RESEP KUE KERING LEBARAN TANPA MIXER‼️ ENAK RENYAH DAN BISA DIJADIKAN IDE JUALAN
Kue Kering Kacang Celup Coklat
No-Mixer Chocolate-Dipped Peanut Cookies
Bahan
* Bahan topping :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan 100 gram margarin, 100 gram mentega, dan 90 gram gula halus di dalam wadah, lalu aduk sebentar hingga tercampur rata.
- Tambahkan 2 butir kuning telur dan 1 sendok teh pasta vanila, lalu aduk hingga tercampur rata tanpa terlalu lama agar adonan tidak melebar.
- Masukkan 20 gram susu bubuk dan 20 gram tepung maizena, lalu aduk dengan spatula hingga tercampur rata.
- Masukkan 280 gram tepung terigu protein rendah secara bertahap sambil diaduk rata.
- Uleni adonan dengan tangan hingga kalis dan mudah dibentuk.
- Cetak adonan dengan sendok takaran 7,5 gram, bulatkan lalu pipihkan sedikit hingga adonan habis.
- Panaskan oven selama 10 menit dengan suhu 150 derajat Celsius.
- Panggang kue selama 30 menit dengan suhu 150 derajat Celsius api atas bawah, lalu keluarkan dari oven.
- Lelehkan 150 gram coklat batang warna ungu bersama 1 sendok makan margarin di atas air mendidih, lalu angkat.
- Celupkan kue kering ke dalam coklat leleh, lalu taburi dengan kacang tanah sangrai yang sudah ditumbuk.
Ingredients
* Topping ingredients :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine 100 grams margarine, 100 grams butter, and 90 grams powdered sugar in a bowl, then mix briefly until evenly blended.
- Add 2 egg yolks and 1 tsp vanilla paste, then mix until combined without overworking, so the cookies do not spread.
- Tip in 20 grams milk powder and 20 grams cornstarch, then fold with a spatula until evenly mixed.
- Work in 280 grams low-protein all-purpose flour a little at a time while mixing evenly.
- Knead the dough by hand until smooth and easy to shape.
- Portion the dough with a 7.5 gram measuring spoon, roll each piece into a ball, then flatten it slightly until the dough is used up.
- Preheat the oven for 10 minutes at 150 degrees Celsius.
- Bake the cookies for 30 minutes at 150 degrees Celsius with top and bottom heat, then take them out of the oven.
- Melt 150 grams purple compound chocolate with 1 tbsp margarine over simmering water, then take it off the heat.
- Dip the cookies into the melted chocolate, then sprinkle them with crushed roasted peanuts.
Cook Mode
RESEP KUE KERING LEBARAN TANPA MIXER‼️ ENAK RENYAH DAN BISA DIJADIKAN IDE JUALAN
RESEP KUE KERING LEBARAN TANPA MIXER‼️ ENAK RENYAH DAN BISA DIJADIKAN IDE JUALAN
Bahan
* Bahan topping :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan 100 gram margarin, 100 gram mentega, dan 90 gram gula halus di dalam wadah, lalu aduk sebentar hingga tercampur rata.
- Tambahkan 2 butir kuning telur dan 1 sendok teh pasta vanila, lalu aduk hingga tercampur rata tanpa terlalu lama agar adonan tidak melebar.
- Masukkan 20 gram susu bubuk dan 20 gram tepung maizena, lalu aduk dengan spatula hingga tercampur rata.
- Masukkan 280 gram tepung terigu protein rendah secara bertahap sambil diaduk rata.
- Uleni adonan dengan tangan hingga kalis dan mudah dibentuk.
- Cetak adonan dengan sendok takaran 7,5 gram, bulatkan lalu pipihkan sedikit hingga adonan habis.
- Panaskan oven selama 10 menit dengan suhu 150 derajat Celsius.
- Panggang kue selama 30 menit dengan suhu 150 derajat Celsius api atas bawah, lalu keluarkan dari oven.
- Lelehkan 150 gram coklat batang warna ungu bersama 1 sendok makan margarin di atas air mendidih, lalu angkat.
- Celupkan kue kering ke dalam coklat leleh, lalu taburi dengan kacang tanah sangrai yang sudah ditumbuk.
Ingredients
* Topping ingredients :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine 100 grams margarine, 100 grams butter, and 90 grams powdered sugar in a bowl, then mix briefly until evenly blended.
- Add 2 egg yolks and 1 tsp vanilla paste, then mix until combined without overworking, so the cookies do not spread.
- Tip in 20 grams milk powder and 20 grams cornstarch, then fold with a spatula until evenly mixed.
- Work in 280 grams low-protein all-purpose flour a little at a time while mixing evenly.
- Knead the dough by hand until smooth and easy to shape.
- Portion the dough with a 7.5 gram measuring spoon, roll each piece into a ball, then flatten it slightly until the dough is used up.
- Preheat the oven for 10 minutes at 150 degrees Celsius.
- Bake the cookies for 30 minutes at 150 degrees Celsius with top and bottom heat, then take them out of the oven.
- Melt 150 grams purple compound chocolate with 1 tbsp margarine over simmering water, then take it off the heat.
- Dip the cookies into the melted chocolate, then sprinkle them with crushed roasted peanuts.
Cook Notes
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