Cakwe fry

Ingredients and Condiments Cakwe Goreng:
250 gr high protein flour
2 tsp salt
1/2 tsp baking powder
1/2 teaspoon baking soda
1 clove garlic, puree
Water sufficiently (approximately 125-150 ml)

Materials Biang:
1/4 glass of warm water
2 tbsp sugar
1 tsp of instant yeast

Sauce / Sauce Material:
4 tbsp finely brewed Java sugar
2 tbsp sugar
2 tablespoons tomato sauce
1 tsp tamarind
1 clove garlic, geprek, chopped
6 pcs of cayenne pepper, or according to taste, puree
1 cup water

How To Make Cakwe Goreng:

1. Prepare the dough mixture by mixing sugar and instant yeast into warm water. Stir until sugar dissolves. Let stand until the yeast expands and foams.
2. Mix wheat flour, fine garlic, salt, baking soda, and baking powder. Stir evenly. Pour the ingredients, stirring until evenly distributed.
3. Pour the water little by little while diuleni using hands. Knead the dough until it is dull and easy to shape but not too soft. Allow the dough until fluffy (1-2 hours).
4. After the silence, kempiskan dough. So that the dough is not sticky, add a spoonful of cooking oil to the surface.
5. Take the dough approximately as big as the thumb, then shape lengthwise like sausage, pull again until elongated. 6. Grind the dough until the dough is flat. Divide the dough into two equal shapes, stack the two together. Press the center until it sticks together. Make some fruits for once frying.
6. Fry the dough in hot oil until it expands and matures. Lift and drain.

How to Make Cakwe Sauce:

1. Mix all ingredients of broth.
2. Boil the soup until sugar and soluble Javanese acid, remove.
3. Serve the fried cakwe with the broth.