Sihai network

DIY coconut ball biscuit at home

1. Cut the salt free butter into small pieces, soften it at room temperature, add sugar powder, and beat with egg beater - the volume becomes larger and feather like;

2. Add the yolk in two or three times, and beat evenly with the beater;

3. Add sifted low powder and soda powder, and mix evenly with rubber scraper;

4. Mix the dough evenly and wrap it with fresh-keeping film. Refrigerate it for about 1 hour. If I don't have time to do it, I will make the dough the night before, seal it in a sealed jar and put it into zero degree fresh-keeping. The next morning, I will take it out and start making biscuits;

5. Take out the frozen dough and divide it into small dosage forms of about 10 g each;

6. Put on the gloves, knead them into a ball with the palm, and then roll them in the bowl with coconut, so that the ball is wrapped with a layer of coconut;

7. Put oil paper on the baking tray, and neatly code the small balls one by one to the baking tray;

8. Preheat the oven for 160 degrees, and heat the upper and middle layers for about 15 minutes. (the temperature should be determined according to your own oven. It seems that each oven has its own differences, so you should take good care of it for the first time, and it will be scorched in a blink of an eye if you can't stare at it well.)