BUAT PEMULA YA…
Ini cara ibu saya mengajari saya cara mudah menghapal
Kuning telur 3, (gula 75-100gr)lemak 300gr, tepung 400gr.
NGOVEN suhu 120-130.
Udah gitu aja.
Nah modifikasinya:
Nastar:
Kuning telur 3,
gula 100gr,
margarin palmia royal 150gr + butter wijsman 150gr, total 300gr
tepung terigu protein rendah 400gr.
Kasstengels:
Kuning telur 3,
gula diganti keju cheddar+edam+parmesan diparut 100gr,
palmia royal 150gr, butter elle&vire 100, wijsman 50gr. Total 300gr.
Tepung 400gr.
Putri salju Almond
Kuning telur 3
150gr margarine + 150gr anchor (total 300gr)
Gula 100gr (tambahkan juga untuk taburan)
Almond 50gr
Tepung terigu 400gr.
KESIMPULAN:
Kue klasik gampang kok bikinnya
Basicnya tetap. Modifikasinya yang bisa macam-macam. Bisa jadi coklat, pandan, red velvet, pelangi dan lain-lain. Saya suka iseng padu padan butternya. Juga suka nambahin taburan dari mede, kismis, kurma, butiran coklat, buah-buah kering.
Foto terlampir yang hitam lucu itu adalah Black Nastar. Tepungnya saya tambahkan active carbon dan black cocoa dari tulip. Butternya ada 3 macam.
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Hey there, baking beginners! Are you ready to dive into the world of baking with confidence? Don’t worry, I’ve got you covered with some super easy recipes and tips to get you started. Let’s learn the basics of baking together and create some delicious treats that will impress everyone!
My Mom’s Simple Memory Trick
When my mom taught me how to bake, she had a super easy way of remembering recipes. It goes like this:
- 3 egg yolks
- 75-100g sugar
- 300g fat (butter or margarine)
- 400g flour
- Bake at 120-130°C
That’s it! Simple, right? Now, let’s add some twists to these basic recipes:
Pineapple Tarts (Nastar):
- 3 egg yolks
- 100g sugar
- 150g Palmia Royal margarine + 150g Wijsman butter (total 300g)
- 400g low-protein flour
- Pineapple jam for filling
Cheese Sticks (Kastengels):
- 3 egg yolks
- 100g grated cheddar + edam + parmesan cheese
- 150g Palmia Royal margarine + 100g Elle & Vire butter + 50g Wijsman butter (total 300g)
- 400g flour
Almond Snowballs:
- 3 egg yolks
- 100g sugar (plus extra for coating)
- 150g margarine + 150g Anchor butter (total 300g)
- 50g almonds
- 400g all-purpose flour
See, baking classic cookies is easy-peasy! The basic recipe stays the same, but you can mix things up with different variations. You can make them chocolatey, pandan-flavored, red velvet, rainbow-colored, and so much more. I love experimenting with different types of butter and adding toppings like cashews, raisins, dates, chocolate chips, and dried fruits.
Check out the cute black cookies in the attached photo – those are my Black Nastar cookies. I added activated charcoal and black cocoa powder from Tulip for that unique look. And of course, I used three different kinds of butter for extra richness.
So, grab your apron and let’s start baking! Don’t forget to have fun and get creative in the kitchen. Happy baking, everyone!