COOKIES COKLAT TERENAK LEMBUT RENYAH GURIH LUMER | NUT BALL COOKIES
Nut Ball Cookies Coklat
Chocolate Nut Ball Cookies
Bahan
Bahan baluran:
Bahan Isian:
Cara Membuat
- Aduk 250 gr margarin, 120 gr butter, dan 80 gr gula halus dengan spatula sampai tercampur rata dan adonannya lembut.
- Masukkan 3 kuning telur dan 1/2 sdt vanili bubuk lalu lanjut aduk sampai tercampur rata.
- Masukkan 500 gr tepung terigu protein rendah, 40 gr susu bubuk, 40 gr tepung maizena, dan 40 gr coklat bubuk, lalu aduk sampai tercampur rata dan adonannya kalis.
- Uleni adonan sebentar dengan tangan sampai lembut dan tidak lengket lagi di tangan maupun di wadahnya.
- Ambil adonan sebanyak 1 1/2 sendok takar teh lalu pulung dan bulatkan sampai mulus.
- Balurkan bulatan adonan ke dalam kacang cacah yang telah disangrai sambil dikepal perlahan supaya kacangnya menempel.
- Beri lubang di bagian tengah adonan dengan jari atau alat lain, rapikan pinggirannya, lalu lakukan sampai seluruh adonan selesai dibentuk.
- Panggang di oven yang sudah dipanaskan 10 menit dengan suhu 130 derajat Celsius api atas dan api bawah sekitar 40 menit sampai cookiesnya wangi dan bagian bawahnya mulai kecoklatan.
- Angkat dan keluarkan loyang dari oven, lanjut panggang sisa adonan, lalu letakkan cookies di atas cooling rack sampai dingin.
- Setelah cookiesnya dingin, semprotkan selai coklat secukupnya ke dalam lubangnya.
- Masukkan cookies ke dalam kulkas bagian chiller sekitar 3 sampai 5 menit supaya coklatnya set, baru simpan di dalam toples.
Ingredients
Coating:
Filling:
Steps
- Stir 250 g margarine, 120 g butter, and 80 g powdered sugar with a spatula until evenly combined and smooth.
- Add 3 egg yolks and 1/2 tsp vanilla powder, then keep stirring until evenly combined.
- Add 500 g low-protein flour, 40 g milk powder, 40 g cornstarch, and 40 g cocoa powder, then stir until evenly combined and the dough comes together.
- Knead the dough briefly by hand until it is soft and no longer sticks to your hands or the bowl.
- Scoop out 1 1/2 measuring teaspoons of dough, then roll it into a smooth ball.
- Roll the ball in toasted chopped peanuts, pressing gently so the nuts stick.
- Make a well in the center of each ball with your finger or a tool, neaten the edges, then repeat until all the dough is shaped.
- Bake in an oven preheated for 10 minutes at 130 degrees Celsius with top and bottom heat for about 40 minutes, until the cookies smell fragrant and the undersides start to brown.
- Take the tray out of the oven, bake the remaining dough, then move the cookies onto a cooling rack until cold.
- Once the cookies are cold, pipe chocolate spread into the wells to taste.
- Put the cookies in the refrigerator chiller for about 3 to 5 minutes so the chocolate sets, then store them in an airtight container.
Cook Mode
COOKIES COKLAT TERENAK LEMBUT RENYAH GURIH LUMER | NUT BALL COOKIES
COOKIES COKLAT TERENAK LEMBUT RENYAH GURIH LUMER | NUT BALL COOKIES
Bahan
Bahan baluran:
Bahan Isian:
Cara Membuat
- Aduk 250 gr margarin, 120 gr butter, dan 80 gr gula halus dengan spatula sampai tercampur rata dan adonannya lembut.
- Masukkan 3 kuning telur dan 1/2 sdt vanili bubuk lalu lanjut aduk sampai tercampur rata.
- Masukkan 500 gr tepung terigu protein rendah, 40 gr susu bubuk, 40 gr tepung maizena, dan 40 gr coklat bubuk, lalu aduk sampai tercampur rata dan adonannya kalis.
- Uleni adonan sebentar dengan tangan sampai lembut dan tidak lengket lagi di tangan maupun di wadahnya.
- Ambil adonan sebanyak 1 1/2 sendok takar teh lalu pulung dan bulatkan sampai mulus.
- Balurkan bulatan adonan ke dalam kacang cacah yang telah disangrai sambil dikepal perlahan supaya kacangnya menempel.
- Beri lubang di bagian tengah adonan dengan jari atau alat lain, rapikan pinggirannya, lalu lakukan sampai seluruh adonan selesai dibentuk.
- Panggang di oven yang sudah dipanaskan 10 menit dengan suhu 130 derajat Celsius api atas dan api bawah sekitar 40 menit sampai cookiesnya wangi dan bagian bawahnya mulai kecoklatan.
- Angkat dan keluarkan loyang dari oven, lanjut panggang sisa adonan, lalu letakkan cookies di atas cooling rack sampai dingin.
- Setelah cookiesnya dingin, semprotkan selai coklat secukupnya ke dalam lubangnya.
- Masukkan cookies ke dalam kulkas bagian chiller sekitar 3 sampai 5 menit supaya coklatnya set, baru simpan di dalam toples.
Ingredients
Coating:
Filling:
Steps
- Stir 250 g margarine, 120 g butter, and 80 g powdered sugar with a spatula until evenly combined and smooth.
- Add 3 egg yolks and 1/2 tsp vanilla powder, then keep stirring until evenly combined.
- Add 500 g low-protein flour, 40 g milk powder, 40 g cornstarch, and 40 g cocoa powder, then stir until evenly combined and the dough comes together.
- Knead the dough briefly by hand until it is soft and no longer sticks to your hands or the bowl.
- Scoop out 1 1/2 measuring teaspoons of dough, then roll it into a smooth ball.
- Roll the ball in toasted chopped peanuts, pressing gently so the nuts stick.
- Make a well in the center of each ball with your finger or a tool, neaten the edges, then repeat until all the dough is shaped.
- Bake in an oven preheated for 10 minutes at 130 degrees Celsius with top and bottom heat for about 40 minutes, until the cookies smell fragrant and the undersides start to brown.
- Take the tray out of the oven, bake the remaining dough, then move the cookies onto a cooling rack until cold.
- Once the cookies are cold, pipe chocolate spread into the wells to taste.
- Put the cookies in the refrigerator chiller for about 3 to 5 minutes so the chocolate sets, then store them in an airtight container.
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