RESEP DUBAI CHEWY COOKIE !!! PAKE TIPS INI DI JAMIN KENYAL LEMBUT ANTI GAGAL
resep kunafa/kataifi homemade
Dubai Chewy Cookie (Kunafa Chocolate Bites)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Goreng kacang tanah hingga matang dan berwarna kuning kecoklatan, lalu angkat dan haluskan menggunakan chopper atau blender.
- Campurkan kunafa/kataifi dengan glaze pistachio (atau matcha) dan kacang tanah halus, aduk hingga tercampur rata.
- Bagi adonan isian menjadi 16 bagian sekitar 30-35 gram, bulatkan agak padat, lalu simpan di chiller agar lebih kokoh.
- Panaskan teflon anti lengket dengan api yang sangat kecil, lelehkan mentega/margarin, lalu masukkan marshmallow dan aduk pelan hingga meleleh.
- Setelah marshmallow meleleh sekitar 80%, matikan api, lalu sambil disaring masukkan coklat bubuk dan susu bubuk, aduk hingga tercampur rata dalam keadaan kompor mati.
- Pindahkan adonan marshmallow ke alas kerja yang sudah diolesi minyak.
- Ambil adonan marshmallow sekitar 17-18 gram, pipihkan, lalu isi bagian tengahnya dengan isian kunafa yang sudah dibentuk dan didinginkan.
- Rapatkan kulit marshmallow hingga isian tertutup sempurna dan rapikan bentuknya.
- Baluri seluruh permukaan dengan coklat bubuk, lalu taburi lagi di atasnya agar lebih rapi.
- Masukkan ke dalam paper cup atau kemasan, lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Fry the peanuts until cooked and golden brown, then remove and grind them finely using a chopper or blender.
- Mix the kunafa/kataifi with the pistachio (or matcha) glaze and the ground peanuts, stirring until well combined.
- Divide the filling into 16 portions of about 30-35 g each, shape into firm balls, then chill to help them set.
- Heat a non-stick pan over very low heat, melt the butter/margarine, then add the marshmallows and stir gently until melted.
- Once the marshmallow is about 80% melted, turn off the heat, then sift in the cocoa powder and milk powder, stirring until combined with the stove off.
- Transfer the marshmallow mixture onto an oiled work surface.
- Take about 17-18 g of the marshmallow mixture, flatten it, then fill the center with a chilled kunafa filling ball.
- Seal the marshmallow shell around the filling completely and neaten the shape.
- Coat the whole surface with cocoa powder, then dust with more cocoa powder for a neater finish.
- Place into paper cups or packaging, then serve.
Cook Mode
RESEP DUBAI CHEWY COOKIE !!! PAKE TIPS INI DI JAMIN KENYAL LEMBUT ANTI GAGAL
RESEP DUBAI CHEWY COOKIE !!! PAKE TIPS INI DI JAMIN KENYAL LEMBUT ANTI GAGAL
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Goreng kacang tanah hingga matang dan berwarna kuning kecoklatan, lalu angkat dan haluskan menggunakan chopper atau blender.
- Campurkan kunafa/kataifi dengan glaze pistachio (atau matcha) dan kacang tanah halus, aduk hingga tercampur rata.
- Bagi adonan isian menjadi 16 bagian sekitar 30-35 gram, bulatkan agak padat, lalu simpan di chiller agar lebih kokoh.
- Panaskan teflon anti lengket dengan api yang sangat kecil, lelehkan mentega/margarin, lalu masukkan marshmallow dan aduk pelan hingga meleleh.
- Setelah marshmallow meleleh sekitar 80%, matikan api, lalu sambil disaring masukkan coklat bubuk dan susu bubuk, aduk hingga tercampur rata dalam keadaan kompor mati.
- Pindahkan adonan marshmallow ke alas kerja yang sudah diolesi minyak.
- Ambil adonan marshmallow sekitar 17-18 gram, pipihkan, lalu isi bagian tengahnya dengan isian kunafa yang sudah dibentuk dan didinginkan.
- Rapatkan kulit marshmallow hingga isian tertutup sempurna dan rapikan bentuknya.
- Baluri seluruh permukaan dengan coklat bubuk, lalu taburi lagi di atasnya agar lebih rapi.
- Masukkan ke dalam paper cup atau kemasan, lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Fry the peanuts until cooked and golden brown, then remove and grind them finely using a chopper or blender.
- Mix the kunafa/kataifi with the pistachio (or matcha) glaze and the ground peanuts, stirring until well combined.
- Divide the filling into 16 portions of about 30-35 g each, shape into firm balls, then chill to help them set.
- Heat a non-stick pan over very low heat, melt the butter/margarine, then add the marshmallows and stir gently until melted.
- Once the marshmallow is about 80% melted, turn off the heat, then sift in the cocoa powder and milk powder, stirring until combined with the stove off.
- Transfer the marshmallow mixture onto an oiled work surface.
- Take about 17-18 g of the marshmallow mixture, flatten it, then fill the center with a chilled kunafa filling ball.
- Seal the marshmallow shell around the filling completely and neaten the shape.
- Coat the whole surface with cocoa powder, then dust with more cocoa powder for a neater finish.
- Place into paper cups or packaging, then serve.
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