Invite you to make a creative menu. I’m addicted to the delicious Pipo Kyoho & Muscat Shortbread. The dessert has juicy butter from the shortbread, freshly fragrant pipo and topped with soft chocolate. Intense and tender Eat and get the taste of many textures in the same piece. Delicious, mellow, go together perfectly.
- Pipo Kyoho & Muscat flavor 8-10 pcs.
- Shortbread as you like
- 1/2 teaspoon agar powder
- 150 grams of water
- 175 grams of condensed milk
- 100 grams of sugar
- 25 grams of cocoa
- 20 g corn starch
- 75 grams of condensed milk
- Butter 75 grams
How to make Pipo Kyoho and Muscat Shortbread
Prepare a tray. Place the shortbread in a row until the tray is full.
Melt the pipo in the microwave until melted. Pour over the prepared shortbread. Refrigerate until well set.
Then place another layer of shortbread on top.
Make the chocolate sauce by heating the pot, adding agar powder, water, evaporated milk, sugar, cocoa and corn starch. Stir to combine well. Then turn on low heat, stirring continuously until the mixture begins to thicken. (Flour mix a lot of condensed milk with corn starch. and people to get along first in order to prevent the dough from clumping when going into the pot)
Pour the butter into the bowl, stirring until all of them are well combined. Set aside until it cools slightly.
Pour over the prepared dessert. Refrigerate for the chocolate to set well.
When they all set together well Take it out and divide it into bite-sized pieces. put on a plate and ready to serve
Pipo Kyoho & Muscat Shortbread, a dessert menu that captures the buttery aroma of Shortbread mixed with the intensity of chocolate. Cut greasy with pipo kyoho sweet and sour Eat together and it’s very refreshing. I recommend that if anyone has a favorite drink, come and eat together. Guarantee that this meal will be very satisfying!