Teflon martabak recipe, soft nested

Summary

In this video, the creator demonstrates how to make a delicious, soft, and fluffy Pandan Cheese Martabak using a teflon pan. The recipe includes simple ingredients like flour, sugar, eggs, and pandan paste, with a step-by-step guide on mixing, resting, and cooking the batter. The video also shares tips for creating crispy edges and fluffy layers, adding a sugary touch and cheese for topping. A finishing touch of sweet condensed milk and butter ensures a mouth-watering result. This homemade treat is easy to make and perfect for anyone looking for a delicious snack.

Takeaways

• 😀 Use 120g of all-purpose flour (around 12 tablespoons) for the base of the martabak dough.
• 😀 Add 25g of sugar (about 2 tablespoons) and half a teaspoon of salt to the dough mixture.
• 😀 Mix the dry ingredients well before adding one egg (around 60g) and 150ml of water gradually.
• 😀 Stir the dough from the center to avoid clumping, and add 20 tablespoons of water in total.
• 😀 Incorporate about a quarter teaspoon of pandan paste for flavor and mix well for around 10 minutes.
• 😀 Allow the dough to rest for 1 hour, covered with plastic wrap or a clean cloth.
• 😀 In a separate bowl, combine 3 tablespoons of water with 1/4 teaspoon each of baking soda and baking powder.
• 😀 Gradually add the baking mixture to the dough and mix thoroughly.
• 😀 Preheat the teflon pan on medium-high heat, using a thick one for even cooking, then pour in the dough.
• 😀 Once bubbles form on the surface, sprinkle sugar on top (1/2 to 1 tablespoon) and cover the pan on low heat for 2-3 minutes.
• 😀 After cooking, top the martabak with margarine, cheese, and condensed milk, and enjoy the soft, fluffy texture.

Q & A

What is the first step in making Martabak Teflon Pandan Keju?

The first step is to mix the dry ingredients: 120g of flour, 25g of sugar, ½ teaspoon of salt, and ¼ teaspoon of vanilla powder or liquid.

How do you add water to the mixture?

Water should be added gradually. Start by adding 10 tablespoons of water, stir, then add 7 more tablespoons, and finally the remaining 3 tablespoons to total 20 tablespoons of water.

What is the purpose of letting the batter rest for an hour?

Letting the batter rest for an hour helps to activate the yeast in the mixture, allowing bubbles to form and making the martabak soft and airy.

Can you use regular baking powder instead of double-acting baking powder?

While double-acting baking powder is recommended for better results, you can use regular baking powder if double-acting is unavailable.

What should the heat level be when cooking the martabak?

The heat should be medium to slightly higher at first to ensure the pan is hot, then reduce to low heat once the batter has been poured in to avoid burning.

What is the purpose of sprinkling sugar on the martabak while cooking?

Sprinkling sugar helps to pop the bubbles, making the martabak more airy and ensuring it gets the characteristic texture with a crisp edge.

Why is it important to use a thick Teflon pan for cooking Martabak?

Using a thick Teflon pan ensures even heat distribution, preventing hot spots that could burn the martabak and ensuring it cooks evenly.

What toppings are recommended for Martabak Teflon Pandan Keju?

Recommended toppings include grated cheese and sweetened condensed milk, but you can customize the toppings according to your preferences.

How do you achieve the crispy edges of the martabak?

To form crispy edges, gently press down the batter around the edges as it cooks to allow it to crisp up as it bakes.

What should the martabak's surface look like when it's ready?

The surface of the martabak should be dry and firm to the touch. When you tap it, it should not feel soft or wet.