COOKIES SAGU KEJU RENYAH LUMER DIMULUT | Tips Anti Meleber
Cookies Sagu Keju
Sago Cheese Cookies
Bahan
Cara Membuat
- Masukkan 620 gr tepung sagu dan 5 lembar daun pandan yang sudah dicuci, dilap kering, lalu digunting ke dalam panci.
- Sangrai dengan api sedang cenderung kecil sambil terus diaduk agar bagian bawahnya tidak gosong, hingga tepungnya terasa ringan.
- Setelah sekitar 15 menit disangrai dan tepungnya terasa ringan, matikan api kompor.
- Ayak tepung untuk memisahkannya dari daun pandan.
- Diamkan tepung hingga benar-benar dingin supaya cookies tidak meleber saat dipanggang.
- Masukkan 300 gr margarin dan 300 gr gula halus ke dalam wadah.
- Aduk dengan whisk atau spatula hingga adonan lembut dan tercampur rata, jangan sampai overmix.
- Masukkan 2 kuning telur, aduk hingga tercampur rata.
- Tuang 100 ml santan kental, aduk hingga tercampur rata.
- Masukkan 200 gr keju parut, aduk hingga tercampur rata.
- Masukkan tepung sagu yang sudah dingin secara bertahap sambil diaduk hingga adonan tercampur rata dan lembut.
- Masukkan adonan ke dalam plastik segitiga lalu ikat supaya adonan tidak kering terkena udara.
- Pasang spuit pada plastik segitiga lain, gunting ujung plastik berisi adonan, lalu masukkan ke dalam plastik bersuit.
- Semprotkan adonan di atas loyang yang tidak perlu dioles margarin hingga seluruh adonan selesai dibentuk.
- Beri keju parut di atas setiap cookies.
- Panaskan oven sekitar 10 menit, lalu panggang di rak tengah dengan suhu 140 derajat Celcius api atas dan api bawah sekitar 30 hingga 35 menit hingga cookies matang.
- Setelah pinggiran cookies dan kejunya mulai kuning kecoklatan, angkat dan keluarkan loyang dari oven.
- Diamkan hingga cookies dingin baru lepaskan dari loyang supaya tidak hancur.
- Simpan cookies di dalam toples tertutup rapat supaya tetap renyah dan tahan lama.
Ingredients
Steps
- Put 620 gr sago flour and 5 pandan leaves that have been washed, patted dry, and snipped into a pot.
- Dry-roast over medium-low heat, stirring constantly so the bottom does not burn, until the flour feels light.
- After about 15 minutes of roasting, once the flour feels light, turn off the heat.
- Sift the flour to separate it from the pandan leaves.
- Let the flour cool completely so the cookies do not spread while baking.
- Put 300 gr margarine and 300 gr powdered sugar into a bowl.
- Stir with a whisk or spatula until the mixture is soft and evenly combined, being careful not to overmix.
- Add 2 egg yolks and stir until evenly combined.
- Pour in 100 ml thick coconut milk and stir until evenly combined.
- Add 200 gr grated cheese and stir until evenly combined.
- Add the cooled sago flour in stages, stirring until the dough is evenly mixed and soft.
- Transfer the dough into a piping bag and tie it closed so the dough does not dry out in the air.
- Fit a nozzle into another piping bag, snip the tip of the bag holding the dough, then slide it into the fitted bag.
- Pipe the dough onto a baking tray that needs no greasing, until all the dough is shaped.
- Sprinkle grated cheese on top of each cookie.
- Preheat the oven for about 10 minutes, then bake on the middle rack at 140 degrees Celsius with top and bottom heat for about 30 to 35 minutes until the cookies are done.
- Once the edges of the cookies and the cheese start turning golden brown, take the tray out of the oven.
- Let the cookies cool completely before lifting them off the tray so they do not crumble.
- Store the cookies in a tightly sealed jar so they stay crisp and keep well.
Cook Mode
COOKIES SAGU KEJU RENYAH LUMER DIMULUT | Tips Anti Meleber
COOKIES SAGU KEJU RENYAH LUMER DIMULUT | Tips Anti Meleber
Bahan
Cara Membuat
- Masukkan 620 gr tepung sagu dan 5 lembar daun pandan yang sudah dicuci, dilap kering, lalu digunting ke dalam panci.
- Sangrai dengan api sedang cenderung kecil sambil terus diaduk agar bagian bawahnya tidak gosong, hingga tepungnya terasa ringan.
- Setelah sekitar 15 menit disangrai dan tepungnya terasa ringan, matikan api kompor.
- Ayak tepung untuk memisahkannya dari daun pandan.
- Diamkan tepung hingga benar-benar dingin supaya cookies tidak meleber saat dipanggang.
- Masukkan 300 gr margarin dan 300 gr gula halus ke dalam wadah.
- Aduk dengan whisk atau spatula hingga adonan lembut dan tercampur rata, jangan sampai overmix.
- Masukkan 2 kuning telur, aduk hingga tercampur rata.
- Tuang 100 ml santan kental, aduk hingga tercampur rata.
- Masukkan 200 gr keju parut, aduk hingga tercampur rata.
- Masukkan tepung sagu yang sudah dingin secara bertahap sambil diaduk hingga adonan tercampur rata dan lembut.
- Masukkan adonan ke dalam plastik segitiga lalu ikat supaya adonan tidak kering terkena udara.
- Pasang spuit pada plastik segitiga lain, gunting ujung plastik berisi adonan, lalu masukkan ke dalam plastik bersuit.
- Semprotkan adonan di atas loyang yang tidak perlu dioles margarin hingga seluruh adonan selesai dibentuk.
- Beri keju parut di atas setiap cookies.
- Panaskan oven sekitar 10 menit, lalu panggang di rak tengah dengan suhu 140 derajat Celcius api atas dan api bawah sekitar 30 hingga 35 menit hingga cookies matang.
- Setelah pinggiran cookies dan kejunya mulai kuning kecoklatan, angkat dan keluarkan loyang dari oven.
- Diamkan hingga cookies dingin baru lepaskan dari loyang supaya tidak hancur.
- Simpan cookies di dalam toples tertutup rapat supaya tetap renyah dan tahan lama.
Ingredients
Steps
- Put 620 gr sago flour and 5 pandan leaves that have been washed, patted dry, and snipped into a pot.
- Dry-roast over medium-low heat, stirring constantly so the bottom does not burn, until the flour feels light.
- After about 15 minutes of roasting, once the flour feels light, turn off the heat.
- Sift the flour to separate it from the pandan leaves.
- Let the flour cool completely so the cookies do not spread while baking.
- Put 300 gr margarine and 300 gr powdered sugar into a bowl.
- Stir with a whisk or spatula until the mixture is soft and evenly combined, being careful not to overmix.
- Add 2 egg yolks and stir until evenly combined.
- Pour in 100 ml thick coconut milk and stir until evenly combined.
- Add 200 gr grated cheese and stir until evenly combined.
- Add the cooled sago flour in stages, stirring until the dough is evenly mixed and soft.
- Transfer the dough into a piping bag and tie it closed so the dough does not dry out in the air.
- Fit a nozzle into another piping bag, snip the tip of the bag holding the dough, then slide it into the fitted bag.
- Pipe the dough onto a baking tray that needs no greasing, until all the dough is shaped.
- Sprinkle grated cheese on top of each cookie.
- Preheat the oven for about 10 minutes, then bake on the middle rack at 140 degrees Celsius with top and bottom heat for about 30 to 35 minutes until the cookies are done.
- Once the edges of the cookies and the cheese start turning golden brown, take the tray out of the oven.
- Let the cookies cool completely before lifting them off the tray so they do not crumble.
- Store the cookies in a tightly sealed jar so they stay crisp and keep well.
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