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Masakan Madiun Resep Kue Kastengel Renyah ( Crispy Kastengel Recipe ) Khas Indonesia
Masakan Madiun Resep Kue Kastengel Renyah ( Crispy Kastengel Recipe ) Khas Indonesia, Semoga Bermanfaat Thanks
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Artikel : Masakan Madiun Resep Kue Kastengel Renyah ( Crispy Kastengel Recipe ) Khas Indonesia
Judul : Masakan Madiun Resep Kue Kastengel Renyah ( Crispy Kastengel Recipe ) Khas Indonesia
Artikel cake and cookies, Artikel Resep Kue Kering,
Masakan Madiun Resep Kue Kastengel Renyah ( Crispy Kastengel Recipe ) Khas Indonesia
Membuat kue keju yang renyah
Kastengel merupakan kue kering yang rasa kejunya benar-benar terasa, karena penggunaan keju di dalam adonannya sangat dominan di bandingkan kue kering yang lain.
Kastengel merupakan kue kering yang berasal dari Belanda, dirunut dari tata bahasanya yaitu Kaas berarti keju dan Stengels berarti batangan. Jadi tidak heran jika kastengel di sebut juga kue keju. Di negara asalnya, Kastengel bentuknya tidak pendek seperti yang kita kenal tapi panjangnya mencapai 30 cm.
Kastengel biasanya berbentuk panjang menyerupai batangan keju, tetapi bentuk kastengel yang saya buat kali ini sangatlah berbeda. Tetapi jangan khawatir, untuk rasa tetaplah menjadi kastengel yang renyah dan gurih.
Kastengel merupakan kue kering yang berasal dari Belanda, dirunut dari tata bahasanya yaitu Kaas berarti keju dan Stengels berarti batangan. Jadi tidak heran jika kastengel di sebut juga kue keju. Di negara asalnya, Kastengel bentuknya tidak pendek seperti yang kita kenal tapi panjangnya mencapai 30 cm.
Kastengel biasanya berbentuk panjang menyerupai batangan keju, tetapi bentuk kastengel yang saya buat kali ini sangatlah berbeda. Tetapi jangan khawatir, untuk rasa tetaplah menjadi kastengel yang renyah dan gurih.
Berikut bahan dan cara membuatnya
Bahan - bahan : 600 gram tepung terigu 350 gram margarin 200 gram keju, di parut 3 butir kuning telur 2 sdm susu bubuk 2 sdm tepung maizena 3 sdm gula pasir 2 sdm bubuk jagung manis ( optional ) 1 sdt kaldu bubuk 1 sdt garam halus
Bahan olesan : 2 butir kuning telur 2 sdm air 2 sdm minyak sayur Keju parut secukupnya Pewarna kuning secukupnya
Cara Membuatnya :
1. Mixer margarin dan gula hingga halus dan mengembang
2. Lalu masukkan kuning telur dan mixer kembali hingga tercampur rata, tambahkan bubuk jagung manis lalu mixer lagi
3. Matikan mixer, lalu tambahkan tepung maizena dan susu bubuk kemudian aduk rata menggunakan spatula
4. Tambahkan tepung terigu lalu aduk lagi menggunakan tangan hingga adonan benar-benar tercampur rata
5. Siapkan bahan olesan dengan mencampurkan 2 butir kuning telur, 2 sdm air, 2 sdm minyak sayur dan pewarna kuning secukupnya lalu sisihkan
6. Siapkan loyang yang sudah di olesi margarin, pipihkan adonan dengan rolling pin dengan ketebalan yang anda inginkan, lalu cetak sesuai selera
7. Tata rapi adonan yang sudah di cetak di atas loyang bersemir margarin, oleskan campuran kuning telur dan beri keju parut secukupnya
8. Panggang dengan suhu 150 derajat celsius selama kurang lebih 25 - 30 menit atau sampai bagian bawah adonan berwarna kuning kecoklatan, angkat dan tunggu sampai benar-benar dingin untuk dimasukkan ke dalam stoples kedap udara.
2. Lalu masukkan kuning telur dan mixer kembali hingga tercampur rata, tambahkan bubuk jagung manis lalu mixer lagi
3. Matikan mixer, lalu tambahkan tepung maizena dan susu bubuk kemudian aduk rata menggunakan spatula
4. Tambahkan tepung terigu lalu aduk lagi menggunakan tangan hingga adonan benar-benar tercampur rata
5. Siapkan bahan olesan dengan mencampurkan 2 butir kuning telur, 2 sdm air, 2 sdm minyak sayur dan pewarna kuning secukupnya lalu sisihkan
6. Siapkan loyang yang sudah di olesi margarin, pipihkan adonan dengan rolling pin dengan ketebalan yang anda inginkan, lalu cetak sesuai selera
7. Tata rapi adonan yang sudah di cetak di atas loyang bersemir margarin, oleskan campuran kuning telur dan beri keju parut secukupnya
8. Panggang dengan suhu 150 derajat celsius selama kurang lebih 25 - 30 menit atau sampai bagian bawah adonan berwarna kuning kecoklatan, angkat dan tunggu sampai benar-benar dingin untuk dimasukkan ke dalam stoples kedap udara.
Kue kering tradisional di Hari Raya
Kastengel juga menjadi salah satu kue kering yang wajib ada selain kue nastar atau selai nanas, kastengel menjadi pelengkap hidangan di hari Raya. Sama seperti saya, tahun ini saya membuat kastengel yang tidak berbentuk batangan tetapi saya sesuaikan dengan cetakan kue yang saya punya.
Kue Kastengel ini sangat renyah dan gurih, langsung lumer di mulut ketika dimakan. Bagi anda yang bukan penyuka rasa manis, Kastengel bisa menjadi salah satu pilihan untuk camilan kue kering anda. So, Enjoy Your Cooking Mom :D
Kue Kastengel ini sangat renyah dan gurih, langsung lumer di mulut ketika dimakan. Bagi anda yang bukan penyuka rasa manis, Kastengel bisa menjadi salah satu pilihan untuk camilan kue kering anda. So, Enjoy Your Cooking Mom :D
Make a crispy cheese cookies
Kastengel a cheese pastries that taste really felt, because the use of the cheese in the dough very dominant compared to other pastries.
Kastengel a pastry in the Netherlands, traced from the grammar which means Kaas cheese and Stengels means bars. So do not be surprised if Kastengel also called cheese cookies. In his home country, Kastengel form is not short as we know but the length is 30 cm.
Kastengel usually long shaped to resemble bars of cheese, but the shape Kastengel I created this time is different. But do not worry, for the taste remains a Kastengel were crispy and tasty.
Kastengel a pastry in the Netherlands, traced from the grammar which means Kaas cheese and Stengels means bars. So do not be surprised if Kastengel also called cheese cookies. In his home country, Kastengel form is not short as we know but the length is 30 cm.
Kastengel usually long shaped to resemble bars of cheese, but the shape Kastengel I created this time is different. But do not worry, for the taste remains a Kastengel were crispy and tasty.
The ingredients and how to make it
Ingredients : 600 grams of flour 350 grams of margarine 200 grams of cheese grated 3 egg yolk 2 tablespoons of powdered milk 2 tablespoons cornstarch 3 tablespoons granulated sugar 2 tablespoons sweet corn powder (optional) 1 teaspoon bouillon powder 1 tsp fine salt
Spread ingredients : 2 egg yolk 2 tablespoons water 2 tablespoons vegetable oil Grated cheese to taste yellow dye to taste
How To Make :
1. Mixer margarine and sugar until smooth and fluffy
2. Then enter the egg yolks and then mixer again until well blended, then add sweet corn powder mixer again
3. Turn off the mixer, then add cornstarch and milk powder then stir using a spatula
4. Add the flour and stir again by hand until the dough is completely blended
5. Prepare spreads by mixing 2 egg yolks, 2 tablespoons water, 2 tablespoons vegetable oil and yellow dye to taste and set aside
6. Prepare a baking sheet that has been spread margarine, flatten the dough with a rolling pin to the thickness you want, then print to taste
7. The neat dough that has been printed on a baking sheet that has been polish with margarine, then apply on top a mixture of egg yolk and let grated cheese to taste
8. Bake at 150 degrees Celsius for approximately 25-30 minutes or until the bottom of the brownish-yellow dough, lift and wait until completely cool to put in an airtight jar.
2. Then enter the egg yolks and then mixer again until well blended, then add sweet corn powder mixer again
3. Turn off the mixer, then add cornstarch and milk powder then stir using a spatula
4. Add the flour and stir again by hand until the dough is completely blended
5. Prepare spreads by mixing 2 egg yolks, 2 tablespoons water, 2 tablespoons vegetable oil and yellow dye to taste and set aside
6. Prepare a baking sheet that has been spread margarine, flatten the dough with a rolling pin to the thickness you want, then print to taste
7. The neat dough that has been printed on a baking sheet that has been polish with margarine, then apply on top a mixture of egg yolk and let grated cheese to taste
8. Bake at 150 degrees Celsius for approximately 25-30 minutes or until the bottom of the brownish-yellow dough, lift and wait until completely cool to put in an airtight jar.
Traditional pastries in Hari Raya
Kastengel also become one of the pastries that must exist besides nastar cookies or pineapple jam cookies, Kastengel complement the dishes on the feast day. Just like me, this year I made Kastengel are not shaped bars but I adjust to mold the cake that I had.
Kastengel cookies is very crispy and savory, directly melted in the mouth when eaten. For those of you who are not enthusiasts of sweetness, Kastengel could be one option for your snack pastries. So, Enjoy Your Cooking Mom :D
Kastengel cookies is very crispy and savory, directly melted in the mouth when eaten. For those of you who are not enthusiasts of sweetness, Kastengel could be one option for your snack pastries. So, Enjoy Your Cooking Mom :D
Nama Produck
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External Link
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Kefir Grain
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Kefir Medika
|
||
Masker Kefir
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