Serba Serbi Kue Cucur

Hi Semua…….
Hari ini saya bikin kue cucur.
Kue tradisional kesukaan sejuta umat. Sederhana 3 bahan saja tetapi bisa bikin stress bila tidak mengerti cara membuat cucur ini.

Dulu saya pernah beberapa kali coba bikin tetapi selalu gagal, jadi males bikin lagi😁
Belum lama lihat Instagram @rondut bikin cucur cakep banget, jadilah saya bikin, walau tidak secantik bikinan beliau, tetapi kali ini saya bisa sukses bikin cucur dan bisa memberikan tips tips sukses. Untuk yang punya Instagram wajib folow Rondut, postingan nya luar biasa cantik menarik

Kunci sukses bikin cucur berdasarkan pengalaman saya
1. Konsistensi adonan harus pas. Bila kekentalan cucur hasilnya kecil, tidak mrngembang sempurna. Bila ke enceran, cucur hasilnya tipis. Adonan yang pas dan suhu yang tepat menghasilkan cucur yang berserat, cantik dan sexy menul menul bahenol
2. Suhu minyak di 160C
Diatas itu hasil serat over jadi bubbles
Kurang dari 150C hasil serat halus tetapi tipis tidak mengembang, datar tidak bertopi
3. Gunakan wajan besi yang tidak lengket
Agar cucur bisa mengembang berserat dan bertopi, cucur perlu mengembang bebas keatas. Bila wajan lengket, cucur tidak bisa naik dan mengembang apalagi bertopi, dengan wajan lengket hasilnya seperti bakwan
4. Tiriskan dengan baik
Cucur ini amat sangat berminyak, terutama yang bersarang. Karena itu penting untuk di tiriskan diatas wajan agar minyak bisa keluar maximal
5. Lama waktu istirahat
Waktu istirahat cucur bisa 15-120 menit tergantung waktu kita mixer. Bila di mixer cukup lama (lebih dari 10 menit) bisa digunakan setelah istirahat 15 menit. Saya mixer 10 menit istirahat 1 jam

Demikian yang bisa saya ingat, akan saya update bila ada tips2 lainnya

Cucur Gula Merah
Air Gula
150gr gula merah
25gr gula pasir
300ml air putih
1 lembar daun pandan
Masak hingga gula larut, biarkan hingga hangat kuku
Komposisi dan jumlah gula merah dan gula pasir bisa disesuaikan dengan selera masing2

150gr tepung beras
100gr tepung terigu serbaguna
370ml air gula
Mixer selama 10 menit
Istirahat 1 jam
Komposisi tepung beras dan tepung terigu bisa disesuaikan dengan selera masing2

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English recipe
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Hi Everyone…….
Today I made a cucur cake.
The favorite traditional cake of millions of people. Just 3 simple ingredients but it can be stressful if you don't understand how to make this bowsprit.

I used to try to make it several times but always failed, so I'm too lazy to make it again
I haven't seen @rondut's Instagram for a long time, it makes hairdos really cute, so I made them, even though they weren't as beautiful as hers, but this time I was able to make hairdos successfully and can give tips on success. Those who have Instagram must follow Rondut, his posts are incredibly beautiful and interesting

The key to success in making cucur based on my experience
1. The consistency of the dough should be just right. If the thickness of the cucurbit is small, it won't expand perfectly. When it's diluted, the results are thin. The right dough and the right temperature produce fibrous, beautiful and sexy menul menul voluptuous hair
2. Oil temperature at 160C
On top of that the result of over fiber becomes bubbles
Less than 150C results in fine but thin fibers that don't expand, flat and don't have hats
3. Use a non-stick cast iron skillet
In order for the hairspring to grow fibrous and covered with a hat, it needs to grow freely upwards. If the pan is sticky, the cucurbit cannot rise and expand, let alone have a hat, with a sticky pan the result is like bakwan
4. Drain well
This spur is very, very oily, especially the nest. Because it's important to drain it over the pan so that the oil can get out to the maximum
5. Long rest time
The resting time for the cucur can be 15-120 minutes depending on the time we mix. If the mixer is long enough (more than 10 minutes) it can be used after a 15 minute break. I mixer 10 minutes rest 1 hour

That's all I can remember, I'll update when there are other tips

Brown Sugar Cucur
Sugar Water
150gr brown sugar
25gr sugar
300ml water
1 pandan leaf
Cook until the sugar dissolves, leave it to lukewarm
The composition and amount of brown sugar and granulated sugar can be adjusted according to individual tastes

150gr rice flour
100gr all-purpose flour
370ml of sugar water
Mix for 10 minutes
1 hour rest
The composition of rice flour and wheat flour can be adjusted according to individual tastes