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Resep Kue Kering Donat Lebaran – Home » Cakes and Cakes, snacks, marketing ideas » 3 INGREDIENT DONUT DRY CAKE RECIPE WITHOUT OVEN
Assalamu’alaikum Teteh friends! This time I will share a donut cookie recipe. We make these pastries that look like donuts as much as real donuts can. This dry cake has only 3 kinds of ingredients! Can you really make dry breads with 3 ingredients and no oven? Just look at the recipe and how to make it so you don’t get curious.
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300 gr medium protein wheat flour 150 gr powdered sugar (you can use granulated sugar in a blender) 200 gr margarine Topping ingredients: 100 gr DCC 100 gr white chocolate Articles you like: IDEAS ON RETURN EID CAKE, GARPU CAKES Immediately attacked! Recipe for Shiny Nastar that melts in your mouth 1 RECIPE FOR 5 DRY CAKES FOR EID How to make:
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Mix and stir margarine with powdered sugar until evenly mixed. You can replace refined sugar with granulated sugar in a blender. You can move it manually. Besides using full margarine, you can use a 1:1 ratio of margarine and butter.
Add the flour in 2 phases to make it easier to mix. Stir until evenly mixed. You can use low protein flour for crispier results. For longer dry cake results, toast the wheat flour before use.
Pour the mixture onto a silpat/pastry mat. Knead for a while, this is to make sure the dough is very good, smooth and will take shape
Once rolled, cut the dough to resemble mini donuts. Place the cake on a baking sheet lined with baking paper. Here I cut it with a syringe to make the shape smoother. These donut cookies expand when in the oven because of the margarine we whipped up earlier.
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Bake in preheated oven. Bake for 25 minutes at 140°C or until cooked. If using Teflon, heat the Teflon first. Use a steamer strainer and line it with baking paper. Arrange the dry cakes that we have formed. Cover and use low heat until the cookies are baked.
Boil the water and cut the chocolate into small pieces. Use low heat and stir continuously until the chocolate melts. Unlike the previous chocolate, for white or colored chocolate the fire on the stove must be turned off. If the flame is still on, the chocolate will stick together and not melt. Stir in the white chocolate after the water boils and immediately turn off the heat on the stove.
Place the chocolate in a plastic triangle so it can be sprayed easily. First, I spread the melted chocolate over the dry cake. Then give it a touch of melted chocolate of another color in a zig-zag shape.
Just wait for the chocolate to dry! Is it easy to make? You can also see how to make these 3-ingredient donut cookies in the video: Jakarta Cookies are an Eid treat that will never be forgotten. A variety of pastries can sweeten the living room when welcoming visiting relatives. Eid cakes that are commonly seen are snow princess, nastar, kestengel, and many more.
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This year’s Eid, you might want to have a different Eid cake series than before. Today there are many shops or home businesses that offer a variety of contemporary Eid cakes. These pastries are very popular because of their sweet taste and appearance.
Although many people offer this contemporary Eid cake, there is no harm in trying to make it yourself. Besides being more economical, you can be as creative as you want. There are many contemporary dry cake recipes that you can get. So, if you want to make your own Eid cake, here are 5 contemporary dry cake recipes successfully summarized by Lipitan6.com from various sources, Thursday (23/5/2019).
2. Roll it with a wooden rolling pin or bottle until it is flat. Print it in a circle, you can use a slightly smaller glass mouth alternative or something else. Also make a hole in the middle. Do this until the dough is used up.
2. Mix the flour, mix with cornstarch, milk powder and baking powder. Add the flour to the egg mixture, stirring until smooth and crumbly.
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3. Take the dough, make balls, then place them on a baking sheet. Press the middle with your thumb or another finger to make a depression in the middle. Fill the center with jam.
1. Mix all the ingredients until it becomes a thick dough. Pulse or scoop them individually, arrange on a baking sheet lined with baking paper. If it is too soft, you can add oats.
2. Preheat the oven or grill, finish arranging the cookie dough. Bake for approximately 20 minutes or until cooked through. Let cool, and remove from the oven.
2. In another container, mix the cream cheese until thick and slightly smooth. Mix cream cheese with Oreo biscuit powder. Place the dough in the refrigerator for about 30 minutes.
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4. Melt the chocolate block in a heatproof bowl, in a pan filled with water. Roll the chocolate rounds in the melted chocolate and place them on a baking sheet previously lined with parchment paper.
6. You can decorate by drizzling melted chocolate in different colors or sprinkling Oreo crumbs while the truffle is still wet, before the chocolate layer hardens.
* Truth or Hoax? To find out the truth of the information circulating, please WhatsApp the Fact Check number 0811 9787 670 by simply typing the desired keyword.Bilio.net – In general, pastries are served at home during the big religious holidays such as Eid, Christmas or Chinese New Year. Even cake shops and supermarkets sell them. Sometimes the prices of the pastries sold in these shops are expensive. If you don’t want to spend a lot of money, there is nothing wrong with trying to make your own pastries at home.
If you make your own cakes at home, of course the costs will be lower, and the resulting cakes will be more plentiful. Still worried because you can’t make cakes? Don’t worry, now you can search for cake recipes anywhere, one is on the internet. There are many people on the internet who offer different ways to make contemporary cookies very easily, and of course you are interested in making these cakes.
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You wonder, what is the recipe? Brilio.net summarized from various sources, Wednesday (7/11) 25 contemporary dry cake recipes that are delicious and easy to use.
C. The resulting dough is really soft. Place the mixture in the refrigerator covered with plastic for 30 minutes. After coming out of the refrigerator the mixture will harden a little.
D. Weigh 8 grams of dough then roll in cheese, turn again. Then arrange on a baking sheet lined with baking paper. Make a hole in the center with the tip of your finger.
B. After the mixture is evenly mixed, add the dry ingredients little by little until done, while kneading until smooth. When the dough is smooth, put the dough in the refrigerator for 10 minutes (you can use it right away, or leave it in the refrigerator first).
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C. After removing the dough from the refrigerator, let it rest for a while, until it returns to room temperature, then take the dough, flatten the dough, then place the chocolate wafer in the middle, roll the wafer with the mixture, then cut the dough into pieces according to taste
D. Preheat the oven first (you can use a stovetop oven, only about 10 minutes, use very low heat)
E. While waiting for the oven to heat up, arrange the chopped nastar in a baking dish (don’t forget to grease it with butter) then spread the nastar on the egg yolk, then place the sesame seeds on top. When the oven is hot, place the nastar in the oven. Bake for 20-25 minutes, checking often.
E. After everything is well mixed, put the mixture in the refrigerator for about 10 minutes, so that the mixture can be easily removed later.
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F. Take a spoonful of the dough from the refrigerator and put it on baking paper, *must be covered with paper so it doesn’t stick later. Bake at 150c for approximately 20 to 25 minutes according to each oven.
A. Mix butter/margarine with granulated sugar, egg yolks and vanilla extract until light and fluffy on medium speed. I shook it for about 3 minutes.
B. Turn off the mixer then add the flour little by little, mix until smooth with a spatula, add the cheese and mix again.
D. Take the dough according to your taste then arrange on a baking sheet lined with baking paper. Roll it out then press it with a fork to make it thinner.
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E. Cook in a preheated oven, at 170 ° and cook for 20 minutes, adjusting each oven.
E. Print the dough on a baking sheet greased with a little butter or directly on a non-stick baking sheet. Flatten with a fork.
A. Roast the sago flour for 10 minutes, stirring frequently to prevent burning. Set aside and refrigerate until cool.
C. Mix the butter and powdered sugar on medium speed until smooth for 3 minutes, then add the egg yolks and liquid milk for 3 minutes until smooth. Finally, mix the grated cheese, stir until everything is mixed, turn off the mixer
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B. Print then bake until cooked, wait until hot and add donut sugar when cool, store in an airtight container, good luck
B. Add flour, cornstarch, powdered milk and grated cheese. Knead with a spatula until it forms a dough. Then put the dough in plastic and put it in the refrigerator for 30 minutes.
A. Mix the blueband and powdered sugar for less than 3 minutes, add the eggs one at a time, turn off the mixer, add the walnuts, mix well
B. Sift the flour and baking soda, add to the egg mixture. Roll it into a long rectangular shape and sprinkle it with granulated sugar that has been colored. Wrap tightly in plastic and refrigerate for at least 3 hours
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B. Mix all the ingredients, knead until formed. Divide the 3 doughs equally (first weigh the total weight of the dough, then divide by 3, add color according to taste.
E. Then add a small circle to each flower. Place it on a greased baking sheet or you can use a non-stick baking sheet
A. Get an Oreo cookie with white cream. Mix the fondant with the blue food coloring. Roll out shapes into circles using a cookie cutter
B. Finish: stick the fondant on top of the oreos with buttercream. Then stick the chic choc chocolate on top with the buttercream.
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