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Name: Kastengel Recipe
Yield: 80-100 pcs
Ingredients: 90 g Wijsman; 90 g unsalted butter; 10 g powdered sugar; 2 pc egg yolk (large); 50 g grated Parmesan cheese; 50 g grated Edam cheese; 50 g cornstarch; 200 g pastry flour; 4-8 g baking powder (optional preference); 3-4 g sea salt (or 1-2 g refined salt); 10 g powdered milk; 1 pc egg yolk; ½ tbsp milk; Yellow food coloring, as needed; Grated cheddar / parmesan cheese, as needed

Devina Hermawan January 30, 2021 Watch on YouTube ↗

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Kastengel Recipe

Makes 80-100 pcs

Bahan

Topping:

Cara Membuat

Kocok wijsman, mentega, dan gula halus hingga pucat dan mengembang
Masukkan kuning telur satu per satu, aduk lagi sebentar
Campurkan tepung, maizena, baking powder, garam, dan susu bubuk lalu aduk rata kemudian saring ke dalam adonan mentega, aduk dengan spatula hanya sampai tercampur rata
Masukan keju edam dan keju parmesan parut, aduk sebentar menggunakan tangan
Jika ingin menggunakan keju cheddar parut, sebaiknya keju cheddar parut disimpan 2-3 hari di dalam kulkas dalam keadaan terbuka supaya kering
Ambil adonan lalu pipihkan dengan ketebalan ± 0,5 cm, potong sepanjang 5 cm atau sesuai selera
Olesi dengan campuran kuning telur dan susu di permukaannya, taburi dengan keju parut kemudian tekan menggunakan scraper / spatula agar keju menempel
Potong adonan selebar ± 1 cm atau sesuai selera, pastikan ukuran dan ketebalan kue seragam
Pindahkan ke atas loyang yang sudah dialasi dengan baking paper dan pastikan diberi jarak, panggang dengan suhu 140°C selama 40-50 menit tergantung ukuran kue
Setelah dingin, simpan kastengel di wadah kedap udara

Ingredients

Topping:

Steps

Beat the Wijsman, butter, and powdered sugar until pale and expanded.
Add the yolk in one by one. Mix again for a moment.
Combine the flour, cornstarch, baking powder, salt, and powdered milk. Mix evenly and sift into the butter mix. Fold with spatula, only until the dough is well-incorporated.
Add the grated Edam and Parmesan cheese. Mix with hands.
If using grated Cheddar, keep the grated Cheddar in the fridge for 2-3 days, unopened, to let it dry.
Roll the dough to a thickness of ±0.5 cm. Slice the dough to a length of 5 cm or to your preference.
Brush with the egg wash and milk and sprinkle with grated cheese. Then, push the cheese in with a scraper / spatula so it sticks.
Slice the dough as wide as ±1 cm or to your preference. Make sure the size and width are uniform.
Transfer the sliced dough to a tray with a baking paper on. Space them evenly and bake at 140°C for 40-50 minutes, depending on the size.
After they cool down, store the Kastengel in an airtight container.