To try an ice pack in this store, buyers simply pay ranging from $ 8,000 to $ 14,000 only. Iced Bun Tin shop open every day. Typically, the buyer of most young people, but adults as well as young children. This store is always crowded every day. No wonder the owner's income rises above the opening of the ice store
The flour is fried shrimp snacks can also be tasty side dishes everyday. Fried shrimp flour can also be combined with some other food like fried noodles and fried rice. No need to use instant flour, because these simple ingredients can make fried shrimp flour is delicious and crunchy.
400 grams of medium-size shrimp, discard the skin and tail head, reserving
60 g cornstarch
300 grams plain flour proteins are
600 ml ice water
1 1/2 tsp salt
How To Make:
Stir the ingredients until Dyer no rotate.
Clean shrimp and kerat the core.
Rub shrimp with cornstarch, then dip into the Dyer.
Put shrimp into hot oil and FRY until golden yellow. Lift the drain.
Serve while warm flour fried shrimp.
Pastry Recipes Pastry – Brownis brownis became one of a kind cake that is favored by the people of indonesia, it tastes sweet and tasty indeed always be friends in relax. Brownis cake has many variations of the technique of making sense of a distinct difference. There are cake steamed brownis feels more wet and soft in the mouth. There was also a cake baked with brownis texture is drier but much more durable if it is consumed in quite a long time. Well, if you get bored with the two types of cake the brownis already too good, you can try the brownis cake recipe dry. Brownis cake this one offers a different taste sensation because of the shape of the pastry is crisp and delicious. So better made for snacks.
Well for those of you who want to try making your own dried brownis cake recipe, here's the recipe to share with You deresep said in the kitchen each.
100 2110 Pastries Recipe Crispy and tasty Brownis
Brownis Dried Cake Recipe
all purpose flour 300 grams
dark chocolate 250 g
150 grams margarine
chocolate powder 50 grams
eggs 3 grains
baking powder 1 teaspoon for sprinkling
Caster sugar 250 grams
peanuts roasted and coarsely mash to taste
vanilla powder to taste
salt to taste
How to make pastry brownis:
dark chocolate melt first, then set aside and let cool
dark chocolate cool slightly then mix with margarine, vanilla powder and salt to taste, then beat until fluffy and then set aside.
beat the eggs together with the sugar until it dissolves and well blended up to half expands
After a half inflate input plain flour, baking powder, chocolate powder, bit by bit so that the dough is lumpy and not to mix evenly.
input the first chocolate dough, then mix and stir-stir until evenly distributed.
entries on the baking sheet before printing already the grease with margarine and bread coated paper and sprinkle with the roasted nuts according to taste.
Bake the brownis until half-cooked to a temperature of 150 degrees Celsius, about 10 minutes, then remove and cut into pieces according to taste and chill.
Bake back the brownis already cut-cut last until cooked approximately 15 min with a temperature of 150 degrees Celsius
lift the brownis and chill again once cooked. You can also add a variation on it in order to look more beautiful and attractive prior to serve or to taste
Another type of pastry often served during Idul fitri holiday day or victory day which is sago cheese cake. From the name sago cheese it is definitely this cake made from sago and cheese are the main features of a typical flavors of savory and delicious. In addition to use as serving as widths such as hari raya cakes are also very suitable to neighbors, relatives hantaran family and relatives for mutual exchange of food ahead of the feast.
Ingredients for making this cake is also very easy to obtain around where you live both in supermarkets and traditional markets namely consisting of sago, pandanus leaf flour, margarine, powdered sugar, egg, cheese edam and coconut milk. Besides the material accessible how to membuatnyapun is very easy and we're sure you can make it at home.
Well, for those who want to try making this cheese cake following sago IniResepNya serve ingredients and how to make it;
Sago Cake ingredients Typical Cheese Underwear
sago flour 300 grams
150 garm powdered sugar
100 grams grated edam cheese
100 g margarine
50 grams of butter (butter)
50 ml thick santal
2 pieces of pandan leaves
1 egg yolk granules
After making the cake ingredients sago cheese available now is the time we prepare for the manufacturing process. Take the 300 gram flour sago and pandanus leaf 2 sheets then roasted peanuts using low heat so the pandan leaves become dry. Once dry then lifted and cooled.
Beat the margarine 100 grams and 50 grams of butter or butter until white and creamy, then add 150 grams powdered sugar while continuing to tumble and also add 1 egg yolk and the grain back whipped to be blended.
After averaging combine roasted flour with butter dough last sago gradually and stir until evenly both these materials, while constantly stirring add 50 ml thick coconut milk a little bit until the entire dough into well blended.
The dough that has been flattened last then put in plastic triangle with given the spuit star in the ends and then sprayed into a container of a baking sheet that has been sprinkled with flour and butter smeared on it.
After baking pan filled with cake and insert the mould into oven for approximately 40 minutes or until cake is cooked. Once cooked and then refrigerated and put in the jar for your guest rooms as well as for family or relatives to hantaran neighbors at home.
How easy is not the way to make a cake Typical Cheese this Lebaran Sago may be useful and good luck.
Effort in the food business, let alone peculiar to a region, is indeed easy-easily distress. The competition is very tight and hardly any gap to develop to make such manufacturers eventually was only able to survive alone without any growth.
Likewise with a typical food product Semarang city, its name is already known by wingko babat. People who travel to the capital city of Central Java it will certainly not forget to carry and try products made of sticky rice flour and coconut as the fruit of the hand.
One of the brands it is capable of surviving and thriving quite prominent Rail Cap wingko babat Pearls produced by Chandra.
From business to say 2.4 capital in perkembangnnya now omzetnya have been able to reach more than Rp 500,000 per day, it is certainly backed up with good ductility and pengelolannya.
Tenacity and perseverance are indeed became the main base for capital Chandra. He started his business from scratch in 1993, despite previous wingko babat food already known around the year 70-80s.
By building on their money USD 20,000, it tries to market by taking food wingko babat, produced the citizens around the station and then dipajangnya at roadside stalls Pandanaran Semarang.
Benefit from the results set aside 10% for business development and increased capital. No surprise if in a period of approximately 5 years, Chandra has been able to produce on their own.
Accumulated capital he used to buy the food processing machines for Rp7 million more by hiring at least five employees.
The days of effort developing and increasing his personal number of consumers who likes taste of typical products like work with quality and taste that quality is maintained.
In order to survive in the competition the most important tricks confides Chandra is should be able to give a personal touch to the manufacturing process from beginning to end, by directly getting involved early product handles falls to date finishing packing.
"I instill my employees, to keep cleanliness from before entering the oven, until the end of the Encasement and packaging." he said.
Even though the production process it using the help of modern machines, but he is still trying to make sense of the production results have wingko babat taste the same and has not changed with the touch of a traditional flavor.
From his experience of working in a factory or industry greater wingko babat, Chandra could already sense between fitting comparing with wingko babat artificial machines and where results are generated from the region-the region-made hand done traditionally.
According to him, the resulting flavor generally making traditionally by hand more snugly with the tongue of the consumer, because in terms of the composition of the mixture is more appropriate.
"With a special recipe that I've had, the sense of wingko babat my production remains more tasty and long-lasting. Dough-dough prepared traditionally and manually by hand, the composition of the material could be more fitting and generating high taste. My production is a combination of modern production but still traditional region "said Chandra.
Thanks to kehati-hatiannya in maintaining the quality of the food product quality and now he managed to expand his business.
One by one the production process is always done checking themselves by Chandra and assisted his wife strictly supervised. Even until the risetpun he also did himself.
"It's troublesome and tiring but for the sake of consumer confidence in food products, it should all be done."
In his research Chandra is always trying to figure out the desire yang lembut and development of consumer tastes, some consumers who requested information, both in Semarang and the offer of its products outside the city then the suggestions and criticism allowed as input material including suggestions where parts that should be and need to be supplemented, reduced or maintained.
The current product line has three different types of personal taste each flavor of chocolate, durian and jackfruit.
Chandra deliberately does not sell its products in stores of which many are scattered in the city of Semarang, by reason of the distribution efficiency and novelty products, as well as a more controlled retail prices.
To support marketing, Chandra has also developed wings, not only on the market but also of Semarang, Yogyakarta, Semarang and surrounding towns Gringsing.
He has chosen the Grinsing Kendal area, he said, because it is a transit alternative areas of Semarang the transit line along the North Coast.
"While the Yogyakarta was chosen because the area is a transit point for the Southern area of Central Java, between West and East," he said.
About the promotion system, Chandra claimed to have no special strategy and rely more on word of mouth promotion. From packaging bag or besek (bamboo basket) and wrap