My Ulog #5 : Steemit - Tradition "Kue Kering" of Lebaran

Who does not know cookies Lebaran? The typical cake that was served when the Lebaran arrived felt-it seemed familiar to everyone. Dried Cake Eid is one obligatory dish to welcome guests who come to visit home. This Lebaran dry cake has many unique creations and flavors.

From Lebaran cookies that have salty taste, savory, sweet and legit like chocolate snack and various wet cakes. The dried cake that became the idol of many people when the Lebaran arrives is a pineapple nastar cake, peanut pastry, chocolate vanilla roll pastry, chocolate pastries, elephant ears, chocolate chip cookies, oatmeal cookies, dumplings, and corn cakes.

Dried cakes are also often called cookies derived from the word koekie which means small cake. The ingredients and the way of making the cookies mmg not much different with how to make cake. Even so, in Indonesia called cookies instead mjd pastries because it was crunchy and dry.

The dry cake is not the same as the biscuit. Biscuit is a pastry that contains little fat and sugar, which is also mass-produced dipabrik who use special equipment and a special oven as well.
Making a quick cake seems very easy. All ingredients are mixed and then shaped and grounded. Though the process is not so easy. There are some things you need to know and do to make the cookies not just so, but tasty. Understanding the ingredients and character will help create delicious cookies. The cake-making technique will also help a lot when it comes to failing to make cookies.

FLOUR

Selected flour is usually low protein or versatile flour (all purpose flour). In addition to flour, sometimes we use glutinous rice flour, starch flour, cornstarch, or hunkue. Whatever flour is selected, the same functional flour is building a cake structure and as a binder of ingredients used in the cake.

SUGAR

Sugar used can be sugar, palm sugar, sugar flour and brown sugar (caramel sugar). Point to give a sweet taste and give color to the cake. The little sugar cake will be pale.
The use of refined and coarse sugar will produce different cakes. Refined sugar will facilitate us in making it because quickly destroyed. The resulting cake texture will be smoother, otherwise the cake who uses sugar, the cake will be crunchy results.

FAT

Both animal fat (MENTEGA) and plant fat (MARGARINE) can be used, but white oil or butter is also okay made pastries. Generally org mixing butter and margarine, the goal is not just saving the cost of ttp also makes the cake is not destroyed. Better to use unsalted butter because the aroma is more prominent and lbh rich. The temperature of butter used must be room temperature, if the temperature of butter is too cold or too hot until mjd oily, air can not enter into it.
Fat makes cake soft and durable.

EGG

Eggs can be egg yolks, egg whites or both. Cake who use egg yolk alone will be more tender, otherwise when using egg whites alone will mjd hard.
Added eggs to provide moisture, nutritional value while building a cake structure. Eggs are also often used to polish, to shine the cake.

OTHER MATERIALS

One of them is milk powder (although sometimes also used liquid milk, fresh milk or sweetened condensed milk). Milk aims to provide flavor, aroma and nutritional value.
Spices are also often added to add flavor.
There are also other additives such as dried fruit, cocoa powder and aroma (like chocolate paste, mocha, fruit essence).

MATERIALS

Baking soda

The baking soda makes the dumplings dark, but the baking soda can also control the void of sugar. Beware of the amount of usage. Too much soda makes the cake feel like soap.

Baking powder

Baking powder is a mixture of baking soda, cream of tartar and flour. The comparison is about 1: 2: 1. the purpose of this addition makes the cake more crispy and widen the pastry.

That is my article at this time. Hope you guys like it, Good Morning and Happy Activity back.

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