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BAKPIA KACANG HIJAU


BAKPIA KACANG HIJAU

Bakpia ini jenis kulitnya lembut, bukan yang garing ya. Sewaktu keluar dari oven, tekstur kulitnya kering dan flaky. Tips agar kulit bakpia bisa cepat lembut, yaitu setelah bakpia matang segera letakkan dalam wadah kedap udara dan tutup rapat. Ketahanan bakpia ini tergantung pada isian yang digunakan, kalau isian kering tentunya bisa lebih tahan lama di suhu ruang. Sedangkan, kalau isiannya lembab, lebih baik disimpan di dalam kulkas. Resep bakpia ini dari blog bunda diah didi dengan sedikit modifikasi. Happy baking!

Bahan-bahan:
Kulit A
125 gr tepung terigu protein sedang
65 gr tepung terigu protein tinggi
20 gr gula pasir
1/2 sdt garam
100 ml air hangat
150 ml minyak sayur (kurang lebih 40 ml untuk adonan, sisanya untuk merendam)
Kulit B
65 gr tepung terigu protein sedang
25 ml minyak sayur
6 gr margarin

Bahan isi:
Kumbu kacang hijau

Cara Membuat:
1. Kulit B: campur semua bahan dan aduk hingga rata. Sisihkan. Tekstur adonan B memang sedikit lebih ngeprul atau mudah hancur.
2. Kulit A: campur gula pasir dengan air hangat, aduk hingga gula larut. Tunggu hingga agak dingin. Jangan menggunakan air panas karena adonan bisa matang dan akan bantat.
3. Dalam wadah, campur kedua tepung, garam, dan larutan gula. Uleni hingga rata. Masukkan minyak sedikit-sedikit hingga kalis. Jika adonan sudah kalis, hentikan penambahan minyak.
4. Bagi kedua adonan sesuai selera (kulit A 15 gr, kulit B 5 gr). Tipiskan adonan A, letakkan adonan B di atasnya. Kemudian, tipiskan kembali.
5. Lipat adonan seperti amplop, dimulai dari bagian atas-bawah dan kanan-kiri.
6. Rendam adonan dalam minyak selama 10-15 menit. Jangan lebih dari itu karena hasil kulit akan lebih garing dan flaky.
7. Ambil adonan yang sudah direndam, tipiskan kembali dan beri isian. Lalu, bentuk bulatan dan panggang dengan suhu 190°C sampai matang. Pada 15 menit pertama, balik bakpia, kemudian panggang kembali hingga kedua bagian berwarna kecoklatan.



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