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| Ilustrasi martabak manis. ©iStock |
Wheat flour proteins were, 1500 g
Sugar, 400 grams
Vanilla, 1 teaspoon
Salt, to taste
Egg yolks, 6 eggs
Water, 1950 ml
Baking soda, 1.5 teaspoon
Fill material and spreads:
Sugar, 100 grams, for sprinkling
Peanuts roasted, 100 grams, roughly mashed
Meses, 100 grams
Sweetened condensed milk, 100 ml
Butter / margarine, 100 grams
How to make Sweet Chocolate Peanut Martabak:
Mix the flour, sugar, vanilla and salt, stir well.
Make a hole in the center of the flour, add egg yolk and water gradually while diuleni until smooth and creamy about 10 minutes. Allow the dough for 1-3 hours.
Dissolve baking soda with 2 tablespoons water and place in martabak sweet batter batter just before printing. Heat the mold martabak sweet over medium heat, wipe them clean. Pour batter martabak sweet taste, flatten dough to edges of the mold.
Cook until the fibers or holes are formed down to the middle. Sprinkle with sugar to taste, cook until sugar melts and edges browned cake.
Sprinkle the contents of materials (nuts and meses) according to taste.
Add sweetened condensed milk.
Lift with spatula or solet stainless steel and place it on a cutting board.
Fold the semicircle, topical entire surface with butter / margarine until blended.
Cut to taste and serve.
For 8 pan
Tips Martabak Sweet Chocolate Peanut:
This dough can be molded shapes such as a mini-trend at the moment. Just use cookie cutters dorayaki.
When the flattened dough, lest Irus or tool used to touch bottom of the pan because it will make holes in cake.
If you want crispy skin, you can replace the water with coconut milk or fresh milk.