Hallo gais. Today we were given the challenge to make traditional apang using baking method and not to use instant yeast, but must use 100% cassava tape.
At first we considered it normal. We first prepare the ingredients and tools as usual and make them with a calm feeling. On the same day we bake the dough with a little uncertainty. As a result, it was very failed. Besides the texture is very hard on the outside, it also feels a little weird.
When we go home we were told that the making of the apang requires fermentation in the poteng and coconut water which should be processed and roasted the next day. None of us managed to make it.
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