80g icing sugar
50g almond flour
2 tsp (5g) cocoa powder
Ingredients: B
40g egg white
16g caster sugar
Ingredients: C (Sorry this part ingredients i agak agak only) Or you can use white and milk/dark chocolate
Some icing sugar + a 1/2 fresh milk for the nose
Some icing sugar + little choco powder + 1/2 tsp fresh milk for eyes and the nose part)
1. Mix together until your get the correct consistency. (Not to runny)
2. Put in piping bag or paper piping bag.
Method :
1) Sieve icing sugar, almond flour and cocoa powder together for 2-3 times and set aside
2) Beat egg white with medium speed until soft peak. Gradually add in sugar. Add sugar by 3 times. Beat until stiff peak.
3) Fold in your (1) to your meringue. Fold about 30 times. In between press against the bowl for 3 times to deflate some air.
4) Pour in piping bag and pipe in two small round shape for the eyes and pipe the big round for the face. Knock for few times to deflate some air. Let it dry about 45min-1 hour
5) Bake for 150C for 15min.
6) Cool and pipe the nose. And let it harden. Then only pipe the nose and eyes. The choco nose, use a toothpick to draw the lines.
Fillings:
100g belgium dark chocolate (chopped), 100g whipping cream (room temperature.
Method
Melt the chocolate. Add whipping cream. Stir quickly until thick
Happy bakings!!
40g egg white
16g caster sugar
Ingredients: C (Sorry this part ingredients i agak agak only) Or you can use white and milk/dark chocolate
Some icing sugar + a 1/2 fresh milk for the nose
Some icing sugar + little choco powder + 1/2 tsp fresh milk for eyes and the nose part)
1. Mix together until your get the correct consistency. (Not to runny)
2. Put in piping bag or paper piping bag.
Method :
1) Sieve icing sugar, almond flour and cocoa powder together for 2-3 times and set aside
2) Beat egg white with medium speed until soft peak. Gradually add in sugar. Add sugar by 3 times. Beat until stiff peak.
3) Fold in your (1) to your meringue. Fold about 30 times. In between press against the bowl for 3 times to deflate some air.
4) Pour in piping bag and pipe in two small round shape for the eyes and pipe the big round for the face. Knock for few times to deflate some air. Let it dry about 45min-1 hour
5) Bake for 150C for 15min.
6) Cool and pipe the nose. And let it harden. Then only pipe the nose and eyes. The choco nose, use a toothpick to draw the lines.
Fillings:
100g belgium dark chocolate (chopped), 100g whipping cream (room temperature.
Method
Melt the chocolate. Add whipping cream. Stir quickly until thick
Happy bakings!!
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