2. After softening, use an egg beater to expand the volume, add sugar powder, and continue to spread evenly.

3. The egg whites are dispersed, mixed with butter several times, mixed slowly in batches, mixed evenly the first time, and then mixed again the second time.

4. Low-fat flour, coconut flour, milk flour weight added, coconut flour can be left a part first, to see the dry moisture of the dough

Steps 5 to 8

5. Mix the ingredients evenly into a coconut dough, ideally take a small piece and rub it into a dough, there will be some oil on the hand, but do not stick to the hand, if it is too wet, you can add some coconut dough

6. Take about 15 g and rub it into small round balls.

7. Take a little bit of coconut oil and put a little round ball in the coconut oil.

8. Repeat the step-up operation and put the balls in the oven.

Steps 9 to 12

9. Preheat the oven, turn it up to 170 degrees and down to 150 degrees for 12 minutes, and put the pan in.

10. Wait for the cookies to turn golden yellow.

Handy cooking tips

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