Rabu, 30 Julai 2014

Semperit Susu Cheese

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Bahan-bahan:

250g susu pekat manis
250g butter, lembut tapi jangan terlalu lembik.
500g @ 540g tepung jagung apa-apa brand yang sesuai** saya guna 400g
3 sudu besar adunan keju (resepi di bawah) tapi saya letak 6 sudu

Adunan Keju :

(Pukul sebati semua bahan sampai pekat,simpan pati ais,tahan selama 2 minggu)
125g cream cheese di biar lembut suhu bilik
2sdb susu pekat
1/4 cwn susu cair
1/4 cwn fresh cream (cair)

Cara-cara :

  1. Pukul sebati susu pekat manis, butter dan adunan keju. Tak perlu pukul sampai kembang atau putih gebu.  Pukul guna whisk telur manja2 sahaja.
  2. Masukkan tepung jagung sedikit demi sedikit, sambil digaul sebati.
  3. Jika anda suka biskut yang lembab-lembab teksturnya, guna hanya 500g tepung jagung.
  4. Jika anda suka tekstur biskut yang rangup tapi tetap cair dimulut, masukkan 540g tepung jagung. Saya tambahkan pewarna dlm doh. Nak bagi kaler2 sket.
  5. Picitkan atas dulang yang dialas baking paper/oles dengan mentega. Tekankan ceri merah@coklat chips@  kismis di atasnya (kalau kismis kena potong 4, ia mengembang 2x ketika dibakar).
  6. Bakar dalam oven yang dipanaskan terlebih dahulu, 170C untuk 12-15 minit atau hingga bawah/tepi biskut nampak mula keperangan.
  7. Sejukkan dan simpan didalam bekas kedap udara.
*Tip: Untuk biskut, tak perlu dipukul sampai kembang seperti membuat kek, kecuali ia dinyatakan dalam resepi. Ini kerana apabila butter dan gula@susu pekat manis dipukul hingga kembang/gebu, kita masukkan udara ke dalam adunan. Apabila adunan ini dibakar, udara dalam adunan akan mengembang dan ini akan menyebabkan biskut turut mengembang.

sumber dari : http://www.kongsiresepi.com/