Ok enough rambling here, so this is the recipe:
250 gm butter [ i only use Golden Churn or ScS]
220 gm Hong Kong flour
180 gm castor sugar [already reduce the quantity]
1 tbsp ovelette
1 can condense milk
200 gm Horlicks
200 gm coco powder [ i used Van Houten]
1-Whisk butter and sugar until white and creamy [high speed]
2- Add an egg, one by one at one time and beat until fluffy.
3-Slow speed, add condense milk and horlick.
4-Finally add HK flour and mix well.
|Ochh! air bubble, must poke it!|
|set upper fire for 2nd layer|
|My new set of fork & spoon. I always keep an eye on it every time i go to KLCC. Finally i bought it last week. Yeeehhh.... :D|