Indonesian traditional cake diverse and rich flavor. Indonesia in order to maintain the culinary quality and standards, make sure when making your cake using quality raw materials. Careful in choosing raw materials affect the end result you are cooking.
Chef independent specialist bakery and pastry, Ucu Savitri said a good selection of raw materials affect the quality of the cake. Cakes are delicious and healthy resulting from the use of appropriate materials, techniques of good cooking, and storage of a good cake.
To select the right cake of raw materials, there are some things you should consider:
* Packaging. Consider packing materials on the cake. See validity. “Usually the cakes in the market of raw materials do not explain the effect on the packaging. This can lead to poisoning,” said Chef cooking demonstrations Ucu on the sidelines of the USDA (United States Department of Agriculture) Council of Chefs, at the Four Seasons Hotel Jakarta, Friday (8 / 7 / 2011).
* Rely on the five senses. Rely on your eyes and your nose is to choose pie raw materials. “Kiss the raw materials of cake, if the fragrance is still good, you may select. Also check whether the raw material for mold or not. Fungi on raw materials could be seen naked eye,” he continued.
Storage cookies
Wet cake that you can create a durable and safe to eat if stored properly. Chef Ucu suggests, store the cookies in a plastic container, then insert it into the freezer. Cakes are stored either in the freezer can last up to 4-5 days. Well, when you want to eat them, remove the cake from the freezer, let stand at room temperature for 10 minutes.
“Cake will remain soft and the flavour has not changed despite having saved a few days,” said Chef Ucu selected as one of the four Chef in training programs USDA Council of Chefs, the initiation of the U.S. embassy in Indoneisa.
