Petitchef

Eggless biscuit joconde imprime/entremet - the daring bakers challenge january 2011

Dessert
4 servings
45 min
25 min
Very Easy

Ingredients

Number of serving: 4
1-1/4 Cup All Purpose Flour

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1/2 tin Condensed Milk

1/4 Cup Melted Butter

1/2 - 3/4 Cup Warm Water

1/2 Cup All Purpose Flour

1/2 Cup Almond Meal

1/2 Cup Cocoa

3/4 Cup Powdered Sugar

1-1/4 teaspoons Baking powder

1/2 teaspoons Baking Soda

1 cup Thick Curd

1/2 Cup Cooking

1/4 Cup Warm Water

Preparation

  • Sieve the Dry Ingredients together. To This add Melted Butter, Condensed Milk and Stir Gently.
  • Now, the batter would be Rolling thick. Add Warm Water, to make it to Dripping Consistency. Be careful, it should not be Runny.
  • In a Bowl Mix Curd and Sugar, until Sugar Dissolves. To this Add Baking Powder and Bakinbg Soda. Mix Well. Let it Sit for 2-3 minutes.
  • The Curd will Start Rising & Increasing in Volume. MeanWhile, Sieve together all the three flours thrice and Set aside.
  • Add Oil to the Curd Mix and Stir Gently, Fold in the Flour Mix gently to this Curd-Oil Mix. Gently, Gently, Gently.

Photos

Eggless Biscuit Joconde Imprime/Entremet - The Daring Bakers Challenge January 2011, photo 1Eggless Biscuit Joconde Imprime/Entremet - The Daring Bakers Challenge January 2011, photo 2

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