BUAT COOKIES YANG MUDAH DAN PRAKTIS |SEMPRIT ALMOND RENYAH DAN ENAK BANGET
Semprit Almond
Almond Semprit Cookies
Bahan
Alat dan Bahan yang saya gunakan:
Cara Membuat
- Masukkan 125 gram margarin, 125 gram butter, dan 125 gram gula halus ke dalam wadah, lalu aduk sebentar saja hingga tercampur rata supaya cookiesnya tidak meleber saat dipanggang.
- Masukkan dua kuning telur, lalu lanjut aduk hingga tercampur rata.
- Masukkan 140 gram tepung maizena, 250 gram tepung terigu pro rendah, 20 gram tepung beras, 20 gram susu bubuk, dan 40 gram almond bubuk.
- Aduk hingga tercampur rata.
- Uleni adonan sebentar dengan tangan hingga tercampur rata dan kalis, tidak lengket lagi di tangan.
- Masukkan adonan ke dalam cetakan semprit, lalu semprotkan adonan di atas loyang.
- Beri topping slice almond di atasnya.
- Panggang di oven yang sudah dipanaskan sekitar 10 menit dengan suhu 130 derajat Celsius memakai api atas dan api bawah sekitar 25 menit sampai permukaannya kuning kecoklatan.
- Angkat loyang dari oven, diamkan sebentar hingga cookiesnya dingin, lalu lepaskan dari loyang supaya tidak hancur.
Ingredients
Equipment and ingredients I use:
Steps
- Put 125 g of margarine, 125 g of butter, and 125 g of icing sugar into a bowl, then stir only briefly until combined so the cookies do not spread while baking.
- Add two egg yolks, then keep stirring until evenly combined.
- Add 140 g of cornstarch, 250 g of low-protein wheat flour, 20 g of rice flour, 20 g of milk powder, and 40 g of almond powder.
- Stir until evenly combined.
- Knead the dough briefly by hand until it is evenly combined and smooth, no longer sticking to your hands.
- Load the dough into a cookie press, then pipe the shapes onto a baking tray.
- Set a sliced almond on top of each.
- Bake in an oven preheated for about 10 minutes at 130 degrees Celsius with top and bottom heat for about 25 minutes until the surface is golden.
- Take the tray out of the oven, leave the cookies briefly until cool, then lift them off the tray so they do not break.
Cook Mode
BUAT COOKIES YANG MUDAH DAN PRAKTIS |SEMPRIT ALMOND RENYAH DAN ENAK BANGET
BUAT COOKIES YANG MUDAH DAN PRAKTIS |SEMPRIT ALMOND RENYAH DAN ENAK BANGET
Bahan
Alat dan Bahan yang saya gunakan:
Cara Membuat
- Masukkan 125 gram margarin, 125 gram butter, dan 125 gram gula halus ke dalam wadah, lalu aduk sebentar saja hingga tercampur rata supaya cookiesnya tidak meleber saat dipanggang.
- Masukkan dua kuning telur, lalu lanjut aduk hingga tercampur rata.
- Masukkan 140 gram tepung maizena, 250 gram tepung terigu pro rendah, 20 gram tepung beras, 20 gram susu bubuk, dan 40 gram almond bubuk.
- Aduk hingga tercampur rata.
- Uleni adonan sebentar dengan tangan hingga tercampur rata dan kalis, tidak lengket lagi di tangan.
- Masukkan adonan ke dalam cetakan semprit, lalu semprotkan adonan di atas loyang.
- Beri topping slice almond di atasnya.
- Panggang di oven yang sudah dipanaskan sekitar 10 menit dengan suhu 130 derajat Celsius memakai api atas dan api bawah sekitar 25 menit sampai permukaannya kuning kecoklatan.
- Angkat loyang dari oven, diamkan sebentar hingga cookiesnya dingin, lalu lepaskan dari loyang supaya tidak hancur.
Ingredients
Equipment and ingredients I use:
Steps
- Put 125 g of margarine, 125 g of butter, and 125 g of icing sugar into a bowl, then stir only briefly until combined so the cookies do not spread while baking.
- Add two egg yolks, then keep stirring until evenly combined.
- Add 140 g of cornstarch, 250 g of low-protein wheat flour, 20 g of rice flour, 20 g of milk powder, and 40 g of almond powder.
- Stir until evenly combined.
- Knead the dough briefly by hand until it is evenly combined and smooth, no longer sticking to your hands.
- Load the dough into a cookie press, then pipe the shapes onto a baking tray.
- Set a sliced almond on top of each.
- Bake in an oven preheated for about 10 minutes at 130 degrees Celsius with top and bottom heat for about 25 minutes until the surface is golden.
- Take the tray out of the oven, leave the cookies briefly until cool, then lift them off the tray so they do not break.
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