Kue Semprit Cokelat Espreso

Kue Semprit Cokelat Espreso

Bahan :
• 75 gram tepung terigu protein rendah.
• 20 gram tepung maizena
• 20 gram cokelat bubuk
• 100 gram mentega
• 75 gram gula bubuk, ayak
• 15 gram susu bubuk cokelat
• 15 gram kopi bubuk instan
• ¼ sdt garam halus
• ¼ sdt vanili bubuk
• 25 gram cokelat masak pekat, tim hingga meleleh
• 1 kuning telur
• 25 gram cokelat keeping untuk hiasan
Cara Membuat :
1. Ayak terigu, meizena, dan cokelat bubuk. Sisihkan.
2. Kocok mentega, gula bubuk,susu bubuk coklat, kopi, vanili, dan garam hingga mengembang dan lembut.
3. Masukkan kuning telur, kocok rata. Masukkan cokelat leleh, kocok rata. Masukkan tepung terigu campur, aduk.
4. Masukkan adonan kedalam cetakan kue sumprit, semprot membentuk bunga.
5. Hiasi tengah kue dengan cokelat keeping, tekan sedikit agar melekat.
6. Panggang dalam oven panas hingga matang. Angkat, dinginkan. Simoan dalam wadah kedap udar.

English

Chocolate espresso cake syringe

Material:

· 75 grams of low-protein flour.

° 20 g cornstarch

° 20 grams cocoa powder

· 100 grams butter

· 75 grams of powdered sugar, sieve

° 15 grams of milk chocolate powder

° 15 grams of instant coffee powder

· ¼ tsp fine salt

· ¼ teaspoon vanilla powder

° 25 grams dark cooking chocolate, until melted team

· 1 egg yolk

° 25 grams of chocolate for garnish keeping

How to Make:

1. Sift flour, meizena, and cocoa powder. Set aside.

2. Beat butter, powdered sugar, milk powder, chocolate, coffee, vanilla and salt until fluffy and soft.

3. Enter the egg yolks, beat well. Enter the chocolate melting, beat well. Enter the flour mix, stirring.

4. Put the mixture into cookie cutters sumprit, spray forming flowers.

5. Decorate the cake with a chocolate center keeping, press slightly so attached.

6. Bake in hot oven until cooked. Remove, let cool. Udar Simoan in tight container.