Simple Chocolate Pastry Recipe
It said chocolate cake as the dominant color, and also because the manufacturing process is also added a lot of cocoa powder that changes color adonananya from yellowish white to dark brown.
Ingredients:
• 150 GRM butter margarine that was new.
• 100 GRM shaped sugar or flour has been refined. Should be polished using the tool to make it more tender.
• 1 Btr whole chicken eggs, the white and the yolk are used simultaneously.
• 1 Btr eggs, yellow only, being white is not included.
• 225 GRM flour protein content was.
• 25 GRM cocoa powder, in many pastry shops that provide, can be purchased per kilogram for bulk
form or directly per Bungkun for branded.
• 30 GRM cornstarch. This generally sold in packaged form and fit almost any brand used, so please use that anywhere.
• 1/2 tsp baking powder. In the function that feels more crisp pastries when bitten.
• 50 GRM rice crispy
• 100 GRM white cooking chocolate, in order to give the look more colorful then simply with coarsely chopped.
For a variety of dry chocolate cake you make then you should add the mixture of materials that blend with the dough later, such as walnuts, peanuts, spices, cheese and choco chips more commonly used. But there are also some who make it with color variations appear to be more attractive, for example by dipped in white chocolate, or made in the form of two colors more inspiring.
How to make:
1. Initially started with a whisk ingredients margarine with sugar powder approximately 40 seconds.
2. Next, add the eggs into it, either use only the egg white or yolk only. And shake until blended again.
3. Next enter the flour and cocoa powder in accordance dose mentioned above, add more cornstarch, and baking powder but sifted to avoid coarse dirt that is still mixed with the flour and stir until smooth stay and all the ingredients mixed perfectly.
4. Then insert the white cooking chocolate and crispy rice that has been provided. Stir until smooth again.
5. Well, if it has visible dull and dry cake mix seemed to have fused all and there is no longer attached to the side of the bowl or container stirring, then just formed it and place it on a baking sheet.
6. Bake in oven for 30 minutes in length with a temperature of approximately 150 degrees Celsius, but when not using an electric oven, but with oil stove then you should use a medium heat oven layer underneath it and emptied it that are not easily burn.
Tips to produce pastries are tasty and crisp
• For cookies that have matured not stick in the pan it should be spread with margarine or butter in advance evenly.
• To cook evenly and no charred then the way to swap the position of a cake that already looks almost done with that still appear white not brown.
• To avoid inserting broken egg in cake batter widths you then how to put into the bowl first and then mix it.
• In the dry cake recipe is highly recommended to avoid storing cookies in a sealed jar was still hot condition. How, after mature first put on a tray that has been covered with paper, and after the cold felt right then inserted and sealed.
It said chocolate cake as the dominant color, and also because the manufacturing process is also added a lot of cocoa powder that changes color adonananya from yellowish white to dark brown.
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| photos of pixabay |
• 150 GRM butter margarine that was new.
• 100 GRM shaped sugar or flour has been refined. Should be polished using the tool to make it more tender.
• 1 Btr whole chicken eggs, the white and the yolk are used simultaneously.
• 1 Btr eggs, yellow only, being white is not included.
• 225 GRM flour protein content was.
• 25 GRM cocoa powder, in many pastry shops that provide, can be purchased per kilogram for bulk
form or directly per Bungkun for branded.
• 30 GRM cornstarch. This generally sold in packaged form and fit almost any brand used, so please use that anywhere.
• 1/2 tsp baking powder. In the function that feels more crisp pastries when bitten.
• 50 GRM rice crispy
• 100 GRM white cooking chocolate, in order to give the look more colorful then simply with coarsely chopped.
For a variety of dry chocolate cake you make then you should add the mixture of materials that blend with the dough later, such as walnuts, peanuts, spices, cheese and choco chips more commonly used. But there are also some who make it with color variations appear to be more attractive, for example by dipped in white chocolate, or made in the form of two colors more inspiring.
How to make:
1. Initially started with a whisk ingredients margarine with sugar powder approximately 40 seconds.
2. Next, add the eggs into it, either use only the egg white or yolk only. And shake until blended again.
3. Next enter the flour and cocoa powder in accordance dose mentioned above, add more cornstarch, and baking powder but sifted to avoid coarse dirt that is still mixed with the flour and stir until smooth stay and all the ingredients mixed perfectly.
4. Then insert the white cooking chocolate and crispy rice that has been provided. Stir until smooth again.
5. Well, if it has visible dull and dry cake mix seemed to have fused all and there is no longer attached to the side of the bowl or container stirring, then just formed it and place it on a baking sheet.
6. Bake in oven for 30 minutes in length with a temperature of approximately 150 degrees Celsius, but when not using an electric oven, but with oil stove then you should use a medium heat oven layer underneath it and emptied it that are not easily burn.
Tips to produce pastries are tasty and crisp
• For cookies that have matured not stick in the pan it should be spread with margarine or butter in advance evenly.
• To cook evenly and no charred then the way to swap the position of a cake that already looks almost done with that still appear white not brown.
• To avoid inserting broken egg in cake batter widths you then how to put into the bowl first and then mix it.
• In the dry cake recipe is highly recommended to avoid storing cookies in a sealed jar was still hot condition. How, after mature first put on a tray that has been covered with paper, and after the cold felt right then inserted and sealed.
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