99% BERHASIL ‼️ - RESEP CAKWE KOPONG PONG PONG PONG
RESEP CAKWE DIBAWAH IKUTIN AJA JGN ADA YG DIKURANGIN. JGN ADA YANG DI TAMBAHIN. 🙏🏻
99% Success - Hollow Cakwe (Chinese Fried Dough Sticks)
Bahan
CAMPURANG BASAH :
CABE :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan bahan kering: tepung terigu protein tinggi, tepung tapioka, baking soda, baking powder, garam, dan chicken powder, aduk rata.
- Buat campuran basah: kocok telur, tambahkan air, susu, minyak, dan gula, aduk rata.
- Gabungkan campuran basah ke dalam campuran kering, aduk hingga menjadi adonan, lalu uleni dengan tangan hingga elastis dan tidak lengket.
- Simpan adonan dalam wadah tertutup plastic wrap di dalam kulkas minimal 6 jam (idealnya semalaman).
- Keluarkan adonan dari kulkas, istirahatkan pada suhu ruang sekitar 1 jam hingga lentur kembali sebelum dibentuk.
- Buat sambal: rebus cabai rawit dan bawang putih dalam air mendidih selama 2-3 menit.
- Haluskan cabai dan bawang putih yang sudah direbus bersama gula dan garam menggunakan blender, tambahkan cuka, masak sebentar.
- Tambahkan air hingga kekentalan yang diinginkan, masak sebentar lagi.
- Bentuk adonan cakwe: gulung memanjang seperti mentimun, lalu potong menjadi dua bagian dan tumpuk, tekan bagian tengah dengan tusuk sate yang sudah dicelup air agar menempel di tengah tapi tidak di sisi kanan-kirinya.
- Panaskan minyak dengan api sedang cenderung panas, goreng cakwe sambil ditarik-tarik memanjang hingga mengembang, berongga, dan berwarna keemasan.
- Angkat sebelum gosong, sajikan cakwe hangat dengan cocolan sambal cuka.
Ingredients
Wet Mixture:
Chili Dip:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the dry ingredients: high-protein wheat flour, tapioca starch, baking soda, baking powder, salt, and chicken powder, stir well.
- Make the wet mixture: beat the egg, add water, milk, oil, and sugar, stir well.
- Combine the wet mixture into the dry mixture, stir until it forms a dough, then knead by hand until elastic and not sticky.
- Store the dough in a container covered with plastic wrap in the fridge for at least 6 hours (ideally overnight).
- Take the dough out of the fridge, let it rest at room temperature for about 1 hour until pliable again before shaping.
- Make the sambal: boil the bird's-eye chilies and garlic in boiling water for 2-3 minutes.
- Blend the boiled chilies and garlic together with sugar and salt, add vinegar, cook briefly.
- Add water to reach your desired consistency, cook briefly again.
- Shape the cakwe dough: roll it out long like a cucumber, cut it into two strips and stack them, press down the middle with a chopstick dipped in water so it sticks in the center but not on the sides.
- Heat the oil over medium-to-hot heat, fry the cakwe while stretching it lengthwise until it puffs up, becomes hollow, and turns golden.
- Remove before it burns, serve the warm cakwe with the vinegar chili dip.
Cook Mode
RESEP CAKWE DIBAWAH IKUTIN AJA JGN ADA YG DIKURANGIN. JGN ADA YANG DI TAMBAHIN. 🙏🏻
99% Success - Hollow Cakwe (Chinese Fried Dough Sticks)
99% BERHASIL ‼️ - RESEP CAKWE KOPONG PONG PONG PONG
99% BERHASIL ‼️ - RESEP CAKWE KOPONG PONG PONG PONG
Bahan
CAMPURANG BASAH :
CABE :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan bahan kering: tepung terigu protein tinggi, tepung tapioka, baking soda, baking powder, garam, dan chicken powder, aduk rata.
- Buat campuran basah: kocok telur, tambahkan air, susu, minyak, dan gula, aduk rata.
- Gabungkan campuran basah ke dalam campuran kering, aduk hingga menjadi adonan, lalu uleni dengan tangan hingga elastis dan tidak lengket.
- Simpan adonan dalam wadah tertutup plastic wrap di dalam kulkas minimal 6 jam (idealnya semalaman).
- Keluarkan adonan dari kulkas, istirahatkan pada suhu ruang sekitar 1 jam hingga lentur kembali sebelum dibentuk.
- Buat sambal: rebus cabai rawit dan bawang putih dalam air mendidih selama 2-3 menit.
- Haluskan cabai dan bawang putih yang sudah direbus bersama gula dan garam menggunakan blender, tambahkan cuka, masak sebentar.
- Tambahkan air hingga kekentalan yang diinginkan, masak sebentar lagi.
- Bentuk adonan cakwe: gulung memanjang seperti mentimun, lalu potong menjadi dua bagian dan tumpuk, tekan bagian tengah dengan tusuk sate yang sudah dicelup air agar menempel di tengah tapi tidak di sisi kanan-kirinya.
- Panaskan minyak dengan api sedang cenderung panas, goreng cakwe sambil ditarik-tarik memanjang hingga mengembang, berongga, dan berwarna keemasan.
- Angkat sebelum gosong, sajikan cakwe hangat dengan cocolan sambal cuka.
Ingredients
Wet Mixture:
Chili Dip:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the dry ingredients: high-protein wheat flour, tapioca starch, baking soda, baking powder, salt, and chicken powder, stir well.
- Make the wet mixture: beat the egg, add water, milk, oil, and sugar, stir well.
- Combine the wet mixture into the dry mixture, stir until it forms a dough, then knead by hand until elastic and not sticky.
- Store the dough in a container covered with plastic wrap in the fridge for at least 6 hours (ideally overnight).
- Take the dough out of the fridge, let it rest at room temperature for about 1 hour until pliable again before shaping.
- Make the sambal: boil the bird's-eye chilies and garlic in boiling water for 2-3 minutes.
- Blend the boiled chilies and garlic together with sugar and salt, add vinegar, cook briefly.
- Add water to reach your desired consistency, cook briefly again.
- Shape the cakwe dough: roll it out long like a cucumber, cut it into two strips and stack them, press down the middle with a chopstick dipped in water so it sticks in the center but not on the sides.
- Heat the oil over medium-to-hot heat, fry the cakwe while stretching it lengthwise until it puffs up, becomes hollow, and turns golden.
- Remove before it burns, serve the warm cakwe with the vinegar chili dip.
Cook Notes
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