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10 Resep Kue Kering Mudah untuk Pemula yang Bisa Dicoba di Rumah

Indonesia is known to have a wide variety of traditional cakes or kue, ranging from sweet to savory. Kue kering or dry cakes, in particular, is a popular sweeter among Indonesians. Kue kering is relatively easy to make, and it is perfect for beginners as there are many variations to try. Below are 10 resep kue kering mudah untuk pemula yang bisa dicoba di rumah (10 easy dry cake recipes for beginners to try at home) along with some pro tips to help you get started.

1. Cornflake Cookies

Ingredients:
– 200 grams butter
– 50 grams powdered sugar
– 250 grams all-purpose flour
– 1 egg yolk
– 100 grams cornflakes

Method:
1. Preheat your oven to 170 Celsius.
2. Cream the butter and powdered sugar in a mixing bowl until it is light and fluffy.
3. Gradually mix in the egg yolk and flour until well combined.
4. Crumble the cornflakes into smaller pieces.
5. Shape the dough into small balls and roll them in cornflakes.
6. Place them on a baking sheet lined with parchment paper.
7. Bake for 15 minutes or until golden brown.

Pro Tips:
– Make sure the butter is at room temperature for easy mixing.
– Use a spatula or a plastic wrap to flatten the dough to create a better shape.

2. Chocolate Chips Cookies

Ingredients:
– 200 grams butter
– 100 grams powdered sugar
– 250 grams all-purpose flour
– 1 egg
– 100 grams chocolate chips

Method:
1. Preheat your oven to 170 Celsius.
2. Cream the butter and powdered sugar in a mixing bowl until it is light and fluffy.
3. Gradually mix in the egg and flour until well combined.
4. Fold in the chocolate chips.
5. Shape the dough into small balls and flatten them slightly.
6. Place them on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until golden brown.

Pro Tips:
– Use dark chocolate chips for a stronger taste.
– Chill the dough before shaping to avoid it from sticking.

3. Sago Cookies

Ingredients:
– 200 grams butter
– 100 grams powdered sugar
– 150 grams sago flour
– 100 grams all-purpose flour
– 1 egg yolk
– 100 grams grated cheese

Method:
1. Preheat your oven to 170 Celsius.
2. Cream the butter and powdered sugar in a mixing bowl until it is light and fluffy.
3. Gradually mix in the egg yolk, sago flour, and all-purpose flour until well combined.
4. Fold in the grated cheese.
5. Shape the dough into small balls and flatten them slightly.
6. Place them on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until golden brown.

Pro Tips:
– Make sure to use dry sago flour to avoid the dough from being too sticky.
– Don’t overmix the dough as it can cause it to become tough.

4. Kastengels

Ingredients:
– 250 grams butter
– 100 grams powdered sugar
– 300 grams all-purpose flour
– 1 egg yolk
– 100 grams grated cheddar cheese

Method:
1. Preheat your oven to 170 Celsius.
2. Cream the butter and powdered sugar in a mixing bowl until it is light and fluffy.
3. Gradually mix in the egg yolk and all-purpose flour until well combined.
4. Fold in the grated cheese.
5. Shape the dough into small rectangular shapes, around 5cm x 1cm x 1cm.
6. Place them on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until golden brown.

Pro Tips:
– Use cold butter for better texture.
– Dip the kastengels into the grated cheese for a stronger flavor.

5. Nastar

Ingredients:
– 250 grams butter
– 50 grams powdered sugar
– 300 grams all-purpose flour
– 1 egg yolk
– 100 grams pineapple jam

Method:
1. Preheat your oven to 170 Celsius.
2. Cream the butter and powdered sugar in a mixing bowl until it is light and fluffy.
3. Gradually mix in the egg yolk and all-purpose flour until well combined.
4. Roll the dough into small balls (around 5g each).
5. Flatten each ball and fill it with a small amount of pineapple jam.
6. Shape the dough into a small balls again and place them on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until golden brown.

Pro Tips:
– Don’t overfill the dough as it can cause the jam to leak out.
– Use a fork to create a pattern on top of the dough for a professional look.

6. Nastar coklat (chocolate pineapple jam cookies)

Ingredients:
– 250 grams butter
– 50 grams powdered sugar
– 250 grams all-purpose flour
– 50 grams cocoa powder
– 1 egg yolk
– 100 grams pineapple jam

Method:
1. Preheat your oven to 170 Celsius.
2. Cream the butter and powdered sugar in a mixing bowl until it is light and fluffy.
3. Gradually mix in the egg yolk, all-purpose flour, and cocoa powder until well combined.
4. Roll the dough into small balls (around 5g each).
5. Flatten each ball and fill it with a small amount of pineapple jam.
6. Shape the dough into a small balls again and place them on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until golden brown.

Pro Tips:
– Use a mixer on low speed to avoid the cocoa powder from spreading all over the place.
– Use good quality pineapple jam for a better taste.

7. Putri Salju

Ingredients:
– 200 grams butter
– 100 grams powdered sugar
– 250 grams all-purpose flour
– 100 grams cornstarch
– 1 egg yolk
– Powdered sugar for coating

Method:
1. Preheat your oven to 170 Celsius.
2. Cream the butter and powdered sugar in a mixing bowl until it is light and fluffy.
3. Gradually mix in the egg yolk, all-purpose flour, and cornstarch until well combined.
4. Shape the dough into small balls and place them on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until slightly golden.
6. Coat the cookies with powdered sugar while still warm.

Pro Tips:
– Use cold butter and avoid overmixing to create a tender texture.
– Allow the cookies to cool down before coating them with powdered sugar.

8. Kue Nastar Keju

Ingredients:
– 250 grams butter
– 50 grams powdered sugar
– 300 grams all-purpose flour
– 1 egg yolk
– 100 grams pineapple jam
– 100 grams grated cheddar cheese

Method:
1. Preheat your oven to 170 Celsius.
2. Cream the butter and powdered sugar in a mixing bowl until it is light and fluffy.
3. Gradually mix in the egg yolk and all-purpose flour until well combined.
4. Fold in the grated cheese.
5. Roll the dough into small balls (around 10g each).
6. Flatten each ball and fill it with a small amount of pineapple jam.
7. Shape the dough into a small balls again and place them on a baking sheet lined with parchment paper.
8. Bake for 15-20 minutes or until golden brown.

Pro Tips:
– Use cold butter for a better texture.
– Use a good quality cheese to enhance the flavor.

9. Putu Ayu

Ingredients:
– 250 grams rice flour
– 50 grams all-purpose flour
– 150 grams granulated sugar
– 250 ml thick coconut milk
– 1 egg
– 1 tsp baking powder
– 1 tsp pandanus paste

Method:
1. Preheat your oven to 170 Celsius.
2. Mix the rice flour, all-purpose flour, and granulated sugar in a mixing bowl.
3. Gradually mix in the coconut milk, egg, baking powder, and pandanus paste until well combined.
4. Pour the mixture into molds and steam for 15 minutes.
5. Take out the molds from the steamer and place them onto a baking sheet.
6. Bake in the oven for another 10-15 minutes or until slightly golden.

Pro Tips:
– Use a sifter to remove lumps in the flour.
– Add grated coconut or raisins to enhance the flavor.

10. Kue Leker

Ingredients:
– 250 grams all-purpose flour
– 150 ml coconut milk
– 1 egg
– 50 grams granulated sugar
– 1/2 tsp salt
– Oil for frying

Method:
1. Mix the all-purpose flour, coconut milk, egg, granulated sugar, and salt in a mixing bowl until well combined.
2. Heat up a non-stick pan on low heat.
3. Add a spoonful of the batter onto the pan and spread it evenly to create a thin layer.
4. Cook for a few minutes until the edges are golden brown.
5. Flip the crepe and cook for another minute until cooked through.
6. Roll the crepe into a cylinder shape, let it cool down, and cut into small pieces.
7. Deep fry the pieces until crispy and golden brown.

Pro Tips:
– Use low heat when cooking the batter to avoid burning.
– Add pandanus paste or cinnamon powder to enhance the flavor.

Pro tips:

1. Use cold butter to avoid overmixing and create a better texture.
2. Chill the dough before shaping to avoid it from sticking.
3. Use a mixer on low speed for dry ingredients to avoid the powder from flying around.
4. Always taste your ingredients before using them to ensure the quality.
5. Use parchment paper to avoid the cookies from sticking to the pan.
6. Let the cookies cool down before moving them to avoid breaking.
7. Store the cookies in an airtight container to maintain the texture and freshness.

Kue kering is delicious, and it does not have to be intimidating. With these 10 easy dry cake recipes for beginners, you can explore the world of traditional Indonesian sweets and create your favorite combinations. Remember to follow the pro tips to avoid any mistakes and create the best texture and taste for your kue kering. Happy baking!

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