1/4 teaspoon baking powder.
For the filling:
170 gr. unsalted butter at room temperature.
280 gr. of icing sugar or icing sugar.
220 gr. of marshmallow cream or strawberry marshmallow fluff. You can buy it here.
preparation:
Using electric stirrers or a KitchenAid-type beater with the paddle, beat the egg and sugar until pale and light.
We put the buttermilk or the yogurt and the milk with the vanilla essence in a jug and mix it with a spoon. When we have it mixed, we add it to the egg and sugar mixture.
We put the melted butter and mix it at medium speed.
We sift the flour, cocoa, bicarbonate, and yeast and add them twice to the mixture we already have, mixing well at medium speed with each addition.
We put the mixture in the fridge to cool a little for about 20-30 minutes.
Meanwhile, we preheat the oven to 170ºC and prepare two baking trays with two baking papers. We booked.
Once our dough has cooled, with an ice cream spoon, we put tablespoons in the trays that we have prepared, dividing the mixture into 16-20 piles and spaced apart because they grow and expand a little.
We bake for 10-13.
We put them on racks and let them cool completely before filling.
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