Ingredients
250 grams of sugar
3 eggs
250 ml of hot water
100 grams of sago flour
100 grams of wheat flour
100 ml white SKM
1 tsp baking powder
1 teaspoon baking soda
100 grams of margarine (ditim)
1/4 tsp vanilla
Step
90 minutes
Put sugar into a sticky griddle. Cook with the smallest fire. Do not stir the bun, so the caramel does not clot. Shake the wok for a while if the sugar starts to melt. Must be patient bun, because this process will determine the taste of the cake. If the mother is impatient and raises the flame, the sugar will easily burn and the taste of the cake will taste bitter.
When the sugar has melted, enter the hot water slowly. Keep the distance safe because it will be a little blow-letup. Stir until water and sugar dissolve and boil. Set aside.
Separated containers, sago flour, wheat flour, BP, Bs and vanilla.
Beat eggs and SKM, just mixed. Can use whisk or use mixer. I use mixer.
Put the mixture of flour a little bit alternately with caramel.
Lastly turn off the mixer and insert liquid margarine. Stir with a spatula.
The dough that is ready is more dilute than other baking dough bun. It's like that. Do not worry about dilution if it is in accordance with the recipe.
Preheat oven with temperature 180 'celcius. Prepare the baking sheet, I use a round dish diameter of 18 cm. Olesi with carlo (mix 1 tablespoon flour, 1 tbsp cooking oil and 1 tbsp margarine) or use margarine then sprinkle the flour.
Grilled dough for 45-60 minutes. According to each oven yes bun. A skewer test with a skewer. If there is no dough sticking means the cake can be removed from the oven.
Let the hot steam disappear first in removing from the baking sheet.
When removed from the baking pan is rather sticky in my opinion. May have to wait for the cake rather cold to be more easily removed from the baking sheet.
recipe: 