COCO BEANS RESTLESS - Kacang Coco Renyah

Coco Beans Restless

Ingredients :
- 200 grams of wheat flour -
- Baking powder 1 / 4 tsp -
- Sugar palm 100 grams -
- 50 grams of margarine -
- 25 grams of butter -
- Cashew nuts 100 grams, fry without oil, mashed -
- 1 clove eggs -
- Vanilli powder 1 / 8 tsp -
- Brown powder 50 grams -
- Coco crunch, ready to use -

Spread :
- 1 egg Yellow grains -
- Milk 1 tsp liquid -

How to prepare :
1. Shake margarine, butter and palm sugar until soft, add the eggs.
2. Enter the wheat flour that is mixed with baking powder, vanilli, cocoa and cashew nuts bit by bit, to poke average.
3. Form the dough flat and press. Place in the brass and even give the material surface and spread with decorative coco crunch. Roast in oven with a temperature of 17oC for 15 minutes until cooked, and lift.
4. Serve.

To 450 grams


Kacang Coco Renyah

Bahan :
- Tepung terigu 200 gram -
- Baking powder 1/4 sdt -
- Gula palem 100 gram -
- Margarin 50 gram -
- Mentega 25 gram -
- Kacang mente 100 gram, sangrai, haluskan -
- Telur ayam 1 butir -
- Vanilli bubuk 1/8 sdt -
- Coklat bubuk 50 gram -
- Coco crunch secukupnya, siap pakai -

Olesan :
- Kuning telur 1 butir -
- Susu cair 1 sdt -

Cara membuat :
1. Kocok margarin, mentega dan gula palem hingga lembut, sambil tambahkan telur.
2. Masukkan tepung terigu yang sudah dicampur dengan baking powder, vanilli, coklat bubuk dan kacang mente sedikit demi sedikit, aduk hingga rata.
3. Bentuk adonan bulat-bulat dan pipihkan. Letakkan dalam loyang datar dan olesi permukaannya dengan bahan olesan dan hias dengan coco crunch. Panggang dalm oven dengan suhu 170oC selama 15 menit hingga matang, angkat dan dinginkan.
4. Sajikan.

To 450 grams

Lezat - Edition 016 - Year 1 / 21 october - 7 november 2004