MILO AMERICA RECIPES
MILO COOKIES RECIPE - FOOD.COM
One day, I was wondering what special dessert I could make out of our usual food or ingredients we can find from the very usual humble kitchen of ours. Then my sister exclaimed - "Milo!". She is a milo addict for sure, and that reminds me of a colleague too. Well, I finally managed to get a recipe on hand, with twist on the normal chocolate cookies as I replaced the cocoa powder with milo powder. But they tasted great!
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 28 cookies, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven on 180.
- Cream butter & sugar together.
- Add egg & milo. Mix well.
- Add self-rising flour in slowly while blending to prevent clumps forming.
- Bake 180 for 15mins. Cookies will doubled in size whilst baking (No worries!). It will fall back after cooled.
- Allow cookies to cool on rack for 10mins before removing & Serve!
Nutrition Facts : Calories 240, FatContent 10.7, SaturatedFatContent 6.6, CholesterolContent 45.3, SodiumContent 334.1, CarbohydrateContent 34, FiberContent 0.5, SugarContent 20, ProteinContent 2.6
MILO CHIFFON CAKE RECIPE | SIDECHEF
I baked this light, malt, fragrant, soft, and light chiffon cake with the Milo drink and added some Nutella to enhance the flavor.
Provided by Anncoo Journal
Categories Pescatarian Vegetarian Baked Goods Baking Easy Make Ahead Shellfish-Free Weekend Project Soy-Free Entertaining Oven Fish-Free Peanut-Free Tomato-Free
Total Time 3600S
Yield 6
Number Of Ingredients 8
Steps:
- Combine Nestle® Milo (100 milliliter) and Nutella® (1 tablespoon) together, stir well.
- Seperate Egg (5) yolks from the whites and set aside.
- Beat egg yolks and Caster Sugar (15 gram) with a hand whisk until slight pale. Add Corn Oil (45 gram), mix well followed by Milo mixture from step 1 and combine well.
- Sift the Cake Flour (100 gram) for the second time directly into the yolk mixture together with the Vanilla Extract (1 teaspoon). Stir well and set aside
- For the meringue, combine Caster Sugar (45 gram) and Corn Starch (1 tablespoon) together, set aside.
- Beat the egg whites until frothy. Add sugar mixture in 2 batches and whisk until stiff peak and glossy-looked.
- Fold ? of egg whites into the yolk mixture with a rubber spatula. Then pour in the remaining egg whites in 2 separate rounds, gently fold before the next until just combined.
- Preheat the oven at 340 degrees F (170 degrees C).
- Pour batter into a 20 cm ungreased chiffon tube pan and bake in preheated oven at 340 degrees F (170 degrees C) for about 40 minutes.
- Remove from oven, invert cake pan immediately on a wire rack to cool completely before unmoulding.
Nutrition Facts : Calories 46 calories, ProteinContent 1.3 g, FatContent 2.1 g, CarbohydrateContent 5.3 g, FiberContent 0.2 g, SugarContent 2.5 g, SodiumContent 12.5 mg, SaturatedFatContent 0.4 g, TransFatContent 0.0 g, CholesterolContent 25.4 mg, UnsaturatedFatContent 1.5 g
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