Lebaran is a joyous moment eagerly awaited by Muslims. Besides gathering with family and celebrating the victory after fasting, the tradition of making Lebaran cookies, such as nastar and putri salju, is also an exciting activity.
But did you know that one of the key factors in making these cookies delicious with the perfect texture is choosing the right type of flour? The type of flour used affects the texture, softness, and crispiness of the Lebaran cookies you make.
Types of Flour Commonly Used for Lebaran Cookies
Here are some types of flour suitable for making Lebaran cookies:
1. Low-Protein Wheat Flour
Low-protein wheat flour contains less protein, making it ideal for crispy and melt-in-the-mouth cookies. Additionally, this flour has low water absorption, which helps the cookies last longer and prevents them from getting moldy too quickly.
2. Medium-Protein Wheat Flour
Medium-protein wheat flour has a higher gluten content than low-protein flour but less than high-protein flour. Some chefs and bakers recommend this type of flour for making soft cookies with a slightly denser texture.
3. Cornstarch (Maizena)
Cornstarch, made from corn starch, is often added to cookie dough to create a lighter and crispier texture. Typically, cornstarch is mixed with wheat flour, making up about 10% to 20% of the total flour weight.
For example, if you use 500 grams of wheat flour, you should add about 50 to 100 grams of cornstarch.
4. Tapioca/Sago Flour
Tapioca or sago flour is also commonly used for Lebaran cookies that require a crispy and crumbly texture. This flour adds a unique taste but is mostly used in specific cookies like sago cheese cookies and semprit cookies.
Can High-Protein Flour Be Used for Cookies?
High-protein flour is generally not recommended for making cookies. Why? Because it has a high gluten content, which is more suitable for dough that needs strong structure and expansion, such as bread and noodles.
If you use high-protein flour for Lebaran cookies, the high gluten content will make the cookies tough and chewy rather than crispy.
Tips for Making Perfect Cookies
Besides choosing the right flour, there are other important factors to consider when making perfect Lebaran cookies:
Use high-quality ingredients. For wheat flour, choose a fine-textured product from a trusted manufacturer like PT Manunggal Perkasa. For butter, opt for one made from animal fat, as it provides a richer flavor and better texture than palm oil-based butter.
Be mindful of the mixing duration for butter and sugar. Overmixing can make the dough too crumbly, while undermixing can result in dense or hard cookies.
Monitor baking time and temperature carefully. Overbaking can make cookies too hard, while underbaking can leave them too soft or undercooked.
If you run a cookie business, we recommend using high-quality wheat flour from PT Manunggal Perkasa. With 27 years of experience, we are a trusted wheat flour producer committed to quality. Our top three flour brands for making cookies are RAFLESIA, DAHLIA, and BAKUNG. These products have been proven to produce delicious Lebaran cookies with the perfect texture. (pj/mkt)