KLANTING.

MATERIALS :

300 flour gram of kanji/tapioca/sagu.

1 sand sugar sdm.

1/2 powder vanili sdt.

200 water ml.

green and red colourant sufficiently

1/2 middle aged coconut item, pare, long scar, steam sand sugar sufficiently or demerara syrup 200 demerara gram braise with 150 water ml.

WAY OF MAKING :

1. Didihkan irrigate with powder vanili and sand sugar.

2. flour of Tapioka/Sagu put in place of, including hot water a little a few/little with wood spoon, and uleni till become dough able to be formed.

3. Dough trisect shares, one squeezing, green and turn white. Take one dough teaspoon, sharp-pointed and ellipse form both its back part.

4. Didihkan irrigate and braise chenille till float, lift and smear with coconut grat which have been steamed.

5. Sugar sand Taburi of arau demerara syrup.

To : 6 people.



CROQUETTE RICE CHEESE.

MATERIALS :

1 margarine sdm.

2 garlic sdm chop up refinement.

150 liquid milk ml.

300 white rice gram.

1 egg item.

1 salt sdt, 1 / 2 powder merica sdt and 1 sand sugar sdm.

5 chickpea bar, iris.

1 carrot bar, plane down.

50 cheese gram of cheddar, scar.

20 quill egg item, braise to mature.

Panir :

100 bread flour gram and 1 egg item.

Oil to fry sufficiently

Complement : botolan sambal saus.

WAY OF MAKING :

1. Heating margarine, garlic tumis till make fragrance, including whole-wheat, swirl to flatten, enhancing liquid milk, swirl to flatten till become mush.

2. Including rice, salt , merica, sugar, chickpea, cheese and carrot, swirl to flatten, enhancing egg, swirl to flatten, lift.

3. To dough become 20 shares, ball form and content with quill egg.

4. Plunging balls into egg, and smear with flour of panir, keep in cooler cupboard;locker during 1 [hour/clock].

5. Heating oil and fry till chocolate, lift, present with botolan sambal saus.



SWEET PAI APPLE ORANGE.

MATERIALS :

300 whole-wheat gram.

175 gram of margarine.

50 water ml.

1/2 salt sdt.

1 sand sugar sdm.

1 egg item.

Content :

100 water ml.

100 sand sugar gram.

1 lime sdm.

20 flour gram of maizena

4 unlucky apple, iris.

150 sweet orange gram [of] can.

1 powder cinnamon sdm.

WAY OF MAKING :

1. Prepare printing;mould of pai size measure 20 cm, olesi with margarine cast aside.

2. Husk : mix [of] whole-wheat with margarine, swirl to flatten till entire/all flour closed margarine. Mix [of] water with sand sugar and salt, swirl to flatten, pouring to flour, swirl to flatten and enhance egg, swirl to flatten again till become dough able to be formed, to be hushed [by] during 15 minute.

3. Content : mix [of] water with sand sugar, irrigate nipis jeurk and flour of maizena, didihkan, including apple slice, ripe till jell to enhance powder cinnamon, swirl to flatten, cook just, lift.

4. Solution : dough pipihkan and print in husk printing;mould of pai, fill with stuffing arrange sweet orange, cover with lamellar form husk dough.

5. Grill in oven with temperature 180 degree of during 30 minute, or till mature, lift. Eliminating heat vapour, keep in cooler cupboard;locker.

6. Present to be chilled.

To : 8 cutting.



BROWN PAI [of] CHIPS.

MATERIALS :

300 whole-wheat gram.

175 margarine gram.

50 water ml.

1/2 salt sdt.

1 sand sugar sdm.

1 egg item.

Content :

200 liquid milk ml.

1 brown sdm [of] powder.

50 sand sugar gram.

10 flour gram of maizena

125 brown gram cook to nub with cream bread.

4 bean pasta sdm.

50 brown gram [of] chips.

WAY OF MAKING :

1. Prepare brass of pai pocket edition, oelsi with margarine, casting aside.

2. Husk : mix [of] whole-wheat with margarine, swirl to flatten till entire/all flour closed margarine. Mix [of] water with sand sugar and salt, swirl to flatten to pour to flour, swirl to flatten and enhance egg, swirl to flatten again till become dough able to be formed, to be hushed [by] during 15 minute.

3. Content : Mix [of] liquid milk with powder cacao, sand sugar and flour of maizena, swirl to flatten, after boiling and jelling, lift. Enhancing cacao nub with cream and bean pasta, swirl to flatten, keep in cooler cupboard;locker.

4. Solution : dough pipihkan and print in husk printing;mould of pai, grill in oven with temperature 180 degree of during 15 minute, or till mature, lift. Eliminating heat vapour, fill with stuffing of taburi brown [of] chips and keep in cooler cupboard;locker.

5. Present to be chilled.

To : 20.



PUFF CURRY.

MATERIALS :

Dough 1.

250 whole-wheat gram.

25 cooking oil gram.

30 sand sugar gram.

100 water ml.

Dough 2.

100 whole-wheat gram.

75 gram of margarine.

Content :

1 cooking oil sdm.

2 leek sdm, chop up.

150 beef gram chop up.

2 potato, crosscut [of] dice fry.

50 flavour gram of kare ready to buy.

1/2 salt sdt, 1 / 4 powder merica sdt, 2 sweet ketchup sdt.

Oil to fry sufficiently

WAY OF MAKING :

1. Dough 1: flour, cooking oil, water and sugar, mix become one and proof uleni till. To becoming 12 shares round up.

2. Dough 2: mingling margarine and whole-wheat swirl to flatten, uleni just. To 12 shares round up.

3. Content : heating oil, leek tumis till make fragrance to [enter/include] beef, enhancing flavour of kare, salt , sweet ketchup and merica, swirl to flatten. cook till mature, enhancing potato fry to swirl to flatten to lift.

4. Dough Pipihkan 1, rounding up content with dough 2, pipihkan and furl to bisect and vertikan pipihkan till seen dough coat.

5. Content with stuffing, cover and contort cake boundary like pie, fry till mature, lift.

6. Present warmness.

To : 12 cutting.



BANANA FRY BROWN SAUS.

MATERIALS :

10 king banana

Oil to fry.

Flour dough :

250 liquid milk ml.

125 gram of margarine.

1 sand sugar sdm.

100 whole-wheat gram.

4 egg item.

Saus :

250 brown gram cook, melting.

200 cream ml jell.

50 sand sugar gram.

50 water ml.

Decoration : fruit of stroberi fresh.

WAY OF MAKING :

1. Didihkan irrigate with sand sugar and margarine, after boiling to [enter/include] whole-wheat, swirl to flatten and cook till become proof dough pasta, lift.

2. After rather cool [enter/include] egg one by one and swirl to flatten till become dough which jell.

3. Saus : mix [of] ripe cacao melt, cream jell, sand sugar and water, swirl to flatten, didihkan, lift.

4. Crosscut plantain according to appetite and heat cooking oil.

5. Plunging banana into dough and fry till brown chromatic, lift.

6. Present warmness with decorative and brown saus with fruit of stroberi fresh.

To : 30 cutting.



CROQUETTE FILL CHEESE MUSHROOM.

MATERIALS :

2 margarine sdm.

1 leek, chop up.

150 whole-wheat gram.

375 liquid milk ml.

1 salt sdt and 1 / 2 powder merica sdt.

1 scar nutmeg seed.

5 sand sugar sdm.

1 powder broth sdm feel chicken.

1 chicken chest, braise to mature to cut dice.

1 onion leaf slice sdm and 1 celery slice sdm.

Content : cheese of cheddar crosscut [of] small dice or small intact clasp mushroom [of] Panir :

1 egg item, shake for memanir.

150 bread flour gram for memanir.

Oil to fry.

Complement : or cayenne of saus botolan sambal.

WAY OF MAKING :

1. Heating margarine, leek tumis of hingg odorous, including flour swirl to flatten.

2. Including liquid milk, salt, merica, nutmeg, sand sugar and powder broth feel chicken, ripe till become dough which jell.

3. Including chicken, carrot, onion leaf slice and celery, swirl to flatten, cook till become proof dough, is not sticky [in] frying pan and mature to lift, to be made cool.

4. Take one dough tablespoon, fill with mushroom or cheese, globularity, continue till entire/all dough [used up/finished].

5. Plunging into egg and wrap with bread flour, keep in cooler cupboard;locker during 1 [hour/clock].

6. Fry in hot oil till brown chromatic, lift to present warmness.

To : 30 cutting.



SWEET MARTABAK.

MATERIALS :

500 whole-wheat gram.

1 milk powder sdm.

1/2 yeast of instant.

1/2 cake soda sdm.

1/2 powder baking sdt.

50 sand sugar gram.

1 salt sdt.

1 egg item.

1/2 powder vanili sdt.

400 water ml.

Content : butter, peanut, sand sugar, mesyes, durian or cheese and sweet heavy cream.

WAY OF MAKING:

1. Shake water with egg, including yeast of instant, milk powder, cake soda and salt, powder baking, sand sugar and vanili, swirl to flatten.

2. Including whole-wheat a few/little till become dough which jell, to be hushed [by] during 1 [hour/clock].

3. Heating frying pan anti is sticky, pouring dough, hushed till have a nest, spreading stuffing according to appetite, matured [of] its base return to lift.

4. Olesi with butter, cut to pieces and present.

To : 6.



MARTABAK KUBANG.

MATERIALS:

500 whole-wheat gram.

200 water ml.

1 egg item.

1 salt sdt.

Content :

1/2 flesh singk of rendang matured.

500 iris onion leaf gram.

500 celery leaf gram.

500 leek gram.

flavour of Penyedap sufficiently

10 egg item.

Gravy :

500 matured water ml.

60 sweet ketchup ml.

1 sdm irrigate tamarind

1 salt sdt.

50 sand sugar gram.

1 tomato.

100 green cayenne gram.

1 iris leek.

WAY OF MAKING:

1. Husk : mix [of] whole-wheat with water, salt and egg, uleni enhance liquid margarine and proof uleni till. To becoming 10 shares, rounding up and smear with cooking oil, cover with wet napkin and hushed [by] during 1 [hour/clock].

2. Gravy : Ripe [of] water with sweet ketchup, tamarind water, salt, sand sugar, cayenne and chilli, didihkan, lift, enhancing tomato slice, green cayenne slice and leek.

3. Preparation of content : shake 1 chicken's egg and 1 duck egg, swirl to flatten to enhance 3 onion leaf slice sdm, 3 celery slice sdm, 3 flesh sdm of rendang flavour of penyedap and a few/little salt swirl to flatten.

4. Heating margarine, unfolding husk of martabak which have been widened, pouring stuffing and fold husk boundary till [is] closing each other and cook till mature chocolate, lift.

5. Present warm martabak with its gravy.

To : 10.



APEM GRAVY COCONUT MINK.

MATERIALS :

125 rice powder gram.

40 sand sugar gram.

1/2 yeast sdt of instant.

1/4 powder baking sdt.

250 coconut mink ml from 1 / 2 coconut item

1/4 salt sdt.

1/2 middle aged coconut item, pare long scar.

Gravy :

500 coconut mink ml from 1 coconut item

100 demerara gram, comb.

1/2 salt sdt.

1/4 powder vanili sdt.

1 screw pine leaf sheet.

WAY OF MAKING :

1. Mingle rice powder with sand sugar, yeast of instant, powder baking, coconut mink and salt, swirl to flatten.

2. Hush dough during 30 minute, mixe with scar coconut, swirl to flatten.

3. Heating small frying pan anti is sticky [of] size measure 18 cm, pouring dough, cover and cook till flower and mature, lift.

4. Gravy : braise all materials become one, after boiling, lift, filter.

5. Present apem with coconut mink gravy.

To : 6 people.



WINGKO CHOP DOWN.

MATERIALS :

125 soft rice flour gram.

1 middle aged coconut, pare, long scar.

1/2 salt sdt.

1/2 powder vanili sdt.

100 warm water ml.

100 sand sugar gram.

WAY OF MAKING :

1. Mingle soft rice flour with scar coconut, and salt of vanili powder, swirl to flatten.

2. Mingle warm water with sand sugar, swirl dissolve till.

3. Pouring sugar condensation into circular dough [of] pipih.

4. To becoming 20 globularity and shares of pipih.

5. Put [in] brass pillow with banana leaf, grill till chocolate, lift.

To : 20 shares.



FLAPJACK SOLO.

MATERIALS :

500 rice powder gram.

50 whole-wheat gram.

225 sand sugar gram.

1/4 powder vanili sdt.

1/4 yeast sdt of instant.

1/4 cake soda sdt.

1 egg item.

400 water ml.

450 coconut coconut mink ml for dough.

100 coconut mink ml jell for olesan.

Taburan : banana slice, jackfruit slice, or mesyes of taburan other according to appetite.

WAY OF MAKING :

1. Rice powder mixe with whole-wheat, enhancing powder vanili, yeast of instant, cake soda and egg, swirl to flatten.

2. Mingle water with sand sugar, swirl dissolve till, pouring into whole-wheat, swirl to flatten, enhancing coconut mink and swirl till become dough which jell.

3. Prepare frying pan of clay, heating, pouring dough sufficiently and give taburan according to appetite, cover, enhancing coconut mink jell of him and let ripen.

4. Present warmness.

To : 30.



BAPEL FISH.

MATERIALS :

For source :

3 whole-wheat sdm.

1 yeast sdt of instant.

1/2 powder baking sdt.

2 sand sugar sdm.

5 water sdm.

Dough :

2 egg item.

50 sand sugar gram.

125 whole-wheat gram.

1/4 salt sdt.

1/2 powder baking sdt.

1/4 powder vanili sdt.

75 coconut mink ml jell to mature.

75 ml irrigate coconut

30 margarine gram, melting.

WAY OF MAKING :

1. Source : mix all materials become one, swirling to flatten and take a rest during 15 minute.

2. Shake egg with sugar till flower, including whole-wheat, salt, powder baking and of vanili powder swirl to flatten.

3. Including source, coconut mink and coconut water, swirl to flatten to enhance liquid margarine, swirl to flatten and hushed [by] during 30 minute.

4. Heating printing;mould form fish, olesi with oil, pouring dough 3 / 4 full (of) putting cheese, cover, grill with fire [is] till mature.



CAKE FOLD SCREW PINE FILL SRIKAYA

MATERIALS :

125 whole-wheat gram, sieve.

200 liquid milk ml.

1/2 yeast sdt of instant.

25 sand sugar gram.

1 egg item.

1/4 salt sdt.

1 margarine sdm, liquefy.

Pasta screw pine sufficiently

Content : jam of sarikaya sufficiently

Decoration ; screw pine leaf.

WAY OF MAKING :

1. Mingle whole-wheat with milk, yeast of instant sand sugar and, swirl to flatten, including liquid margarine and egg, swirl to flatten. Hush during 30 minute.

2. Prepare frying pan of pipih, olesi meagrely margarine, pouring dough vegetable spoon and grill till mature, lift.

3. Take one cake whilst heat, olesi with jam of sarikaya, double and fasten with screw pine leaf.

4. Present as friend drink coffee or tea.

To : 4 people.



BISOKWE.

MATERIALS : husk.

125 rice powder gram.

3 sago flour sdm.

250 coconut mink ml from 1 / 2 coconut item

1/4 salt sdt.

screw pine pasta sufficiently

Content :

2 cooking oil sdm.

1 chicken chest, braise, suwir.

100 raw papaw gram, plane down.

200 coconut mink ml from 1 / 2 coconut item

1 salt sdt of an 1 / 2 powder merica sdt.

1 bar of serai contuse.

2 orange leaf sheet.

Attenuating :

5 shallot item.

2 garlic fang.

1 coriander sdt of sangrai.

1/4 dill sdt, sangrai.

1 demerara sdt.

WAY OF MAKING :

1. Content : heating oil of tumis smooth flavour with bar of serai orange leaf and till make fragrance, including chicken, coconut mink, and salt of merica ripe till flavour dwindle to enhance raw papaw serutan, cook just, lift.

2. Husk : rice powder mixe with sago flour and salt, swirl to flatten to pour coconut mink swirl to flatten, enhancing green colourant and salt sufficiently / screw pine pasta, swirl to flatten. Cook till become dough able to be formed to lift.

3. Solution : dough pipihkan as thick as 0,2 cm print domedly [of] diameter 6 cm, take 2 husk sheet put [in] talenan put of stuffing him sufficiently, cover with dough sheet gum cake boundary and contort like pie, continue till have been formed. Pillow cake with banana leaf.

4. Steam during 15 minute till mature, lift.

To : 14.



BIKA AMBON.

MATERIALS : source.

2 whole-wheat sdm.

10 yeast gram of instant.

10 sand sugar gram.

50 warm water ml.

Dough :

12 egg yolk.

200 sand sugar gram.

150 sago flour gram.

300 coconut mink ml jell from 2 coconut item

2 bar of sereh contuse.

10 orange leaf sheet.

WAY OF MAKING :

1. Source : mix [of] whole-wheat with yeast, warm water and sugar, swirl to flatten and hushed [by] during 20 minute.

2. Coconut mink jell to braise with bar of sereh orange leaf and till boil, lift.

3. Shake egg yolk with sand sugar till flower and jell, including sago flour swirl to flatten, enhancing warm coconut mink swirl to flatten.

4. Including area dough into sago dough, swirl to flatten and hushed [by] during 2 [hour/clock].

5. Heating oven with temperature 200 degree of Celcius prepare brass of bika small ambon, heating ahead in oven [release] to give oil olesan, pouring dough till full (of).

6. Grill during 3 minute use fire under, opening of him a few/little, if/when have haved a nest to let ripen with fire to the just lift.

To : 12.



CARABIKANG.

MATERIALS :

500 coconut mink ml from 1 coconut item

1/4 salt sdt.

1/2 powder vanili sdt.

200 rice powder gram.

1 whole-wheat sdm.

80 sand sugar gram.

green and red colourant sufficiently

50 coconut mink ml jell from 1 / 4 coconut item

WAY OF MAKING :

1. Mingle 200 coconut mink ml by 3 ripe rice powder sdm till boil and jell, lift.

2. Mingle the rest of rice powder with whole-wheat, salt, sand sugar and vanili, swirl to flatten.

3. Enhancing the rest of coconut mink and coconut mink dough with rice powder which have been cooked to swirl to flatten.

4. Lapp dough with palm till become light during 20 minute. Hush during 30 minute.

5. Take a few/little dough bisect to give green and red colourant.

6. Prepare printing;mould of carabikang heat, use fire [is] pouring white dough, green and squeeze till almost full (of), hushed till have a nest, giving a few/little coconut mink jell of him, if/when have run dry to use wood spatula and depress cake of keatas till do, chap lift.

To : 14.



BANANA of PENYET AYU.

MATERIALS :

6 king banana, select;choose sweet.

1 margarine sdm.

1 litre of ice WALL'S cream 2 in 1 Strawberry & Sweet Choco tripple [of] Complement : sweet heavy cream wafer [of] cacao, colour mesyes of warni red cherry and.

WAY OF MAKING :

1. Prepare ice-cream bowl, casting aside.

2. Heating margarine, take 1 banana, ripe till cacao, pipihkan, arrange 3 WALL'S strawberry cream ice skup & sweet choco tripple.

3. Decorate with sweet heavy cream, colour mesyes of warni, red cherry and wafer.

4. Immediately present.

To : 6 people.



BERLINER BOLLEN.

MATERIALS :

250 whole-wheat gram, sieve.

10 yeast gram of instant.

1 powder baking sdt.

40 sand sugar gram.

1/4 salt sdt.

1 powder vanili sdt.

2 egg item.

75 liquid milk ml.

60 margarine gram.

Oil to fry.

Content : jam of stroberi or feel according to appetite

Taburan : 100 powder sugar gram and 1 powder cinnamon sdm, swirl to flatten

WAY OF MAKING :

1. Mingle whole-wheat with yeast of instant, powder baking, and sugar of vanili powder, swirl to flatten, including milk and egg, swirl to flatten to enhance margarine of uleni continue till become dough which is proof to be, hushed [by] during 30 minute.

2. Heating cooking oil sufficiently.

3. After flower by using 2 transfer with a spoon globularity fill with jam, fry till chocolate, lift.

4. Taburi with powder sugar mixture and cinnamon of him.

5. Present as friend drink tea or coffee.

To : 16.

SOESMAKER.

MATERIALS : Content :

1 margarine sdm.

3 shallot fang, chop up.

1 whole-wheat sdm.

150 liquid milk ml.

100 chicken flesh gram, crosscut [of] small dice.

1 salt sdt, 1 / 2 powder merica sdt, 2 sand sugar sdt and 1 / 2 powder nutmeg sdt 1 carrot bar, plane down, soft-boil.

1 iris celery bar.

1/2 iris onion leaf bar.

Bolu :

5 egg yolk.

100 sand sugar gram.

150 whole-wheat gram.

1/2 powder baking sdt.

80 gram of margarine lumerkan.

1/4 powder vanili sdt.

Decoration : cheese of cheddar scar.

WAY OF MAKING.

1. Content : heating margarine, shallot tumis till wilting, including whole-wheat swirl to flatten, enhancing liquid milk, chicken, salt, merica, sand sugar and nutmeg, swirl to flatten.

2. Enhancing carrot, ripe till jell and mature, including onion leaf and celery, swirl to flatten to lift to cast aside.

3. Bolu : heating oven with temperature 180 degree of Celcius, prepare small brass or printing;mould of bolu small [of] size measure 8 cm, olesi with and margarine of taburi whole-wheat, casting aside.

4. Shake soft sand sugar and egg till and paler chromatic. Including and whole-wheat of baking powder swirl to flatten, enhancing margarine which have been melted and vanili, swirl to flatten to pour 2 sdm to printing;mould put 1 stuffing sdm and cover with dough, taburi with cheese of cheddar.

5. Grill during 20 minute till matured and golden brown chromatic, lift.

6. Present.

To : 20 cutting.



CINAMON ROLLS.

MATERIALS :

500 whole-wheat gram, sieve.

80 sand sugar gram.

10 yeast gram of instant.

2 milk powder sdm.

1/2 salt sdt.

4 egg yolk.

1 protein from one egg item.

150 water ml.

100 gram of margarine.

150 gram of nenas, crosscut [of] small dice.

WAY OF MAKING :

1. Whole-Wheat with sand sugar, instant rag, and milk powder, swirl to flatten, including salt, swirl to flatten again.

2. Enhancing egg yolk and water, swirl to flatten and uleni, including and margarine of uleni proof till soft and, later;then round up.

3. Taking a rest during 1 [hour/clock], to dough become 4 shares, rounding up and taking a rest during 15 minute.

4. Dough Pipihkan till as thick as 1 cm form segiempat, olesi with margarine which have been liquefied, taburi with cinnamon powder mixture, currant taburi and of nenas, form return, put in brass which have nub with cream margarine, taking a rest during 30 minute.

5. Olesi surface of bread with egg, danpanggang during oven with temperature 175 degree of celcius during 15 minute.

To : 4 bread.



ENDUE COLOUR of WARNI.

MATERIALS :

500 protein gram.

300 sand sugar gram.

1 emulsifier cake sdt.

250 whole-wheat gram.

1 powder baking sdt.

100 coconut mink ml jell.

50 gram of margarine, melting.

pasta of moka, screw pine and of strawberry.

WAY OF MAKING :

1. Prepare size measure parallelogram brass 20 cm, olesi with margarine, casting aside.

2. Prepare kukusan/dandang, heating.

3. Shake protein with sand sugar, flower emulsifierhingga. Whole-Wheat input and of baking powder, swirl to flatten.

4. Input coconut mink jell and margarine which have [in] melting, swirl to flatten.

5. To dough become 4 shares, one turning white, cacao, green, and red / Strawberry, swirl to flatten.

6. Pouring white dough semi shares, steam during 5 minute, pouring bergantian and steam during 5 minute. Last steam entirely during 10 minute or till mature.

7. Cut according to appetite and present as friend drink coffee or tea.

To : 16 cutting.



BOLU STEAM CONTENT of TUMIS.

MATERIALS Stuffing :

1 margarine sdm.

3 shallot fang, chop up.

100 beef gram chop up.

1/2 salt sdt, 1 / 4 powder merica sdt.

5 sweet ketchup sdm.

1 celery leaf sdm chop up.

Taburan : 2 onion sdm fry.

Bolu :

1 egg item.

100 sand sugar gram.

1/2 ovalet sdt.

125 whole-wheat gram.

100 coconut mink ml from 1 / 2 coconut item

WAY OF MAKING :

1. Heating boiler, prepare bolu cetekan steam, pillow with cup ketas, casting aside.

2. Content : heating maragarine, shallot tumis till make fragrance, beef input, salt, powder merica and sweet ketchup. Maskam till dry and matured flesh lift.

3. Shake egg with sand sugar and of ovalet during 7 minute, flour input.

4. Take one printing;mould, fill by 1 dough sdm give stuffing sdt. Cover with 1 dough sdm, taburi with onion fry and celery chop up.

5. Steam during 15 minute, lift.

To: 10.



BOLU STEAM.

MATERIALS :

2 Item egg.

200 sand sugar gram.

1 ovalet sdt.

250 whole-wheat gram.

250 gram of ml liquid milk [of] warmness.

1 brown sdm [of] pasta powder of moka sufficiently

WAY OF MAKING :

1. Prepare printing;mould of bolu steam, giving paper of cup and heat kettle / boiler.

2. Shake egg with and sugar of ovalet till flower.

3. Whole-Wheat input and liquid milk [of] bergantian, swirl to flatten.

4. Take 1/4 part of dough mixe with powder cacao and pasta of moka.

5. Pouring white doughs 3 / 4 brass and 1 / 4 part of brown dough and steam during 15 minute.

To : 18.