Pastel Martabak/ Folding Martabak

Ingredients

• 180 g all-purpose flour
• 3 tbsp sugar
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 280 ml liquid milk/coconut milk
• 1 egg beaten off
• 2 tbsp melted margarine (30 g)

Complementary Materials For Stuffing

• Assorted Flavor Jams, Messes, Grated Cheese, Mashed Nuts, Sweetened Condensed Milk, etc. according to taste

Method

• Mix flour, salt, sugar and baking powder. Stir well. Pour in the liquid milk, mix well with a whisk or a spatula (I mix it on low speed, so that the dough gets smooth quickly, you can also blend it)
• Add eggs, mix well then add margarine, stir again until completely blended. Strain the dough if it's still lumpy.
• Let the dough rest 15 minutes.
• Dissolve the baking soda in a little water. Put into the dough. Stir well
• Heat the Teflon, no need to grease it with oil. Pour 1 tablespoon of the vegetable mixture. Leave until cooked porous, remove from Teflon. Heat enough filling then fold and trim the edges while slightly pressing. For a prettier result, the lacy edges can be lightly pressed with a fork or printed with a pastel print. Do it until the dough runs out. Serve.

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