Back again on my blog that is today I made paranggi apang where coconut water and poteng are mixed and then stored for 1 day which is useful for fermentation so that later it can expand. On loading we use the recipe we get on the internet so the results are less than the maximum
For the manufacture of apang paranggi, the first to mix coconut water and poteng one day before and the second to mix brown sugar and then mixed until well and then the water is mixed with flour then keep for one hours until it expands, after that it baked until cooked , but here the apang parrangi we made is not enough to expand and fail.
Today we finished making and we are preparing to make mille crepes and prepare anything we need. On this day we also made kekinian meal but it still hasn't been received so we thought back to what was made and my friend decided to make the dadar ith tape and was accepted by Mr. Ical.
For the manufacture of apang paranggi, the first to mix coconut water and poteng one day before and the second to mix brown sugar and then mixed until well and then the water is mixed with flour then keep for one hours until it expands, after that it baked until cooked , but here the apang parrangi we made is not enough to expand and fail.
Today we finished making and we are preparing to make mille crepes and prepare anything we need. On this day we also made kekinian meal but it still hasn't been received so we thought back to what was made and my friend decided to make the dadar ith tape and was accepted by Mr. Ical.
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