***English description is at the bottom section.***
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00:00 : intro
01:35 : persiapan bahan (prepping the ingredients)
04:16 : kocok mentega (beating the butter)
05:00 : campur bahan kering (combining the dry ingredients)
06:12 : pipihkan dan bentuk adonan (rolling and shaping the dough)
09:46 : panggang kastengel (baking the Kastengel)
12:13 : hidangan siap dan serving (the dish is ready to serve)

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[INDONESIAN]
Resep Kastengel (80-100 pcs)

Bahan:
90 gr wijsman
90 gr mentega (unsalted butter), jika menggunakan margarin takaran garam kurangi
10 gr gula halus
2 butir kuning telur (ukuran besar)
50 gr keju parmesan parut
50 gr keju edam parut
50 gr tepung maizena
200 gr tepung protein rendah
4-8 gr baking powder (selera)
2-4 gr garam laut (atau 1-2 gr garam rafinasi halus)
10 gr susu bubuk

Topping:
1 butir kuning telur
½ sdm susu cair
Pewarna kuning secukupnya
Keju cheddar / parmesan parut secukupnya

Langkah:
1. Kocok wijsman, mentega, dan gula halus hingga pucat dan mengembang
2. Masukkan kuning telur satu per satu, aduk lagi sebentar
3. Campurkan tepung, maizena, baking powder, garam, dan susu bubuk lalu aduk rata kemudian saring ke dalam adonan mentega, aduk dengan spatula hanya sampai tercampur rata
4. Masukan keju edam dan keju parmesan parut, aduk sebentar menggunakan tangan
5. Jika ingin menggunakan keju cheddar parut, sebaiknya keju cheddar parut disimpan 2-3 hari di dalam kulkas dalam keadaan terbuka supaya kering
6. Ambil adonan lalu pipihkan dengan ketebalan ± 0,5 cm, potong sepanjang 5 cm atau sesuai selera
7. Olesi dengan campuran kuning telur dan susu di permukaannya, taburi dengan keju parut kemudian tekan menggunakan scraper / spatula agar keju menempel
8. Potong adonan selebar ± 1 cm atau sesuai selera, pastikan ukuran dan ketebalan kue seragam
9. Pindahkan ke atas loyang yang sudah dialasi dengan baking paper dan pastikan diberi jarak, panggang dengan suhu 140°C selama 40-50 menit tergantung ukuran kue
10. Setelah dingin, simpan kastengel di wadah kedap udara

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[ENGLISH]
100% Success! Crunchy, Savory Kastengel Recipe [Foolproof]

Kastengel Recipe (80-100 pcs)

Ingredients:
90 g Wijsman
90 g unsalted butter
10 g powdered sugar
2 pc egg yolk (large)
50 g grated Parmesan cheese
50 g grated Edam cheese
50 g cornstarch
200 g pastry flour
4-8 g baking powder (optional preference)
3-4 g sea salt (or 1-2 g refined salt)
10 g powdered milk

Topping:
1 pc egg yolk
½ tbsp milk
Yellow food coloring, as needed
Grated cheddar / parmesan cheese, as needed

Steps:
1. Beat the Wijsman, butter, and powdered sugar until pale and expanded.
2. Add the yolk in one by one. Mix again for a moment.
3. Combine the flour, cornstarch, baking powder, salt, and powdered milk. Mix evenly and sift into the butter mix. Fold with spatula, only until the dough is well-incorporated.
4. Add the grated Edam and Parmesan cheese. Mix with hands.
5. If using grated Cheddar, keep the grated Cheddar in the fridge for 2-3 days, unopened, to let it dry.
6. Roll the dough to a thickness of ±0.5 cm. Slice the dough to a length of 5 cm or to your preference.
7. Brush with the egg wash and milk and sprinkle with grated cheese. Then, push the cheese in with a scraper / spatula so it sticks.
8. Slice the dough as wide as ±1 cm or to your preference. Make sure the size and width are uniform.
9. Transfer the sliced dough to a tray with a baking paper on. Space them evenly and bake at 140°C for 40-50 minutes, depending on the size.
10. After they cool down, store the Kastengel in an airtight container.

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