Food #part3

. SWEET MARTABAK






HISTORY:

According to some literature, sweet martabak or called Hok Lo Paniru is Bangka Belitung Typical Food. Hok Lo Pan or Martabak was created by Hakka (Khek) Bangka people.
Therefore, most people who know the name Martabak Bangka, the original name in Bangka is Hok Lo Pan (Martabak). The meaning of Literally Hok Lo Pan (Martabak) is the Hok Lo People's Cake.
The method of cooking is not too difficult, using wheat flour, smeared with butter, sprinkled with chocolate, mixed with peanuts and sesame, or sesame-mixed grated cheese, then give sweetened condensed milk.
Over time, there have been many innovations for topping this sweet martabak, ranging from strawberries, Toblerone chocolate, red velvet and others. Now sweet martabak has mushroomed in various cities in Indonesia. Sweet Martabak also has many names even in Indonesia itself, such as moon bright cakes, bandung cakes, and also apam pinang.

RECIPE:
Ingredients:
* 1st batter
- flour 2500gr
- sugar 1200gr
- yeast 105 gr
- salt 60gr
- milk 2600gr (warm)

* 2nd ingredients
- flour 2500 gr
- sugar 1200 gr
- baking powder 40 gr
- baking soda 20 gr
* whole egg 25pcs + egg yolk 1250 gr
* milk 2 L
* butter 1000gr (melt)

How to make:
1. Mix all 1st batter ingredients with mixer and use the whisk, untill mix well.
2. Rest 1st batter about 30 minutes.
3. Mix 1st batter with whole egg and egg yolk untill the texture is smooth.
4. For the next step, add the 2nd ingredients slowly.
5. When the 2nd ingredients added, directly add the fresh milk slowly.
6. Last step, add the butter slowly also and wait untill the batter mixwell.

TEXTURE:
Batter : smooth
martabak: fibred

COLOURS:
Batter: yellow
martabak: for the inside is yellow, and outside is brown

Taste:
For the taste is sweet, sometimes martabak have a topping like silverqueen, toblerone and many more.



2. CHOUX


HISTORY:

Pastri choux (English: Choux pastry or Choux paste) is a mixture made using butter, water, wheat flour and eggs. In addition, sugar and salt can be added to the mixture. The name of this mixture comes from the French language Pâte à choux which literally means "cabbage paste" because of its final shape that resembles cabbage. Meanwhile, this dough is often referred to as Choux paste because its texture is not dense like other dough but textured like pasta. This dough can be printed into various shapes and is a basic mixture of making pastries, profiterole, croquembouche, eclair, cruller, beignet, cake St. Honoré, and gougère. When baked, the eggs make the dough become hollow so that it can be filled with various flavors. The history of the discovery of pastry choux dates back to 1533 when Catherine of Medici left her hometown in Florence, Italy to marry Henri II of France. He brought with him all his court employees including his cooks to France. Seven years later, the chief cook named Panterelli created the pasta dough he used to make cakes. The dough is then called pâte a Panterelli. The name did not last long because the dough was later also known as the Popelini pâte a and then became a Popelin pâte until finally referred to as pâte à choux. Marie-Antoine Carême, a cook from France, perfected the recipe created by Panterelli to become a recipe used by cooks today.

RECIPE:

Ingredients:
- 240 gr cake flour
- 200 gr milk
- 320 gr whole egg
- 160 gr unsalted butter
- 200 gr water
- 8 gr salt

How to make :
1. For the first boil the milk, water and butter.
2. After that, add the flour and cooling down the dough.
3. After the dough is cool mix the dough with egg slowly.
4. Mould with moulding and add the dough on the pipping bag.
5. After that, bake it.

TEXTURE:
choux: crispy (inside choux have a hollow for filling)

COLOURS:
golden brown

TASTES:
For the taste is tastefull, have a salty and sweet taste.

3. MADELINE

HISTORY:

Several legends are attached to the "invention" of the madeleines. They have tended to center on a female character named Madeleine who is said to have been in the service of an important character in the history of Lorraine – although there is no consensus over the last name of the cook nor the identity of the famous character. Some consider that the illustrious patron was 17th-century cardinal and rebel Paul de Gondi, who owned a castle in Commercy. Others consider that the inventor was named Madeleine Paulmier, who is said to have been a cook in the 18th century for Stanislaus I, duke of Lorraine and exiled King of Poland. The story goes that, in 1755, Louis XV, son-in-law of the duke, charmed by the little cakes prepared by Madeleine Paulmier, named them after her, while his wife, Maria Leszczyńska, introduced them soon afterward to the court in Versailles.Much beloved by the royal family, they conquered the rest of France in no time. Yet other stories have linked the cake with the pilgrimage to Compostela, in Spain: a pilgrim named Madeleine is said to have brought back the recipe from her voyage, or a cook named Madeleine is said to have offered little cakes in the shape of a shell to the pilgrims passing through Lorraine.

RECIPE:

Ingredients:
- Egg 1250gr
- Sugar 1000gr
- Butter(melt) 1250gr
- cake flour 1250gr
- Baking powder 100gr

How to make:
1. Mix egg and sugar until the texture is firm
2. After that, mix flour and baking powder and add on the egg mixture
3. after the texture is mixwell, add the butter slowly
4. for the last mould the batter on the moulding and bake it

TEXTURE:
the texture off madeline like sponge cake but madeline have a firm texture than sponge

COLOURS:
Yellow, sometimes we add cocoa powder for make the madeline to brown colours.

TASTES:
For the taste of madeline, off course is sweet.