Beli atau bikin? TWIX BAR HOME-MADE!
Short bread
Homemade Twix Bars
Bahan
Caramel:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok mentega tawar suhu ruang bersama garam dan gula halus yang sudah diayak sampai lembut, bukan sampai mengembang.
- Masukkan tepung protein sedang dalam dua tahap dan aduk dengan spatula hanya sampai tercampur supaya glutennya tidak terbentuk.
- Kumpulkan adonan dengan tangan sampai menyatu, jangan terlalu banyak diuleni supaya hasilnya tidak keras.
- Gilas adonan mengikuti ukuran loyang persegi panjang sampai tebalnya sekitar 4 sampai 5 mili, lalu potong kelebihannya.
- Pindahkan adonan ke loyang, tekan-tekan supaya rapat dan rata, lalu tusuk-tusuk permukaannya dengan garpu.
- Simpan loyang di freezer 10 menit sambil memanaskan oven di suhu 150 derajat.
- Panggang shortbread selama 25 sampai 30 menit sampai warnanya kuning keemasan, lalu dinginkan di dalam loyang.
- Masak gula pasir kering di panci sambil diputar-putar sampai menjadi karamel berwarna cokelat merata.
- Tuang whipping cream hangat sedikit demi sedikit lalu masak di api kecil sampai gula yang menggumpal larut kembali.
- Masukkan mentega tawar, garam, dan vanila, lalu aduk sampai rata.
- Masak karamel sambil dicek dengan termometer sampai suhunya mencapai 118 sampai 120 derajat, lalu matikan api.
- Aduk karamel sampai smooth lalu langsung tuang ke atas shortbread, ratakan, dan ketuk-ketuk loyang untuk mengeluarkan gelembung udara.
- Diamkan di suhu ruang 15 menit lalu simpan di kulkas minimal 2 sampai 3 jam sampai karamelnya benar-benar set.
- Keluarkan dari loyang, balik, lalu potong memanjang selebar sekitar 2 sampai 2,2 cm dengan pisau dapur.
- Simpan potongan bar di kulkas supaya benar-benar dingin sebelum dicoating.
- Lelehkan dark chocolate couverture di microwave sampai cair, jangan sampai lebih dari 45 derajat, lalu aduk sampai rata.
- Celupkan tiap bar ke cokelat sampai terbalut rata, angkat dengan garpu, lalu kepret-kepret supaya lapisannya tidak ketebalan.
- Tata bar di atas baking paper, beri motif garis di atasnya, lalu taburi sedikit sea salt.
- Dinginkan di kulkas sampai cokelatnya set, lalu rapikan kelebihan cokelat di pinggirnya dengan pisau.
Ingredients
Caramel:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Beat the room-temperature unsalted butter with the salt and sifted powdered sugar until soft, not until aerated.
- Add the all-purpose flour in two additions and fold with a spatula only until combined so no gluten develops.
- Bring the dough together with your hands, working it as little as possible so the shortbread does not turn hard.
- Roll the dough out to match the rectangular tin, about 4 to 5 mm thick, then trim off the excess.
- Transfer the dough into the tin, press it in evenly, then prick the surface all over with a fork.
- Put the tin in the freezer for 10 minutes while you preheat the oven to 150C.
- Bake the shortbread for 25 to 30 minutes until pale golden, then let it cool completely in the tin.
- Cook the sugar dry in a pan, swirling it, until it turns into an evenly browned caramel.
- Pour in the warmed whipping cream a little at a time, then cook over low heat until the seized sugar dissolves again.
- Add the unsalted butter, salt and vanilla and stir until fully combined.
- Keep cooking the caramel, checking with a thermometer, until it reaches 118 to 120C, then turn off the heat.
- Stir the caramel until smooth and pour it straight over the shortbread, level it, and tap the tin to release air bubbles.
- Leave it at room temperature for 15 minutes, then chill for at least 2 to 3 hours until the caramel is fully set.
- Lift the slab out of the tin, flip it over, and cut it into bars about 2 to 2.2 cm wide with a kitchen knife.
- Chill the cut bars so they are properly cold before coating.
- Melt the dark chocolate couverture in the microwave until fluid, keeping it under 45C, then stir it until smooth.
- Dip each bar in the chocolate until fully coated, lift it out on a fork, and tap off the excess so the shell is not too thick.
- Set the bars on baking paper, draw a striped pattern on top, then sprinkle over a little sea salt.
- Chill until the chocolate sets, then trim any excess chocolate around the edges with a knife.
Cook Mode
Short bread
Homemade Twix Bars
Beli atau bikin? TWIX BAR HOME-MADE!
Beli atau bikin? TWIX BAR HOME-MADE!
Bahan
Caramel:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok mentega tawar suhu ruang bersama garam dan gula halus yang sudah diayak sampai lembut, bukan sampai mengembang.
- Masukkan tepung protein sedang dalam dua tahap dan aduk dengan spatula hanya sampai tercampur supaya glutennya tidak terbentuk.
- Kumpulkan adonan dengan tangan sampai menyatu, jangan terlalu banyak diuleni supaya hasilnya tidak keras.
- Gilas adonan mengikuti ukuran loyang persegi panjang sampai tebalnya sekitar 4 sampai 5 mili, lalu potong kelebihannya.
- Pindahkan adonan ke loyang, tekan-tekan supaya rapat dan rata, lalu tusuk-tusuk permukaannya dengan garpu.
- Simpan loyang di freezer 10 menit sambil memanaskan oven di suhu 150 derajat.
- Panggang shortbread selama 25 sampai 30 menit sampai warnanya kuning keemasan, lalu dinginkan di dalam loyang.
- Masak gula pasir kering di panci sambil diputar-putar sampai menjadi karamel berwarna cokelat merata.
- Tuang whipping cream hangat sedikit demi sedikit lalu masak di api kecil sampai gula yang menggumpal larut kembali.
- Masukkan mentega tawar, garam, dan vanila, lalu aduk sampai rata.
- Masak karamel sambil dicek dengan termometer sampai suhunya mencapai 118 sampai 120 derajat, lalu matikan api.
- Aduk karamel sampai smooth lalu langsung tuang ke atas shortbread, ratakan, dan ketuk-ketuk loyang untuk mengeluarkan gelembung udara.
- Diamkan di suhu ruang 15 menit lalu simpan di kulkas minimal 2 sampai 3 jam sampai karamelnya benar-benar set.
- Keluarkan dari loyang, balik, lalu potong memanjang selebar sekitar 2 sampai 2,2 cm dengan pisau dapur.
- Simpan potongan bar di kulkas supaya benar-benar dingin sebelum dicoating.
- Lelehkan dark chocolate couverture di microwave sampai cair, jangan sampai lebih dari 45 derajat, lalu aduk sampai rata.
- Celupkan tiap bar ke cokelat sampai terbalut rata, angkat dengan garpu, lalu kepret-kepret supaya lapisannya tidak ketebalan.
- Tata bar di atas baking paper, beri motif garis di atasnya, lalu taburi sedikit sea salt.
- Dinginkan di kulkas sampai cokelatnya set, lalu rapikan kelebihan cokelat di pinggirnya dengan pisau.
Ingredients
Caramel:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Beat the room-temperature unsalted butter with the salt and sifted powdered sugar until soft, not until aerated.
- Add the all-purpose flour in two additions and fold with a spatula only until combined so no gluten develops.
- Bring the dough together with your hands, working it as little as possible so the shortbread does not turn hard.
- Roll the dough out to match the rectangular tin, about 4 to 5 mm thick, then trim off the excess.
- Transfer the dough into the tin, press it in evenly, then prick the surface all over with a fork.
- Put the tin in the freezer for 10 minutes while you preheat the oven to 150C.
- Bake the shortbread for 25 to 30 minutes until pale golden, then let it cool completely in the tin.
- Cook the sugar dry in a pan, swirling it, until it turns into an evenly browned caramel.
- Pour in the warmed whipping cream a little at a time, then cook over low heat until the seized sugar dissolves again.
- Add the unsalted butter, salt and vanilla and stir until fully combined.
- Keep cooking the caramel, checking with a thermometer, until it reaches 118 to 120C, then turn off the heat.
- Stir the caramel until smooth and pour it straight over the shortbread, level it, and tap the tin to release air bubbles.
- Leave it at room temperature for 15 minutes, then chill for at least 2 to 3 hours until the caramel is fully set.
- Lift the slab out of the tin, flip it over, and cut it into bars about 2 to 2.2 cm wide with a kitchen knife.
- Chill the cut bars so they are properly cold before coating.
- Melt the dark chocolate couverture in the microwave until fluid, keeping it under 45C, then stir it until smooth.
- Dip each bar in the chocolate until fully coated, lift it out on a fork, and tap off the excess so the shell is not too thick.
- Set the bars on baking paper, draw a striped pattern on top, then sprinkle over a little sea salt.
- Chill until the chocolate sets, then trim any excess chocolate around the edges with a knife.
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