Recipe For Bakpia Teflon Typical Yogyakarta

Ingredients

I leather material:
Medium protein flour - 250 grams
Cooking oil - 125 ml
Water - 75 ml
Powdered sugar - 50 grams
Salt - 1/2 tsp
II leather material:
Medium protein flour - 100 grams
Cooking oil - 50 ml
Material contents:
Peeled green peas - 150 grams
Granulated sugar - 75 grams
Cooking oil - 2 tbsp
Salt - 1/4 tsp
Pandan leaves - 2 pieces
Water - 50 ml
Chocolate meises - 50 grams
See Mother's Recipe Version

Plans

1. Soak the peeled green beans in water for 3 hours.
1. Mix all ingredients I, knead until smooth and smooth.
1. Use Teflon with a lid or use a double pan so that the resulting bakpia can be cooked perfectly. GM Bear Red Pans Set contains 3 pcs (See Lazada DISKON) available in three packages consisting of 1 pan (Diameter: 24cm), 1 fry pan (Diameter: 24cm) and 1 sauce pan (Diameter: 18cm) with anti-inflammatory properties. sticky and equipped with a heat-resistant glass lid.

What is the difference between wet and dry bakpia?

2. Skin texture If you look more closely, dry bakpia skin and wet bakpia are different. According to Ahmad, dry bakpia skin texture is usually crispy, while wet bakpia skin tends to be moist. "Dried bakpia is more crispy. If you bite it, it becomes more crispy," said Ahmad.

How long can wet bakpia last?

Ahmad Sudrajat, Supervisor of Bakpia Pathok 25 to Kompas.com (31/08/2021) explained that wet bakpia only lasts four to five days. While dry bakpia can be up to 10 days. "Here, the wet bakpia only lasts four days, a maximum of five days," said Ahmad.

How long to bake pia?

Fold the left and right sides of the top and bottom, roll it flat. Wrap and trim the sides. Repeat the above steps until the dough runs out. Bake Bakpia in a hot oven at 170 degrees C, for 35 minutes.