COIN CHOCOLATE - Keping Coklat

Coin Chocolate

Ingredients :
- 125 grams of wheat flour -
- Baking powder 1 / 2 tsp -
- Refined sugar 60 grams -
- 1 egg -
- 25 grams of margarine -
- 25 grams of butter -
- Vanilli powder 1 / 2 tsp -
- Coco crunch 100 grams, roughly chopped, ready to use -
- Chocolate chip 50 grams -
- Cashew nuts 50 grams, fry without oil, chopped -

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

How to prepare :
1. Shake butter and sugar until soft, while still shaken enter the egg.
2. Add wheat flour, baking powder, powder vanilli, coco crunch, chocolate chip and cashew nuts, poke to the average.
3. Take 1 tsp dough, place the rounded and flat on the brass that has been given margarine. Surface give the material that has been spread evenly mixed. Roasted in the oven with a temperature of 170C until cooked for 20 minutes, lift.
4. Serve.

To 350 grams

Keping Coklat

Bahan :
- Tepung terigu 125 gram -
- Baking powder 1/2 sdt -
- Gula halus 60 gram -
- Telur ayam 1 butir -
- Margarin 25 gram -
- Mentega 25 gram -
- Vanilli bubuk 1/2 sdt -
- Coco crunch 100 gram, cincang kasar, siap pakai -
- Coklat keping/ coklat chip 50 gram -
- Kacang mente 50 gram, sangrai, cincang -

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

Cara membuat :
1. Kocok mentega dan gula hingga lembut, sambil terus dikocok masukkan telur.
2. Tambahkan tepung terigu, baking powder, vanilli bubuk, coco crunch, coklat keping dan kacang mente, aduk hingga rata.
3. Ambil 1 sdt adonan, bulatkan dan letakkan pada loyang datar yang telah diolesi maargarin. Oles permukaannya dengan bahan olesan yang telah dicampur rata. Panggang dalam oven dengan suhu 170C selama 20 menit hingga matang, angkat dan dinginkan.
4. Sajikan.

To 350 grams

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