Special Crispy Kastengel Cottage Recipes

Kastengel Cottage

This cake is very tasty, we may enjoy it in the morning and evening while drinking tea or coffee with friends, relatives and family.

Ingredients

• 450 grams of Wheat Flour. Use Wheat flour that has low protein content
• 1 tsp baking powder.
• 100 grams of margarine.
• 200 grams Unwritten butter unsalted butter grated.
• 250 grams  Cheese
• 3 eggs Chicken egg. Cracked and yellow parted.
• Little powdered chicken broth (about 1 teaspoon, to add a savory taste in the finished product).
• Iodized salt kitchen one teaspoon.
• 50 grams of full cream milk powder.
• Materials for smearing
• 1  egg is taken yellow
• 70 grams Cheddar cheese shredded and sprinkled on top of cake.

Method

• Take one large container for the main dough.
• Add 200 grams of unsalted butter, 100 grams of margarine, 1 teaspoon salt and chicken broth. Beat using a medium-speed mixer until it expands.
• Enter one by one 3 eggs yellow chicken. Mixer again all ingredients until well blended.
• Take the second container. Add 450 grams of moderate protein flour and 50 grams of full cream milk powder. Stir and mix until smooth and sieve.
• Add the flour mixture, baking powder and powdered milk over into the main dough bit by bit while still stirring. Stir constantly using a spatula or hand until all ingredients are perfectly mixed.
• Add 250 grams of parmesan cheese or cheese edam on top into the dough. Stir constantly all ingredients until smooth and feels dull.
• Print the dough according to taste. Usually rectangular with a size of 0.8 cm x 5 cm. Put it into a baking sheet that has been smeared with a little margarine (not sticky) neatly. Keep the distance between the cakes is not too tight.
• Preheat the oven to a temperature of about 170 degrees Celsius. Insert a baking sheet that already contains cookie cutter into the oven. Bake until cooked and light brown.
• While waiting for a pastry in a baking pan, prepare the ingredients for the spread. Take one small container and enter the egg yolks. No need to shake. Ckup stir briefly.
• The mature Kastangel cake is smeared with a little yolk over it. Sprinkle with grated cheese on top. Chill before putting into the cake place.

Angie dreaht