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JAKARTA - Sudah ada yang mulai mencicil bikin kue kering? Atau baru berencana mau bikin nih. Berikut ini berikan resep kue kering Kastengel ala Chef Fatmah Bahalwan yang sudah sangat terkenal membuat aneka kue. Kastengel ala Fatmah Bahalwan Bahan 300 gram butter200 gram keju tua saya pakai edam400 gram terigu protein rendah / sedang2 sdm susu bubuk full cream dancow 1 bungkus2 butir kuning telur Olesan dan taburan 2 kuning telor kocok2 sdm skm1 tetes pewarna kuning tua50 gram keju cheddart parut atau secukupnya Cara membuat 1. Kocok butter dan telur sebentar saja, asal tercampur rata. Matikan Masukkan keju parut, aduk rata kemudian masukkan tepung terigu. Aduk rata Tipiskan adonan kemudian cetak sesuai selera. 4. Tata di loyang yang sudah dioles tipis margarin, olesi kuning telur dan taburi keju cheddar parut. 5. Panggang dalam oven dengan suhu 120-130'C hingga matang dan berwarna coklat keemasan. 6. Angkat, dinginkan di cooling rack baru kemudian dimasukkan ke wadah kedap udara Baca juga 7 Resep Buka Puasa dari Olahan Kurma Dijamin Tidak Bosan dan Menyehatkan Baca juga 15 Resep Hidangan Buka Puasa untuk Keluarga, Sederhana dan Penuh Gizi Baca juga 15 Resep Hidangan Buka Puasa untuk Keluarga, Sederhana dan Penuh Gizi Tips membuat Kastengel tak mudah retak Di internet banyak sekali beredar resep kastengel yang bisa kita pilih sesuai budget di rumah.

Kue Kastengel Dutch-Indonesian Cheese Tarts- These savory cheese tarts owed its origin to Dutch’s Kaasstangels Cheese Sticks are popular tarts for festive occasions like Chinese New Year, Christmas, and Eid Al Fitr in Indonesia. Another one of my childhood favorite Chinese New Year cookies is this Kue Kastengel or Kaastangels in Dutch. Kaas means cheese and Stengels means stick. Yes, cheese sticks originated from the Netherlands. Of course, kastengel is popular not only during Chinese New Year, but also for celebrations like Christmas and Lebaran Eid Al Fitr in Indonesia. We usually call cookies or tarts like these as Kue Kering Dry Cookies.TYPE OF BUTTER TO USEMy aunt often said to use good quality butter like Wijsman Dutch Butter, Beurdell Butter, Red Feather Pure Creamery Butter, etc. for best result. Some of these butter are already salted so you can omit the salt in the recipe. I can’t always find canned butter I mentioned and use regular butter and I can tell the difference in OF CHEESE TO USE Kastengel is made with a special Dutch cheese calls Edam. It’s a semi-hard cheese from the Netherlands. Usually an aged old cheeses is best for kastengel as they have low moisture and distinct flavor. If you can’t find Edam, you can use Gouda or Parmesan, or combinations of Gouda and Parmesan or Edam and Parmesan is nice too. HOW TO MAKE REALLY GOOD KASTENGEL1. Make the dough Combine flour, salt, and milk powder in a bowl and stir to mix. Place the butter and egg yolk in a stand mixer bowl with a flat beater attached. Whip the butter and egg until just combined. Do not overbeat the butter or the kastengel crumbles easily after being baked Stir in Edam cheese and the flour mixture Use hand to combine into a dough. Don’t overwork the dough. Chill the dough in the refrigerator for 30 minutes 2. Shape the dough Preheat oven to 300 F. Line baking sheet with parchment paper. Place a parchment paper or silicon mat on a working surface. Roll the dough out into a rectangle about 1/4-inch thickness Use a knife or pizza cutter to cut the dough about 1/2-inch in width and then cut into individual about 2-3 inches long You will probably get about 40-45 pieces. You can re-roll the dough scrapes and cut into shapes again 3. Baking Arrange them on the baking sheet, about 1/4-inch apart. They don’t expand much. Put them in the freezer for 15 minutes before baking Brush with egg wash and sprinkle with more cheese Bake for 35 minutes or until golden brown. This really depends on your oven too, you may need a bit longer time or shorter Let the kastengel cool off on the baking sheet for 1 minute and then remove to cooling rack to let them cool down completely before storing IMPORTANT TIPS1. Don’t overbeat the butter and eggs – the baked tarts will crumble easily after baked 2. Use aged old cheeses like Edam, Gouda, and Parmesan for best result 3. If you can get canned butter, I would highly recommend using it as it really shines through the finished product 4. Chill the dough before rolling and cutting will make your life easierDID YOU MAKE THIS KASTENGEL RECIPE?I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me WhatToCookToday WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real! Recipe was published in 2018 and recently improved and video is added in May Kastengel Dutch-Indonesian Cheese TartsPrep Time 20 minutes Cook Time 20 minutes Total Time 40 minutes Servings 40 -45 piecesIngredients 150 gr butter high-quality 1 egg yolk150 gr Edam sub with Gouda and/or Parmesan Cheese200 gr cake flour see notes 115 gr milk powder¼ tsp salt omit if you are using salted butterDecorationEdam cheese to sprinkle on topInstructions Make the doughPlace the butter at room temperature for 30 minutes to soften. If it's warm where you are, it may not take that long. Place the butter and egg yolk in a stand mixer bowl with a flat beater attached. Whip the butter and egg until just combined. Do not overbeat the butter or the kastengel crumbles easily after being baked. Alternatively, you can just mix the butter by hands using a spatulaOnce the butter and egg are combined, add the flour, milk powder, cheese, and salt. Use your hand to mix everything into a dough. It may seem really dry at first, but keep mixing and they will come together into a doughChill the doughWrap the dough and chill it in the refrigerator for another 30 minutesShape the doughPreheat oven to 300 F 150 C for a conventional oven. For a convection oven, please lower the temperature by 20 degrees. Line baking sheet with parchment paper. Place a parchment paper or silicon mat on a working surface. Roll the dough out into a rectangle about 1/4-inch thickness. Use a knife or pizza cutter to cut the dough about 1/2-inch in width and then cut into individual about 2-3 inches long. You will probably get about 40-45 piecesBakeArrange them on the baking sheet. Brush with egg wash and sprinkle with more cheese. Bake for 35 minutes or until golden brown. This really depends on your oven too, you may need a bit longer time or shorterLet the kastengel cool off on the baking sheet for 1 minute and then remove to cooling rack to let them cool down completely before storingStorageStore in an air-tight container and they can last up to one month NotesIf you don't have cake flour, simply use 175 gr all-purpose flour + 25 gr cornstarch to make your own cake productsOther popular cookies/tarts for festive celebration in IndonesiaKUE SEMPRIT SUSU INDONESIAN BUTTER COOKIES KUE SEMPRONG/KUE KAPIT/KUE BELANDA LOVE LETTERS COOKIES KUE BANGKIT SANTAN / CHINESE NEW YEAR TAPIOCA COOKIES CHINESE NEW YEAR PEANUT BUTTER COOKIES KUE SKIPPY KUE NASTAR LUMER MELT-IN-THE-MOUTH PINEAPPLE TARTS KUE SALJU SNOW WHITE COOKIESLeave a Comment This site uses Akismet to reduce spam. Learn how your comment data is comments Ika December 26, 2021 - 0738Hi Marvellina,I had a recipe that I used for years but recently I changed my computer and all the recipes in the old laptop was moved to the family’s hard drive and it was a little hassle to retrieve them. I wanted to make these for Christmas, so I searched a recipe for kaasstengels online and among the recipes I found, yours makes the most sense, and similar to what I used. So I followed this recipe, and since at the time I made the cookies nobody had Edam or Beemster but my local Costco had gouda and Parmigiano Reggiano parmesan, both are from each one’s original region, I mixed both cheeses like your suggestion with 51 gouda to Parmigiano ratio the Parmigiano I used is 30 month-aged and hard. This mix gave creamy flavour from gouda and umami from Parmigiano Reggiano. And overall, with the ratio of butter, four, cheese, eggs, and powdered milk, this recipe gave the result of very delicious, umami savoury / gurih, solid but melt-in-your-mouth, and bursting with flavour cookies. One thing I did differently, I used salted butter and did not cut salt. I used both salted butter and salt. The cookies are not too salty. But everything else, I followed your you so much for this recipe. Definitely a keeper. Reply Marvellina December 27, 2021 - 1017Hi Ika, Thank you so much for you valuable feedback. I would definitely try with salted butter next time as you suggested. I’m happy to know that the recipe worked out great for you 🙂 Reply Carolyn May 5, 2021 - 0755Hi…. Is there no sugar to add for this recipe? Reply Marvellina May 5, 2021 - 2024No, there is no sugar in this recipe. This is more of savory kind. Reply Meidi March 4, 2021 - 1349Hi, do you use baking powder for this recipe? Reply Marvellina March 4, 2021 - 2032Hi Meidi, you don’t need baking powder in this recipe. Reply ChrystalCookie December 27, 2020 - 2331Thank you for this recipes tried it and it was delicious!! I used my favourite tin butter red feather from NZ Didn’t have enough Edam on the fridge so I mixed it with vintage cheese not sure it was Parmesan or cheddar It taste amazing, Crumble just right and a bit crispy on the outside 🤤 It is best version and beats any kaastengel I ate during my childhood in Denpasar, Bali Reply Meyvin Puspita June 14, 2020 - 1809Hi Marvellina,I thought I was going crazy because I am so sure that I made kaastengels with your recipe but the pictures have changed and the recipe also changed! I searched the internet high and low before I realised that you updated this recipe recently. I think in your previous recipe you said to beat the butter for about 5 minutes or so until it is smooth when I made it, it was almost to a buttercream consistency if I remember correctly. If I cannot find canned butter, which I know is very soft, can I just use normal unsalted butter but still beat it to 5 minutes using your old recipe? It didn’t crumble that easily when I did it before… Anyway, I love love love all your recipes! Thanks for sharing them. 🙂 Reply Marv June 15, 2020 - 2140Hi Meyvin, you weren’t crazy. I apologize for the inconvenience. In the previous recipe, I did beat the butter until pale and creamy. You can use normal unsalted butter and you can still beat it to 5 minutes if you don’t find the end result crumble easily 🙂 Reply Carolyn May 5, 2021 - 0747Is there a substitute for milk powder? And can I use all purpose flour instead of cake flour? I am not able to find cake flour in Canada. I really love this biscuit when I was in indonesua. Am lucky to have spotted your recipe. Reply Marvellina May 5, 2021 - 2025You can just omit the milk powder. If you don’t have cake flour, simply use 175 gr all-purpose flour + 25 gr cornstarch to make your own cake flour. Otherwise, yes you can just use all purpose flour, it just won’t be as soft compared to cake flour Reply Stine Mari January 25, 2018 - 0607Though I wouldn’t call a savory snack for cookie, it looks really delicious! Reply

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