Double Chocolate pukis

For 26 pieces


Material:
1 teaspoons instant yeast
50 ml of warm water
3 eggs
¼ teaspoons salt
100 grams sugar
200 grams of wheat flour was prtein
20 grams cocoa powder
150 ml of liquid milk
75 grams dark cooking chocolate, melted
15 grams margarine, melted
¼ teaspoons vanilla essence
25 grams of chocolate for topping meises

How to make:
1. Dissolve the instant yeast and warm water. Let stand 10 minutes until frothy.
2. Beat eggs, salt, and sugar until fluffy. Enter the flour and cocoa powder with sifted and shaken slowly on low speed alternately with liquid milk.
3. Pour a solution of instant yeast. Shake gently. Let stand 30 minutes until fluffy.
4. Enter a concentrated mixture of melted chocolate cooking, melt margarine and vanilla essence. Mix well.
5. Pour the batter in the mold pukis already heated and polished thin margarine. Let the half-baked. Meises sow brown. Cover and leave to mature.

Mango Lumpia

For 20 pieces


Material:
20 sheets of spring roll skin
1 tablespoon flour and ½ tablespoons of water, diluted to adhesives
Oil for frying


Material Content:
1 piece (450 g) mango, diced.
50 grams Bengkuang, diced
100 grams prawns, peeled, roughly chopped
3 red onions, roughly chopped
2 cloves garlic, roughly chopped
3 curly red chilli, finely chopped
1 teaspoons fish sauce
½ teaspoons salt
¼ teaspoons pepper powder
½ tablespoon granulated sugar
2 tablespoons lemon juice
50 ml of water
1 leek, sliced finely
2 tablespoons oil for sauteing


How to make:
1. Contents: Heat the oil. Saute onion, garlic, and chopped curly red chili until fragrant. Enter the chopped shrimp. Stir until the color changed.
2. Add the mango and Bengkuang. Mix well.
3. Enter the fish sauce, salt, pepper powder, sugar, lemon juice, and water. Cook until absorbed. Add the scallions. Mix well. lift.
4. Take a sheet of spring roll skin. Give the contents. Fold the right and left side. Roll. Glue with a solution of wheat flour.
5. Goring in heated oil over medium heat until cooked.