RESEP KULIT MARTABAK TELOR + ISIAN DAGING YANG ENA DAN GAMPANG!! TANPA MIXER, YAKIN BERHASIL!

ranked 5 of 335 in Beef & Lamb

Egg Martabak Skin + Beef Filling (No Mixer Needed)

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ISIAN :

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Buat adonan kulit: campurkan tepung terigu protein tinggi dengan air, minyak, dan sedikit garam, aduk dengan tangan (tanpa mixer) hingga tercampur rata.
Uleni adonan hingga kalis dan tidak mudah sobek saat direntangkan.
Bagi adonan menjadi 4 bagian, lalu bulatkan masing-masing hingga benar-benar bulat dan rapat.
Rendam bulatan adonan dalam minyak sayur hingga terendam, istirahatkan minimal 1 jam (idealnya 3-4 jam).
Buat isian: tumis daging sapi giling dengan sedikit minyak, bumbui garam dan merica, masak dengan api besar hingga airnya kering dan daging berwarna kecokelatan dan terpisah-pisah.
Iris bawang bombay dan daun bawang (bagian putih), campurkan dengan daging sapi tumis, 3 butir telur, bubuk kari, merica, garam, dan kaldu jamur, kocok hingga rata.
Ambil 2 bulatan adonan kulit, satukan dan lebarkan dengan telapak tangan di atas permukaan bersih hingga tipis merata dan lebih lebar dari teflon yang akan dipakai.
Panaskan teflon dengan sedikit minyak (dari minyak rendaman) dengan api sedang, letakkan kulit martabak, isi dengan adonan isian, lipat menutupi isian membentuk kotak.
Siram-siram permukaan martabak dengan minyak panas sambil dimasak hingga matang dan kedua sisi kecokelatan, lalu angkat dan tiriskan.
Buat kuah cuka: larutkan gula jawa, garam, cuka, dan cabai rawit dalam air, masak sebentar hingga tercampur.
Potong martabak, sajikan dengan kuah cuka dan acar.

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FILLING:

Steps were generated from the video narration. Watch the video if unsure.

Make the wrapper dough: mix high-protein wheat flour with water, oil, and a little salt, combine by hand (no mixer) until it comes together.
Knead the dough until smooth and it doesn't tear easily when stretched.
Divide the dough into 4 portions, then round each one until it's perfectly smooth and tight.
Submerge the dough balls in vegetable oil, let rest for at least 1 hour (ideally 3-4 hours).
Make the filling: saute the ground beef with a little oil, season with salt and pepper, cook over high heat until the liquid dries up and the meat browns and separates into fine crumbles.
Slice the onion and the white part of the scallion, mix with the sauteed beef, 3 eggs, curry powder, pepper, salt, and mushroom bouillon, beat until combined.
Take 2 dough balls, combine and flatten them with your palms on a clean surface until thin and even, larger than the pan you'll use.
Heat the pan with a little oil (from the soaking oil) over medium heat, lay down the wrapper, add the filling, then fold to enclose it into a square.
Drizzle hot oil over the surface of the martabak while cooking until both sides are golden brown, then remove and drain.
Make the vinegar sauce: dissolve palm sugar, salt, vinegar, and bird's-eye chili in water, cook briefly until combined.
Slice the martabak and serve with the vinegar sauce and pickles.