Martabak Skin Recipes That Are Practical, Simple And Not Easy To Tear

Once in a while you can make your own martabak at home. So, so as not to fail, you can refer to the recipe and how to make martabak skin that is practical, simple and not easily torn as below.

Martabak Skin Recipe that is Practical, Simple and Not Easy to Tear

Snack _

Indonesian cuisine

Keyword martabak skin, salty martabak, martabak recipe

Preparation Time 15 minutes

Cooking Time 1 hour

Serving 12 pieces

Materials

Materials needed

• 300 grams of high protein flour
• 100 ml water
• 35 ml vegetable oil
• 2 duck eggs
• 1/2 teaspoon salt
• enough cooking oil

steps

How to Make Martabak Skin

1. The first time, the step that must be done is to prepare the container that will be used to make the martabak skin. You can use a large bowl.

2. Next, please enter some ingredients such as egg whites and flour that you have provided. Stir these ingredients until evenly mixed.

3. Take the vegetable oil that you have provided, then pour it using a spoon little by little into the dough. Then you can knead the dough until it is evenly mixed.

4. Then alternately add water and oil. Add little by little while the dough is kneaded so it doesn't stick. You can do this step until the dough becomes smooth and limp.

5. When the dough is like that, you can leave it in a bowl. Then for the surface of the dough, please wrap it with plastic. Leave it for about 15 minutes.

6. Next please divide the dough into several parts with sizes according to taste. Suppose you can divide it into 12 pieces with a weight of 40 grams of each dough.

7. Once the dough has been divided into portions, you can transfer it to a smaller bowl.

8. Please pour cooking oil into the bowl until all the surface of the dough is submerged. You can leave it at room temperature for at least 4 hours.

9. Martabak skin is ready to use. You can immediately make a special family favorite egg marabak.

When making this martabak skin you have to pay attention to the order in which it is made. Because it will affect the final result. When adding salt make sure when the flour has been mixed with water, do not turn it over.

See also: Various Martabak Recipes

Recipes and How to Make Sweet Martabak Skin

Materials needed

• 150 grams of sugar
• 2 egg yolks
• 1/4 tsp vanilla powder
• 650 ml of water
• 500 grams of medium protein flour
• 1 egg
• 1/2 tsp salt
• 1 tsp baking powder

How to Make Sweet Martabak Skin

1. First, please put 1 egg into the container. Then shake it off.
2. Furthermore, for 2 egg yolks, please shake them off.
3. After that, please sift the baking powder and flour. Then add the sugar and stir until evenly mixed.
4. Add other ingredients such as vanilla powder, beaten eggs and salt. Stir again all ingredients until evenly mixed.
5. Then please gradually pour in the water while the dough is kneaded on low speed until soft. Then let stand for about 1 hour. If it has been set aside, you can use the dough.
6. Please weigh the dough 250 grams. Then add teaspoon of baking powder. Stir until all the mixture is evenly mixed.
7. Please heat the sweet martabak mold using medium heat. Pour the mixture into the mold and wait for about 15 minutes.
8. Leave it until the dough is foamy. Then reduce the heat and leave it again until it is hollow.
9. Next sprinkle sugar, cover and wait until cooked. If so, you can lift it.

Also Read Recipe for Soft and Simple Risoles Mayo Anti-Fail

The sweet martabak skin is finished. The next step is to add a variety of martabak toppings to serve to your beloved family.

Also read: Elephant Ears Recipe

Tips for Making Martabak Skin So It's Not Easy to Tear

In making egg martabak, one of the things that is quite difficult is preventing the skin from tearing. Well, so that when making martabak at home the skin is not easily torn, you can pay attention to the following tips for making martabak skin.

Using High Protein Wheat Flour

The first tip that must be considered in making martabak skin so that it is not easily torn is to use high protein flour. This flour can be used to make bread. You can choose high protein flour on the market, currently there are many brands that you can choose from. This flour has a high gluten content so that the martabak skin will become elastic. Gluten will make the martabak skin not to be easily torn.

Water is poured little by little

When you pour water into the dough, you have to add a little at a time. This is done so that the gluten can be perfectly formed.

Let the dough rest for 30 minutes

When the martabak dough has formed, you can let it rest or rest for about half an hour. With this rest process, gluten will be formed more and more. So that the martabak skin will become more flexible, not easily torn and elastic. After that, you can cut the dough, then soak it in oil.

Soak In Oil

Another thing that is no less important is the immersion process. If the dough is not soaked in oil, the dough will not become elastic. You also have to do the soaking process properly. The divided dough can be soaked in oil for about 2 hours.

Also Read Recipes & How to Make Teflon Sweet Martabak Anti-Fail

In addition to some of the tips above, you also have to pay attention to how to properly expand the martabak skin.

Tips for making sweet martabak to be soft and nesting

1. So that the sweet martabak has a soft texture and nests, you must pay attention to these tips.
2. Use developer materials. Sweet martabak will have a fibrous, nested or porous texture because there are bubbles trapped in the dough. Where these bubbles will appear because the dough is added by developers such as baking powder, baking soda and yeast. Choose one developer or you can combine the two ingredients.
3. Use a non-stick and thick skillet. If you want the martabak to be perfectly cooked, you can use the thickest skillet. Also make sure the pan or pan used is non-stick so that the martabak will be easy to lift. So that the martabak will cook evenly.
4. The pan is already hot before use. Another tip so that the martabak becomes nested is to add the dough when the pan is perfectly hot.
5. Cover the pan when the dough is evenly rounded. You can pour the dough on the pan and you can flatten it until it is round. So that the top surface is cooked immediately, you can cover it when the dough is evenly rounded.
6. Spread butter or margarine when the martabak is hot. If the surface of the martabak is a bit solid, you can sprinkle enough sugar and the pan is closed again. If the edges of the martabak come off the pan, please open the lid and spread butter or margarine on the surface of the martabak. With these tips, the texture of the martabak will become softer and more flavorful.

That's a practical and easy martabak skin recipe as well as some tips that must be considered when making martabak skin, both salty martabak or sweet martabak.

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