110g flour
15g milk powder
50g powdered sugar
40g beaten egg
45g chocolate
Almonds, peanuts
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Leave the butter at room temperature and beat until the butter turns lighter, add powdered sugar and continue to beat. |
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Divide the egg into 3 times and slowly add in, both hitting and beating. |
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 Sift the flour and milk powder together and mix it well. |
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Next, you put the dough mixture into food nylon bags or ice cream catchers cut a small end, and mold the cake into the mold. |
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Preheat the oven to a temperature above 190 degrees C for 12-15 minutes until the yellow cake, take out, let cool. |
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Put chocolate in a microwave and spin quickly, and crushed peanuts and almonds. Dip the cake through chocolate and roll over peanuts, place on a tray lined with oil-proof paper until the chocolate hardens. |
With this stick you can use it in two ways, either as “vegetarian” as a regular Western cake, or better if you dip one end of the stick in soft chocolate, then coat an extra layer of peanuts, mashed almonds!
Wish you success and delicious!