Skip to content Skip to sidebar Skip to footer
Home / how to make central java food / monas cake recipe

How to Make Bread Kecik Ganep Typical Solo

Post a Comment
Kecik Ganep Bread Recipe Typical Solo Simple Special Crispy Original Delicious. This old-school classic kecik bread is not a real biscuit with a lot of butter. When tasting roti kecik, the sweet sticky rice taste that blends in the mouth will give a distinctive aroma on the tongue. This snack or snack is tasted with a glass of warm tea, it is more delicious. In addition, this ancient cake is also suitable for the Eid menu, because the pastries are low in cholesterol.

Photo of Kecik Ganep Bread Recipe, Typical of Solo, Simple, Special, Original, Delicious
Image of Ganep Solo Kecik Bread



Roti kecik is a traditional snack or snack typical of Solo, Central Java. Roti kecik has a shape like kecik, sapodilla seeds, oval and round. This bread is bread in Javanese terms, which means that all food made from flour and baked in the oven is called bread but it's up to you if you want to call it pastries, biscuits, mini dry bread or whatever. The basic ingredients of ganep bread are glutinous rice flour and have a distinctive cinnamon aroma. Roti kecik belongs to the class of biscuits, dry bread. Initially, roti kecik had two forms, namely, like a small sapodilla seed and a long finger-like shape called a pentung bread. Now, roti kecik has become rounder because it has been produced by machine. Then, there is another additional form, which is like a jagged wheel or flower with a hole in the middle.

Also Read:


History of origin. The first baker of Ganeps kecik was a woman of Chinese descent named Auw Liek Nio or often referred to as Nyah Ganep in 1881. The name Nyah Ganep itself was given by Sinuhun Prabu Buwono X who at that time held the rank of prince. Nyah means Madam/Mother, while Ganep is a graceful name full of meaning.

According to the Javanese language, ganep means complete or whole. Ganep's name has become a prayer for generations, leading the Ganep family to always work thoroughly and perfectly. Ganep also has the meaning of sane/healthy, referring to a broader health besides physical and spiritual health but also having the meaning of healthy heart and mind. This philosophy was adopted with great enthusiasm when producing roti kecik and various other snacks/snacks. In order to produce healthy and nutritious products, Ganep should not use preservatives or artificial flavours. Therefore, this little bakery is called Toko Ganep.

Ganep has a close relationship with Javanese culture which is very strongly felt through the activities carried out such as wayang, Javanese styles and tumpengan. Monumental days such as store inauguration and store anniversary are always colored with Javanese culture. As well as popular activities by the fifth generation of Toko Ganep, Mrs. Oeke, she always raises home-made cake craftsmen by providing hygiene training and opening a special line for them, as well as making these homeworkers more reliable and classy.

Roti kecik is bread with non-wheat ingredients, which means non-gluten ingredients so it is good for health because gluten can reduce nutrient absorption from other food intake. In addition, roti kecik is low in cholesterol and appears to use chemical additives.

In the past, roti kecik was served in a square tin jar with a round lid on top and a clear glass in front. Now, roti kecik is served in polypropylene plastic packaging. This package includes the composition, product expiration date, the Indonesian Ministry of Health's permit and the identity of the manufacturer. Roti kecik is packaged in various sizes, namely:
  • Kecik pocket (long) 10 gf) kecik banjar 90 g
  • Small pocket (long) 15 gg) Long kecik 250 g
  • Kecik length 45 grams
  • Kecik mix 400 grams
  • Long Kecik 90 gi) Long Kecik 500 g
  • Small round 90 g
The way to make small ganep buns is actually very easy. The following is a collection of secrets of various creations and variations of processed recipes for sweet and delicious crispy, delicious, delicious bread, complete with how to make your own at home (Homemade) step by step anti-failure that is simple, easy and practical for own consumption or for selling ideas. a small bakery business business typical of Solo, Central Java (CENTRAL JAVA).

THE ORIGINAL VERSION OF THE ORIGINAL VERSION OF KECIK GANEP BREAD

INGREDIENTS :
  • Glutinous rice flour
  • Sugar
  • Egg
  • Butter
  • Baking soda
HOW TO MAKE THE ORIGINAL VERSION OF KICIK GANEP BREAD:
  1. Beat with a whisk mixer. The first step in the process of making roti kecik is beating eggs, sugar and butter. This kneading process lasts for 15-20 minutes until the dough is white and fluffy. The tool used is a mixer shaker (planetary mixer). To make one dough recipe it takes 4.5 kg of eggs, 3 kg of sugar, and 3/4 kg of butter.
  2. Mixing with a mixer mixer. At this stage, the egg and sugar mixture is mixed with glutinous rice flour. For one dough recipe, it takes 5 kg of brown glutinous rice flour and 5 kg of white glutinous rice flour. Then added 100 grams of baking soda and other ingredients, then stirred with a mixer until smooth and not sticky.
  3. Rounding of dough (Raunding). The purpose of rounding the dough is to make it easier to transport the dough.
  4. Dough cutting. The purpose of the cutting process is to simplify the process of twisting or grinding the dough.
  5. Twisting I. The first twist is a rough twist. The first skein must be separated one by one before re-twisting to prevent sticking. The twisting process is carried out with a twisting machine which has 15 and 16 holes.
  6. Election II. The second twist is a smooth twist. After the dough is smooth, put it in a plastic box so it doesn't get dirty.
  7. Formation of small buns. The twisted dough will be cut according to the shape and size of the kecik bread that will be made. Based on the shape, roti kecik is divided into three types, namely: roti kecik long, roti kecik round, and roti kecik banjar.
  8. Closing and cooling 30 minutes. ; The purpose of this stage is so that the dough is not too sticky, so that when in the oven it will produce a nice shape.
  9. Arrangement in the pan. The dough that has been formed is then laid out in a baking dish measuring 75 x 55 x 2 cm. The number of pans used is 65 pans.
  10. Bake at 200°C for 15 minutes. The oven process lasts for 15 minutes using a Rotary Rack Oven at 200°C.
  11. Packaging. After the kecik bread cools, then it is packed in polypropylene packaging. The packaging includes the composition of the product, the expiration date, the permit from the Indonesian Ministry of Health, and the identity of the producer.
As for other versions of the recipe, please try the ganep kecik bread recipe below because it has been tried and proven to work if it doesn't work, for example the inside of the raw bread or the outside of the hard bread, pay attention to how to bake the kecik bread properly, in addition to the baking sheet used or used and also You can add butter to the dough besides the taste is better and the texture is softer because below is a simple kecik bread recipe made without butter. Before going into this recipe and composition, read from above in full and understand it well. If it still doesn't work, maybe you can visit Ganep's shop and ask the owner directly. Ok good luck.

GANEP BREAD RECIPES


INGREDIENTS :
  • 3 egg whites
  • 1/2 tsp salt
  • 75 grams of powdered sugar
  • 150 grams of glutinous rice flour mixed well with 1/2 teaspoon of baking powder, then sifted
HOW TO MAKE KICIK GANEP BREAD:
  1. Beat egg whites with salt and powdered sugar until stiff.
  2. Add glutinous rice flour. Stir until it can be picked up.
  3. Scoop out small marbles.
  4. Place on a greased baking sheet.
  5. Oven at 170 degrees Celsius for 20 minutes until golden brown.
Location:

Post a Comment for "How to Make Bread Kecik Ganep Typical Solo"