DAILY ACTIVITY ENGLSIH VERSION eps.1 Part.12

 HELLO BLOGGER FRIENDS...

back again in my daily activity, on this occasion I will discuss about bakpia which I promised to show it here.

In this practice week, I and the tartlet group were assigned to make bakpia, overall we were told to make bakpia, as a goal to find out how to fold bakpia.

Some things that must be considered are that the dough that has been made must first be put in the chiller, for approximately 30 minutes to 1 hour.

in its manufacture there are doughs A and B which in its manufacture have a different texture. as well as different materials. let's see how the recipe from bakpia that we use during practice takes place.

Bakpia dough A:

1. all purpose flour 275 gr

2. powdered sugar 70 gr

3. salt 5 gr

4. butter 75 gr

5. vanilla 1/2 tsp

6. warm water 140 gr

hot to make:

- mix all purpose flour, powdered sugar, salt then add vanilla and warm water slowly stir until not sticky, and rest for approximately 15 minutes.

Bakpia Dough B:

1. All purpose 200 gr

2. oil 80 gr

hot to make:

- stir until smooth and well mixed until it can be formed, rest for 15 minutes.

Weigh dough A approximately 18-19 gr, then dough B 9-10 gr. After dividing it per part, the dough is then shaped and folded and rolled.

after the bakpia dough has been formed, the next process is roasting where the temperature used is 180 Celsius for approximately 15-20 minutes until the color forms a golden brown and is cooked.

here is the documentation of the bakpia that we have made!!!

those are some photos of the bakpia documentation that we have made, because on this occasion in making bakpia we weren't asked to make the filling first, we just made the skin, and yup, our bakpia was very difficult to cook in the middle hahahah..... so don't break it cheers and keep fighting!!! failure is not the beginning of destruction but the beginning of success keep on processing and fighting you can do it >.<