Sweet Bangka Martabak Recipe

Ingredients

Medium protein flour - 300 grams
Eggs - 2 eggs
Baking soda - 1 tsp
Sugar - 3 tbsp
Salt - 1/2 tsp
Water - 350 ml
Granulated sugar, for sprinkling - 5 tbsp
Butter, for greasing - 3 tbsp
Baking soda, to add to each pan - 1/2 tsp
Sprinkled:
Sweetened condensed milk - to taste
Meises - to taste
Roasted peanuts, mashed or coarsely blended - to taste
Grated cheese - to taste
Purchase ingredients and cooking utensils

Plans

In a bowl, mix flour, sugar, salt and baking soda until smooth.
Add eggs and pour water. Mix well until the dough is smooth. Cover the container with a clean cloth and leave for 1 hour.
Heat a special martabak pan/pan.
While waiting for the baking sheet to heat up, take of the dough and mix it with tsp of baking soda and mix well.
Pour the batter into the pan/pan and use low-medium heat. Let it cook until the surface is bubbly and slightly dry.
Give a sprinkling of sugar on the surface of the martabak. Cover the pan/pan and let it cook for 3 minutes. Lift.
Spread butter all over the surface.
Sprinkle meises, roasted peanuts, and grated cheese. Give a splash of sweetened condensed milk.
Divide the martabak into 2 semi-circular parts. Cover/stack each other. Cut the martabak.
Ready to be served.
1. To check if the martabak pan/pan is hot, sprinkle water on it. If the water immediately sizzles and evaporates, then the pan/pan is hot enough to pour the martabak batter.

What are the ingredients for making sweet martabak? Ingredients: 100 grams of sugar. 450 gr wheat flour. 3 eggs. 1 tsp baking soda. A pinch of salt. 500 ml of water. tsp vanilla. Enough margarine.

What makes martabak chewy?

The book explains that one way to make sweet martabak not hard and chewy is to use medium protein flour. Yes, if you want to use high protein flour. Flour with high protein can make the dough chewy, but hard when the sweet martabak is cold.

What is the difference between bangka martabak and ordinary martabak?

Sweet martabak has a softer texture, while Bangka martabak has a thicker texture. There are more fibers and pores in martabak bangka. In addition, the crispy skin in sweet martabak is usually light brown, while martabak bangka tends to be darker.

How much is the special egg martabak? The choice of egg martabak is simple, only ordinary chicken egg martabak (2 eggs), special chicken egg (3 eggs), and duck egg (3 eggs).