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Rectangular Kastengel Cake Mold Cheese Kastengel Cake, the printing process is faster and tidier with a stainless handle and looking professional.
Indonesian – Kastangel Cheese Cake Recipe
225 grams of Wisjman butter
115 grams of grated parmesan cheese
4 ½ tablespoons margarine
1 teaspoon salt
2 egg yolks
115 grams of kraft cheddar cheese (shredded)
Dry Dough Ingredients:
25 grams of cornstarch
500 grams of all-purpose flour
25 grams of powdered milk
1 teaspoon baking powder
Spreads & Sprinkles:
egg yolk (mixed with a little water & oil)
grated cheddar kraft / parmesan cheese
How to Make a Kraft Cheese Kastengel
Prepare a bowl, put butter with margarine & egg yolk. Mix everything using a mixer for 3 to 5 minutes until foamy. Only then stir with a spatula to make it flat again. Add cheese & mix again with a spatula.
In a separate bowl, just put all the dry dough ingredients and mix well.
Pour the wet mixture into the dry dough. Mix to make it even and knead.
Shape the dough according to taste, can be round elongated or square.
Prepare a baking sheet that has been lined with parchment paper or fireproof paper, place the castor cake dough that has been formed on it.
Preheat the oven, then bake the kastengel for about 15 minutes or until the color turns golden brown.