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

Ingredients

• 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

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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.