KUPING GAJAH
Kuping Gajah (Crispy Rolled Cookies)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan tepung terigu, tepung tapioka, gula halus yang sudah disaring, dan garam dalam wadah hingga rata.
- Masukkan margarin, susu kental manis, dan vanili cair; aduk.
- Uleni dengan tangan sambil menuang air sedikit demi sedikit (sekitar 170-180 ml total) hingga adonan kalis.
- Bagi adonan menjadi dua bagian sama rata; biarkan satu bagian putih original, dan uleni bagian lainnya dengan pasta coklat bubuk (dicampur sedikit air) hingga tercampur rata.
- Bagi masing-masing adonan (putih dan coklat) menjadi empat bagian; giling tiap bagian (pakai pasta maker di ketebalan paling tebal atau rolling pin) hingga berbentuk persegi panjang.
- Olesi lembaran putih dengan putih telur, tempelkan di atas lembaran coklat, ratakan dan tekan, lalu giling lagi di ketebalan paling tebal agar keduanya menempel dan lembarannya makin panjang dan tipis.
- Rapikan pinggiran yang tidak rata, potong lembaran jadi dua jika terlalu panjang, olesi lagi dengan putih telur, lalu gulung rapat sambil dipadatkan.
- Bungkus tiap gulungan dengan plastik dan simpan di freezer selama 3-4 jam hingga keras.
- Iris tipis gulungan yang sudah beku menggunakan cutter atau pisau tajam (adonan yang belum dipotong tetap disimpan di kulkas).
- Goreng dengan api kecil, aduk setelah agak mengeras, hingga warnanya kuning kecoklatan; angkat segera karena proses matangnya masih berlanjut walau sudah diangkat, lalu tiriskan.
- Jika ingin lebih tipis, pipihkan potongan yang sudah digoreng menggunakan rolling pin.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine the flour, tapioca starch, sifted powdered sugar, and salt in a bowl until mixed.
- Add the margarine, sweetened condensed milk, and vanilla extract; mix in.
- Knead by hand while pouring in the water little by little (about 170-180 ml total) until the dough comes together.
- Divide the dough into two equal portions: leave one plain (white), and knead cocoa powder (mixed with a little water into a paste) into the other until fully combined.
- Divide each dough (white and chocolate) into four portions; roll each one out (using a pasta machine on its thickest setting, or a rolling pin) into a rectangle.
- Brush the white sheet with egg white, lay it over the chocolate sheet, flatten and press, then roll again on the thickest setting so the two stick together and the sheet stretches longer and thinner.
- Trim the uneven edges, cut the sheet in half if it's too long, brush with egg white again, then roll it up tightly into a log, pressing to compact it.
- Wrap each log in plastic and freeze for 3-4 hours until firm.
- Thinly slice the chilled log using a cutter or sharp knife (keep any unsliced dough refrigerated).
- Deep-fry over low heat, stirring once the pieces firm up, until light golden brown; remove promptly since they keep cooking from residual heat, then drain.
- If you want them even crispier, flatten the fried pieces further with a rolling pin.
Cook Mode
KUPING GAJAH
Kuping Gajah (Crispy Rolled Cookies)
RESEP KUPING GAJAH
RESEP KUPING GAJAH
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan tepung terigu, tepung tapioka, gula halus yang sudah disaring, dan garam dalam wadah hingga rata.
- Masukkan margarin, susu kental manis, dan vanili cair; aduk.
- Uleni dengan tangan sambil menuang air sedikit demi sedikit (sekitar 170-180 ml total) hingga adonan kalis.
- Bagi adonan menjadi dua bagian sama rata; biarkan satu bagian putih original, dan uleni bagian lainnya dengan pasta coklat bubuk (dicampur sedikit air) hingga tercampur rata.
- Bagi masing-masing adonan (putih dan coklat) menjadi empat bagian; giling tiap bagian (pakai pasta maker di ketebalan paling tebal atau rolling pin) hingga berbentuk persegi panjang.
- Olesi lembaran putih dengan putih telur, tempelkan di atas lembaran coklat, ratakan dan tekan, lalu giling lagi di ketebalan paling tebal agar keduanya menempel dan lembarannya makin panjang dan tipis.
- Rapikan pinggiran yang tidak rata, potong lembaran jadi dua jika terlalu panjang, olesi lagi dengan putih telur, lalu gulung rapat sambil dipadatkan.
- Bungkus tiap gulungan dengan plastik dan simpan di freezer selama 3-4 jam hingga keras.
- Iris tipis gulungan yang sudah beku menggunakan cutter atau pisau tajam (adonan yang belum dipotong tetap disimpan di kulkas).
- Goreng dengan api kecil, aduk setelah agak mengeras, hingga warnanya kuning kecoklatan; angkat segera karena proses matangnya masih berlanjut walau sudah diangkat, lalu tiriskan.
- Jika ingin lebih tipis, pipihkan potongan yang sudah digoreng menggunakan rolling pin.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine the flour, tapioca starch, sifted powdered sugar, and salt in a bowl until mixed.
- Add the margarine, sweetened condensed milk, and vanilla extract; mix in.
- Knead by hand while pouring in the water little by little (about 170-180 ml total) until the dough comes together.
- Divide the dough into two equal portions: leave one plain (white), and knead cocoa powder (mixed with a little water into a paste) into the other until fully combined.
- Divide each dough (white and chocolate) into four portions; roll each one out (using a pasta machine on its thickest setting, or a rolling pin) into a rectangle.
- Brush the white sheet with egg white, lay it over the chocolate sheet, flatten and press, then roll again on the thickest setting so the two stick together and the sheet stretches longer and thinner.
- Trim the uneven edges, cut the sheet in half if it's too long, brush with egg white again, then roll it up tightly into a log, pressing to compact it.
- Wrap each log in plastic and freeze for 3-4 hours until firm.
- Thinly slice the chilled log using a cutter or sharp knife (keep any unsliced dough refrigerated).
- Deep-fry over low heat, stirring once the pieces firm up, until light golden brown; remove promptly since they keep cooking from residual heat, then drain.
- If you want them even crispier, flatten the fried pieces further with a rolling pin.
Cook Notes
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