- 180 grams flour
- 75 grams sugar
- 100 grams of cooking oil
- 150 milliliters of liquid milk
- 1 / 4 teaspoon vanilla essence
- 6 egg yolks
- 6 egg whites
- 1 / 2 teaspoon salt
- 1 teaspoon emulsifier
- 75 grams sugar
- 150 grams of buttercream to content
topping ingredients:
- 75 grams of white cooking chocolate, melted
- 40 grams buttercream
strowberry jam ingredients:
- 150 grams storwberry, halved.
- 2 tablespoons strawberry jam
- 100 milli liters of water
- 1 tablespoon flour meizena
- 2 drops hot pepper red dye.
how to make:
- Pastry, sift flour, add sugar, stir well. Set aside
- Combine cooking oil, fresh milk and flour essences. Stir well. Pour the flour mishmash. Stir gently. Beat well Add the egg yolks. Set aside.
- Beat the egg whites, salt and emulsifiers to half swell. Add the sugar a little while matched until fluffy.
- Mishmash Pour flour, stirring gently.
- Pour in two baking pan diameter 22 cm, which is bread without dioles dialas paper.
- Oven for 30 minutes with a temperature of 180 degrees celsius.
- Strawberry jam: strawberry cooking ingredients, stirring bubbling, cool.
- Take a piece of cake, with buttercream topical. Rub top with strawberry jam. Cover with another cookie.
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