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Specification

The dough recipe Bakpia Pathuk Skin:

Recipe Ingredients Bakpia Pathuk:

* Wheat flour is 250 grams of protein
* High protein flour 125 g
* 75 grams sugar
* Salt 1 / 2 teaspoon
* Water 200 ml
* 200 ml vegetable oil

Recipe Ingredients Bakpia Pathuk Lining Leather:

* Wheat flour is 125 grams of protein
* 50 ml vegetable oil
* Margarine 1 / 2 tablespoon

How To Make Skin Bakpia Pathuk:

1. Material layers: Combine all ingredients, mix well and set aside. Heat 100 ml of water, put sugar. Stir until blended and sugar dissolves. Mix the flour and salt. Pour the sugar water solution and then knead until blended.
2. Pour 100 ml of vegetable oil, knead until dough is dull.
3. Roll dough to elliptic diameter of 2 cm. Pieces weighing 5 grams, round it off. Repeat until dough runs out. Trimmed dough, take a little dough layers ( approximately 1 gran) . Spread batter evenly on the surface.
4. Fold like an envelope and then unite the ends ( rounded) .
5. Enter a dough circle in the remaining oil, let stand for 15 minutes.
6. Pathuk bakpia dough skin ready to be filled and baked.

Milk Cheese Recipe Bakpia:

Bakpia Milk Cheese Recipe Ingredients:

* Dough bakpia Pathuk a prescription skin, ready to use
* 250 grams peeled green beans, steamed, mashed
* 50 grams of refined sugar
* 2 tablespoons margarine
* 100 grams of milk powder
* 100 grams grated cheddar cheese

How to Make Milk Cheese Bakpia:

1. Contents: Mix green beans, powdered sugar, margarine, powdered milk, and cheddar cheese. Stir well.
2. Shape the content of flat round dough with a diameter of 3 cm and height 1.5 cm to fill out the dough. Set aside.
3. Take a sphere dough skin, flatten. Place the dough in the middle of the content of the dough skin, skin tutupkan dough. United and paste.
4. Bake on a nonstick pan over low heat for about 10-15 minutes. Cover and leave to the underside of mature. Turn the dough, pastry cook again until cooked ( 10-15 minutes) . Lift.
5. Serve.

For 72 pieces

Tips:

1. Do not bake in the oven bakpia, because bakpia Pathuk require only brown on the top and bottom only.
2. Do not soak the dough in the oil too long, in addition to the thin skin. Bakpia skin will also berbintil.
3. The amount of form filling will affect the magnitude bakpia bakpia Pathuk.
4. Bakpia skin should not be too thin, so that the stuffing does not appear from the outside.

Good luck