COOKIES TERENAK LEMBUT GURIH RENYAH | ALMOND COOKIES
Almond Cookies
Almond Cookies with Matcha and Chocolate Coating
Bahan
Bahan baluran:
Cara Membuat
- Panggang 150 gr almond dengan suhu 130 derajat Celsius api atas dan api bawah sekitar 15 sampai 20 menit sampai renyah, lalu angkat dan diamkan sampai dingin.
- Aduk 250 gr margarin, 100 gr butter, dan 60 gr gula halus dengan spatula sampai tercampur rata.
- Masukkan 3 kuning telur dan 1/2 sdt vanili bubuk lalu lanjut aduk sampai tercampur rata.
- Masukkan 500 gr tepung terigu protein rendah, 30 gr tepung maizena, dan 50 gr susu bubuk, lalu aduk sampai adonannya kalis; jangan diuleni lama dengan tangan supaya cookiesnya tidak keras.
- Ambil adonan sebanyak 1 1/2 sendok takar teh atau sekitar 9 gr, pipihkan, masukkan satu butir almond, lalu bungkus sampai rapat.
- Bulatkan adonan sampai mulus lalu bentuk lonjong, dan 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 35 sampai 40 menit sampai cookiesnya matang dan bagian bawahnya mulai kecoklatan.
- Tim campuran 125 gr dark cooking chocolate dan 125 gr milk chocolate di atas panci berisi air panas sampai meleleh dan tercampur rata, lalu angkat dari panci.
- Potong kecil-kecil 250 gr coklat putih lalu lelehkan, masukkan 10 gr bubuk matcha, aduk sampai tercampur rata, lalu angkat dari panci.
- Angkat loyang dari oven, lanjut panggang loyang berikutnya, lalu diamkan cookies sampai benar-benar dingin.
- Celupkan cookies yang sudah dingin ke dalam coklat, angkat, lalu letakkan di dalam paper cup.
- Beri topping kacang cacah sangrai sesuai selera, dan celupkan setengah bagian cookies lainnya ke dalam campuran coklat.
- Dinginkan cookies di dalam kulkas sekitar 3 sampai 5 menit supaya coklatnya set dan mengeras, baru simpan di dalam toples.
Ingredients
Coating ingredients:
Steps
- Toast 150 g almonds at 130 degrees Celsius with top and bottom heat for about 15 to 20 minutes until crisp, then take them out and let them cool.
- Stir 250 g margarine, 100 g butter, and 60 g powdered sugar with a spatula until evenly combined.
- Add 3 egg yolks and 1/2 tsp vanilla powder, then keep stirring until evenly combined.
- Add 500 g low-protein flour, 30 g cornstarch, and 50 g milk powder, then stir until the dough comes together; do not knead it long by hand or the cookies will turn hard.
- Scoop out 1 1/2 measuring teaspoons of dough, about 9 g, flatten it, place one almond inside, then seal it up.
- Roll the dough smooth and shape it into an oval, 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 35 to 40 minutes, until the cookies are done and their undersides start to brown.
- Melt 125 g dark cooking chocolate together with 125 g milk chocolate in a bowl over a pot of hot water until smooth and combined, then lift it off.
- Chop 250 g white chocolate into small pieces and melt it, add 10 g matcha powder, stir until evenly combined, then lift it off the pot.
- Take the tray out of the oven, bake the next tray, then leave the cookies until they are completely cool.
- Dip the cooled cookies into the chocolate, lift them out, then set them in paper cups.
- Top with toasted chopped peanuts to taste, and dip the other half of the cookies into the chocolate mixture.
- Chill the cookies in the refrigerator for about 3 to 5 minutes so the chocolate sets and hardens, then store them in an airtight container.
Cook Mode
COOKIES TERENAK LEMBUT GURIH RENYAH | ALMOND COOKIES
COOKIES TERENAK LEMBUT GURIH RENYAH | ALMOND COOKIES
Bahan
Bahan baluran:
Cara Membuat
- Panggang 150 gr almond dengan suhu 130 derajat Celsius api atas dan api bawah sekitar 15 sampai 20 menit sampai renyah, lalu angkat dan diamkan sampai dingin.
- Aduk 250 gr margarin, 100 gr butter, dan 60 gr gula halus dengan spatula sampai tercampur rata.
- Masukkan 3 kuning telur dan 1/2 sdt vanili bubuk lalu lanjut aduk sampai tercampur rata.
- Masukkan 500 gr tepung terigu protein rendah, 30 gr tepung maizena, dan 50 gr susu bubuk, lalu aduk sampai adonannya kalis; jangan diuleni lama dengan tangan supaya cookiesnya tidak keras.
- Ambil adonan sebanyak 1 1/2 sendok takar teh atau sekitar 9 gr, pipihkan, masukkan satu butir almond, lalu bungkus sampai rapat.
- Bulatkan adonan sampai mulus lalu bentuk lonjong, dan 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 35 sampai 40 menit sampai cookiesnya matang dan bagian bawahnya mulai kecoklatan.
- Tim campuran 125 gr dark cooking chocolate dan 125 gr milk chocolate di atas panci berisi air panas sampai meleleh dan tercampur rata, lalu angkat dari panci.
- Potong kecil-kecil 250 gr coklat putih lalu lelehkan, masukkan 10 gr bubuk matcha, aduk sampai tercampur rata, lalu angkat dari panci.
- Angkat loyang dari oven, lanjut panggang loyang berikutnya, lalu diamkan cookies sampai benar-benar dingin.
- Celupkan cookies yang sudah dingin ke dalam coklat, angkat, lalu letakkan di dalam paper cup.
- Beri topping kacang cacah sangrai sesuai selera, dan celupkan setengah bagian cookies lainnya ke dalam campuran coklat.
- Dinginkan cookies di dalam kulkas sekitar 3 sampai 5 menit supaya coklatnya set dan mengeras, baru simpan di dalam toples.
Ingredients
Coating ingredients:
Steps
- Toast 150 g almonds at 130 degrees Celsius with top and bottom heat for about 15 to 20 minutes until crisp, then take them out and let them cool.
- Stir 250 g margarine, 100 g butter, and 60 g powdered sugar with a spatula until evenly combined.
- Add 3 egg yolks and 1/2 tsp vanilla powder, then keep stirring until evenly combined.
- Add 500 g low-protein flour, 30 g cornstarch, and 50 g milk powder, then stir until the dough comes together; do not knead it long by hand or the cookies will turn hard.
- Scoop out 1 1/2 measuring teaspoons of dough, about 9 g, flatten it, place one almond inside, then seal it up.
- Roll the dough smooth and shape it into an oval, 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 35 to 40 minutes, until the cookies are done and their undersides start to brown.
- Melt 125 g dark cooking chocolate together with 125 g milk chocolate in a bowl over a pot of hot water until smooth and combined, then lift it off.
- Chop 250 g white chocolate into small pieces and melt it, add 10 g matcha powder, stir until evenly combined, then lift it off the pot.
- Take the tray out of the oven, bake the next tray, then leave the cookies until they are completely cool.
- Dip the cooled cookies into the chocolate, lift them out, then set them in paper cups.
- Top with toasted chopped peanuts to taste, and dip the other half of the cookies into the chocolate mixture.
- Chill the cookies in the refrigerator for about 3 to 5 minutes so the chocolate sets and hardens, then store them in an airtight container.
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