RESEP SAGU KEJU PANDAN SUPER RENYAH ENAK DAN LUMER DIMULUT
Sagu Keju Pandan
Pandan Cheese Sago Cookies
Bahan
Cara Membuat
- Siapkan panci, masukkan 620 g tepung tapioka atau tepung sagu, lalu tambahkan 4 lembar daun pandan yang sudah dicuci bersih, dilap kering, dan digunting.
- Sangrai dengan api sedang sambil terus diaduk supaya bagian bawahnya tidak mudah gosong, sekitar 15 menit hingga tepungnya terasa ringan.
- Jika daun pandannya sudah renyah, tandanya tepungnya selesai disangrai; matikan api kompor.
- Ayak tepung agar terpisah dari daun pandan.
- Diamkan hingga tepungnya benar-benar dingin sebelum digunakan supaya cookiesnya tidak melebar saat dipanggang.
- Siapkan wadah, masukkan 300 g margarin dan 300 g gula halus.
- Mixer sekitar 2 menit dengan kecepatan rendah hingga adonannya lembut dan tercampur rata; jangan over mix supaya cookiesnya tidak melebar saat dipanggang.
- Masukkan 2 kuning telur, lalu lanjut mixer sebentar hingga tercampur rata.
- Masukkan 1 sdt pasta pandan atau secukupnya.
- Masukkan 200 g keju yang telah diparut, lalu aduk hingga tercampur rata.
- Masukkan tepung sangrai yang sudah dingin secara bertahap sambil diaduk hingga tercampur rata; berat bersih tepung setelah disangrai sekitar 530 g.
- Masukkan 100 ml santan kental, lalu lanjut aduk hingga tercampur rata.
- Masukkan adonan ke dalam plastik segitiga yang telah dipasangi spuit.
- Semprotkan adonan di atas loyang.
- Beri keju parut di atasnya.
- Panaskan oven sekitar 10 menit.
- Panggang pada suhu 140 derajat Celcius dengan api atas dan api bawah sekitar 30 menit.
- Setelah sekitar 15 menit dipanggang, tukar posisi loyang supaya matangnya merata, lalu lanjut panggang hingga cookiesnya matang.
- Cookies matang jika kejunya di permukaan sudah kecoklatan dan bagian dasarnya sudah mulai kekuningan.
- Diamkan hingga cookiesnya dingin baru lepaskan cookies dari loyang supaya tidak gampang hancur.
- Simpan cookies di dalam toples atau wadah tertutup rapat supaya tetap renyah dan tahan lama.
Ingredients
Steps
- Prepare a pan, add 620 g of tapioca starch or sago flour, then add 4 pandan leaves that have been washed, wiped dry, and cut up.
- Dry-roast over medium heat while stirring constantly so the bottom does not burn, for about 15 minutes until the flour feels light.
- Once the pandan leaves have turned crisp, the flour is done roasting; turn off the heat.
- Sift the flour to separate it from the pandan leaves.
- Let the flour cool completely before using it so the cookies do not spread while baking.
- Prepare a bowl and add 300 g of margarine and 300 g of icing sugar.
- Mix for about 2 minutes on low speed until the mixture is smooth and evenly combined; do not over mix or the cookies will spread while baking.
- Add 2 egg yolks, then mix briefly until evenly combined.
- Add 1 tsp of pandan paste or as needed.
- Add 200 g of grated cheese, then stir until evenly combined.
- Add the cooled roasted flour a little at a time while stirring until evenly combined; the net weight of the flour after roasting is about 530 g.
- Add 100 ml of thick coconut milk, then continue stirring until evenly combined.
- Transfer the batter into a piping bag fitted with a nozzle.
- Pipe the batter onto a baking tray.
- Sprinkle grated cheese on top.
- Preheat the oven for about 10 minutes.
- Bake at 140 degrees Celsius with top and bottom heat for about 30 minutes.
- After about 15 minutes of baking, swap the position of the trays so they bake evenly, then continue baking until the cookies are done.
- The cookies are done when the cheese on top has browned and the bases have started to turn golden.
- Let the cookies cool completely before releasing them from the tray so they do not crumble.
- Store the cookies in a jar or tightly sealed container so they stay crisp and keep well.
Cook Mode
RESEP SAGU KEJU PANDAN SUPER RENYAH ENAK DAN LUMER DIMULUT
RESEP SAGU KEJU PANDAN SUPER RENYAH ENAK DAN LUMER DIMULUT
Bahan
Cara Membuat
- Siapkan panci, masukkan 620 g tepung tapioka atau tepung sagu, lalu tambahkan 4 lembar daun pandan yang sudah dicuci bersih, dilap kering, dan digunting.
- Sangrai dengan api sedang sambil terus diaduk supaya bagian bawahnya tidak mudah gosong, sekitar 15 menit hingga tepungnya terasa ringan.
- Jika daun pandannya sudah renyah, tandanya tepungnya selesai disangrai; matikan api kompor.
- Ayak tepung agar terpisah dari daun pandan.
- Diamkan hingga tepungnya benar-benar dingin sebelum digunakan supaya cookiesnya tidak melebar saat dipanggang.
- Siapkan wadah, masukkan 300 g margarin dan 300 g gula halus.
- Mixer sekitar 2 menit dengan kecepatan rendah hingga adonannya lembut dan tercampur rata; jangan over mix supaya cookiesnya tidak melebar saat dipanggang.
- Masukkan 2 kuning telur, lalu lanjut mixer sebentar hingga tercampur rata.
- Masukkan 1 sdt pasta pandan atau secukupnya.
- Masukkan 200 g keju yang telah diparut, lalu aduk hingga tercampur rata.
- Masukkan tepung sangrai yang sudah dingin secara bertahap sambil diaduk hingga tercampur rata; berat bersih tepung setelah disangrai sekitar 530 g.
- Masukkan 100 ml santan kental, lalu lanjut aduk hingga tercampur rata.
- Masukkan adonan ke dalam plastik segitiga yang telah dipasangi spuit.
- Semprotkan adonan di atas loyang.
- Beri keju parut di atasnya.
- Panaskan oven sekitar 10 menit.
- Panggang pada suhu 140 derajat Celcius dengan api atas dan api bawah sekitar 30 menit.
- Setelah sekitar 15 menit dipanggang, tukar posisi loyang supaya matangnya merata, lalu lanjut panggang hingga cookiesnya matang.
- Cookies matang jika kejunya di permukaan sudah kecoklatan dan bagian dasarnya sudah mulai kekuningan.
- Diamkan hingga cookiesnya dingin baru lepaskan cookies dari loyang supaya tidak gampang hancur.
- Simpan cookies di dalam toples atau wadah tertutup rapat supaya tetap renyah dan tahan lama.
Ingredients
Steps
- Prepare a pan, add 620 g of tapioca starch or sago flour, then add 4 pandan leaves that have been washed, wiped dry, and cut up.
- Dry-roast over medium heat while stirring constantly so the bottom does not burn, for about 15 minutes until the flour feels light.
- Once the pandan leaves have turned crisp, the flour is done roasting; turn off the heat.
- Sift the flour to separate it from the pandan leaves.
- Let the flour cool completely before using it so the cookies do not spread while baking.
- Prepare a bowl and add 300 g of margarine and 300 g of icing sugar.
- Mix for about 2 minutes on low speed until the mixture is smooth and evenly combined; do not over mix or the cookies will spread while baking.
- Add 2 egg yolks, then mix briefly until evenly combined.
- Add 1 tsp of pandan paste or as needed.
- Add 200 g of grated cheese, then stir until evenly combined.
- Add the cooled roasted flour a little at a time while stirring until evenly combined; the net weight of the flour after roasting is about 530 g.
- Add 100 ml of thick coconut milk, then continue stirring until evenly combined.
- Transfer the batter into a piping bag fitted with a nozzle.
- Pipe the batter onto a baking tray.
- Sprinkle grated cheese on top.
- Preheat the oven for about 10 minutes.
- Bake at 140 degrees Celsius with top and bottom heat for about 30 minutes.
- After about 15 minutes of baking, swap the position of the trays so they bake evenly, then continue baking until the cookies are done.
- The cookies are done when the cheese on top has browned and the bases have started to turn golden.
- Let the cookies cool completely before releasing them from the tray so they do not crumble.
- Store the cookies in a jar or tightly sealed container so they stay crisp and keep well.
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