Martabak Daging Creamy Mayumi
No | Bahan | Unit (g) | Unit (%) |
|---|---|---|---|
| Martabak Skin : | |||
1 | Wheat flour | 100 | 17 |
2 | AJI-NO-MOTO® PLUS® | 1 | 0.2 |
3 | Cooking Oil | 30 | 5.2 |
4 | Salt | 1.5 | 0.3 |
5 | Water | 140 | 24.1 |
| Martabak Filling : | |||
1 | Ground Beef | 100 | 17.2 |
2 | Shallots | 30 | 5.2 |
3 | Garlic | 15 | 2.6 |
4 | Spring Onions | 40 | 6.9 |
5 | Red Chili Peppers | 5 | 0.9 |
6 | Mayumi® | 40 | 6.9 |
7 | Pepper | 3 | 0.5 |
8 | Salt | 5 | 0.9 |
9 | Cooking Oil | 15 | 2.6 |
10 | Eggs | 55 | 9.5 |
Combine and stir the flour, AJI-NO-MOTO® PLUS®, salt, water, and oil. Knead the dough until smooth. Divide the dough into several portions and coat them with cooking oil. Let it rest for approximately 2 hours.
Heat the oil, sauté the shallots, garlic, and sliced red chilies until fragrant, then add the minced meat and sauté until cooked through.
Lightly beat the egg, then add the Mayumi®, sautéed meat, and spring onions. Stir until well combined.
Spread the dough evenly in a frying pan/Teflon pan. Heat the pan/Teflon pan over low heat. Then, add the meat filling. Wait until the dough is half cooked, then fold it like an envelope. Flip it over once the dough is slightly cooked. Flip it occasionally until the martabak dough turns golden brown and crispy.