KUE SEMPRIT 3 BAHAN LUMER DIMULUT
Kue Semprit Tiga Bahan
Three-Ingredient Melt-in-the-Mouth Semprit Cookies
Bahan
Cara Membuat
- Masukkan 250 gram margarin dan 220 gram susu kental manis ke dalam wadah.
- Aduk dengan whisk atau mikser kecepatan rendah hingga tercampur rata saja, jangan overmix supaya kuenya tidak melebar saat dipanggang.
- Masukkan 500 gram tepung maizena lalu aduk dengan spatula atau sendok kayu hingga adonan tercampur rata.
- Ambil sepertiga bagian adonan, masukkan 1 sendok teh pasta pandan, lalu aduk dan uleni sebentar hingga pasta pandan tercampur rata.
- Masukkan adonan pandan ke dalam cetakan kue semprit atau kue dahlia, lalu semprotkan di atas loyang antilengket atau loyang yang dioles margarin dan dialasi kertas roti.
- Semprotkan adonan jangan terlalu tinggi supaya cookiesnya matang merata, dan tutup adonan yang menunggu dengan plastik supaya tidak mengeras.
- Semprotkan adonan tanpa pasta di atas adonan pandan, lalu beri chocochips di atasnya.
- Jika adonan terasa keras dan susah disemprotkan, tambahkan 1 sendok makan margarin lalu aduk lagi hingga tercampur rata.
- Panggang di oven yang sudah dipanaskan pada suhu 170 derajat Celsius dengan api atas dan api bawah sekitar 40 menit hingga cookies matang dan bagian bawahnya kering.
- Sambil menunggu, semprotkan sisa adonan dengan bentuk lain sesuai selera lalu beri chocochips; satu resep ini dapat 2 loyang.
- Angkat dan keluarkan loyang dari oven, lalu lanjut panggang sisa adonan dengan cara yang sama.
- Biarkan cookies dingin dulu baru dilepaskan dari loyang, lalu simpan dalam wadah tertutup rapat supaya tetap renyah dan tahan lama.
Ingredients
Steps
- Put 250 g margarine and 220 g sweetened condensed milk into a bowl.
- Stir with a whisk or a mixer on low speed only until combined; do not overmix so the cookies do not spread while baking.
- Add 500 g cornstarch, then fold with a spatula or wooden spoon until the dough is evenly combined.
- Take one third of the dough, add 1 tsp pandan paste, then stir and knead briefly until the pandan paste is evenly mixed in.
- Load the pandan dough into a semprit or dahlia cookie press, then pipe it onto a non-stick tray or a tray greased with margarine and lined with baking paper.
- Pipe the dough low rather than tall so the cookies bake evenly, and cover the waiting dough with plastic so it does not harden.
- Pipe the plain dough on top of the pandan dough, then place chocolate chips on top.
- If the dough feels hard and difficult to pipe, add 1 tbsp margarine and stir again until evenly combined.
- Bake in a preheated oven at 170 degrees Celsius with top and bottom heat for about 40 minutes until the cookies are done and dry underneath.
- While they bake, pipe the remaining dough in another shape as you like and add chocolate chips; this recipe makes 2 trays.
- Take the tray out of the oven, then bake the remaining dough the same way.
- Let the cookies cool before lifting them off the tray, then store them in an airtight container so they stay crisp and keep well.
Cook Mode
KUE SEMPRIT 3 BAHAN LUMER DIMULUT
KUE SEMPRIT 3 BAHAN LUMER DIMULUT
Bahan
Cara Membuat
- Masukkan 250 gram margarin dan 220 gram susu kental manis ke dalam wadah.
- Aduk dengan whisk atau mikser kecepatan rendah hingga tercampur rata saja, jangan overmix supaya kuenya tidak melebar saat dipanggang.
- Masukkan 500 gram tepung maizena lalu aduk dengan spatula atau sendok kayu hingga adonan tercampur rata.
- Ambil sepertiga bagian adonan, masukkan 1 sendok teh pasta pandan, lalu aduk dan uleni sebentar hingga pasta pandan tercampur rata.
- Masukkan adonan pandan ke dalam cetakan kue semprit atau kue dahlia, lalu semprotkan di atas loyang antilengket atau loyang yang dioles margarin dan dialasi kertas roti.
- Semprotkan adonan jangan terlalu tinggi supaya cookiesnya matang merata, dan tutup adonan yang menunggu dengan plastik supaya tidak mengeras.
- Semprotkan adonan tanpa pasta di atas adonan pandan, lalu beri chocochips di atasnya.
- Jika adonan terasa keras dan susah disemprotkan, tambahkan 1 sendok makan margarin lalu aduk lagi hingga tercampur rata.
- Panggang di oven yang sudah dipanaskan pada suhu 170 derajat Celsius dengan api atas dan api bawah sekitar 40 menit hingga cookies matang dan bagian bawahnya kering.
- Sambil menunggu, semprotkan sisa adonan dengan bentuk lain sesuai selera lalu beri chocochips; satu resep ini dapat 2 loyang.
- Angkat dan keluarkan loyang dari oven, lalu lanjut panggang sisa adonan dengan cara yang sama.
- Biarkan cookies dingin dulu baru dilepaskan dari loyang, lalu simpan dalam wadah tertutup rapat supaya tetap renyah dan tahan lama.
Ingredients
Steps
- Put 250 g margarine and 220 g sweetened condensed milk into a bowl.
- Stir with a whisk or a mixer on low speed only until combined; do not overmix so the cookies do not spread while baking.
- Add 500 g cornstarch, then fold with a spatula or wooden spoon until the dough is evenly combined.
- Take one third of the dough, add 1 tsp pandan paste, then stir and knead briefly until the pandan paste is evenly mixed in.
- Load the pandan dough into a semprit or dahlia cookie press, then pipe it onto a non-stick tray or a tray greased with margarine and lined with baking paper.
- Pipe the dough low rather than tall so the cookies bake evenly, and cover the waiting dough with plastic so it does not harden.
- Pipe the plain dough on top of the pandan dough, then place chocolate chips on top.
- If the dough feels hard and difficult to pipe, add 1 tbsp margarine and stir again until evenly combined.
- Bake in a preheated oven at 170 degrees Celsius with top and bottom heat for about 40 minutes until the cookies are done and dry underneath.
- While they bake, pipe the remaining dough in another shape as you like and add chocolate chips; this recipe makes 2 trays.
- Take the tray out of the oven, then bake the remaining dough the same way.
- Let the cookies cool before lifting them off the tray, then store them in an airtight container so they stay crisp and keep well.
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