Crispy Cheese Kastengel And Why Isn't Kastengel Cake Crispy

Why Isn't Kastengel Cake Crispy?

2. Too much egg yolk The egg yolk can be another reason why the kastengel is not crunchy. too much egg yolk means more water content and makes it difficult for the dough to dry evenly. preferably, mama use 2 egg yolks for every 400 grams of flour.

What Cheese Does Kastengel Use?

Edam cheese is a type of cheese with a semi-hard texture originating from the Netherlands. This cheese has been around since the 14th century to the 18th century and is the most popular cheese in the world today. Edam cheese has a distinctive taste and is strong enough so that it is suitable as a mixture for kastengel.

What flour should be used to make Kastengel?

Kastengel only uses medium protein flour," said Kristianto to kompas.com, Saturday (16/4/2022). The high gluten content in high protein flour is also considered to have no special function in Kastengel dough or other pastries.

Does Kastengel Use Maizena?

4. Recipe for crispy cheese kastengel 300 grams of butter. 350 grams of medium protein flour. 50 grams of cornstarch. 2 tbsp powdered milk.

Crunchy Cheese Kastengel Ingredients

– 200 gr butter
- 100 gr margarine (can replace all butter for better results)
– 2 egg yolks
– 1 boiled egg yolk
– 50 gr powdered sugar (optional)
– 200 gr grated edham cheese
– 75 grams of powdered milk
– 420 gr blue key flour (scales after the flour is roasted)

Spread

– 2 egg yolks
- grated cheddar cheese to taste for sprinkling

How to Make Crispy Cheese Kastengel

- mix butter, powdered sugar (optional) & margarine with raw or boiled egg yolks, beat until mixed with a whisk, add flour & powdered milk then add grated edham cheese stir with a spatula until evenly printed
– brush on top with egg yolk & sprinkle with cheese, bake with fire above and below 130'c for 30 minutes (know each oven, each oven has different levels of heat) remove from heat