SUS KERING KEJU || SUPER RENYAH SUPER NAGIH !!
Resep
Crispy Cheese Choux Cookies
Bahan
Credit :
Cara Membuat
- Masukkan 100 gr margarin dan 250 ml air ke dalam wajan, lalu masak sampai mendidih dan margarinnya meleleh.
- Setelah mendidih, matikan api, masukkan 125 gr tepung terigu, lalu aduk cepat sampai tercampur rata.
- Setelah adonan padat dan teksturnya halus, angkat dari kompor lalu pindahkan ke wadah.
- Lebarkan adonan di wadah supaya uap panasnya lebih cepat hilang.
- Setelah adonan mencapai suhu ruang, masukkan telur pertama sambil diaduk sampai tercampur rata.
- Masukkan telur kedua, lalu aduk kembali sampai tercampur rata.
- Masukkan telur ketiga, lalu aduk lagi sampai tercampur rata.
- Masukkan 1 sdt baking powder dan 30 gr keju parut, lalu aduk sampai tercampur rata.
- Siapkan piping bag dua lapis dengan spuit bunga, lalu isi dengan adonan secukupnya.
- Semprit adonan kecil-kecil di atas loyang yang sudah dialasi baking paper.
- Panggang dengan suhu 200 derajat Celcius api atas bawah selama 15 menit; suhu tinggi ini wajib supaya susnya mengembang.
- Setelah 15 menit, turunkan suhu menjadi 130 derajat tetap api atas bawah, lalu panggang lagi selama 25 menit supaya kering sempurna sampai ke dalam.
- Kalau suka, beri filling sesuai selera; tanpa filling hasilnya lebih renyah dan tahan lama.
Ingredients
Credit :
Steps
- Put 100 g margarine and 250 ml water in a pan, then cook until it boils and the margarine has melted.
- Once boiling, turn off the heat, add 125 g flour, then stir quickly until evenly combined.
- Once the dough is firm and smooth, take it off the stove and transfer it to a bowl.
- Spread the dough out in the bowl so the steam escapes faster.
- Once the dough has cooled to room temperature, add the first egg and stir until fully incorporated.
- Add the second egg and stir again until fully incorporated.
- Add the third egg and stir once more until combined.
- Add 1 tsp baking powder and 30 g grated cheese, then mix until evenly combined.
- Get a double layered piping bag fitted with a star nozzle and fill it with some of the batter.
- Pipe small rosettes onto a tray lined with baking paper.
- Bake at 200 degrees Celsius with top and bottom heat for 15 minutes; the high heat is essential for the choux to puff.
- After 15 minutes, drop the temperature to 130 degrees, still top and bottom heat, and bake another 25 minutes so they dry out right through.
- If you like, pipe in a filling; left plain they stay crisper for longer.
Cook Mode
SUS KERING KEJU || SUPER RENYAH SUPER NAGIH !!
Crispy Cheese Choux Cookies
SUS KERING KEJU || SUPER RENYAH SUPER NAGIH !!
SUS KERING KEJU || SUPER RENYAH SUPER NAGIH !!
Bahan
Credit :
Cara Membuat
- Masukkan 100 gr margarin dan 250 ml air ke dalam wajan, lalu masak sampai mendidih dan margarinnya meleleh.
- Setelah mendidih, matikan api, masukkan 125 gr tepung terigu, lalu aduk cepat sampai tercampur rata.
- Setelah adonan padat dan teksturnya halus, angkat dari kompor lalu pindahkan ke wadah.
- Lebarkan adonan di wadah supaya uap panasnya lebih cepat hilang.
- Setelah adonan mencapai suhu ruang, masukkan telur pertama sambil diaduk sampai tercampur rata.
- Masukkan telur kedua, lalu aduk kembali sampai tercampur rata.
- Masukkan telur ketiga, lalu aduk lagi sampai tercampur rata.
- Masukkan 1 sdt baking powder dan 30 gr keju parut, lalu aduk sampai tercampur rata.
- Siapkan piping bag dua lapis dengan spuit bunga, lalu isi dengan adonan secukupnya.
- Semprit adonan kecil-kecil di atas loyang yang sudah dialasi baking paper.
- Panggang dengan suhu 200 derajat Celcius api atas bawah selama 15 menit; suhu tinggi ini wajib supaya susnya mengembang.
- Setelah 15 menit, turunkan suhu menjadi 130 derajat tetap api atas bawah, lalu panggang lagi selama 25 menit supaya kering sempurna sampai ke dalam.
- Kalau suka, beri filling sesuai selera; tanpa filling hasilnya lebih renyah dan tahan lama.
Ingredients
Credit :
Steps
- Put 100 g margarine and 250 ml water in a pan, then cook until it boils and the margarine has melted.
- Once boiling, turn off the heat, add 125 g flour, then stir quickly until evenly combined.
- Once the dough is firm and smooth, take it off the stove and transfer it to a bowl.
- Spread the dough out in the bowl so the steam escapes faster.
- Once the dough has cooled to room temperature, add the first egg and stir until fully incorporated.
- Add the second egg and stir again until fully incorporated.
- Add the third egg and stir once more until combined.
- Add 1 tsp baking powder and 30 g grated cheese, then mix until evenly combined.
- Get a double layered piping bag fitted with a star nozzle and fill it with some of the batter.
- Pipe small rosettes onto a tray lined with baking paper.
- Bake at 200 degrees Celsius with top and bottom heat for 15 minutes; the high heat is essential for the choux to puff.
- After 15 minutes, drop the temperature to 130 degrees, still top and bottom heat, and bake another 25 minutes so they dry out right through.
- If you like, pipe in a filling; left plain they stay crisper for longer.
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