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Martabak Recipe Bangka Tipker

Martabak Recipe Bangka Tipker

Martabak Bangka Tipker is - fart is long enough to be in the city of Medan, some corner of the city is often seen outlet martabak farts. Especially in the evening when the elephant mada, this time I stopped at the side of the road gajah mada, a second store martabak farts. Booked martabak dry thin which is my pleasure, chocolate and cheese that I loved so much stronger. I shall set martabak chocolate is a snack food favourit friends during the night the child field.

In the city of Medan is actually a lot of culinary regions, for example Mie Aceh, Mpek-mpek Palembang, Mie Siantar, etc. Well, one of which again is Martabak Bangka (Light of the Moon). In the area of ​​Bangka, this martabak popularity spread to the city of Medan, Indonesia where the pioneering first vend at street Singamangaraja, Indonesia . From the night it emerged a few outlets that survive today, one of which Martabak. We stopped by here because it just so happens that this outlet is adjacent to the Chicken Rice Apin that we reviewed earlier.

Presentation martabak different Bangka martabak eggs. In general, anyway outlets martabak Bangka provides 2 types martabak categorized in two flavors, salty and sweet.

Apart from Bangka martabak hebohnya fusion using materials imported for example Toblerone and Nutella, we still love the simplicity martabak Pacific. for it, let us refer to the process or how to make martabak bangka tipker:

Martabak Recipe Bangka Tipker
Martabak Recipe Bangka Tipker

Making Materials Martabak Bangka:

  • 125 grams of wheat flour
  • 50 grams sugar
  • 1/4 teaspoon baking powder
  • 1 teaspoon instant yeast
  • 1/4 teaspoon salt
  • 175 ml of water
  • 2 eggs

Topping material / content:

  • Sugar
  • sweetened condensed milk
  • Cheddar cheese, meises

How to Make Sweet Martabak Bangka:

  • Whisk flour, 25 grams of sugar and baking powder with water until soft and then input instant yeast and let stand for 1 to 2 hours.
  • Beat eggs and remaining sugar 25 grams then input into the flour mixture martabak.
  • Heat the mold martabak with a small fire and basting with oil or margarine so the dough will not stick in the pan. martabak then pour batter into it. Allow the dough to froth and hollow. Sprinkle sugar and then close until cooked.
  • Lift martabak from the mold, place it on a cutting board and then spread with margarine and sprinkle with meses, cheese and then pour the sweetened condensed milk.
  • Split into two pieces and stacked to form a semi-circle. Chopped into several pieces, martabak sweet cake farts ready to be enjoyed.


present when or while hot or warm, because if martabak bangka tipker be less tasty cold and hard. Enjoy

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