{"id":1777,"date":"2016-06-23T22:52:16","date_gmt":"2016-06-23T14:52:16","guid":{"rendered":"https:\/\/www.hazurahashimbani.com\/cooking-recipe\/?p=1777"},"modified":"2016-06-23T22:52:24","modified_gmt":"2016-06-23T14:52:24","slug":"strawberry-layer-cookies","status":"publish","type":"post","link":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/strawberry-layer-cookies\/","title":{"rendered":"Strawberry Layer Cookies"},"content":{"rendered":"<p><a href=\"https:\/\/www.hazurahashimbani.com\/cooking-recipe\/strawberry-layer-cookies\/strawberry-layer-cookies\/\" rel=\"attachment wp-att-1778 noopener\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1778\" src=\"https:\/\/www.hazurahashimbani.com\/cooking-recipe\/wp-content\/uploads\/2016\/06\/strawberry-layer-cookies.jpg\" alt=\"strawberry layer cookies\" width=\"722\" height=\"480\" srcset=\"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-content\/uploads\/2016\/06\/strawberry-layer-cookies.jpg 722w, https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-content\/uploads\/2016\/06\/strawberry-layer-cookies-300x199.jpg 300w, https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-content\/uploads\/2016\/06\/strawberry-layer-cookies-100x65.jpg 100w\" sizes=\"auto, (max-width: 722px) 100vw, 722px\" \/><\/a><\/p>\n<p>Strawberry Layer Cookies<\/p>\n<p>Bahan-bahan<br \/>\n200gm mentega<br \/>\n90gm gula icing<span class=\"text_exposed_show\"><br \/>\n200gm tepung gandum rose<br \/>\n80gm tepung sagu<br \/>\n50gm cornflake kisar halus<br \/>\n60gm serbuk badam\/gajus<br \/>\n1 sudu teh strawberry emulco<\/p>\n<p>Topping: strawberry \/ blueberry filling, croquant atau jem<\/p>\n<p>Cara-cara :<br \/>\n1. Pukul mentega dan gula hingga berkrim, masukkan tepung dan bahan lain dan uli lembut.<br \/>\n2. Alas acuan (10 x 10&#8242;) dengan kertas minyak dan biarkan lebihan kertas 1&#8243; keluar dari loyang. (lihat step cappucino slice)<br \/>\n3. Ambil doh seberat 550-600gm dan canaikan doh ke dalam acuan dan ratakan.<br \/>\n4. Masukkan pemotong (cutter) dan tekan padat ke atas biskut.<br \/>\n5. Panaskan ketuhar. Bakar pada suhu 140c selama 40minit atau sampai kekuningan.<br \/>\n6. Setelah biskut sejuk bukakan cutter dan tuangkan strawberry filling atau jem dan ratakan.<br \/>\n7. Masukkan balik cutter kedalam acuan dan taburkan cheese parut dan croquant. Keluarkan kembali cutter dan bakar (tanpa cutter) selama 15 minit lagi.<\/p>\n<p>*** Biskut tidak di bakar bersama cutter untuk mengelakkan jem dari melekat di cutter, sapu permukaan biskut dengan menggunakan brush supaya lebih rata.<\/p>\n<p>*** Jika menggunakan jem biasa, pastikan memilih jem yang halus, whiskkan jem hingga licin dan tidak berketul sebelum di sapu ke atas permukaan biskut.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Strawberry Layer Cookies Bahan-bahan 200gm mentega 90gm gula icing 200gm tepung gandum rose 80gm tepung sagu 50gm cornflake kisar halus 60gm serbuk badam\/gajus 1 sudu teh strawberry emulco Topping: strawberry \/ blueberry filling, croquant atau jem Cara-cara : 1. Pukul mentega dan gula hingga berkrim, masukkan tepung dan bahan lain dan uli lembut. 2. Alas acuan (10 x 10&#8242;) dengan kertas minyak dan biarkan lebihan kertas 1&#8243; keluar dari loyang. (lihat step cappucino slice) 3. Ambil doh seberat 550-600gm dan canaikan doh ke dalam acuan dan ratakan. 4. Masukkan pemotong (cutter) dan tekan padat ke atas biskut. 5. Panaskan ketuhar. <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[31],"tags":[],"class_list":["post-1777","post","type-post","status-publish","format-standard","hentry","category-biskut-raya"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p88if4-sF","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts\/1777","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/comments?post=1777"}],"version-history":[{"count":2,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts\/1777\/revisions"}],"predecessor-version":[{"id":1780,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/posts\/1777\/revisions\/1780"}],"wp:attachment":[{"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/media?parent=1777"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/categories?post=1777"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dragonladyhazura.com\/cooking-recipe\/wp-json\/wp\/v2\/tags?post=1777"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}