BROWNIES Shiny Crust RENYAH Tanpa Mixer | Crunchy Thin Brownies Cookies
Brownies Cookies
Shiny Crust Brownies Cookies (No Mixer)
Bahan
Toping:
Cara Membuat
- Campur margarin dengan coklat button di dalam wadah tahan panas.
- Panaskan air di dalam panci dengan api sedang, letakkan wadahnya di atas panci, lalu tim hingga coklat dan margarinnya meleleh dan tercampur rata.
- Matikan api, angkat wadah dari panci, lalu sisihkan.
- Masukkan telur dan gula halus ke dalam wadah lain, lalu aduk hingga gulanya larut dan tercampur rata.
- Tuang coklat leleh selagi hangat ke dalam adonan telur, lalu aduk hingga tercampur rata.
- Masukkan vanila, tepung maizena, coklat bubuk, tepung terigu, dan baking powder sambil diayak agar tidak ada bahan yang bergumpal.
- Aduk hingga adonan tercampur rata; adonannya akan terasa berat dan kental.
- Langsung masukkan adonan ke dalam plastik segitiga, karena kalau terlalu lama di wadah terbuka adonannya makin padat dan susah disemprotkan.
- Semprotkan adonan berjarak di atas loyang yang sudah diolesi margarin tipis dan dialasi kertas roti, karena cookiesnya akan sedikit melebar setelah dipanggang.
- Taburi dengan chocochips dan slice almond yang sudah dipanggang dengan suhu 180 derajat Celsius sekitar tiga menit atau disangrai.
- Panggang di rak bawah oven yang sudah dipanaskan dengan suhu 180 derajat Celsius, api atas dan api bawah, selama 10 menit.
- Lanjutkan memanggang dengan api bawah saja selama lima menit atau sampai cookiesnya matang, lalu angkat loyang dari oven.
- Biarkan cookies hingga dingin dan mengeras baru dilepaskan dari kertas roti.
- Masukkan cookies ke dalam toples atau wadah tertutup rapat supaya tetap renyah dan tahan lama.
Ingredients
Topping:
Steps
- Combine the margarine and the chocolate buttons in a heatproof bowl.
- Heat water in a pot over medium heat, set the bowl over the pot, then melt until the chocolate and margarine are melted and evenly combined.
- Turn off the heat, lift the bowl off the pot, then set it aside.
- Put the eggs and icing sugar into another bowl, then stir until the sugar has dissolved and the mixture is even.
- Pour the melted chocolate in while still warm, then stir until evenly combined.
- Add the vanilla, cornstarch, cocoa powder, wheat flour, and baking powder, sifting them in so there are no lumps.
- Stir until the batter is evenly combined; it will feel heavy and thick.
- Transfer the batter into a piping bag straight away, because left in an open bowl it gets denser and harder to pipe.
- Pipe the batter with space between each one onto a tray greased with a thin layer of margarine and lined with baking paper, since the cookies spread a little as they bake.
- Scatter over chocolate chips and flaked almonds that have been baked at 180 degrees Celsius for about three minutes, or dry toasted.
- Bake on a lower rack of a preheated oven at 180 degrees Celsius with top and bottom heat for 10 minutes.
- Carry on baking with bottom heat only for five minutes or until the cookies are done, then take the tray out of the oven.
- Let the cookies cool and firm up before peeling them off the baking paper.
- Store the cookies in an airtight jar or container so they stay crisp and keep well.
Cook Mode
BROWNIES Shiny Crust RENYAH Tanpa Mixer | Crunchy Thin Brownies Cookies
BROWNIES Shiny Crust RENYAH Tanpa Mixer | Crunchy Thin Brownies Cookies
Bahan
Toping:
Cara Membuat
- Campur margarin dengan coklat button di dalam wadah tahan panas.
- Panaskan air di dalam panci dengan api sedang, letakkan wadahnya di atas panci, lalu tim hingga coklat dan margarinnya meleleh dan tercampur rata.
- Matikan api, angkat wadah dari panci, lalu sisihkan.
- Masukkan telur dan gula halus ke dalam wadah lain, lalu aduk hingga gulanya larut dan tercampur rata.
- Tuang coklat leleh selagi hangat ke dalam adonan telur, lalu aduk hingga tercampur rata.
- Masukkan vanila, tepung maizena, coklat bubuk, tepung terigu, dan baking powder sambil diayak agar tidak ada bahan yang bergumpal.
- Aduk hingga adonan tercampur rata; adonannya akan terasa berat dan kental.
- Langsung masukkan adonan ke dalam plastik segitiga, karena kalau terlalu lama di wadah terbuka adonannya makin padat dan susah disemprotkan.
- Semprotkan adonan berjarak di atas loyang yang sudah diolesi margarin tipis dan dialasi kertas roti, karena cookiesnya akan sedikit melebar setelah dipanggang.
- Taburi dengan chocochips dan slice almond yang sudah dipanggang dengan suhu 180 derajat Celsius sekitar tiga menit atau disangrai.
- Panggang di rak bawah oven yang sudah dipanaskan dengan suhu 180 derajat Celsius, api atas dan api bawah, selama 10 menit.
- Lanjutkan memanggang dengan api bawah saja selama lima menit atau sampai cookiesnya matang, lalu angkat loyang dari oven.
- Biarkan cookies hingga dingin dan mengeras baru dilepaskan dari kertas roti.
- Masukkan cookies ke dalam toples atau wadah tertutup rapat supaya tetap renyah dan tahan lama.
Ingredients
Topping:
Steps
- Combine the margarine and the chocolate buttons in a heatproof bowl.
- Heat water in a pot over medium heat, set the bowl over the pot, then melt until the chocolate and margarine are melted and evenly combined.
- Turn off the heat, lift the bowl off the pot, then set it aside.
- Put the eggs and icing sugar into another bowl, then stir until the sugar has dissolved and the mixture is even.
- Pour the melted chocolate in while still warm, then stir until evenly combined.
- Add the vanilla, cornstarch, cocoa powder, wheat flour, and baking powder, sifting them in so there are no lumps.
- Stir until the batter is evenly combined; it will feel heavy and thick.
- Transfer the batter into a piping bag straight away, because left in an open bowl it gets denser and harder to pipe.
- Pipe the batter with space between each one onto a tray greased with a thin layer of margarine and lined with baking paper, since the cookies spread a little as they bake.
- Scatter over chocolate chips and flaked almonds that have been baked at 180 degrees Celsius for about three minutes, or dry toasted.
- Bake on a lower rack of a preheated oven at 180 degrees Celsius with top and bottom heat for 10 minutes.
- Carry on baking with bottom heat only for five minutes or until the cookies are done, then take the tray out of the oven.
- Let the cookies cool and firm up before peeling them off the baking paper.
- Store the cookies in an airtight jar or container so they stay crisp and keep well.
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