KUE KERING COKLAT ENAK ½ KG TEPUNG JADI SEBANYAK INI | KUE LEBARAN
Resep
Chocolate Cookies - ½ kg Flour Makes This Much (Lebaran Cookies)
Bahan
Bahan"nya :
Topping :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok margarin, mentega, dan gula halus (disaring) menggunakan mixer kecepatan rendah selama 1 menit hingga lembut.
- Masukkan kuning telur, mixer sebentar hingga tercampur rata.
- Masukkan susu bubuk, tepung maizena, dan tepung terigu (disaring, dimasukkan bertahap dalam 3 tahap), aduk dengan spatula hingga tercampur rata dan adonan bisa dipulung tanpa lengket di tangan.
- Ukur adonan seberat 5 gram menggunakan sendok takar, lalu bulatkan. Lakukan hingga semua adonan habis.
- Panggang di oven tangkring dengan api sedang cenderung kecil selama 35 menit, pindahkan posisi loyang setelah 20 menit agar matang merata (atau di oven listrik suhu 125°C api atas-bawah selama 30 menit).
- Keluarkan dan dinginkan kue di cooling rack.
- Lelehkan 350 gr coklat batang (DCC) dengan api kecil sambil diaduk hingga mencair.
- Celupkan kue yang sudah dingin ke dalam coklat leleh, letakkan di kertas cupcake mini.
- Beri topping sesuai selera selagi coklat masih basah: taburan trinit, kacang almond, atau coklat putih leleh di atasnya.
- Diamkan hingga coklat benar-benar mengeras/ngeset sebelum disimpan di dalam toples.
Ingredients
Topping :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Beat the margarine, butter, and sifted powdered sugar with a mixer on low speed for 1 minute until smooth.
- Add the egg yolks, mix briefly until combined.
- Add the milk powder, cornstarch, and flour (sifted, added in 3 batches), fold with a spatula until combined and the dough can be shaped without sticking to your hands.
- Measure the dough into 5 g portions using a measuring spoon, then roll into balls. Repeat until all the dough is used.
- Bake in a tangkring oven over medium-low heat for 35 minutes, rotating the pan after 20 minutes for even baking (or in an electric oven at 125°C, top and bottom heat, for 30 minutes).
- Remove and let the cookies cool on a cooling rack.
- Melt 350 g chocolate bar over low heat, stirring, until melted.
- Dip the cooled cookies into the melted chocolate, then place in mini cupcake liners.
- Add toppings to taste while the chocolate is still wet: sprinkle with trinit, almond slices, or drizzle with melted white chocolate.
- Let the chocolate fully set before storing in an airtight jar.
Cook Mode
KUE KERING COKLAT ENAK ½ KG TEPUNG JADI SEBANYAK INI | KUE LEBARAN
Chocolate Cookies - ½ kg Flour Makes This Much (Lebaran Cookies)
KUE KERING COKLAT ENAK ½ KG TEPUNG JADI SEBANYAK INI | KUE LEBARAN
KUE KERING COKLAT ENAK ½ KG TEPUNG JADI SEBANYAK INI | KUE LEBARAN
Bahan
Bahan"nya :
Topping :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok margarin, mentega, dan gula halus (disaring) menggunakan mixer kecepatan rendah selama 1 menit hingga lembut.
- Masukkan kuning telur, mixer sebentar hingga tercampur rata.
- Masukkan susu bubuk, tepung maizena, dan tepung terigu (disaring, dimasukkan bertahap dalam 3 tahap), aduk dengan spatula hingga tercampur rata dan adonan bisa dipulung tanpa lengket di tangan.
- Ukur adonan seberat 5 gram menggunakan sendok takar, lalu bulatkan. Lakukan hingga semua adonan habis.
- Panggang di oven tangkring dengan api sedang cenderung kecil selama 35 menit, pindahkan posisi loyang setelah 20 menit agar matang merata (atau di oven listrik suhu 125°C api atas-bawah selama 30 menit).
- Keluarkan dan dinginkan kue di cooling rack.
- Lelehkan 350 gr coklat batang (DCC) dengan api kecil sambil diaduk hingga mencair.
- Celupkan kue yang sudah dingin ke dalam coklat leleh, letakkan di kertas cupcake mini.
- Beri topping sesuai selera selagi coklat masih basah: taburan trinit, kacang almond, atau coklat putih leleh di atasnya.
- Diamkan hingga coklat benar-benar mengeras/ngeset sebelum disimpan di dalam toples.
Ingredients
Topping :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Beat the margarine, butter, and sifted powdered sugar with a mixer on low speed for 1 minute until smooth.
- Add the egg yolks, mix briefly until combined.
- Add the milk powder, cornstarch, and flour (sifted, added in 3 batches), fold with a spatula until combined and the dough can be shaped without sticking to your hands.
- Measure the dough into 5 g portions using a measuring spoon, then roll into balls. Repeat until all the dough is used.
- Bake in a tangkring oven over medium-low heat for 35 minutes, rotating the pan after 20 minutes for even baking (or in an electric oven at 125°C, top and bottom heat, for 30 minutes).
- Remove and let the cookies cool on a cooling rack.
- Melt 350 g chocolate bar over low heat, stirring, until melted.
- Dip the cooled cookies into the melted chocolate, then place in mini cupcake liners.
- Add toppings to taste while the chocolate is still wet: sprinkle with trinit, almond slices, or drizzle with melted white chocolate.
- Let the chocolate fully set before storing in an airtight jar.
Cook Notes
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