KUE SEMPRIT TOPING COKLAT | KUE CUSTRAD | Custard Cookies
Kue Semprit Custard Topping Coklat
Custard Cookies with Chocolate Topping
Bahan
Cara Membuat
- Masukkan 125 gram margarin dan 75 gram gula halus ke dalam wadah, lalu aduk sampai adonannya halus dan lembut; boleh pakai whisk atau mixer kecepatan rendah sekitar 2 menit.
- Masukkan 1 kuning telur, lalu aduk lagi sampai tercampur rata.
- Masukkan 125 gram tepung terigu, 15 gram tepung maizena, 75 gram tepung custard, dan 1 sendok teh vanili bubuk, lalu aduk sampai tercampur rata.
- Uleni adonan dengan tangan sampai kalis dan bisa dibentuk.
- Olesi loyang tipis-tipis dengan margarin.
- Untuk mencetak, pakai spuit: ambil sedikit adonan, tekan dengan jari, lalu letakkan di atas loyang. Lakukan sampai adonannya habis.
- Panggang di oven yang sudah dipanaskan, letakkan loyangnya di rak tengah, dengan suhu 180 derajat Celcius api atas bawah sekitar 25 sampai 30 menit sampai cookiesnya matang.
- Sementara itu, lelehkan 100 gram dark cooking chocolate dengan cara ditim di atas panci berisi air mendidih.
- Setelah matang, keluarkan cookiesnya dari oven lalu biarkan sampai dingin.
- Celupkan atau siram cookies yang sudah dingin dengan coklat leleh tadi.
- Tiriskan sebentar lalu taburi dengan sprinkle.
- Biarkan sampai coklatnya mengeras, lalu simpan cookiesnya di wadah tertutup rapat biar tetap renyah dan tahan lama.
Ingredients
Steps
- Put 125 g of margarine and 75 g of icing sugar into a bowl, then stir until the mixture is smooth and soft; you can use a whisk or a mixer on low speed for about 2 minutes.
- Add 1 egg yolk, then stir again until evenly combined.
- Add 125 g of wheat flour, 15 g of cornstarch, 75 g of custard powder, and 1 teaspoon of vanilla powder, then stir until evenly combined.
- Knead the dough by hand until it is smooth and can be shaped.
- Brush a baking tray thinly with margarine.
- To shape them, use a piping tip: take a little dough, press it with your finger, then place it on the tray. Repeat until the dough is used up.
- Bake in a preheated oven, with the tray on the middle rack, at 180 degrees Celsius with top and bottom heat for about 25 to 30 minutes until the cookies are done.
- Meanwhile, melt 100 g of dark cooking chocolate in a bowl set over a pot of boiling water.
- Once they are done, take the cookies out of the oven and let them cool.
- Dip the cooled cookies into the melted chocolate or spoon it over them.
- Let the excess drip off briefly, then scatter sprinkles on top.
- Leave them until the chocolate hardens, then store the cookies in an airtight container so they stay crisp and keep well.
Mode Masak
KUE SEMPRIT TOPING COKLAT | KUE CUSTRAD | Custard Cookies
KUE SEMPRIT TOPING COKLAT | KUE CUSTRAD | Custard Cookies
Bahan
Cara Membuat
- Masukkan 125 gram margarin dan 75 gram gula halus ke dalam wadah, lalu aduk sampai adonannya halus dan lembut; boleh pakai whisk atau mixer kecepatan rendah sekitar 2 menit.
- Masukkan 1 kuning telur, lalu aduk lagi sampai tercampur rata.
- Masukkan 125 gram tepung terigu, 15 gram tepung maizena, 75 gram tepung custard, dan 1 sendok teh vanili bubuk, lalu aduk sampai tercampur rata.
- Uleni adonan dengan tangan sampai kalis dan bisa dibentuk.
- Olesi loyang tipis-tipis dengan margarin.
- Untuk mencetak, pakai spuit: ambil sedikit adonan, tekan dengan jari, lalu letakkan di atas loyang. Lakukan sampai adonannya habis.
- Panggang di oven yang sudah dipanaskan, letakkan loyangnya di rak tengah, dengan suhu 180 derajat Celcius api atas bawah sekitar 25 sampai 30 menit sampai cookiesnya matang.
- Sementara itu, lelehkan 100 gram dark cooking chocolate dengan cara ditim di atas panci berisi air mendidih.
- Setelah matang, keluarkan cookiesnya dari oven lalu biarkan sampai dingin.
- Celupkan atau siram cookies yang sudah dingin dengan coklat leleh tadi.
- Tiriskan sebentar lalu taburi dengan sprinkle.
- Biarkan sampai coklatnya mengeras, lalu simpan cookiesnya di wadah tertutup rapat biar tetap renyah dan tahan lama.
Ingredients
Steps
- Put 125 g of margarine and 75 g of icing sugar into a bowl, then stir until the mixture is smooth and soft; you can use a whisk or a mixer on low speed for about 2 minutes.
- Add 1 egg yolk, then stir again until evenly combined.
- Add 125 g of wheat flour, 15 g of cornstarch, 75 g of custard powder, and 1 teaspoon of vanilla powder, then stir until evenly combined.
- Knead the dough by hand until it is smooth and can be shaped.
- Brush a baking tray thinly with margarine.
- To shape them, use a piping tip: take a little dough, press it with your finger, then place it on the tray. Repeat until the dough is used up.
- Bake in a preheated oven, with the tray on the middle rack, at 180 degrees Celsius with top and bottom heat for about 25 to 30 minutes until the cookies are done.
- Meanwhile, melt 100 g of dark cooking chocolate in a bowl set over a pot of boiling water.
- Once they are done, take the cookies out of the oven and let them cool.
- Dip the cooled cookies into the melted chocolate or spoon it over them.
- Let the excess drip off briefly, then scatter sprinkles on top.
- Leave them until the chocolate hardens, then store the cookies in an airtight container so they stay crisp and keep well.
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