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Hi Semua…….. Akhirnya bikin juga ya kukis ini😁 Tadinya ga mau bikin karena ini bakulan orang Malaysia, tapi byk yang minta, akhirnya bikin juga deh. Rasa dari kukis ini ringan, garing tapi lumer. Untuk kacang bisa di ganti kacang tanah, kacang kenari, kacang mede, bebas ya, hanya saja harus sudah matang dan garing. Untuk Nutella, bisa di ganti dengan selai coklat biasa atau dari Tulip Untuk kemasan paling pas dan bagus toples bulat 500gr. Toples IPC anti pecah dan ada ulirnya bisa beli disini: 1 resep jadi 2 toples bulat 500gr Buat yg tanya belepotan ga di toples? Engaa Nempel2 ga? Engga Ada nempel2 dikit tapi ga mengganggu Waktu membentuk kukis, pastikan tinggi dan rata, karena ketika dipanggang kukis akan sedikit melebar dan jadi lebih pendek. Untuk yang tidak bisa simpan di freezer, tambahkan tepung 1 sdm di adonan agar kukis tidak terlalu melebar. Telur bisa di skip, penggunaan terigu di sesuaikan dan beri 1/4 sdt baking powder agar hasilnya lebih lembut Nutball Cookie 200gr mentega atau margarin atau mix 50-70gr gula halus (saya 50gr) Mixer 1 menit, masukkan 2 kuning telur 20-25gr coklat bubuk (saya 20gr) Mixer kembali 1 menit, masukkan 25gr maizena (bisa di skip) 25gr susu bubuk 300gr terigu protein rendah Aduk rata hingga tidak menempel di wadah dan di jari tangan Siapkan 125gr kacang almond (bisa kacang lainnya) cincang yang sudah di sangrai (matang dan garing) Ambil adonan dengan sendok takar, 1 sdt setara 6gr Bulatkan, lalu baluri dengan kacang cincang Tekan dengan jari kelingking, bentuk seperti thumbprint Rapikan, pastikan tidak miring ataupun tebal sebelah Tata dalam nampan dengan diberi jarak sedikit, karena kukis akan sedikit melebar Masukkan kulkas freezer atau chiller 30 menit Panggang dengan suhu 150C selama 25-30 menit Saya pakai oven Signora De Braun suhu 150C api atas bawah kipas selama 28 menit Setelah dingin isi dengan coklat Nuttela Link buku dan bahan kue ————————— ENGLISH RECIPE ————————— Hi Everyone…….. Finally, make these cookies too At first, I didn't want to make it because this is a Malaysian basket ball, but many people asked for it, so I finally made it. The taste of this cookie is light, crunchy but melty. For peanuts, you can substitute peanuts, walnuts, cashews, that's free, it's just that they have to be cooked and crunchy. For Nutella, it can be replaced with plain chocolate jam or from Tulip For the most suitable and good packaging 500gr round jar. The IPC jar is shatterproof and has threads. You can buy it here: 1 recipe makes 2 500gr round jars For those who ask, is it messy or not in a jar? Nope Nempel2 or not? No There are a few sticks but it doesn't bother me When forming the cookies, make sure they are tall and even, because when baked the cookies will expand slightly and become shorter. For those who can't store in the freezer, add 1 tablespoon of flour to the dough so the cookies don't stretch too much. Eggs can be skipped, adjust the use of flour and add 1/4 teaspoon of baking powder so that the result is softer Nutball Cookies 200gr butter or margarine or mix 50-70gr powdered sugar (me 50gr) Mixer 1 minute, enter 2 yolks 20-25gr cocoa powder (me 20gr) Mix again 1 minute, enter 25gr cornstarch (can be skipped) 25gr of powdered milk 300gr low protein flour Stir well until it doesn't stick to the container and on your fingers Prepare 125gr chopped almonds (can be other nuts) that have been roasted (ripe and crisp) Take the dough with a measuring spoon, 1 tsp equals 6gr Round it, then coat with chopped nuts Press with your little finger, form like a thumbprint Tidy up, make sure it's not slanted or thick on the side Arrange on the tray sparingly apart, as the cookies will stretch slightly Put in the fridge freezer or chiller 30 minutes Bake at 150C for 25-30 minutes I used the Signora De Braun oven at 150C with top and bottom fire fan for 28 minutes Once cool, fill with Nutella chocolate Book link and cake ingredients
