DUBAI JJONDEUK COOKIE! 쫀득쫀득 !
Resep kunafa
Dubai Jjondeuk Cookie, Marshmallow-Wrapped Pistachio Kunafa
Bahan
Marshmallow skin! (Recipe from @pomierecipe ❤️):
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong-potong kunafa menjadi bagian kecil.
- Lelehkan mentega tawar di wajan lalu masukkan kunafa dan sangrai dengan api kecil sampai crispy dan golden brown. Prosesnya harus sabar.
- Sebarkan kunafa yang sudah disangrai lalu tunggu sampai benar-benar dingin.
- Campurkan kunafa dingin dengan pistachio butter lalu aduk sampai rata.
- Cetak adonan pistachio kunafa ke dalam cetakan silikon, kira-kira 36 sampai 38 buah tergantung ukuran yang kalian mau.
- Simpan cetakan di kulkas sampai isiannya mengeras.
- Untuk kulit marshmallow, lelehkan mentega tawar di panci dengan api kecil.
- Masukkan marshmallow lalu aduk dengan api kecil sampai meleleh saja. Hati-hati karena kandungan gulanya tinggi dan gampang gosong.
- Olesi silpat atau permukaan kerja dengan minyak karena marshmallow sangat lengket.
- Matikan api begitu marshmallow meleleh, lalu masukkan cokelat bubuk dan susu bubuk.
- Tambahkan sedikit corn syrup supaya teksturnya tetap stretchy lebih lama, lalu aduk sampai rata dengan sisa panas pancinya.
- Tuang adonan marshmallow ke atas silpat yang sudah diolesi minyak.
- Diamkan sekitar 10 menit sampai adonannya hangat-hangat kuku, bukan panas.
- Pakai sarung tangan anti lengket lalu timbang adonan marshmallow sekitar 15 sampai 20 gr per bagian dan gunting kelebihannya.
- Pipihkan marshmallow tipis-tipis di atas permukaan yang sudah diminyaki.
- Letakkan isian pistachio kunafa yang sudah mengeras di tengahnya lalu bungkus rapat sampai tidak ada udara di dalamnya.
- Gunting kelebihan adonan di bagian ekornya lalu bulatkan.
- Taburi permukaannya dengan cokelat bubuk supaya tidak lengket di tangan dan tampilannya lebih cakep.
Ingredients
Marshmallow skin! (Recipe from @pomierecipe ❤️):
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Chop the kunafa into small pieces.
- Melt the unsalted butter in a pan, add the kunafa and toast over low heat until crisp and golden brown. This takes patience.
- Spread the toasted kunafa out and let it cool completely.
- Mix the cooled kunafa with the pistachio butter until evenly combined.
- Press the pistachio kunafa mixture into a silicone mould, making roughly 36 to 38 pieces depending on the size you want.
- Chill the mould in the fridge until the filling is firm.
- For the marshmallow shell, melt the unsalted butter in a pan over low heat.
- Add the marshmallows and stir over low heat just until melted. Be careful, the sugar content is high and they burn easily.
- Brush a silpat or your work surface with oil, because the marshmallow is extremely sticky.
- Turn off the heat as soon as the marshmallow has melted, then stir in the cocoa powder and the milk powder.
- Add a little corn syrup so the texture stays stretchy for longer, and stir until combined using the residual heat of the pan.
- Pour the marshmallow mixture onto the oiled silpat.
- Let it rest for about 10 minutes until it is lukewarm rather than hot.
- Put on non stick gloves and weigh out portions of about 15 to 20 g of marshmallow, snipping off any excess.
- Flatten each portion thinly on the oiled surface.
- Place a firm pistachio kunafa filling in the centre and wrap it tightly so no air is trapped inside.
- Snip off the excess at the tail end and roll it into a ball.
- Dust the outside with cocoa powder so it does not stick to your hands and looks neater.
Mode Masak
DUBAI JJONDEUK COOKIE! 쫀득쫀득 !
DUBAI JJONDEUK COOKIE! 쫀득쫀득 !
Bahan
Marshmallow skin! (Recipe from @pomierecipe ❤️):
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong-potong kunafa menjadi bagian kecil.
- Lelehkan mentega tawar di wajan lalu masukkan kunafa dan sangrai dengan api kecil sampai crispy dan golden brown. Prosesnya harus sabar.
- Sebarkan kunafa yang sudah disangrai lalu tunggu sampai benar-benar dingin.
- Campurkan kunafa dingin dengan pistachio butter lalu aduk sampai rata.
- Cetak adonan pistachio kunafa ke dalam cetakan silikon, kira-kira 36 sampai 38 buah tergantung ukuran yang kalian mau.
- Simpan cetakan di kulkas sampai isiannya mengeras.
- Untuk kulit marshmallow, lelehkan mentega tawar di panci dengan api kecil.
- Masukkan marshmallow lalu aduk dengan api kecil sampai meleleh saja. Hati-hati karena kandungan gulanya tinggi dan gampang gosong.
- Olesi silpat atau permukaan kerja dengan minyak karena marshmallow sangat lengket.
- Matikan api begitu marshmallow meleleh, lalu masukkan cokelat bubuk dan susu bubuk.
- Tambahkan sedikit corn syrup supaya teksturnya tetap stretchy lebih lama, lalu aduk sampai rata dengan sisa panas pancinya.
- Tuang adonan marshmallow ke atas silpat yang sudah diolesi minyak.
- Diamkan sekitar 10 menit sampai adonannya hangat-hangat kuku, bukan panas.
- Pakai sarung tangan anti lengket lalu timbang adonan marshmallow sekitar 15 sampai 20 gr per bagian dan gunting kelebihannya.
- Pipihkan marshmallow tipis-tipis di atas permukaan yang sudah diminyaki.
- Letakkan isian pistachio kunafa yang sudah mengeras di tengahnya lalu bungkus rapat sampai tidak ada udara di dalamnya.
- Gunting kelebihan adonan di bagian ekornya lalu bulatkan.
- Taburi permukaannya dengan cokelat bubuk supaya tidak lengket di tangan dan tampilannya lebih cakep.
Ingredients
Marshmallow skin! (Recipe from @pomierecipe ❤️):
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Chop the kunafa into small pieces.
- Melt the unsalted butter in a pan, add the kunafa and toast over low heat until crisp and golden brown. This takes patience.
- Spread the toasted kunafa out and let it cool completely.
- Mix the cooled kunafa with the pistachio butter until evenly combined.
- Press the pistachio kunafa mixture into a silicone mould, making roughly 36 to 38 pieces depending on the size you want.
- Chill the mould in the fridge until the filling is firm.
- For the marshmallow shell, melt the unsalted butter in a pan over low heat.
- Add the marshmallows and stir over low heat just until melted. Be careful, the sugar content is high and they burn easily.
- Brush a silpat or your work surface with oil, because the marshmallow is extremely sticky.
- Turn off the heat as soon as the marshmallow has melted, then stir in the cocoa powder and the milk powder.
- Add a little corn syrup so the texture stays stretchy for longer, and stir until combined using the residual heat of the pan.
- Pour the marshmallow mixture onto the oiled silpat.
- Let it rest for about 10 minutes until it is lukewarm rather than hot.
- Put on non stick gloves and weigh out portions of about 15 to 20 g of marshmallow, snipping off any excess.
- Flatten each portion thinly on the oiled surface.
- Place a firm pistachio kunafa filling in the centre and wrap it tightly so no air is trapped inside.
- Snip off the excess at the tail end and roll it into a ball.
- Dust the outside with cocoa powder so it does not stick to your hands and looks neater.
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