Daily English week 5
Hello Hay viewers ...
Today is the last rehearsal and I made Lapis Legit. Do you know what Lapis Legit is? Lapis Legit is a type of Indonesian layer cake. It was developed during the colonial period in the Dutch East Indies. The firm textured cake is the Indo (Dutch-Indonesian) version of the European layered spit cake. However it is not roasted on a rotating spit, and contains a mixture of Indonesian spices, such as cardamom, cinnamon, cloves, nutmeg and anise. This cake is made from flour and egg yolks and is rich in butter or margarine.
Easy ingredients right? but the hardest part of it is the process. because you have to be patient. No need to take more time, let's get started!
Material:
- 250gr Margarine
- 250gr of butter
- 400gr Iced Sugar
- 15 pcs egg yolks
- 10 pcs egg whites
- 200gr Multipurpose Flour
- 2Tsp Specific Powder
- 1 / 2Tsp from Vanilli
- 50gr Milk Powder
- 126gr Condeneed Milk
Steps:
- Prepare ingredients and tools
- Mix margarine, butter and sugar until smooth
- Make Mearingue in another bowl (mix egg whites using Hand Mixer or Ballon Wisk until frozen)
- Add egg yolk to the first bowl (keep mixing)
- Add All Purpose Flour, Specific Powder, Milk Powder and Vanilla (keep stirring)
- Add Condeneed Milk and stir until it looks smooth
- Finally, add the Mearingue little by little to the bowl while mixing with the spatula.
- Enter 2 Ladles into a small baking pan then bake
(Why does it have to be roasted first? Because we need a standard dough that won't move until the end)
- Put it in the Salamander until the color turns Dark Brown but not black, and do as much as you can so that the layers look more and better
- After you finish the dough in Baking Sheets, it's time to bake for 15 minutes with 200c
- Cool and cut to see layers.
Thank you for reading my blog today.
See you the following week.
Today is the last rehearsal and I made Lapis Legit. Do you know what Lapis Legit is? Lapis Legit is a type of Indonesian layer cake. It was developed during the colonial period in the Dutch East Indies. The firm textured cake is the Indo (Dutch-Indonesian) version of the European layered spit cake. However it is not roasted on a rotating spit, and contains a mixture of Indonesian spices, such as cardamom, cinnamon, cloves, nutmeg and anise. This cake is made from flour and egg yolks and is rich in butter or margarine.
Easy ingredients right? but the hardest part of it is the process. because you have to be patient. No need to take more time, let's get started!
Material:
- 250gr Margarine
- 250gr of butter
- 400gr Iced Sugar
- 15 pcs egg yolks
- 10 pcs egg whites
- 200gr Multipurpose Flour
- 2Tsp Specific Powder
- 1 / 2Tsp from Vanilli
- 50gr Milk Powder
- 126gr Condeneed Milk
Steps:
- Prepare ingredients and tools
- Mix margarine, butter and sugar until smooth
- Make Mearingue in another bowl (mix egg whites using Hand Mixer or Ballon Wisk until frozen)
- Add egg yolk to the first bowl (keep mixing)
- Add All Purpose Flour, Specific Powder, Milk Powder and Vanilla (keep stirring)
- Add Condeneed Milk and stir until it looks smooth
- Finally, add the Mearingue little by little to the bowl while mixing with the spatula.
- Enter 2 Ladles into a small baking pan then bake
(Why does it have to be roasted first? Because we need a standard dough that won't move until the end)
- Put it in the Salamander until the color turns Dark Brown but not black, and do as much as you can so that the layers look more and better
- After you finish the dough in Baking Sheets, it's time to bake for 15 minutes with 200c
- Cool and cut to see layers.
Thank you for reading my blog today.
See you the following week.
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