INGREDIENTS
- 500g Soften Butter
- 120g Icing Sugar
- 100g Egg Yolk
- 2g Salt
- 150g Full Cream Milk Powder
- 580g Plain Flour
- 1kg Beryl’s Gourmet Milk Compound Chocolate (XL Chunk)
METHOD
- Mix soften butter with icing sugar.
- Add egg yolk and mix well.
- Add salt, plain flour and full cream milk powder. Then mix it well to become a dough.
- Knead the dough briefly until it becomes shiny and no longer stick to the bowl.
- Place a strip of pastry on a flat surface.
- Place a piece of Beryl’s Gourmet Milk Compound Chocolate (XL Chunk) near the beginning of the strip.
- Roll the strip to wrap up chocolate chunk.
- Bake at 170°C for 12 minutes.
