Red Velvet Roll Martabak
Material A
- 300 grams of medium protein flour (250 grams of medium protein + 50 grams of high protein)
- 350 ml boiled water
- tsp salt
- 60 gr granulated sugar
- tsp baking powder
- 2 egg yolks
Material B (After Resting)
- 2x 25 ml water
- 2x 1 tsp vanilla extract
- 2x tsp baking soda (¼+⅛)
- 2x 1 tbsp red velvet paste (me optional)
Toppings
- Butter, Cheese, Sweetened Condensed Milk according to taste...
How to make
- For 2 28cm size pans (sweet martabak rolls)
- Or 2 pans measuring 24cm (regular sweet martabak)
- 1. In a bowl, mix the water, salt and flour first, stir until smooth, beat for about 5 minutes. Then add sugar & baking powder, beat again for about 15 minutes. After that, just add the egg yolks. Stir again until smooth. Leave it for at least 1 hour
- 2. After letting it sit, divide the dough into 2, then add 1x msg-msg mixture of ingredients B, beat briefly. For the 2nd dough, add ingredient B if you want to cook it
- 3. Heat a non-stick pan. When it's hot, pour the batter right away. When the nest starts to form, reduce the heat to a low, then cover the pan. Cook until cooked
- 4. Once cooked, immediately remove from the tin. Grease with butter (a bit more so it's more moist and juicy ), then sprinkle with cheese and skim.
- 6. Roll up martabak, then cut into pieces.
- Ready to serve…
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