Economical:
- 125gr Royal Krone (butter oil substitute)
- 100gr Multipurpose Blueband (margarine)
- 150 - 200gr Powdered sugar
- 1/4 tsp Salt
- 65gr instant coconut milk
- 120gr Kraft All in one Cedar (cheddar cheese)
- 45gr Kraft All in one Cedar (cheddar cheese)
- 3 egg yolks
- 400-450gr Tapioca that has been roasted (sago Tani)
- 3 pandan leaves
The flour used can be less or more. Use your own instincts. If you use different butter and margarine, the need for flour will also be different, as well as large and small eggs.
The final consistency should be firm but not hard. If it's too soft it will definitely widen. Too hard hard to pipping.
Easy way to avoid failure:
1. Add the flour little by little until you reach the right consistency
2. First print 1-2 cookies, bake and see the results
3. When wide, add flour
If it's hard to pip, add liquid coconut milk or butter or margarine
PREMIUM CHEESE SAGO
100gr Wisjman or corman AMF (butter)
25gr corman patisy (butter)
100gr Blueband master (margarine)
150gr powdered sugar
65gr instant coconut milk (can be replaced with liquid whipcream)
120 gr of edam cheese
3 yolks
450-500gr Tapioca that has been roasted with 3 pandan leaves
40gr cheddar cheese kraft for sprinkling
Tank oven
Bake at 150C for 50-60 minutes
Every 15-20 minutes, open and close the oven door, rotate the pan
To find out if the consistency of the dough is correct or not, print 2-3 pieces first, then bake and see the results. If it widens, add 1-3 tablespoons of sago flour
For best results:
Bake for 15-20 minutes before adding the topping, straight from the oven, no need to wait for it to cool, oven again until the top cheese is golden brown.
gas ovens
I only use low heat for 35 minutes at 150C
For up and down fire, maybe 30 minutes is enough
Cheese Sago
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Негізгі бет Тәжірибелік нұсқаулар және стиль Gluten Free Sago Cheese Cookie
Пікірлер: 1,4 М.