RESEP KEMBANG GOYANG / SEROJA MANIS enak renyah dan super cantik
KEMBANG GOYANG / SEROJA
Kembang Goyang / Seroja Manis (Sweet Crispy Rosette Cookies)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Saring 170 gr tepung terigu, 100 gr tepung kanji, dan 50 gr tepung beras; aduk hingga tercampur rata; sisihkan.
- Di wadah lebih besar, masukkan 2 butir telur, 120 gr gula pasir, ½ sdt garam, dan sedikit vanili; aduk hingga gula larut.
- Masukkan 40 gr margarin cair dan 1 saset santan instan (65 ml); aduk hingga tercampur rata.
- Masukkan 300 ml air secara bertahap, berselang-seling dengan tepung kering, sambil terus diaduk hingga adonan halus dan tidak bergerindil.
- Setelah tercampur rata, saring adonan untuk memastikan benar-benar halus.
- Masukkan 1½ sdm wijen hitam, aduk rata.
- Panaskan minyak, lalu rendam cetakan kembang goyang di dalam minyak hingga panas.
- Angkat cetakan, celupkan ke adonan (jangan sampai tenggelam), lalu masukkan ke dalam minyak panas.
- Diamkan beberapa detik hingga adonan mulai mengeras/set, lalu goyang-goyangkan cetakan hingga kue terlepas.
- Rendam kembali cetakan hingga panas, lalu ulangi mencelupkan ke adonan dan menggoreng untuk semua adonan.
- Setelah warnanya kuning kecoklatan, angkat dan letakkan di atas gelas; bentuk pinggirannya menjadi bunga menggunakan jepitan selagi masih agak panas dan lentur.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Sift 170 g flour, 100 g tapioca starch, and 50 g rice flour together; mix until combined; set aside.
- In a larger bowl, add 2 eggs, 120 g sugar, 1/2 tsp salt, and a little vanilla; stir until the sugar dissolves.
- Add 40 g melted margarine and 1 sachet (65 ml) instant coconut milk; stir until combined.
- Add 300 ml water gradually, alternating with the dry flour mixture, stirring constantly until the batter is smooth with no lumps.
- Once combined, strain the batter to make sure it's completely smooth.
- Add 1 1/2 tbsp black sesame seeds and stir to combine.
- Heat the oil, then submerge the rosette mold in the hot oil until it heats up.
- Lift the mold out, dip it into the batter (don't let it submerge completely), then lower it into the hot oil.
- Hold it still for a few seconds until the batter starts to set, then wiggle the mold to release the cookie.
- Reheat the mold in the oil, then repeat dipping and frying for the rest of the batter.
- Once golden brown, remove and place on a glass; while still warm and pliable, press the edges with tongs to shape them into a flower.
Cook Mode
KEMBANG GOYANG / SEROJA
Kembang Goyang / Seroja Manis (Sweet Crispy Rosette Cookies)
RESEP KEMBANG GOYANG / SEROJA MANIS enak renyah dan super cantik
RESEP KEMBANG GOYANG / SEROJA MANIS enak renyah dan super cantik
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Saring 170 gr tepung terigu, 100 gr tepung kanji, dan 50 gr tepung beras; aduk hingga tercampur rata; sisihkan.
- Di wadah lebih besar, masukkan 2 butir telur, 120 gr gula pasir, ½ sdt garam, dan sedikit vanili; aduk hingga gula larut.
- Masukkan 40 gr margarin cair dan 1 saset santan instan (65 ml); aduk hingga tercampur rata.
- Masukkan 300 ml air secara bertahap, berselang-seling dengan tepung kering, sambil terus diaduk hingga adonan halus dan tidak bergerindil.
- Setelah tercampur rata, saring adonan untuk memastikan benar-benar halus.
- Masukkan 1½ sdm wijen hitam, aduk rata.
- Panaskan minyak, lalu rendam cetakan kembang goyang di dalam minyak hingga panas.
- Angkat cetakan, celupkan ke adonan (jangan sampai tenggelam), lalu masukkan ke dalam minyak panas.
- Diamkan beberapa detik hingga adonan mulai mengeras/set, lalu goyang-goyangkan cetakan hingga kue terlepas.
- Rendam kembali cetakan hingga panas, lalu ulangi mencelupkan ke adonan dan menggoreng untuk semua adonan.
- Setelah warnanya kuning kecoklatan, angkat dan letakkan di atas gelas; bentuk pinggirannya menjadi bunga menggunakan jepitan selagi masih agak panas dan lentur.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Sift 170 g flour, 100 g tapioca starch, and 50 g rice flour together; mix until combined; set aside.
- In a larger bowl, add 2 eggs, 120 g sugar, 1/2 tsp salt, and a little vanilla; stir until the sugar dissolves.
- Add 40 g melted margarine and 1 sachet (65 ml) instant coconut milk; stir until combined.
- Add 300 ml water gradually, alternating with the dry flour mixture, stirring constantly until the batter is smooth with no lumps.
- Once combined, strain the batter to make sure it's completely smooth.
- Add 1 1/2 tbsp black sesame seeds and stir to combine.
- Heat the oil, then submerge the rosette mold in the hot oil until it heats up.
- Lift the mold out, dip it into the batter (don't let it submerge completely), then lower it into the hot oil.
- Hold it still for a few seconds until the batter starts to set, then wiggle the mold to release the cookie.
- Reheat the mold in the oil, then repeat dipping and frying for the rest of the batter.
- Once golden brown, remove and place on a glass; while still warm and pliable, press the edges with tongs to shape them into a flower.
Cook Notes
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