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Download Aneka Resep Kue Basah – Brilio.net – During Ramadan, wet cakes are one of the purposes of making takjil. Every afternoon almost all swords sell some kind of cake which is quite appetizing. But sometimes people feel bored if they want to buy it every day. In addition to what they discovered, people would also think that it would be a waste if every iftar they had to go outside to shop.

Those of you who have free time and want to serve a special takjil to your family can try to prepare several types of wet cakes yourself. You don’t have to worry because you can’t, because there are several recipes and ways to do it, so it will be very easy for you.

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Here are some wet cake recipes that you can make at home. What are the? Below are alerts from brilio.net from various sources, Tuesday (May 14).

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Pukis cake is a cake that many people like and almost all regions like this type of wet cake.

Slice or grate the cheese for the filling. Then mix the cake yeast with warm water and stir until dissolved. Once it is completely dissolved, set it aside.

Bring the coconut milk to a boil, stirring constantly so that the coconut milk does not coagulate and break. This is done until the coconut milk boils, after boiling, the fire can be turned off and the coconut milk allowed to warm up.

Then put cake yeast into the dough and add warm coconut milk. Stir again until all ingredients are evenly mixed or there are no even small lumps. Then let it sit for about 15 to 25 minutes.

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Prepare a pukis cake mold or baking sheet on the stove over low heat. Large fires should be avoided so that the dough does not burn or only partially cook.

Then grease the cake mold with margarine. The mixture can then be poured into the mold until it is almost full and briefly closed. After a few minutes, open the lid and sprinkle with cheese or meise or other toppings as desired. Then close again until cooked.

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Pour the dough into a mold greased with cooking oil. Fill only halfway, sprinkle with meringue, then cover again with dough until the mold is almost full.

1. Ingredients for the filling: mix all the ingredients well, then cook in a saucepan, stirring constantly over medium heat, until the mixture begins to bubble and thickens. put aside.

3. Heat a 18 cm Teflon pan greased with butter. Then pour in about 3 tablespoons of the crust mixture, rotating the pan so that the batter forms a circle. Then place the pan back on the stove over low heat until the crust is set. it’s cooked. Keep doing this until you run out of crust dough.

Onde-onde is a familiar food. It tastes good, of course a lot of people like it. You can do it yourself at home.

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In a saucepan, cook the green bean purée with the remaining coconut milk, sugar, salt and pandan leaves. Stir until the mixture is smooth, let it cool down and take on a round shape so that it can be weighed accurately. 15 gr each set aside (I don’t weigh it, it’s only about 2)

Gradually add the coconut milk, beating thoroughly with a low-speed mixer all the time, or you can mix with a spatula.

6. Heat the mold for the mud cake, pour the mass into it and cover, cook over low heat. When 3/4 cooked, apply the topping and continue cooking until cooked through.

Pour in coconut milk, mix well, then mix oil until smooth, add pandan flavor, mix well, pour into mold, cook over low heat for 20 minutes, set aside.

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2. Beat egg whites with powdered sugar until stiff, reduce speed 1, add pudding mixer until smooth, add cendol, mix well

Mix the flour, powdered milk, sugar and yeast. Mix well. Add mashed potatoes, add egg yolks and gradually add water, kneading all the time until the mixture is smooth and half smooth.

Add salt and butter, continue kneading until the mass is smooth and elastic. Set aside for about 20-30 minutes, covered with a damp cloth so that the dough does not dry out.

Fry donuts over medium heat are usually small until they are browned. – Lift and dry. After cooling, you can add toppings at your discretion.

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Preheat the oven to 190°C. Prepare a 28x28x4 baking sheet with basic margarine and baking paper. Sift flour, cornstarch and powdered milk.

Combine all ingredients in a mixer bowl except melted butter. Beat on high speed until a thick white foam forms.

Bake for 20 minutes depending on your oven. After cooking, immediately remove from the pan, add the filling and roll up, thickening at the same time.

Using a plastic triangle, pour the green, then white, then red mix into a Bolkus mold lined with paper cups.

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Cover the boiler with a napkin to keep the steam from dripping onto the cake, but if the distance between the steamer and the lid is too small, you don’t need to use a napkin so that the cake doesn’t stick though it expands later.

Many Bolkus recipes use low protein flour, which makes it lighter and perfectly crumbly, but I like to use medium protein because it’s softer.

Pour all ingredients except coconut milk into a bowl. Gradually add coconut milk with pandan paste until you can form a dough

Take out the dough, round it, fill it with ingredients, form an oval shape, then use a toothpick to form slices resembling bitter melon rind.

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Steam in a preheated boiler for 15 minutes. When steaming, the oiled leaves should be kept in the steamer to prevent the dough from sticking together

Beat the egg whites, salt and dough emulsifier until half fluffy. Add the sugar a little at a time, beating all the time until the mixture is fluffy

Add material II, mix gently until smooth. Add component III and mix until the mass is smooth and smooth. Divide the dough into 3 parts, add 3 types of pasta. Mix well.

Pour the brown mixture into a 20x20x7 cm mold lined with plastic and lightly greased with cooking oil.

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Steam the chocolate mixture for 10 minutes over medium heat. Pour in the green mixture, steam again for 10 minutes. Finally pour the red batter. Steam for 15 minutes. After cooking and cooling, cut into pieces.

Sponge cake: mix all ingredients except butter, beat until fluffy and pale. Add butter, mix until smooth. Pour the batter into a 30 x 40 cm pan, greased with butter, lined with parchment paper and buttered again. Bake for 10 minutes at 200 degrees. When the cake is baked and cool, divide the cake into 3 parts and remove the edges until each piece measures 11.5 x 27.5 cm

Fried bananas: cut bananas into 2 parts, fry in hot oil and add 1 tablespoon of butter. Fry until soft, about 3-5 minutes, over medium heat

Buttercream: Beat butter with white butter until fluffy, add cold sweetened condensed milk and beat again until fluffy. Transfer to a piping bag and place in the fridge until it hardens a bit.

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Make the banana roll: put the banana in the center of the dough, put the buttercream and other fillings on top, like grated cheese and chocolate sprinkles. Place another banana on top and roll up tightly.

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Divide the dough into 20 parts, roll each part thinly lengthwise and wrap it around the steamed banana. Keep doing this until all ingredients are used up.

Add the egg-milk mixture, knead until smooth, then add the butter and salt. Knead again until smooth and elastic.

If you want to be creative, you will surely find unusual cake recipes. One of them is a spoiled cake with pandanus cream.

Take the container, using a whisk, mix the eggs, vanilla sugar, mix well until the sugar dissolves, then add flour, salt and baking powder, mix well, gradually adding liquid milk.

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Heat the Teflon over low heat, smear it with a thin layer of oil and wipe it dry (only once at the beginning, then you don’t need to re-lubricate it)

Stir the mixture well, then fry in a spoonful of teflon, fry until the surface becomes perforated, then cover for a few seconds until the top is not wet

Using a whisk, mix the egg yolks, sugar, coconut milk, pandan paste and vanilla until smooth. Add the milk and cornstarch solution beforehand

Mix all ingredients (except basil) thoroughly. Cook until it boils, add basil and bring to a boil again. Elevator. Pour into a cup of pudding. Leave 1/2 set (1/2 set).

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Mix all ingredients well. Cook until boiling. Pour a little into 1/2 cup of cocopandan pudding. Allow a maximum of 1/2 set.

Breaking the fast, in addition to looking for something fresh, people also like to eat fried foods. Cassava cheese croquettes may be the best choice.

Sauté the filling spice with the margarine until it starts to give off its aroma. Add ground beef, fry until cooked. Add vegetables, add oyster sauce, pepper, nutmeg and salt. Fry until the vegetables wilt. Add the flour solution. Stir until it thickens. Turn off the fire

Form the croquettes: grease your hands with oil, put the dough with the crust on your hands and flatten them. Put the croquette filling in the middle. Cover the dough, roll it with your hands until it gets an oval shape.

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Breading the croquettes: Coat the croquettes in flour, then in the beaten egg and finally in the breadcrumbs.

The name itself is quite unique, isn’t it? Maybe this will be one of your choices if you want to be creative as takjil iftar.

Add the egg and knead until smooth, then gradually add the coconut water, kneading the dough for 10 minutes.

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