From: Yunita Carolina

Hi


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Yunita Carolina


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Resep Kue Coco Crunch Chocolate Chips Cookies

Bahan:

• 100 gr Nestle COCO CRUNCH, blender halus.
• 50 gr coklat chips
• 300 gr mentega
• 250 gr gula halus
• 4 btr kuning telur
• 350 gr tepung terigu
• 30 gr tepung maizena
• 40 gr susu bubuk DANCOW full cream
• 1 sdt Baking powder (BP)

Cara membuat:

1. Campur tepung terigu, tepung maizena, ayak, sisihkan.
2. Kocok mentega dan gula hingga lembut, tambahkan telur kocok cepat, tuang BP, kocok lagi satu menit.
3. Masukkan campuran terigu, aduk rata, tuang coco crunch dan choklat chips, aduk rata.
   Bentuk bulatan dan susun diatas loyang yang sudah dipoles mentega tipis, beri jarak satu dengan lainnya, tekan perlahan dengan garpu.
4. Panggang dalam oven hingga matang. Lk. 30 menit dengan suhu 150C.

Tips: coklat chips dapat juga ditata sebagai hiasan diatas cookies selain dicampur kedalam adonan.

Biscuit joconde (roti irisan untuk opera cake)

Bahan:
5 telor
190gr white almond powder (bisa diganti hazelnut/walnut/pistachio powder)
190gr gula halus (ayak)
50gr terigu

40gr melted butter
25gr caster sugar
5 putih telor

240°C
4-5menit

Cara:
* masukkan gula halus, almond powder, terigu, mixer pelan dan sebentar. Masukkan telor, mixer sampai rata.
* putih telor, mixer sampai putih lalu masukkan caster sugar, aduk pelan, matikan.
* Masukkan adonan sedikit (±3sendok makan) ke dalam melted butter, kocok rata.
* masukkan putih telor ‎​½ ke dalam adonan, aduk rata. Masukkan sisanya, aduk. Masukkan adonan butter, campur rata.
* letakkan dalam loyang tipis yang sudah dialasi kerta roti. Bagi 3 rata, panggang. Tunggu sampai matang, angkat. Bungkus dengan plastik wrap.

Klappertaart versi bule

Bahan A:
2cups whole milk
1cup heavy cream
1cup coconut milk
2/3 gula

Bahan B:
4telor
1/4cup cornstarch

Bahan C:
1/4cup butter
3sdt vanilla
1 1/2cup kelapa muda potong

Cara:
* Masak bahan A.
* Campurkan bahan B, aduk rata.
* campurkan ke bahan A sedikit demi sedikit, aduk. Masak ±50menit sampai lembut dan tebal.
* masukkan bahan C, aduk. Marikan api. Pindah dalam pinggan, tutup dengan plastik wrap, masukkan kulkas, siap dihidangkan.

Makaroni skotel / macaroni scotel

Bahan:
150gr makaroni, rebus matang
100gr filet ayam, potong kotak
1 bawang bombay, cincang
3 bawang putih, cincang
100gr mix vegetable
100gr terigu
300ml susu cair
3 telor
100gr keju, parut
Garam+merica+minyak goreng untuk menumis

Cara:
* tumis bawang putih sampai harum, masukkan bawang bombay, aduk.
* masukkan ayam, tunggu sampai berubah warna, masukkan terigu, tunggu sampai kecoklatan
* masukkan susu, makaroni, vegie, garam, merica, telur, aduk rata dan angkat.
* masukkan keju, tuang dalam cetakan. Panggang sampai matang.

Carrot cake

Bahan :
2 (about 300gr) wortel
1 cup (150gr) tepung protein tinggi
½ cup ( 75gr) tepung protein sedang
1 sdt baking soda
½ sdt kayu manis powder
½ cup (80gr) brown sugar
¾ cup (185ml) minyak bersih
½ cup (125ml) golden sirup ☞ sirup buat pancake yg di kenal dgn nama maple syrup ato bisa sirup biasa (air+gula)
3 butir telur
1 sdt vanila essence

Icing:
250 gr cream cheese
½ (80gr) icing sugar
½ sdt vanila essence

Method:
1. panaskan oven 170˚ C. Oleskan 20cm loyang bulat dengan minyak, alas dengan kertas roti.
Kupas dan parut carrot.
Ayak tepung, baking soda dan kayu manis powder.

2. whisk (aduk) brown sugar, minyak, sirup, telur, vanila di tempat terpisah

3. tuang bahan no 2 ke dalam bahan no 1 sambil di aduk rata. Tuang wortel, aduk rata.

4. tuang bahan ke loyang, panggang about 1 hour.

5. buat icingnya, aduk rata smua bahan
Spread icing di atas cake.

*aku cm taruh tabur kacang di atasnya

Resep Kroket Telur Puyuh

Bahan:
20 buah telur puyuh, rebus 15 menit, ketika direbus dikasi sedikit garam dan diaduk2 telurnya supaya kuningnya ga lari ke tepi tapi ke tengah. setelah itu tiriskan dinginkan dan kupas kulitnya.
500 gram kentang, kukus, kupas kulitnya, dan haluskan.
25 gram susu bubuk
2 butir telur ayam
4 sdm margarin
2 batang daun seledri
garam secukupnya
merica secukupnya
tepung panir secukupnya

Cara membuat:
- Campurkan kentang dengan susu bubuk, mentega, garam, merica dan 2 kuning telur dan 1 putih telur, aduk sampai rata dan sisihkan
- Ambil kentang yang sudah dihaluskan tadi, taruh di atas tangan membentuk setengah bulat lonjong, lalu diisi telur puyuh dan kepalkan menjadi oval. hasinya nanti kecil ya.
- Ambil putih telur yang satunya dan masukkan bulatan kroket ke dalamnya lalu gulingkan di tempat tepung panir.
- Goreng dalam minyak panas, sampai berwarna kuning kecoklat-coklatan.

A half rainbow cookies

Bahan:
‎​½cup butter, softened
‎​½cup shortening
1-3oz package cream cheese softened
2/3cup gula
‎​½ sdt garam
1 telur
‎​½ sdm almond extract / vanila/ else
2cup terigu

Cara:
* Campur butter+shortening+cream cheese, mixer.
* tambahkan gula+garam, mixer lagi. Masukkan telur+almond extract, mixer rata. Masukkan terigu, aduk.
* buat adonan jadi bulat, bila terlalu lengket masukkan dalam kulkas 30 menit.
* gulung adonan jadi panjang, bagi 6 dengan perbandingan semakin ke kanan semakin besar.
* masukkan tiap bagian dalam mangkok, campur pewarna, aduk, tutup plastik, masukkan kulkas 45 menit / diluar 2jam.
* gulung adonan ungu bentuk stick, dan biru berupa lembaran. Taruh adonan ungu diatas biru, bungkus rata. Lakukan berulang hingga adonan merah. Gulung lagi supaya rata dan rapi. Masukkan kulkas 1jam.
*potong vertikal lalu masukkan loyang yang dialasi kertas roti/silikon mat. Oven 13-15menit 350°F keluarkan, dinginkan.
* untuk kue yang bulat, langsung potong jadi ‎​½ lingkaran.

Macaron recipe

Bowl 1
140gr putih telur

Bowl 2
190gr almond powder
190gr gula halus

Bowl 3
60gr gula
140gr gula halus

Cara:
Mixer 1 sampai putih kaku, masukkan 2 mixer rata+kental, matikan mixer, masukkan 3 aduk rata.

180°C 30menit

Buttercream icing (frosting)

800gr solid butter (room temperature)
400gr gula halus
300gr susu

*aduk rata 10menit. Selesai

Dorayaki Recipe

Bahan:
1cup terigu
‎​½cup gula pasir
2telor
3-4sdm air
‎​½ sdt baking soda
1sdm madu
Minyak goreng
Sweetened red bean

Cara:
* masukkan gula+telur, aduk rata. Baking soda+air dicampur, masukkan dalam adonan, aduk, tambahkan madu, lalu masukkan terigu (sambil disaring), aduk rata. Biarkan 30menit.

Isian:
* red bean hancurkan.

Ambil 1 sendok besar dalam pinggan, goreng hingga matang, dinginkan. Isi dengan red bean.

Red Velvet cake

175°C ±20-30 menit

Bahan cake:
250gr sifted cake flour
‎​½ sdt garam
15gr / 2sdm cocoa powder
113gram unsalted butter
300gr gula pasir
2telor (horen)
1sdt vanila extract
240ml buttermilk (susu » bisa buat sendiri: 240ml susu + 1sdm cuka/lemon juice, biarkan 5-10menit sebelum dipakai)
2sdm pewarna merah
1sdt white distilled vinegar
1sdt baking soda

Bahan cream cheese frosting:
227gr cream cheese
227gr mascarpone cheese (8oz tub, kalo ga ada ganti cream cheese)
1sdt vanila extract
115gr gula halus, diayak
360ml cold heavy whipping cream (35-40% butterfat)

Cara:
* ayak bersama: terigu+garam+cocoa powder dalam wadah, pinggirkan.
* mixer mentega sampai lembut (1-2menit), tambah gula, mixer sampai mengembang (2-3menit), masukkan telor satu per satu. Mixer rata.
* campur buttermilk+pewarna merah. Masukkan campuran (low speed) tepung dalam adonan, susu ‎​½, aduk, susu ‎​½, terakhir campuran terigu. Aduk rata. Matikan mixer.
* campur cuka+baking soda, masukkan dalam adonan, aduk rata (lakukan cepat).
* masukkan dalam 2loyang, oven ± 20-30 menit. Setelah matang, keluarkan dari loyang, dinginkan 10 menit. Bungkus dengan plastic wrap, masukkan kulkas 1jam/semalam.

Cara buat cream:
* mixer cream cheese + mascarpone sampai lembut. Tambah vanila extract, mixer rata. Pakai whisk, masukkan heavy cream, aduk sampai kaku, tambah gula/cream.

Finishing:
#potong kue pakai pisau kue jadi 2bagian. Olesi dengan cream bergantian, lapis luar dengan cream, tipis dan rata. Masukkan kulkas. Setelah dingin, bungkus cream lagi. Bisa dimasukkan kulkas atau dihidangkan.

Macaron recipe

Not So Humble Macarons v3.0128 yields approximately 50 cookies 5g dehydrated egg white powder 28g granulated sugar 225g confectioners (powdered) sugar 125g almond meal 100g aged egg whites

Note on the ingredients: Dehydrated egg white is not the same as meringue powder.

Meringue powder is not an appropriate substitution so please don't use it. Many well

stocked grocers and health food stores carry dehydrated egg whites, just ask where they

keep them. They're also readily available online.

I've been baking with old whites. My eggs have been averaging 5-6 days aged, in the

refrigerator, lightly covered with a paper towel.

Recommend using Bobs Red Mill almond meal or grinding your own by weighing out the

almonds and half the powdered sugar into the bowl of your food processes and grinding

them until very fine. Sift to ensure an even meal and then sift together with the remaining

powdered sugar.

Prep two half sheet pans with parchment or silicone baking mats. Pre-heat your oven to somewhere between 290-300°F.

Start by weighing out your sugar and egg white powder into a small bowl. Mix with a fork until uniform and set aside. Sift together your almond meal and powdered sugar.

Weigh out your egg whites and begin beating them on low speed until foamy. Begin slowly sprinkling in the powdered egg white and sugar mixture as you beat. Then increase the speed to medium and beat until a firm meringue forms.

You want firm, glossy peaks in your meringue, you don't want to beat all the way to stiff peaks. So hold yourself back.

Beat in food coloring gel now and then add 1/3rd of the almond mixture. Folding it in gently. Once combined, add another third of the almond mixture, and so on. For visual reference on how to combine and fold, see this video by Chef Nini.

Add your batter to a piping bag with a round tip (any size bit under 1cm works fine) and pipe rows of macarons.

Pick up the pan with both hands, and holding it level, tap it firmly onto the counter several times. This will bring up any air bubbles in the cookies. Pop the bubbles with a toothpick if they don't break while tapping.

These cookies NEED to rest on the counter. Between 30-60 minutes depending on the humidity.

Bake the cookies for roughly 15 minutes. One sheet at a time.

Once the cookies lift easily from the parchment or silicone baking mat they're probably done. To be sure, pop a cookie off with an offset spatula and break it open. The insides should be set and not overly moist (wet uncooked meringue is no good). If it is too moist the cookies will collapse when they cool.

To avoid hollows: aim for slightly overcooking the cookies, rather than under cooking them. Yes, this means your cookies might cool a little crisper than you like your macarons, but bear with me.

This is how the pros make their macarons. Do you think they magically produce perfect macarons straight from the oven? Heck no. They mature them. They cook the shells enough to set the interior and then remove any lingering crispness through the power of osmosis.

Hermé points out an interesting aspect of his macaroons that seems to challenge the basics of most pastry teaching -freshness. "As soon as they're made they're not ready to eat, but they're really at their best after 24 or even 48 hours," he says. "An osmosis takes place between the garnish and the biscuit. When freshly baked this is hard and crisp, but it absorbs some humidity from the filling and its inside becomes more tender while the crust on the surface stays intact." Masterclass: Macarons (link)

(I love that Pierre used the scientific term to identify what is happening. )

This is exactly why professional bakeries lightly spray the bottom of their shells with a syrup that matches the flavor of the macron. The syrup isn't just for flavor, it restores moisture to the shell and speeds the cookies maturation. The syrup, along with the moisture of the filling, melds with the macron cookie and 1-3 days later the texture is marvelous.

This is why maturation is so important and how professionals turn consistent tray, after tray, of these temperamental cookies.

If you're aiming to bake a cookie that is ready to eat later the same day, you can do it with practice, but you're going to have your work cut out for you. It is difficult and takes a lot of familiarity with baking these cookies, you're riding a very fine line between not done/done/overdone. I bake so many macarons a month that I can do it just by snatching a cookie from the oven, breaking it open and judging the inside.

Do you know what all that trouble for perfect cookies saves me? A few hours of maturation. That's it. And you know what, those beautiful, fresh from the oven macarons are not even "perfect" yet. Maturation is what makes macarons perfect. The maturation process melds the flavor of the filling with the shell, balancing the sweetness, adjusting the texture and making the cookie plain delicious. As skilled as you may become in your macaron baking, your cookies will always be better after maturation.

So if you're struggling with the interiors of your cookies, aim for slightly over cooking them. Edging a little onto the dry side is both acceptable and fixable through maturation, wet interiors that collapse into hollows generally are not.

What if you over do it? Really over-bake the cookies?

Well, I impulsively decided to over-bake a batch of my macarons to test this, giving them an extra 3-4 minutes in the oven. Enough to make them crisp like savoiardi biscuits.

Peanut Macarons with Salted Caramel Peanut Filling

I filled these cookies and then placed them in my refrigerator to mature. Every 24 hours I allowed a cookie to come to room temperature, then I tested it to see if the texture improved.

It did. Perfectly.

That was one tasty bite. The delicate shell gave way with a slight crackle to a soft interior that melted in your mouth. It was perfect. It just took a few days maturation.

Once crispy and unpleasant, these cookies absorbed enough moisture from the filling to completely undo the effects from the extra time in the oven.

So that's my final word on how to fix your macarons if you're having trouble with hollows. Err on the side of slightly over baking the cookies to ensure the insides are set and then mature the cookies to give them the proper texture. If it's good enough for Hermé, it's good enough for me.

Now onto that troubleshooting guide I promised:

Macaron Troubleshooting Per Ms Humble's Experience thus far

My almond meal seems too moist/wet

Place it in a warm (not hot) oven, spread the meal thin on a pan and allow to dry out over several hours.

My almond meal has seed coat in it

If the meal is finely ground, seed coat is fine, it just produces speckled macarons. The peanut macarons above are made with such a macaron meal.

My meringue is grainy

Meringue is over beaten and broken. Try beating it on medium-low speed and checking often to ensure you don't push your meringue too far. There is no rush here, this isn't a race to make the fastest meringue.

My meringue is a loose foam, it won't come to a firm meringue

Not beating the mixture long enough. Beating in a plastic bowl. Beating in a bowl that isn't impeccably clean. Trace of yolk in the whites.

Beat in a very clean (VERY CLEAN, not a trace of grease or oil) stainless or copper bowl. Add a little acid to help strengthen your meringue if you're beating in stainless steel (couple drops lemon juice, 1/4 teaspoon cream of tartar, or a small pinch of salt).

My macaron batter appears too thick

Under-mixed Incorrect measurements of ingredients

My macaron batter appears too thin

Over-mixed Poorly beaten or broken meringue Incorrect measurements of ingredients

My macaron tops are splotchy

Inadequately beaten meringue Over mixed batter

My macaron tops are lumpy (grainy)

Almond meal too coarse. Grind the almond meal into a fine powder or sift out the larger particles.

My macaron tops are domed and lumpy (fine, bubbly lumps, often lack feet)

Under mixed (fine texture) Broken meringue (sandy texture)

My macaron tops are lumpy (wavy, like rumpled wax-paper)

Over-mixed batter Under-beaten meringue Cooked at too low a temperature Not rested long enough Under-cooked

My macarons tops are lumpy (bubbles)

Not taping the pan on the counter before resting Not popping air bubbles with a tooth-pick before resting

My macarons tops have peaks that don't settle down (even if I tap the pan)

Under-mixed Incorrect measurements of ingredients

My macarons have scattered lumps of almond powder in them

Not sifting the dry ingredients thoroughly before adding them to the meringue

My macarons have lopsided feet

Warped baking pans or using thin pans that buckle in the heat Resting the pans on a surface that isn't level Strong heat from the bottom of the oven Oven too hot or has hot spots Using Fan-forced heat

My macarons have protruding feet

Cooked on silicone baking mat Over-mixed Cooked too hot Poor or broken meringue

My macarons have no feet

Under-mixing Resting too long Poor, under-beaten or broken meringue Cooked at too low a temperature

My macarons are not round

Not using a piping bag and tip Not piping straight down onto the pan Reusing parchment Using wrinkled parchment Using warped pans

My macarons had feet in the oven but once they came out and cooled the feet were shorter.

This is normal. The feet will shrink a little coming out of the oven. The shrinkage is more pronounced on silicone baking mats than on parchment, in my experience.

My macarons stick to the pan

Under-cooked Baked too hot or too cool Prying the delicate cookies off with your meaty fists Baking the cookies on something other than the recommended silicone baking mats or baking parchment, like aluminum foil (NO!)

Ideally, the cookies should release easily while still in the oven. Test by trying to lift one of the cookies from the pan with an offset spatula.

Allow the cookies to cool on the parchment or silpat, or pop them into the freezer for a few minutes and they should be easier to remove.

My macarons are completely hollow. (Low profile shells. Interior is gummy and pooled in the bottom of the shell.)

Over-mixed and under-cooked. Baked too hot and for too brief a time. Insides never set and collapsed when cool

My macarons have air pockets (pre-cooling)

Under-cooked Over-beating the meringue to stiff, dry peaks Under-mixed, too much air left in the batter

My macarons have air pockets (post-cooling)

Slightly under-cooked

My macarons are soft and break easily

Under-cooked Cooked at too low a temperature Over-mixed Meringue under beaten

My macarons are feet-less, flat, bubbly, grainy and all wrong

Broken meringue Under-beaten meringue

My macarons are hard coming out of the oven

Cooked too long

My macarons browned while baking

Cooked on too high of an oven rack Strong heat from the top of the oven Top element of the oven turning on (shield the cookies by placing an empty pan on a top rack) Cooked too long

My macarons cracked

Cookies rise rapidly due to strong heat from the bottom of the oven. (Double stack the pans) Cookies were not adequately rested before baking. Cooked on too low of an oven rack Under-beaten meringue (may also be puffy and lack feet) Batter under-mixed (too much air in batter)

My macarons are puffy and porous

Under mixed Inaccurate ingredient ratios (often too much egg) Used superfine rather than powdered sugar

My macarons are kind of crisp after they cool

You need to fill and mature the cookies. They will be ready to eat in 24-72 hours

My macarons chirp like a bird

Cookies left in the oven for far too long

Actually happened once. Forgot about the cookies for almost an hour and when they came out and cooled on the counter they chirped and squeaked for almost 10 minutes. It was very cool.

Whipped cream cheese frosting recipe

Bahan:
224gr full fat cream cheese (lembut dan dingin)
200gr gula bubuk
355ml cold heavy cream (kalau bisa 40% keatas)
1sdt vanilla extract
1/8sdt / 0,8gr garam

Cara:
Campur gula, garam, cream cheese dan vanilla extract dalam mangkuk lalu mixer sampai mengembang dan lembut. Mixer heavy cream sampai mengembang dalam wadah terpisah. Lalu campurkan ke dalam adonan cream cheese, aduk rata.

Cream Cheese Frosting II recipe

Bahan:

448gr cream cheese, mixer lembut
115gr mentega, miexer lembut
250 gula bubuk, diayak
1sdt vanilla extract

Cara:
Campur cream cheese dan mentega, mixer lembut. Masukkan vanila dan gula sedikit demi sedikit. Simpan dalam kulkas setelah digunakan.

Yellow cake

Bahan:

205gr mentega
400gr gula halus
4 butir telur
2 sdt vanilla extract
345gr terigu
3 sdt baking powder
1 sdt garam
415ml susu cair

Cara:

# Panaskan oven 175C. Olesi loyang dengan mentega dan tepung ukuran 23 x 33cm.
# Kocok mentega dan gula sampai mengembang. Lalu masukkan telur dan vanili.
# Dalam mangkuk terpisah, campur tepung, baking powder, dan garam. Tambahkan ke campuran krim bergantian dengan susu. Aduk rata. Tuang adonan ke dalam loyang.
# Oven selama 45menit atau sampai matang. Dinginkan.

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Banana lover

Untuk 10 buah
Kalori per buah: 357

Bahan:
50gr mentega
6buah pisang raja matang pohon, kupas, belah membujur dengan 2bagian
1resep adonan dasar danish pastry
50gr coklat beras
50gr kacang tanah, sangrai, cincang kasar

Olesan:
1kuning telur ayam, kocok lepas
2sdm selai aprikot, larutkan dengan 2sdm air panas, masak hingga kental

Cara:
# lelehkan mentega, goreng pisang hingga kuning kecoklatan, angkat, tiriskan. Pipihkan sedikit. Sisihkan.
# bagi adonan danish pastry menjadi 4 bagian. Potong masing-masing adonan hingga berukuran 30x10cm
# ambil 1lembar adonan, kerat adonan memanjang sepanjang 2cm, masing-masing berjarak 1cm. Diantaranya, buat kembali keratan dengan panjang 2cm dan jarak 1cm. Lakukan hal yang sama untuk 1lembar adonan lainnya.
# letakkan pisang diatas adonan danish polos, taburi coklat beras, dan kacang. Olesi bagian pinggir adonan dengan kuning telur kocok, tutup dengan danish yang sudah dikerat sambil ditekan bagian pinggirnya agar melekat.
# letakkan diatas loyang datar beroles margarin, tutustik, diamkan selama 40menit hingga adonan mengembang menjadi 2x lipat.
# olesi permukaan adonan dengan kuning telur kocok, panggang dalam oven panas bersuhu 200C selama 20menit hingga matang, angkat. Olesi seluruh permukaan danish dengan selai aprikot. Diamkan hingga dingin.
# potong-potong, sajikan.

Cinnamon roll

Bahan:
1resep adonan dasar danish pastry
100gr kismis
2sdm selai aprikot, larutkan dengan 2sdm air panas, masak hingga kental.

Taburan, aduk rata:
50gr gula bubuk
1 ‎​½sdm kayu manis bubuk

Glasur, kocok hingga kental:
150gr gula bubuk
1sdm putih telur ayam
1sdt air jeruk nipis

Cara:
# potong adonan danish berukuran 30x30cm. Taburi seluruh permukaan danish pastry dengan kismis hingga rata. Potong danish pastry memanjang dengan lebar 2½ cm.
# taburi 1sdt bahan taburan di bagian ujung salah satu adonan. Gulung adonan sambil dirapatkan hingga berbentuk seperti muffin berdiameter 7cm.
# letakkan di atas loyang datar beroles margarin dengan jarak di antaranya, tutup dengan plastik, diamkan selama 40menit hingga adonan mengembang menjadi 2x lipat.
# panggang dalam oven panas bersuhu 200C selama 15menit hingga matang, angkat.
# olesi dengan selai aprikot hingga rata. Hias dengan glasur, diamkan hinhha glasur membeku. Sajikan.

Peanut finger

Untuk 12buah
Kalori per buah: 417

Bahan:
1resep adonan dasar danish pastry
1kuning telur ayam, kocok lepas
50gr keping almond, panggang

Isi, aduk rata:
100gr kacang tanah, cincang kasar
75gr gula bubuk
50gr mentega
4sdm tepung terigu, ayak

Cara:
# bagi adonan isi menjadi 4 bagian, sisihkan. Bentuk masing-masing menjadi silinder dengan panjang 30cm dan diameter 1cm. Sisihkan.
# potong adonan danish pastry berukuran 60x20cm. Potong adonan berukuran 30x4cm. Sishkan.
# ambil 1lembar adonan danish, letakkan 1 bagian isi di tengah adonan. Lipar sambil mempertemukan kedua ujungnya. Rekatkan sambil agak ditekan. Lakukan hal yang sama dengan sisa adonan.
# potong-potong adonan sepanjang 8cm. Sayat bagian sisi adonan tanpa isi dengan jarak 1 ‎​½ cm.
# letakkan adonan di atas loyang datar beroles margarin, tutup dengan plastik, diamkan selama 40menit hingga adonan mengembang menjadi 2x lipat.
# olesi permukaan adonan dengan kuning telur kocok, letakkan almond di permukaan adonan.
# panggang dalam oven panas bersuhu 200C selama 15menit hingga matang. Angkat, sajikan.