cara membuat martabak dalam bahasa inggris

HOW TO MAKE MARTABAK MANIS

Ingredients

-  250 gr low protein Flour                     Filling-combination of:

-  30 gr Sugar+extra for sprinkle         -  coarsely grind toasted Peanuts/peanut butter+

-  350 ml warm Milk/Water (~37°C)       Chocolate rice/-chips/-paste/nutella/shaved

-  ½ tsp Vanilla extract                               chocolate+Sweet condensed milk+toasted white

-  1 pack. Instant yeast (7 gr)*               Sesame seeds

-  1 tsp Baking powder, ½ tsp Salt       -  enough grated Cheddar cheese+Sweet condensed

-  ½ tsp Baking soda, 2 Eggs                     milk+toasted white Sesame seeds

-  enough Butter for spreading               -  Other kind of filling, up to your fantasy

Directions

-   Combine the flour with 15 gr of sugar & baking powder. Add in the milk, whisk just until the flour incorporated. Beat the mixture with an electric mixer on high speed until the batter smooth & thickened (8-10 min). Whisk in the yeast. Cover the bowl with a damp cloth/towel & let it rest until the batter rose up & some small bubbles formed on the batter surface (~ 1 hour).

-   Whisk the eggs with 15 gr of sugar, baking soda, vanilla extract & salt. Pour the eggs mixture into the batter, whisk for a while just until it`s blended. Cover the bowl again & let it rest for another 10 min (until more of the small bubbles formed).

-   Heat a 24 cm (9½ inch) flat thick bottom pan (flat cast iron will be the best) over medium heat. Ladle the batter into the pan; swirl the pan so the batter covers the base completely. Pour more batter (use ~ ½ of the batter amount) into the pan & then press batter with the ladle back side around the pan edges to create crispy edges later on. Reduce the heat to low-medium; cook until plenty of bubbles appeared on the surface (5-8 min). Reduce the heat to low; sprinkle some sugar & then put on the pan lid. Cook for another 10-15 min.

-   Transfer the pancake to a flat surface; generously spread some butter on the pancake surface right away. Sprinkle some more sugar. Sprinkle/spread the filling all over the pancake surface evenly. Using a knife, break one point at the pancake middle upper edge & break also at the middle lower edge. Then flip over one side of the pancake to cover the other side. Spread more butter on the surface; slice & serve. Do the same procedure with the rest of the batter (you`ll get 2 thick pancakes from this recipe).

* Read the instruction on the yeast packaging.