Friends and children like to eat egg tarts and promise to have time to do it for children. Promised for a long time has not been able to do it, can only blame too many things recently. Last week, I specially took time to make some snacks at home for children. In the raw material of egg tart, only the egg yolk does not need protein. Every time the egg tart is finished, it starts to worry about the remaining protein. It was used for cooking and used to make crackers. After trying a few times, I always hope to return it. There was more freshness. When I was making a snack that day, I found that there was just a coconut shredded silk bought in the house some time ago. Just with the remaining protein, I made this snack. Very delicious, eating mouth full of coconut scent. A baking tray is basically mostly eaten by me.
Mix the coconut milk and milk powder, low-gluten flour and fine sugar in the pot first.
Protein is broken up with chopsticks
Pour the protein into step 1 and mix evenly with a squeegee
Take a little dough, knead it into a small ball shape, then put it on the baking sheet
Put all the coconut balls in a preheated oven, 150 degrees, middle and upper layers, up and down, about 20 minutes