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Macam Macam Resep Kue – Brilio.net – During the month of Ramadan, moist cakes become one of the targets of takjil. Every afternoon almost everyone sells several types of cakes which are quite appetizing. But sometimes people get bored if they are thirsty to buy them every day. Besides finding only the same things, people will think it would be a waste if they had to shop outside every time they break their fast.

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

Macam Macam Resep Kue

Here are some moist cake recipes that you can make at home, how do they look? The following is a brilio.net alert from various sources on Tuesday (5/14).

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

Cut or grate the cheese as a topping. Then mix cake yeast with warm water and stir until dissolved. Once completely dissolved, set aside.

Boil the coconut milk, stirring constantly so that the coconut milk does not curdle or break. This is done until the coconut milk boils. Once it boils, you can turn off the heat and let the coconut milk heat up.

Then add the cake yeast to the mixture and add the warm coconut milk. Mix again until all ingredients are evenly mixed or there are no lumps, even small ones. After that, let it sit for about 15 to 25 minutes.

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Prepare a pukis cake pan or baking sheet on the stove over low heat. High heat should be avoided so that the cake does not burn or is only partially cooked.

After that, grease the cake pan with margarine. Then the mixture can be poured into the mold until it is almost full and covered briefly. After a few minutes, open the lid and sprinkle cheese or sprinkles or other toppings according to taste. Then it is covered again until it boils.

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Pour the mixture into a mold that has been greased with cooking oil. Half fill, sprinkle with sprinkles, then top with more batter until the pan is almost full.

1. Filling ingredients: mix all the ingredients well then cook in a pan, stirring constantly, over medium heat until it explodes and thickens. Set aside.

3. Heat an 18cm Teflon pan that has been greased with butter, then pour in about 3 tablespoons of the skin mixture while swirling the pan so that the mixture forms a circle, then replace the pan on the stove on low heat until the skin is cooked. Do this until the leather mixture is finished.

Onde-onde is a familiar food. It tastes delicious, of course many people like it. You can make it yourself at home.

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In a pan, cook the crushed green beans with the remaining coconut milk, granulated sugar, salt and pandan leaves. Mix until smooth, leave to cool in a round shape so that it can be weighed well. Set aside 15 grams of each (I didn’t weigh it, just an estimate)

Add the coconut milk little by little, continuing to beat well with a mixer at low speed or you can mix with a spatula.

6. Heat the mud cake pan, pour the mixture into it and cover, use low heat. Once 3/4 cooked, add topping and continue cooking until cooked.

Pour in the coconut milk, mix well, then mix in the oil until smooth, add the pandan flavoring, mix well, pour into a baking tray, steam on a low heat for 20 minutes, leave aside.

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2. Mix the egg whites and powdered sugar until stiff, reduce to speed 1, add the pudding mixer until smooth, pour in the cendol, mix well

Mix the flour, milk powder, sugar and yeast. Stir well. Add the mashed potatoes, add the egg yolks and add water little by little while kneading until homogenized and semi-smooth.

Add salt and butter, continue kneading until smooth and elastic. Let it sit for about 20-30 minutes, cover with a wet napkin to prevent the dough from drying out.

Fry the donuts over medium-low heat until golden brown. – Lift and drain. After it cools, you can add toppings to taste.

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Preheat the oven to 190°c. Prepare a 28x28x4 baking tray, line the bottom with margarine and baking paper. Sift the flour, cornstarch and milk powder.

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Cover the steamer with a napkin so that the steam does not drip onto the cake, but if the distance between the steamer and the lid is too small, there is no need to use a napkin to prevent the cake from sticking. when he gets up later.

Many bolkus recipes use low protein wheat flour so it’s lighter and crumbles perfectly, but I like to use medium protein because it’s softer.

Pour all the ingredients into a bowl except the coconut milk. Add the coconut milk that was added with the pandan paste little by little until a dough is formed

Take the dough and make it into a ball, fill it with up to the ingredients, form an oval then shape it into pieces using a toothpick to resemble bitter melon rind.

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Steam in a heated steamer for 15 minutes. When steaming, keep the oiled leaves in an oven to prevent the mixture from sticking

Beat the egg whites, salt and cake emulsifier until it becomes semi-fluffy. Add the granulated sugar little by little while beating until it thickens

Add ingredient II, mix gently until smooth. Add ingredient III, mix until mixed and uniform. Divide the dough into 3 parts, add 3 types of pasta. Stir well.

Pour the brown mixture into a 20x20x7 cm baking tray lined with plastic and greased with a thin layer of cooking oil.

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Boil the chocolate mixture for 10 minutes over medium heat. Pour in the green mixture, steam again for 10 minutes. Finally, pour in the red mixture. Steam for 15 minutes. Once cooked and cooled, cut into pieces.

Sponge cake: mix all ingredients except butter, beat until fluffy and pale. Add the butter, mix until smooth. Pour the mixture into a 30x40cm pan that has been greased, lined with baking paper and greased again. Bake for 10 minutes at 200c. When it is cooked and cooled, divide the cake into 3 pieces and remove the edges until each piece measures 11.5×27.5 cm

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

Butter cream: beat the butter with shortening until it turns pale, add the cold sweetened condensed milk and beat again until homogenous. Put it in a bag and refrigerate until it hardens slightly.

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Assemble the banana roll: Place the banana in the middle of the cookie, top with buttercream and other fillings such as grated cheese and chocolate sprinkles. Place another banana on top and roll until compacted.

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

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

If you want to be a little creative, you will definitely find unusual cake recipes. One of them is this indulgent cake with pandan cream.

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

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Heat the teflon on low heat, spread a thin layer of oil then wipe it (only once at first, then you don’t need to oil it again)

Stir the mixture well then cook on a Teflon spoon, boil until the surface has holes, then cover for a few seconds until the top is not wet

Use a whisk to mix the egg yolks, sugar, coconut milk, pandan paste and vanilla until smooth, add the milk and cornstarch solution.

Mix all the ingredients (except the basil) well. Boil until it boils, add the basil and let it boil again. Elevator. Pour into pudding cups. Let 1/2 harden (1/2 harden).

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Mix all the ingredients well. Cook until boiling. Pour some into the cocopandan pudding that was 1/2 set earlier. Allow up to 1/2 set.

When breaking the fast, in addition to looking for something fresh, people also like to eat fried food. Cassava cheese croquettes might be the best choice.

Saute the filling spices with margarine until fragrant. Add beef, sauté until cooked. Add the vegetables, add oyster sauce, pepper, nutmeg and salt. They are roasted until the vegetables wilt. Add the flour solution. Mix until thickened. Turn off the heat

Forming croquettes: oil your hands, place the skin dough in your hands and flatten. Place the croquette filling in the middle. Cover the dough, roll it with your hands until it forms an oval shape.

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Coating the croquettes: Coat the croquettes in flour, then dip them in the beaten egg and finally coat them in the breadcrumbs.

The name alone is pretty unique, isn’t it? Perhaps this could be one of your choices to be creative as a takjil for breaking the fast.

Add the egg, then knead until smooth, then add the coconut water little by little while kneading for 10 minutes., Jakarta There are countless types of traditional Indonesian moist cakes. These moist cakes are popularly known as market snacks, hence moist cakes are easy to find in traditional markets. Even so, from the origin of the various types of wet cakes, they were only sold in the port area.

The port is the first place where various types of wet cakes are bought and sold. So it’s no wonder that of the many

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