Nana's sharing: Thamrin or Thumbprint cookie Recipe
Thamrin recipe
Dough Ingredients:
- 300 grams of margarine (you can mix in butter)
- 240 grams of powdered sugar
- 2 egg yolks
- 450 grams of low-protein wheat flour
- 40 grams of cornstarch
- 40 grams of powdered milk
- 1 teaspoon of baking powder
Dipping Ingredients:
- 2 egg whites
Coating Ingredient:
- 80 grams of grated cheese
Topping
chocolate jam
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Steps:
- Prepare a container, and add 300 grams of margarine. If you’d like, you can also mix in butter. The ratio is 2:1. For example, you can use 200 grams of margarine and 100 grams of butter, or adjust according to your preference.
- Next, add 240 grams of powdered sugar. Mix the dough until it’s well combined and becomes smooth. You can use a spoon or a mixer for this step. Mix briefly until everything is evenly incorporated, approximately one minute at low speed.
- Once the dough is smooth and well-mixed, add 2 egg yolks. I recommend using medium-sized eggs. Mix the dough again until it’s thoroughly combined.
- Add 450 grams of low-protein wheat flour (all-purpose flour). First, pour in part of the flour, then add 40 grams of cornstarch and 40 grams of powdered milk, along with 1 teaspoon of baking powder.
- Sift the mixture to ensure there are no lumps. Add the remaining wheat flour and continue mixing until the dough is well-kneaded.
- To check if the dough is properly kneaded, take a small portion and feel its texture. It should be soft and granular.
- Measure the dough. You can use a measuring spoon to ensure uniform portions. Each piece of dough should weigh around 10 to 11 grams.
- Prepare 2 egg whites and grated cheese. Shape the dough into smooth rounds.
- Dip each dough ball into the egg whites, then drain and coat it with grated cheese. Gently press the cheese onto the dough to make it stick.
- Place the coated dough on a baking sheet greased with margarine. After coating the dough with cheese, flatten the dough gently to prevent it from cracking during baking.
- Create a hole in the center of each dough ball. In the video, they use a brush handle to make the hole. Dip the handle in wheat flour first to prevent sticking. If any of the dough cracks, you can reshape it. You can also use your fingers. First, dip your fingers in wheat flour.
- Preheat the oven for about 10 minutes, then place the dough-filled baking pans. Position each pan on both the lower and upper racks of the oven. Bake at a moderate to low temperature, approximately 130°C (266°F), for about 20 minutes. Note: Keep the top part of the oven open during baking. Adjust the stovetop flame to a moderate-to-low setting.
- After 20 minutes of baking, remove the pans from the oven if the holes are not visible; you can press them down again.
- Next, fill the holes with your preferred jam. I recommend using chocolate jam.
- Once filled, the dough is ready for further baking. Swap the positions of the pans: the one that was initially on the upper rack should now be on the lower rack, and vice versa.
- Bake for another 20 minutes at a moderate to low temperature, or until the cookies are fully cooked. When done, they will have a golden brown color. The total baking time is approximately 40 minutes.
- Remove the pans from the oven. Allow the cookies to cool. Once they’ve cooled down, remove them from the pans and store them in an airtight container to keep them crispy and fresh.
This is a summary of the steps to make these delightful cookies:
- Prepare the dough.
- In a container, add 300 grams of margarine. Optionally, you can mix in butter at a 2:1 ratio (e.g., 200 grams of margarine and 100 grams of butter).
- Add 240 grams of powdered sugar and mix until the dough is smooth. You can use a spoon or a mixer for this step.
- Incorporate 2 egg yolks into the dough until thoroughly combined.
- Gradually add 450 grams of low-protein wheat flour (all-purpose flour) along with 40 grams of cornstarch, 40 grams of powdered milk, and 1 teaspoon of baking powder. Sift the mixture to remove lumps.
- Knead the dough until it’s soft and granular.
- Shape and coat the dough.
- Shape the dough into smooth rounds.
- Dip each dough ball into egg whites, then coat it with grated cheese. Press the cheese onto the dough to make it stick.
- Place the coated dough on a baking sheet greased with margarine. Flatten gently to prevent cracking.
- Create holes and bake:
- Make a hole in the center of each dough ball using a brush handle (dipped in wheat flour) or your fingers.
- Preheat the oven to approximately 130°C (266°F).
- Position baking pans on both the lower and upper racks of the oven.
- Bake for 20 minutes with the top part of the oven open.
- After 20 minutes, check if the holes are visible; press them down if needed.
- Fill the holes with your preferred jam (chocolate jam is recommended).
- Swap the positions of the pans and bake for another 20 minutes until the cookies are golden brown.
- Remove it from the oven and allow it to cool.
- Store the cookies in an airtight container to keep them crispy and fresh.
This was a recipe from the video I saw on YouTube. I give her credit for this. Watch the video on Resep THUMBPRINT COOKIES | Kue Kering Sajian Untuk Lebaran (youtube.com)
This is the same cookie but a bit different recipe. Her explanation is good, I followed her a long time ago. The video has English subtitles. You can watch it. I really recommended this. (1) Modal Jempol! Resep Kue Kering Coklat Khas Swedia [Tanpa Cetakan] - YouTube
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