Crispy Pia And How To Make Bakpia

How to Make Bakpia?

How to make bakpia: mix flour, sugar and yeast. Pour warm water, knead until half smooth. Add salt and butter, knead until elastic. round the dough, let stand 1 hour. Deflate the dough, divide the dough. give the stuffing, then close and round. heat the teflon, do not smear anything.

What's the difference between Wet and Dry Bakpia?

2. Skin texture if observed more observant, dry bakpia skin and wet bakpia different. According to Ahmad, the skin texture of dry bakpia is usually crispy, while the skin of wet bakpia tends to be moist. "Dried bakpia is more crispy. If you bite it, it becomes more crunchy," said Ahmad.

How much does Bakpia cost?

Latest price list for Jogja bakpia in 2020, typical Jogja kenyes bakpia mix cheese and chocolate bakpia rp 37,400 pathok bakpia 525 dry green bean flavor pastries [20 pcs] rp 25,000 steamed bakpia monument chocolate brownies dry food [10 pcs] rp 35,000 steamed bakpia flavor monument green beans [contents of 10 pcs] rp 35.000 6 more lines

How Long Can Wet Bakpia Last?

Ahmad Sudrajat, supervisor for Bakpia Pathok 25, told kompas.com (31/08/2021) that the wet bakpia only lasted four to five days. while dry bakpia can be up to 10 days. "Here, the wet bakpia only lasts four days, a maximum of five days," said Ahmad.

Water Dough Ingredients

130 gr medium protein flour
30 g low protein flour
20 gr sugar
60 gr water
50 gr oil (olive oil, peanut oil or any edible oil)

Oil Dough Ingredients

160 gr low protein flour
65 gr oil (olive oil, peanut oil or any edible oil)

Filling

Salty Tausa

Spread (Sy Skip)

2-3 egg yolks
Black + white sesame

Method

1. Mix all the ingredients for the water mixture until smooth, smooth and the sugar blends into the dough, then put it in the box and let it rest for 20 minutes in the closed box.
2. The oil dough is also kneaded until smooth.
3. Divide the 12 g water mixture and 8 g oil mixture up to 24 pcs each.
4. Wrap the oil dough with water mixture and flatten it and grind it from the middle to the top and from the middle to the bottom then roll it from top to bottom
5. Laid straight and milled again from the middle to the top and middle to the bottom and rolled.
6. Then press the center and unite to both ends and flatten
7. Then milled wide round and filled with fillingnya 20 gr. Do it until it runs out 24 pcs. (If it's not clear, you can take a peek at YT ce Lysa Tangkulung)
8. Brush the egg yolks 2 x on top (if it is smeared 2 times the results are better) and sprinkle with black sesame and roasted
9. Bake at 180 C for 35 minutes on the bottom shelf, I'm afraid the top will burn if the middle shelf is on. Or according to each oven
10. Good luck