procedure text
How to make a mini martabak
Ingredient
15 spoons of flour (equivalent to 10 tablespoons of flour)
50 g of starch / tapioca (equivalent to 2 tablespoons)
8 tablespoons granulated sugar
1 egg
300 ml of milk (plus 50 ml more if the mixture is too thick)
1 tsp instant saft / fernipan
a pinch of salt
1 tablespoon baking powder (mix the latest)
Topping
granulated sugar (for sprinkling when baking)
meses
cheese (optional)
skm white / brown
How to make a mini sweet martabak:
1. Wheat flour, baking powder, full cream milk powder, vanilla and instant yeast mixed together and stir until completely evenly, set aside.
2. Beat the eggs with sugar until fluffy, put the melted butter while continuing to stir then enter the flour mixture that has been prepared earlier little by little while interspersed with the addition of warm water (while continuing to stir).
3. Do it until all the flour is mixed and adjust the thickness of the mixture so that it is not too thick. A dough that is too thick will make the martabak slightly textured hard and not expand perfectly and if it is too runny it will make the martabak too soft, this is where learning and experience are needed.
4. Cover the dough tightly with plastic and leave it for a minimum of 4 hours, better to leave it overnight. It aims to incubate the dough so that the instant yeast works and ferment the dough. If the incubation time is too short, the dough will not rise fully.
5. If the dough is completely incubated,
the dough will expand and contain lots of air bubbles in it, and that is the sign that the dough is ready for the next process.
6. Prepare a mini martabak pan and spread the butter evenly, heat it on the stove until it's really hot (don't rush to pour the mixture).
7. If the baking sheet is really hot then pour the mixture about half of the depth of the pan. Press a little while slightly shaken rotate with the aim of forming the edges that will beautify the mini martabak. This should be done as soon as possible because the dough will quickly clot, and the number of mold holes in the pan is smaller, so do it as fast as possible.
8. If the pouring of the dough is complete, wait a while until the air bubbles form and after that immediately reduce the heat to the lowest level and immediately close the dough.
9. Wait until the mixture is half cooked, marked by the presence of bubbles that form air cavities that are increasingly clearly visible, after that sprinkle with enough sugar. This step is optional if we want a more legit mini martabak.
10. Cover the mixture again and wait until the mini martabak is cooked. The measure of maturity can be seen from the bottom of the brown colored martabak, and if it is so immediately lift it.
11. After removing the top of the mini martabak with butter and sprinkle topping in the form of chocolate meises and grated cheese. Can also be replaced by other toppings according to taste. Finally, add sweetened condensed milk on top.
12. Mini Martabak is ready to be served and is better eaten while warm.
Martabak, makanan yang satu ini sudah tidak asing lagi ditelinga masyarakat Indonesia, hampir diseluruh penjuru bangsa pasti ada yang menjajakannya, mulai dari kota sampai ke desa, semua kalangan menikmatinya.
Cita rasanya yang nikmat dan harganya yang cukup terjangkau menjadi alasan martabak digandrungi semua kalangan. Di Indonesia sendiri terdapat dua jenis martabak yaitu martabak manis dan martabak asin atau yang biasa disebut martabak telur
Menurut sejumlah literatur, martabak manis atau yang aslinya bernama Hok Lo Pan awalnya adalah Makanan Khas Bangka Belitung. Hok Lo Pan atau Martabak diciptakan oleh orang-orang Hakka ( Khek ) Bangka.
Maka dari itu kebanyak orang mengenal sebutan Martabak Bangka, nama aslinya di Bangka adalah Hok Lo Pan (Martabak ). Arti Harfiah Hok Lo Pan ( Martabak ) adalah Kue Orang Hok Lo.
Martabak, this one food is already familiar to the people of Indonesia, almost everywhere in the nation there must be peddling it, ranging from cities to villages, all people enjoy it.
The delicious taste and the affordable price are the reasons Martabak is loved by all groups. In Indonesia, there are two types of martabak, sweet martabak and salty martabak or commonly called egg martabak
According to a number of literature, sweet martabak or originally named Hok Lo Pan was originally a Bangka Belitung Typical Food. Hok Lo Pan or Martabak was created by the people of Hakka (Khek) Bangka.
Therefore most people know the name Martabak Bangka, the original name in Bangka is Hok Lo Pan (Martabak). The Literal Meaning of Hok Lo Pan (Martabak) is Hok Lo People's Cake.
How to Make: 1. Mix salt, sugar, and flour. Add eggs and water little by little until they are mixed using a whisk or mixer until mixed.
2. Enter the baking soda and leave it for 10-15 minutes, the dough is printed. In order to be able to appear with different flavors divided into three parts, the first part is green and the second part is pink and vanilla, the latter combined with chocolate and chocolate flavor.
3. Preheat a small mold (mud cake molds can be used), mold a few molds. Cover the print tightly. If it is slightly cooked, sprinkle with sugar. Let it cook. Lift. Spread with margarine and sprinkle with various toppings. Serve during heat.
the difference between explanation text and procedure text
Procedure text is a text that contains an explanation of the making or operation of an item, procedure text is almost similar to explanation text, but the procedure text is more of a material or object and not a phenomenon. Aim: i.e. the purpose of making a certain material or product
Ingredient
15 spoons of flour (equivalent to 10 tablespoons of flour)
50 g of starch / tapioca (equivalent to 2 tablespoons)
8 tablespoons granulated sugar
1 egg
300 ml of milk (plus 50 ml more if the mixture is too thick)
1 tsp instant saft / fernipan
a pinch of salt
1 tablespoon baking powder (mix the latest)
Topping
granulated sugar (for sprinkling when baking)
meses
cheese (optional)
skm white / brown
How to make a mini sweet martabak:
1. Wheat flour, baking powder, full cream milk powder, vanilla and instant yeast mixed together and stir until completely evenly, set aside.
2. Beat the eggs with sugar until fluffy, put the melted butter while continuing to stir then enter the flour mixture that has been prepared earlier little by little while interspersed with the addition of warm water (while continuing to stir).
3. Do it until all the flour is mixed and adjust the thickness of the mixture so that it is not too thick. A dough that is too thick will make the martabak slightly textured hard and not expand perfectly and if it is too runny it will make the martabak too soft, this is where learning and experience are needed.
4. Cover the dough tightly with plastic and leave it for a minimum of 4 hours, better to leave it overnight. It aims to incubate the dough so that the instant yeast works and ferment the dough. If the incubation time is too short, the dough will not rise fully.
5. If the dough is completely incubated,
the dough will expand and contain lots of air bubbles in it, and that is the sign that the dough is ready for the next process.
6. Prepare a mini martabak pan and spread the butter evenly, heat it on the stove until it's really hot (don't rush to pour the mixture).
7. If the baking sheet is really hot then pour the mixture about half of the depth of the pan. Press a little while slightly shaken rotate with the aim of forming the edges that will beautify the mini martabak. This should be done as soon as possible because the dough will quickly clot, and the number of mold holes in the pan is smaller, so do it as fast as possible.
8. If the pouring of the dough is complete, wait a while until the air bubbles form and after that immediately reduce the heat to the lowest level and immediately close the dough.
9. Wait until the mixture is half cooked, marked by the presence of bubbles that form air cavities that are increasingly clearly visible, after that sprinkle with enough sugar. This step is optional if we want a more legit mini martabak.
10. Cover the mixture again and wait until the mini martabak is cooked. The measure of maturity can be seen from the bottom of the brown colored martabak, and if it is so immediately lift it.
11. After removing the top of the mini martabak with butter and sprinkle topping in the form of chocolate meises and grated cheese. Can also be replaced by other toppings according to taste. Finally, add sweetened condensed milk on top.
12. Mini Martabak is ready to be served and is better eaten while warm.
Text explanation
Sweet martabak
Martabak, makanan yang satu ini sudah tidak asing lagi ditelinga masyarakat Indonesia, hampir diseluruh penjuru bangsa pasti ada yang menjajakannya, mulai dari kota sampai ke desa, semua kalangan menikmatinya.
Cita rasanya yang nikmat dan harganya yang cukup terjangkau menjadi alasan martabak digandrungi semua kalangan. Di Indonesia sendiri terdapat dua jenis martabak yaitu martabak manis dan martabak asin atau yang biasa disebut martabak telur
Menurut sejumlah literatur, martabak manis atau yang aslinya bernama Hok Lo Pan awalnya adalah Makanan Khas Bangka Belitung. Hok Lo Pan atau Martabak diciptakan oleh orang-orang Hakka ( Khek ) Bangka.
Maka dari itu kebanyak orang mengenal sebutan Martabak Bangka, nama aslinya di Bangka adalah Hok Lo Pan (Martabak ). Arti Harfiah Hok Lo Pan ( Martabak ) adalah Kue Orang Hok Lo.
Martabak, this one food is already familiar to the people of Indonesia, almost everywhere in the nation there must be peddling it, ranging from cities to villages, all people enjoy it.
The delicious taste and the affordable price are the reasons Martabak is loved by all groups. In Indonesia, there are two types of martabak, sweet martabak and salty martabak or commonly called egg martabak
According to a number of literature, sweet martabak or originally named Hok Lo Pan was originally a Bangka Belitung Typical Food. Hok Lo Pan or Martabak was created by the people of Hakka (Khek) Bangka.
Therefore most people know the name Martabak Bangka, the original name in Bangka is Hok Lo Pan (Martabak). The Literal Meaning of Hok Lo Pan (Martabak) is Hok Lo People's Cake.
How to Make: 1. Mix salt, sugar, and flour. Add eggs and water little by little until they are mixed using a whisk or mixer until mixed.
2. Enter the baking soda and leave it for 10-15 minutes, the dough is printed. In order to be able to appear with different flavors divided into three parts, the first part is green and the second part is pink and vanilla, the latter combined with chocolate and chocolate flavor.
3. Preheat a small mold (mud cake molds can be used), mold a few molds. Cover the print tightly. If it is slightly cooked, sprinkle with sugar. Let it cook. Lift. Spread with margarine and sprinkle with various toppings. Serve during heat.
the difference between explanation text and procedure text
Procedure text is a text that contains an explanation of the making or operation of an item, procedure text is almost similar to explanation text, but the procedure text is more of a material or object and not a phenomenon. Aim: i.e. the purpose of making a certain material or product
you have to change the procedure text into explanation text.
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