Sweet scented osmanthus coconut milk ball

Published Jan 9, 2022 at 14:10pm ET

In the golden autumn season, the sweet-scented osmanthus blossoms in the streets and lakeside parks are like stars, flying in the sky with the wind, drifting and sprinkling all over the land, and the fragrance is still pervasive in the air! I like this kind of autumn afternoon, slightly cold, warm sunshine, a cup of black tea, to a few osmanthus coconut butter, sweet coconut milk ball and black tea bitterness in my tongue deduce a unique taste, let me no longer worry, to be a person with quality of life and interest!

Food Material List

1 Low-gluten flour 51g
2 Egg 3
3 milk 24g
4 Salad oil 24g
5 Sugar 50g

Operational steps

1 Separate the egg yolk from the egg yolk, and beat the egg whites with the egg yolk when the egg is beaten. Then add the 1/3 granulated sugar (20 grams) until the protein starts thickening. When it is thicker, add the 1/3 sugar and then continue stirring. Then the protein is thicker. When the grain appears, add the remaining 1/3 sugar and continue. After a while, when the egg beater is lifted, the protein can pull out a short, upright sharp corner, indicating that it has reached the state of dry foaming and can stop beating.
2 Add 5 yolks to 30 grams of granulated sugar and gently beat them with an egg beater. Add 40 grams of salad oil and 40 grams of milk in turn, mix evenly, then add the sifted flour, gently mix evenly with a rubber scraper.
3 Put 1/3 protein in the egg yolk paste and gently mix it evenly with a rubber scraper (from bottom to top, do not stir in circles to avoid protein defoaming). After mixing evenly, pour all the egg yolk paste into a bowl containing protein, and mix it evenly in the same way until the protein and egg yolk paste are fully mixed. This is the cake paste after mixing.
4 The mixed cake paste is poured into the mould, smoothed, held by hand and shocked on the table for two times, and the bubbles inside are shocked out into the oven, 170 degrees, about an hour. The baked cake is taken out of the oven and immediately buckled on the cooling rack until it is cooled and demoulded.
5 Break Qifeng cake into cake crumbs and set aside.
6 Dispense animal butter well
7 Mix the crumbs of the cake with the whipped cream and knead them into butter balls.
8 The outer surface of the butter ball is first coated with butter, and then coconut filament is wrapped in a layer of coconut filament to become coconut butter.
9 Decorate some sweet-scented osmanthus with coconut butter.
10 On the day of Osmanthus blossom, sitting under the osmanthus tree for centuries, tasting black tea, breathing the fragrant air, chatting with family or friends, and eating several fragrant osmanthus coconut milk balls are very rare enjoyments.

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