TOOLS
Pan: There are various forms of pan you can use, such as pan loading pairs, tulban pans, muffin pans
, pan chiffon, and the pan flat. Basic materials vary, there is made of aluminium, stainless steel, copper, glass, and even anti-stick material (Teflon
). Any kind and type, make sure the pan is clean, no smell, no dents, and dry. If using a non-anti-sticky material, polish butter until evenly then sprinkle a little flour until blended.
Mixer: Make sure this one of the main tools in making cakes and pastries is in good condition before use, because the shuffle cake batter should be constant. In addition, the mixer must be free from water, oil, and fats. To beat dry cake mix speed please note: the first time using medium speed and beat until dough is flat (not to develop). Then after the final stage using a low speed because it only serves to stir the mixture so they are well blended. To shuffle the cake batter, first use a high speed until the dough expands and thick. Note the old shuffle, no more than 20 minutes to develop a good batter.
Oven
: Make sure the temperature, fire, and other oven functions are in good condition. To get good result of cake or cookies, preheat the oven first. First oven heating is useful for forming the top layer of cake batter that serves to hold the air bubbles with good dough and not sodden. For cookies use temperature 165 ° C, while the cake is need temperature 180 ° C.
Steamer: Make sure the steamer is in hot conditions before used, how: Boil the water first in a steamer. In the process of steam occasionally check the volume of water. Add the water if necessary. Use only hot water for steaming process is not disturbed.
Pan: There are various forms of pan you can use, such as pan loading pairs, tulban pans, muffin pans
, pan chiffon, and the pan flat. Basic materials vary, there is made of aluminium, stainless steel, copper, glass, and even anti-stick material (Teflon). Any kind and type, make sure the pan is clean, no smell, no dents, and dry. If using a non-anti-sticky material, polish butter until evenly then sprinkle a little flour until blended.Mixer: Make sure this one of the main tools in making cakes and pastries is in good condition before use, because the shuffle cake batter should be constant. In addition, the mixer must be free from water, oil, and fats. To beat dry cake mix speed please note: the first time using medium speed and beat until dough is flat (not to develop). Then after the final stage using a low speed because it only serves to stir the mixture so they are well blended. To shuffle the cake batter, first use a high speed until the dough expands and thick. Note the old shuffle, no more than 20 minutes to develop a good batter.
Oven
: Make sure the temperature, fire, and other oven functions are in good condition. To get good result of cake or cookies, preheat the oven first. First oven heating is useful for forming the top layer of cake batter that serves to hold the air bubbles with good dough and not sodden. For cookies use temperature 165 ° C, while the cake is need temperature 180 ° C.Steamer: Make sure the steamer is in hot conditions before used, how: Boil the water first in a steamer. In the process of steam occasionally check the volume of water. Add the water if necessary. Use only hot water for steaming process is not disturbed.
Wheat Flour: Adjust the use of wheat flour with the type of cake made. To make a cake may using flour protein / medium-gluten. For cookies to get crisp results, use low-protein flour / low-gluten. As for bread, use a high-protein flour / high-gluten. Sift first before use.
Cooking chocolate: On the market sold in 3 choices, dark cooking chocolate, milk cooking chocolate, and white cooking chocolate. Cut the chocolate in small pieces before steamed. Ensure that all equipment dry and tim over medium heat. To get a shiny timmed chocolate, add a little butter and stir quickly. 
Various of nuts:Ensure good quality nuts and dried. Wash before use. If used for topping, baked beans briefly in a hot oven until dry. Chopped as you wish. Use as needed. If there are remaining, store in a dry place and tightly closed. In order to avoid moldy peanuts, store peanut in a cool, dry place and protected from direct sunlight.
KETUPAT (DIAMOND) Ketupat is steamed rice cake that is wrapped in a woven from pandanus or coconut leaves rhombic shaped like diamond square. To get good results, use a medium-sized ketupat nest. Make sure all sides in a ketupat nest are well tight. To get a good rice straw color, after the rice straw burned, crushed, sifted as much as three times. Fill the nest 3 / 4 high with rice. Boil water, enter the ketupat until under water. Cook for 4 hours when using the usual pots, while using pans presto just cook over 1.0-1.5 hours. Add boiling water if the amount of water decreases, until the ketupat are drown. Cook until done.
