CHOCOLATE FINGERS ONE OF THE CREATIVE DISH IN OUR BLOG..!!
Maida 140 GMs
Egg 1
Cocoa powder 30 GMs more or less according to taste.
Margarine 95 GMs
Powdered sugar 85 GMs
Vanilla essence few drops
Milk little
Method:
Grease and dust the cake tin and keep aside. sieve the flour and cocoa together three times. Beat the egg till creamy n frothy. Keep aside. Then Cream fat and sugar till light and fluffy. Add the beaten egg little at a tine . add milk only if necessary. Fold in the maid a. Make a soft dough. Fill into the piping bag and pipe it into 5 cms long fingers with a large nozzle. Pipe directly on the greased baking tray. Bake at 190 degrees centigrade for 25 to 30 mins.
Keep to cool.
INGREDIENTS FOR ICING:
Butter cream.
Icing sugar 50 GMs
Butter 20 GMs
Vanilla three drops.
Method: cream the butter and gradually add icing sugar and mix well. Add the vanilla drops and make a smooth icing paste.
Once the biscuits are completely cool apply the butter cream to all the biscuits and stick them together. These biscuits can be stored 10-15 days in an air tight container.
LETS BITE OUR FINGERS..!!!
CHOCOLATE FINGERS
INGREDIENTS :
Egg 1
Cocoa powder 30 GMs more or less according to taste.
Margarine 95 GMs
Powdered sugar 85 GMs
Vanilla essence few drops
Milk little
Method:
Grease and dust the cake tin and keep aside. sieve the flour and cocoa together three times. Beat the egg till creamy n frothy. Keep aside. Then Cream fat and sugar till light and fluffy. Add the beaten egg little at a tine . add milk only if necessary. Fold in the maid a. Make a soft dough. Fill into the piping bag and pipe it into 5 cms long fingers with a large nozzle. Pipe directly on the greased baking tray. Bake at 190 degrees centigrade for 25 to 30 mins.
Keep to cool.
INGREDIENTS FOR ICING:
Butter cream.
Icing sugar 50 GMs
Butter 20 GMs
Vanilla three drops.
Method: cream the butter and gradually add icing sugar and mix well. Add the vanilla drops and make a smooth icing paste.
Once the biscuits are completely cool apply the butter cream to all the biscuits and stick them together. These biscuits can be stored 10-15 days in an air tight container.
LETS BITE OUR FINGERS..!!!
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