Biskut Marble Shortbread Premium – Rapuh, Gebu & Melt In The Mouth (Tak Perlu Mixer!)
Untuk video kali ni, Che Nom nak share cara buat Biskut Marble Shortbread premium yang tekstur dia rapuh, gebu dan melt-in-the-mouth sebab guna pure butter. Bahagian atas pula dilapis coklat dengan corak marble yang nampak mewah, sesuai sangat untuk biskut raya, open house atau buat hadiah. Jangan risau, walaupun nampak fancy, sebenarnya resepi ni tak perlu mixer dan teknik marble tu sangat mudah kalau ikut langkah dalam video.📌 Bahan / Ingredients
Bahan Utama (Malay)
- 295 g tepung gandum
- 50 g tepung jagung
- 95 g gula aising
- 227 g mentega unsalted (dipotong kiub, lembut tapi masih sejuk)
- 1 kuning telur
- 1 sudu kecil esen vanila
- ¼ sudu kecil garam
Topping Coklat (Malay)
- 380 g coklat kompaun gelap atau milk chocolate (dark chocolate disyorkan jenama Beryl's)
- 80 g coklat kompaun putih
- 1 sudu besar minyak (optional, untuk licinkan dan kilatkan coklat)
Main Ingredients (English)
- 295 g all-purpose flour
- 50 g cornstarch
- 95 g icing sugar
- 227 g unsalted butter (cubed, softened but still cool)
- 1 egg yolk
- 1 tsp vanilla extract
- 1/4 tsp salt
Chocolate topping
- 380 g dark compound chocolate or milk chocolate (Beryl’s recommended)
- 80 g white compound chocolate
- 1 tbsp oil (optional)
✅ Tips ringkas (penting!)
- Gunakan gula aising, bukan gula biasa untuk tekstur shortbread yang lembut.
- Jangan overmix adunan supaya biskut kekal rapuh dan tak keras.
- Buat corak marble ketika coklat masih cair supaya corak lebih cantik.
- Potong biskut guna pisau panas untuk potongan yang kemas tanpa retak.
Kalau cuba nanti, share hasil dekat ruangan komen ya. Selamat mencuba! ❤️
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