Translate

Saturday, December 21, 2013

Kue Putri Salju (Indonesian Snow White Cookies with Cashew Nuts)


In Indonesian & English

Bahan
200 gr Terigu protein rendah+extra utk tabur      -  80 gr Kacang mete-panggang
250 gr Mentega-dinginkan dikulkas kmd ptg2        Bahan Pelapis:
50 gr Keju-parut halus, 50 gr Gula tepung            -  150 gr Gula tepung+¾ st Vanilli bbk
75 gr Maizena, ¼ st Garam                                        -  75 gr Gula donat/Snow sugar

Cara membuat
-   Blender kacang dng 50 gr terigu hingga halus. Aduk kmd ayak sisa terigu, maizena & garam.
-   Mixer mentega & gula hingga lembut (± 2 mnt). Beri keju & terigu bertahap, mixer lagi dng kec. rendah hanya hingga menyatu (jangan lama2). Mskkan kacang hls, aduk dng spatula hingga rata & tak menggumpal. Bulatkan adonan, bungkus dng plastik & simpan di kulkas selama 1 jam.
-   Keluarkan adonan per 1/3 bagian utk dibtk, biarkan sisanya tetap di kulkas dulu. Bentuk adonan menjadi bola2 2½ cm. Bila hendak membuat kue btk lain, taburi meja kerja & cetakan kue dng terigu. Gilas permukaan adonan setbl ± ½ cm, ptg adonan dng cetakan bln sabit. Adonan yg sdh dicetak simpan tertutup di kulkas selama ½ jam. Ambil porsi adonan berikutnya, ulangi prosedur.
-   Panaskan oven 175° C. Alasi loyang kue dng kertas roti, susun adonan yg sdh dicetak di loyang dng berjarak ± 3 cm diantaranya. Panggang ± 12-14 mnt (hingga dasar kue kecoklatan).
-   Klrkan dari oven. Taruh dirak hingga panas berkurang. Saat kue msh hangat, guling2kan kue ke gula tepung hingga terbalur rata. Gulingkan lagi dlm gula donat hingga rata. Simpan dlm toples

Ingredients
200 gr low protein Flour+extra for dusting      Coating:
250 gr cold Butter, 50 gr Powdered Sugar      -  150 gr Powdered sugar
50 gr finely grated Cheese, ¼ tsp Salt             -  ¾ tsp Vanilla powder
80 gr roasted Cashew, 75 gr Cornstarch          -  75 gr Snow sugar

Directions
-   Finely grind the cashew & 50 gr of flour with food processor; set aside. Sieve the rest of flour, salt & corn starch; set aside.
-   Cubed the butter; then beat butter & sugar with low speed mixer until it becomes creamy (± 2 mins). Beat in the cheese & flour mixture gradually, until it combined. Add in ground cashew; knead the dough with spatula until well blended. Round the dough, wrap it with plastic & store in the fridge for 1 hour.
-   Take out 1/3 part of the dough, keep the rest in the fridge until u finished with the first batch. Shape the dough into 2½ cm balls. If U wants to make it into other shape; dust Ur working surface & cookie cutter with some flour. Gently roll out the dough to ± ½ cm thickness; then cut the dough with half moon shape cookie cutter. Cover; place shaped dough in the fridge for ½ hour. Repeat the procedure with the next batch of dough.
-   Preheat oven to 175° C. Place the dough pieces ± 3 cm apart from each other on a baking sheet lined with parchment paper. Bake for ± 12-14 mins (until the cookie base become light brown).
-   Remove from oven; place them in a rack until the cookies temperature reduced a bit. Mix powdered sugar with vanilla powder. When the cookies still warm, roll them in powdered sugar mixture. Roll them once more in the snow sugar to cover all.

Popular Posts

Followers