in

Savoury and Cheesy Sagu Keju Baked to Perfection in Tangkring Gas Oven.

**Sagu Keju: A Delicious and Economical Cheese Cookie Recipe for Lebaran**

Looking for a tasty and economical cookie recipe for Lebaran? Look no further than our Sagu Keju, a delicious cheese cookie recipe that doesn’t require butter. These cookies are sturdy and won’t break easily, making them perfect for sharing during the festive season.

**Ingredients:**
– 125g Royal Krone margarine
– 100g Blueband all-purpose margarine
– 150-200g powdered sugar
– 1/4 tsp salt
– 65g instant coconut milk
– 120g Kraft All in One Cedar cheese (for the dough)
– 45g Kraft All in One Cedar cheese (for sprinkling on top)
– 3 egg yolks
– 400-450g roasted tapioca flour (sagu Tani)
– 3 pandan leaves

Please note that the amount of flour may vary depending on the consistency of the ingredients used. Adjust accordingly to achieve the desired texture. Additionally, the size of the butter or margarine used can also affect the amount of flour needed. The final consistency of the dough should be firm but not too hard for piping.

**Tips to Avoid Failure:**
1. Gradually add flour until you achieve the desired consistency.
2. Bake a few cookies first to check the result before baking the entire batch.
3. If the cookies spread too much, add more flour. If they are difficult to pipe, add some liquid such as coconut milk, margarine, or butter.

**Premium Cheese Sago: Taking it up a notch**

For those who prefer a richer version of cheese sago, try our Premium Cheese Sago recipe. This version includes premium ingredients such as Wisjman or Corman AMF, Corman Patisy, Blueband Master margarine, and Edam cheese. The rest of the recipe remains similar to the economical version.

**Instructions and Baking Tips:**
– Preheat the oven to 150°C and bake for 50-60 minutes in a tangkring oven or 35 minutes in a gas oven.
– Every 15-20 minutes, open the oven door and rotate the baking tray to ensure even baking.
– Test the consistency of the dough by baking 2-3 cookies first. If they spread too much, add 1-3 tablespoons of tapioca flour (sagu) to adjust.
– For best results, add the cheese topping after baking for 15-20 minutes to achieve a golden brown color.
– If you prefer a gas oven with both upper and lower heat, 30 minutes of baking may be sufficient.

For a visual guide, refer to our [YouTube video](https://www.youtube.com/watch?v=video_id) for step-by-step instructions and helpful tips.

**Find Us on Social Media and Online Shop:**

– Instagram: [@ayomasakayomakan](https://www.instagram.com/ayomasakayomakan)
– Shopee: [https://shopee.co.id/l1nshop](https://shopee.co.id/l1nshop)
– Tokopedia: [https://tokopedia.link/kzDimGMD0db](https://tokopedia.link/kzDimGMD0db)

**For Business Inquiries:**
Contact us at [email protected]

Join us in creating these delicious Sagu Keju cookies and make your Lebaran celebrations even more enjoyable! Don’t forget to like, comment, and share this video. Subscribe to our channel for more exciting recipes. See you in the next video. Happy cooking!

Ekonomis:
– 125gr Royal Krone
– 100gr Blueband serbaguna
– 150 – 200gr Gula halus
– 1/4 sdt Garam
– 65gr santan instant
– 120gr Kraft All in one Cedar
– 45gr Kraft All in one Cedar
– 3 kuning telur
– 400-450gr Tapioka yg sudah di sangrai (sagu Tani)
– 3 lembar daun pandan

Tepung yang di gunakan bisa kurang bisa lebih. Gunakan insting masing2. Bila mentega dan margarin yg di gunakan berbeda, kebutuhan tepung ikut berbeda, demikian juga telur ada yg besar dan kecil.
Konsistensi akhir harus adonannya padat tetapi tidak keras. Bila terlalu lembek sudah pasti akan melebar. Terlalu keras sulit di pipping.

Cara mudah menghindari kegagalan:
1. Masukkan tepung sedikit demi sedikit hingga tercapai konsistensi yg pas
2. Cetak dulu 1-2 kukis, oven dan lihat hasilnya
3. Bila melebar tambahkan tepung
Bila sulit di pipping tambahkan santan cair atau bisa juga mentega atau margari

SAGU KEJU PREMIUM
100gr Wisjman atau corman AMF
25gr corman patisy
100gr Blueband master
150gr gula halus
65gr santan instant (bisa diganti whipcream cair)
120gr keju edam
3 kuning telur
450-500gr Tapioka yg sudah di sangrai dgn 3 lembar daun pandan
40gr cedar cheese kraft untuk taburan

Oven tangkring
Oven di suhu 150C selama 50-60 menit
Setiap 15-20 menit buka tutup pintu oven, putar posisi loyang
Untuk mengetahui konsistensi adonan sudah tepat atau belum, cetak dulu 2-3 buah, lalu oven dan lihat hasilnya. Bila melebar, tambahkan tepung sagu 1-3 sdm

Untuk hasil terbaik:
Oven dulu 15-20 menit baru di kasih topping, langsung dari oven tidak perlu tunggu dingin, oven lagi hingga keju atasnya golden brown/ kuning kecoklatan

Oven gas
Suhu 150C selama 35 menit saya pakai api bawah saja
Untuk api atas bawah mungkin cukup 30 menit

Sagu Keju

Find me on Social Media:
– Instagram: @ayomasakayomakan

Find me on Online Shop:
– Shopee: https://shopee.co.id/l1nshop
– Tokopedia: https://tokopedia.link/kzDimGMD0db

Business inquiries: [email protected]

———————————————————————————–Renata Alt

What do you think?

47 Comments

Leave a Reply
  1. Enak .. rasanya itu nagih.. kemaren aku nyoba ci.. berhasil .. ludes sama ponakan ku yg kecil .. doyan sampai ludes🤤. Cocok bikin ya.. nyetak gak pke jempol lagi . Pke piping bag ya lancar jayaaaa…

  2. Saya sukaaa banget resep2 Cici, kenapa baru nemu sekarang ya 😅 saya sering rebake resep2 chef dan tempat kursus gitu tapi menurut saya selalu kemanisan dan kalau dikurangin gula jd ngga dapet teksturnya. Nah resep2 punya Ci Linda ini gulanya bisa setengahnya dr resep2 yg saya pakai, dgn yolk dan butter lebih banyak, itu hasilnya bener2 sesuai yang saya mau dari rasa, tingkat kemanisan dan tekstur. Ah Ci you are a blessing, makasih banyak Cici sharing resep2nya ❤❤❤

  3. Saya baru aja recook resep sagu kejunya Ci Linda Ayo masak ayo makan dan beneran langsung jadi anti gagal, langsung enak lumer di mulut, konsistensi adonan juga langsung jadi. Terima kasih resepnya, plus penjelasannya yg sangat mudah diikuti🙏🙏🙏

  4. Mw tanya Ci…tepung tapiokanya yg bener 500gr atau 400gr ya ? Di video awal kan blgnya 500gr,tpi pas abis di sangrai dan dmasukin ke adonan kok 400gr ya ? Saya takut salah.maaf sebelumnya 😊🙏🏼

  5. Ci kalau pakai tepung sagu aren bisa gak ya, apa akan beda rasa dan tekstur nya dengan yg pakai sagu tani /tapioka yg lainnya karena di daerah sy agak sulit cari yg sagu kebanyakan tapioka

  6. Saya pakai resep Bu Linda hasilnya enak banget. Tp pas bikin yg kedua pakai tepung larut yg timbangan bukan tepung larut pak tani yg special. Rasanya enak banget tp mudah hancur. Itu gmn ya Bu. Mau dicampur sama apa biar GK terlalu gampang hancur. Mohon jawabannya

Leave a Reply

Your email address will not be published. Required fields are marked *

Final da Fila de Samuel Cirnansky na SPFW Verão 2016

Printemps-été 2013 de Martin Lim