Jakarta, CNN Indonesia — When breaking the fast, children often look for snacks outside. One of the favorites is the pinch cake.
Parents are then worried about cleanliness and nutritional content. For this reason, chef Yuda Bustara suggests that parents make their own pinch cakes at home.
Yuda also shared the recipe and practical method for making pinch cakes at a press conference in Jakarta. “Everything has to be practical. In fact, we can just use a toaster,” said Yuda.
ADVERTISEMENT
SCROLL TO CONTINUE WITH CONTENT
Material:
– 2 eggs
– 75 grams of granulated sugar
– 1/2 teaspoon baking powder
– 150 grams of medium protein wheat flour
– 25 grams butter melted freshwater
– 1/4 teaspoon vanilla powder
How to make:
– Beat the sugar and eggs using a mixer until fluffy. “Remember, it has to expand. Otherwise, there will be spots of sugar and it won’t be smooth,” said Yuda.
– Stir melted butter with vanilla powder.
– Sift flour and baking powder.
– Mix the sugar and egg mixture with the flour mixture. “Don’t use a mixer. Just use a spatula or your hands so that it mixes like bread,” said Yuda.
– Take about two tablespoons of the mixture, put it on the toaster plate.
– If you want to use a filling such as chocolate, put it between the dough before closing the grill.
– Wait 1-2 minutes, serve. To sweeten it, you can add chocolate or pieces of cake on top.
(win/mer)
