Hello Genks.
Today I returned to the kitchen. My
group got a part to finished
the morning tea menus that will be done
tomorrow. Unlike the usual, morning tea schedules are usually done on Thursday.
But this week, morning tea is done on Tuesday because there is a Jobfair event
on our campus.
So, we only have
one day to completde the morning tea menus
that will be served tomorrow in the Poltekpar Rector building. As for some of
the menus that we will make are: Croissants, Danish, Apang tape singkong,
Cantik
manis, Berliner, Kue lapis, Lumpia, Roti abon and Doko-doko
Cangkuning. For drinks, we prepare Coffee & tea.
Well, from some
of these menus, we divide each group member to completde the menu item. then I chose to try making Apang tape, which I had never made before.
Apang tape is one of the traditional cakes made by
steaming, this tape floats the main ingredients of Apang tape. the cassava tape must be made three days
before the tape is made. besides tape, which makes the cassava tape floating
slightly different from the other floating cakes, which uses brown sugar.
To make the apang tape, the first step to do is prepare a
cassava tape that was made three days before, then clean the middle part of the
apang tape.
The next step,
melt the brown sugar that has been sliced with a little water, cook until
boiling then cool.
Then mix the
tape that has been cleaned with dry ingredients, such as rice flour, flour,
instant yeast and mix until well blended.
Then, pour
liquid brown sugar into the dry ingredients, then stir until well blended.
Then rest the
mixture for 45 minutes, after 45 minutes, heat the steam then pour the mixture
into the mold and steam for 30 minutes.
After 30 minutes
steamed, the floating tape is ready to be served with steamed grated coconut
with added salt to give it a savory flavor.
Today I also
make 2 whole cakes namely blackforest and whiteforest, which is an addition to
our morning tea menu.
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