Resep lengkap buka di description box ini dan geser sampai ke bawah.
**English description is at the bottom section.**
00:00 : intro
01:17 : persiapan bahan (prepping the ingredients)
02:58 : membuat adonan cookies (making the cookie dough)
05:30 : bentuk adonan (shaping the dough)
07:24 : masukkan selai stroberi ke adonan dan panggang (piping the strawberry jam in and baking)
08:59 : bentuk adonan lainnya (shaping the rest of the dough)
09:17 : tabur gula halus dan serving (sprinkling the icing sugar and serving)
#ResepCookies #ResepStrawberryThumbprint #KueNatal #ResepDevinaHermawan
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[INDONESIAN]
Resep Kue Strawberry Thumbprint (80 pcs)
Bahan:
80 gr Anchor Tinned Salted Butter
80 gr Anchor Unsalted Butter
100 gr gula halus
1 butir kuning telur
245 gr tepung terigu protein rendah
20 gr tepung maizena
1/2 sdt baking powder
1/8 sdt garam
2 sdm corn syrup / madu / kental manis
Bahan lainnya:
Selai strawberry secukupnya
Gula halus untuk topping
Langkah:
1. Kocok Anchor Tinned Salted Butter & Anchor Unsalted Butter hingga pucat dan sedikit mengembang
2. Masukkan gula halus, kocok hingga tercampur rata lalu masukkan kuning telur, garam dan kental manis kocok kembali hingga tercampur rata
3. Masukkan maizena, baking powder dan tepung terigu sambil disaring, aduk dengan spatula
4. Tutup dengan plastic wrap, simpan di dalam kulkas selama 10 menit
5. Ambil adonan sebanyak 1 sdt atau 6 gr lalu bentuk adonan menjadi sedikit gepeng
6. Buat lubang kecil di tengahnya dengan alat penekan yang sudah dicelup ke maizena atau tepung terigu lalu isi dengan selai strawberry
7. Panggang dengan suhu 150 derajat celcius selama 17-20 menit
8. Keluarkan dari panggangan lalu taburkan gula halus di atasnya
9. Kue strawberry thumbprint siap disajikan
Jangan lupa cek Instagram @ANCHOR_INDONESIA
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[ENGLISH]
Strawberry Thumbprint Cookies Recipe (yield 80 pieces)
Ingredients:
80 g Anchor Tinned Salted Butter
80 g Anchor Unsalted Butter
100 g icing sugar
1 pc egg yolk
245 g cake flour
20 g cornstarch
½ tsp baking powder
⅛ tsp salt
2 tbsp corn syrup / honey / condensed milk
Others:
Strawberry jam, as needed
Icing sugar for topping
Steps:
1. Whip Anchor Tinned Salted Butter & Anchor Unsalted Butter until they pale and expand a bit.
2. Add icing sugar. Mix well, then add egg yolk, salt, and condensed milk. Mix well.
3. Add sifted cornstarch, baking powder, and flour. Mix with a spatula.
4. Cover with plastic wrap and chill in the fridge for 10 minutes.
5. Get 1 tsp or 6 grams of dough. Shape flatly.
6. Press the center with a measuring spoon coated with cornstarch or flour. Then, fill with the strawberry jam.
7. Bake at 150℃ for 17-20 minutes.
8. Get the cookies out of the oven and sprinkle icing sugar on top.
9. Strawberry Thumbprint Cookies are ready to serve.
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