Method for make coconut gold sauce

Raisins and coconut balls

material

Butter 100g, low-gluten flour 160g, coconut milk 30g, raisins 80g, sugar powder 50g, salt 1g, 2 egg yolks and a proper amount of hot water.

working methods

1. Put the raisins into a bowl, pour in hot water without raisins, soak for a while, drain the water until the raisins are scattered and soft and completely squeezed out; Soften the butter in a clean large plate, then add the powdered sugar several times and beat well at low speed.

2. Add the egg yolk liquid in 3-4 times, each time thoroughly, and then add it next time until the volume of the butter egg paste becomes roughly expanded. Add the sifted coconut, low flour and salt, stir quickly with a rubber spatula, and then add raisins.

3. Mix the raisin dough by hand or scraper, knead it into a ball or ellipse weighing about 12g, spread it on a baking tray covered with oil paper, preheat the oven to 160 degrees, and bake the middle layer for about 30 minutes until cooked.