Elephant ear pastry (kue kuping gajah)

Kue Kuping Gajah

This cake is usually served to guests while relaxing over a cup of coffee.

Ingredients

300 grams of wheat flour
2 tablespoons butter
75 grams of refined sugar
½ teaspoon salt
¼ teaspoon vanilla
1 egg
75 milli liter milk
1/2 coconut
1½ tablespoons of cocoa powder

Directions

1. First mix the butter, flour, sugar, salt and vanilla, stirring until blended.

2. Add the eggs, pour the milk little by little, until the dough is smooth and not sticky.

3. Then take a quarter of the dough, give the cocoa powder, stir and then the roller or made thin.

4. The rest of the dough is colored white-brass. Create a second thin dough and place the chocolate batter on it. Press gently until it is attached.

5. Roll up solid, form the dough into a cylinder, store in the refrigerator up to 2 hours, until the dough hardens.

6. Remove the dough, cut into thin crosswise, roller back piece of dough until thin.

7. After all stayed sliced ​​fried in hot oil, until the cake was overcooked and dry, remove and drain.

8. Arrange in an airtight jar for durability.

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