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Rabu, 21 April 2010

Semprit kelapa pandan


Semprit Kelapa Pandan

Bahan :
• 75 gram tepung terigu berprotein rendah
• 25 gram tepung maizena
• 15 gram kelapa parut kering, siap pakai
• 100 gram mentega
• 75 gram gula bubuk
• 15 gram susu bubuk
• 15 gram santan bubuk
• ¼ sdt garam halus
• ¼ sdt vanili bubuk
• 1 kuning telur
• 1 sdt pasta pandan
• 5 buah ceri merah, potong dadu
Cara Membuat :
1. Ayak terigu meizena, tambah kelapa parut, aduk rata, sisihkan.
2. Kocok mentega, gula bubuk, susu bubuk, santan bubuk vanili, dan garam hingga mengembang dan putih.
3. Masukkan kuning telur, kocok hingga rata. Masukkan tepung terigu campur, aduk rata.
4. Ambil sedikit adonan, aduk rata dengan pasta pandan, masukkan kembali ke dalam adonan kuning, aduk rata.
5. Masukkan adonan kedalam cetakan kue semprit, semprotkan membentuk bunga sebanyak 3 buah untuk setiap potong kue. Hiasi tengah kue dengan ceri merah, tekan sedikit agar melekat.
6. Panggang dalam oven panas hingga matang. Angkat, dinginkan. Simpan dalam wadah kedap udara.

English


Material:
• 75 grams of low-protein flour
• 25 grams of cornstarch
• 15 grams of grated dry coconut, ready to use
• 100 grams butter
• 75 grams of powdered sugar
• 15 grams of milk powder
• 15 grams of milk powder
• ¼ tsp fine salt
• ¼ teaspoon vanilla powder
• 1 egg yolk
• 1 tsp pandan paste
• 5 red cherries, diced
How to Make:
1. Sift flour meizena, add grated coconut, stir well, set aside.
2. Beat butter, powdered sugar, milk powder, coconut milk and vanilla powder, and salt until fluffy and white.
3. Enter the egg yolks, beat until blended. Enter the flour mix and stir well.
4. Take a little dough, stir with pandan paste, insert back into the yellow batter, stir well.
5. Put the mixture into cookie cutters syringe, spray forming as many as 3 flowers for each piece of fruit cake. Garnish with a cherry red center of the cake, press a bit to stick.
6. Bake in hot oven until cooked. Remove, let cool. Store in an airtight container.

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