Add 80 ml of water, 70 gr of melted margarine and 70 gr of melted butter, then whisk again at low speed until spread evenly.
Add the Pondan Kue Soes flour, then whisk again at low speed for ± 2min.
Insert the syringe into the plastic triangle cones mold that the edge has been cut. Pour the batter into the plastic cones. Push the batter to get out of triangle cone, make round shape on the pan that has spread with margarine and sprinkled with flour
Whisk of 1 egg with a fork, then use to smear the surface of the skin Soes batter.
Bake on high heat (200˚C) for ± 25 minutes (Produce 20 pieces of skin Soes).
For Fla Sauce:
Mix 160 gr of Vla flour (inside the pack) with 360 ml of cold water and 60 ml of cooking oil, and stir with mixer at high speed for ± 2 minutes.
Split cooked Soes.
Fill with Vla sauce, pieces of peaches, kiwi, grapes and strawberry
Sprinkle with refined sugar, decorate with Pondan whip cream, chocolate and strawberry.
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