Denpasar –
There are a variety of pastries that must be on the table every time they celebrate Eid al -Fitr 2025. One of them is Kastengel.
As the name suggests, the Kastengel cake adapted from the Netherlands uses old cheese in the dough and as a sprinkling. Although it looks simple, there are some tricks so that Kastengel 1 kilogram (kg) has a savory taste, crispy texture, and not easily destroyed.
Chef Yongki Gunawan shared his flagship Kastengel recipe to detikFood, complete with tips so that the results were perfect. Here are the ingredients and how to make kastengel cakes.
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Materials and how to make kastengel
Before use, wheat flour should be baked in an oven at 100 ° C for 30 minutes, while occasionally stirring. After that, let it cool before mixing into the dough.
When stirring the dough, just use a fork and stir gently without too strong. If it is stirred too hard, Kastengel can become a pantat after cooked. Here’s the full recipe:
Duration: 90 minutes
Difficulty level: moderate
Portion: 20 servings
Cuisine Origin: Indonesia
Category of cooking: cake
Material
Material A:
• 40 G Hollman Butter
• 255 g of roomboter
• 75 g margarine
• 5 g of cake crushes
• 6 g salt
• 25 g of refined sugar
Material B:
• 475 g of medium protein flour, roast
• 30 g of milk powder
• 255 g of natural cheese, grated
• 75 g of cheddar cheese, grated
Material C:
• 2 chicken eggs
Material D:
• Egg yolk, shake
• Natural cheese, grated
How to cook:
1. Shake material A consisting of butter and margarine until soft.
2. Add refined sugar and pastries (Belfieco cookies), and salt. Beat using a mixer until the color is rather pale. Pay attention to how to shake it, must be tilted.
3. Add two eggs, and shake again using the mixer until well blended.
4. Add ingredients B consisting of natural cheese (old cheese), cheddar cheese, implant powder, as well as flour. For flour, enter half first.
5. Stir this dough using a fork. Pay attention, do not let the dough hit the hand because it can make the texture hard.
6. After evenly distributed, add the remaining flour. Stir again until well blended.
7. Leave the dough first, a maximum of 1 hour.
8. The shape of the dough by rolled into a cylinder and cut 4.5 cm. Or use a silicone castengel mold.
9. Arrange Kastengel on a flat pan, spread with egg yolks and sprinkle grated cheese.
10. Bake Kastengel at 130 C for 30 minutes. When 15 minutes the first grill removes the cake and chill. After that, bake to, Bali for 15 minutes to dry and cooked.
11. Lift and chill. Kastengel is ready to be served or packaged in a container.
(NOR/NOR)
