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Resepi Apam Tokyo & Inti Kastard, Sedapnya Lawankan Bersama Kopi Panas
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Tonton di https://youtu.be/rP9GAJeZXf0
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Comelnya kuih apam tokyo ni. Rasa lembut, rasa lemak manis, makan waktu petang dengan air kopi panas memang ngam.

Resepi Apam Tokyo & Inti Kastard, Sedapnya Lawankan Bersama Kopi Panas

//Bahasa Melayu
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Resepi Apam Tokyo & Inti Kastard

Bahan-bahan (Apam Tokyo)

1 biji telur

1/2 cwn gula kastor

1 cwn air

1 cwn susu segar

2 cwn tepung gandum

1 sb serbuk penaik

2 sb minyak jagung


Bahan-bahan (Inti Kastard)

1 cwn tepung kastard

1 cwn susu segar

1 cwn air

1/3 cawan gula kastor


Cara memasak

1. Apam Tokyo: Masukkan telur, gula kastor, susu segar, air, tepung gandum, serbuk penaik dan minyak jagung.

2. Pukul sehingga adunan sebati dan ketepikan.

3. Inti Kastard: Campurkan susu segar, air, gula dan tepung kastard ke dalam periuk.

4. Kacau sehingga larut dengan menggunakan api sederhana.

5. Teruskan mengacau sehingga adunan menjadi pekat dan berkilat. Sejukkan lalu masukkan inti kastard ke dalam piping bag.

6. Penyediaan: Dengan menggunakan api sederhana, cedok adunan tepung dan tuangkan ke atas pan.

7. Biarkan ia masak seketika dan paipkan inti kastard di tengah-tengah apam.

8. Kemudian, segera lipatkan apam ketika masih panas di atas pan.

9. Apam Tokyo dan Inti Kastard siap untuk dihidangkan.


//English
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Tokyo Pancake With Custard Filling Recipe, Perfect Companion To Hot Coffee

This cute tokyo pancake not only looks cute but it also has soft texture and sweet taste. It is also perfect for high-tea events, especially when it is served with a cup of hot coffee.

Tokyo Pancake And Custard Filling Recipe

Ingredients (Tokyo Pancake)

1 nos egg

1/2 cup of castor sugar

1 cup of water

1 cup of fresh milk

 2 cups of wheat flour

1 tbsp of baking powder

2 tbsp of corn oil


Ingredients (Custard Filling)

1 cup of custard flour

1 cup of fresh milk

1 cup of water

1/3 cup of castor sugar


Cooking methods 

1. Tokyo Pancake: Add in egg, castor sugar, fresh milk, water, wheat flour, baking powder and corn oil.

2. Whisk well the batter and set aside.

3. Custard Filling: Mix fresh milk, water, sugar, and custard flour into a pot. 

4. Stir until dissolve using medium heat.

5. Keep stirring the mixture until thicken and glossy. Chill the filling and pour into pipping beg.

6. Preparation: While using medium heat, scoop batter and pour into pan. 

7. Cook until small bubble form and pipe custard filling in the middle.

8. Then, fold the pancake while still hot on pan.

9. Tokyo Pancake and Custard Filling is ready to be served.

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