Daily English week 6
Hello Hay viewers
Today I will repeat my trend food. The trend food that we will make is "Talagor" or a direct fried tape. So the way to make it is very easy, just by making a runny flour mixture, then smear the dough tape and fry it immediately, then drain and drain give help on it as you please.
And today we will also make Mille crepes
Mille crepes are made or first made in France, usually more than 20 layers and each layer has been filled. But this time we made mille crepes from local tastes.
This time my group made Mille Crepes with the taste of Katiri Sala, if you don't know what katiri sala is, I explain. Katiri Sala is a traditional cake from South Sulawesi, Indonesia. there are 2 layers of this Katiri Sala, the first layer is sticky rice and then sugar palm pudding.
First, I make the dough for Mille crepes from the taste of palm sugar pudding, then for the filling that I make from glutinous rice porridge. So each layer really tastes like Katiri Sala but Mille crepes look and even characteristic texture.
Today I will repeat my trend food. The trend food that we will make is "Talagor" or a direct fried tape. So the way to make it is very easy, just by making a runny flour mixture, then smear the dough tape and fry it immediately, then drain and drain give help on it as you please.
And today we will also make Mille crepes
Mille crepes are made or first made in France, usually more than 20 layers and each layer has been filled. But this time we made mille crepes from local tastes.
This time my group made Mille Crepes with the taste of Katiri Sala, if you don't know what katiri sala is, I explain. Katiri Sala is a traditional cake from South Sulawesi, Indonesia. there are 2 layers of this Katiri Sala, the first layer is sticky rice and then sugar palm pudding.
First, I make the dough for Mille crepes from the taste of palm sugar pudding, then for the filling that I make from glutinous rice porridge. So each layer really tastes like Katiri Sala but Mille crepes look and even characteristic texture.
- To make Mille Crepes perfect, you need 2 days before serving it. The first day is to make all the layers then the second one cuts it to make a perfect round. Mille Crepes also need to be served in a frozen texture. And hit as beautiful or as creative as you can.
Komentar
Posting Komentar