This is super moist, guys, a must-try.

The most delicious eggless chocolate cake I've ever had (cup measurements are in the video)

2 bananas
150 grams sugar (to taste)
75 grams oil (I used coconut oil)
1 teaspoon vanilla
240 grams liquid milk
240 grams all-purpose flour
1 tablespoon baking powder
60 grams unsweetened dark chocolate powder
85 grams chocolate bars/chocolate chips if needed.

You can steam it, of course! 👍; the cooking time is roughly the same as in the oven, on high heat.

Hello everyone, this time I'm making a popular snack that's simple, quick, easy, yet delicious, making you want to snack on it. Perfect for breaking the fast. If you haven't tried it yet, please give it a try.

*There are many sources for references on YouTube, Google, Cookpad, and Facebook cooking groups, so I've adjusted the recipe measurements, especially for the flour and spices, to suit your needs and tastes.
Crispy Eggs
2 large eggs
1/8-1/4 tsp salt (to taste)
1/2 tsp bouillon powder
250 grams all-purpose flour
1/2 tsp salt
3/4 tsp baking powder
1 tsp bouillon powder
Water to taste
Tips
*For crispy results, don't wait for all the eggs to be coated; fry them immediately after each egg is coated.
*So, heat the oil before the flouring process.

I've sold bolen using a korsvet, but it turns out it's even better without it, guys ☺, and it's easier too!
Bolen is quick, crispy on the outside, soft on the inside when warm, and soft inside and out for days. A review of the bolen from day two is at the end of the video.

At the time of this video, the bolen was 3 days old and even tastier. Store the bolen at room temperature, covered with plastic wrap to keep them moist (cover them when they're completely cool to prevent mold).

They were gone in 3 days because some were delivered to me by neighbors when they were freshly cooked. Bolen can also be stored in the refrigerator for 7-14 days, while at room temperature they last 3-4 days (depending on the temperature in your area; the colder the better).

Please enable subtitles in the video for a detailed explanation.

Cup measurements are in the @VinastarChannel video.
70 grams sugar
115 grams butter/margarine
160 grams water
1 teaspoon salt
360 grams medium or high protein flour
135 grams medium protein flour
115 grams butter/margarine

Glazing:
1 egg yolk
1/2 tablespoon milk

Filling:
Very ripe bananas for maximum sweetness, moist and soft inside (I used Raja bananas), chocolate, and cheese (to taste).

#bolentanpakorsvet #resepbolencepat

Quick and easy, laughing cake without butter.
Hello everyone, this time I'm making a childhood favorite: laughing bread or "Onde-Onde Ketawa."
One of the cakes that's quick and easy to make, and this one doesn't require cutting.
*Please enable subtitles on the video for clearer text.

Laughing Cake / Onde-Onde Ketawa / Laughing Bread Without Cutting.
@vinastar channel
Here, I modified the ingredient measurements from a Chinese vlog recipe without butter, and for frying, I used the method from the Sajian Sedap channel.

1 medium egg (50 grams without shell)
1/2 teaspoon salt
3/4 teaspoon baking soda
60 grams sugar (4 tablespoons)
1 teaspoon liquid vanilla or 1/2 teaspoon vanilla powder
15 ml water (1 tablespoon)
20 ml vegetable oil or cooking oil (1 and 1/2 tablespoons)
200 grams all-purpose flour (medium protein)

*Pay attention to how to make the dough.
*Note how to fry so that the cake can laugh.

Hello everyone, this time I'm making puff pastry using a new method unlike any other. It's very easy and fast. No refrigerator, no eggs, no yeast, of course.

*Please enable subtitles on the video for better clarity.

Recipe from @vinastar channel
100 grams unsalted butter
1 and a half teaspoons salt (if using margarine, reduce the salt amount)
500 grams bread flour (high protein)
200 grams water (weighed for accuracy)
250 grams korsvet
* If you don't have Korsvet, you can use regular margarine. Here's a video on how to make puff pastry without Korsvet. The latest video was uploaded in November 2024. https://youtu.be/lHlEK4gjRJ8?si=rSW6Bb5LO6Si4PPv

*Update: I've also tried using Korsvet specifically for Danish pastry (Gold Billion brand). This method also produces a crispier, lighter, and softer texture. The texture is softer, but not as soft as margarine/butter, so it's still easy to use. Add 20-40 grams of water to the flour mixture to balance the softer texture of Korsvet Danish pastry, making it easier to roll out.
*If you want a more buttery puff pastry like those found in Sultan's pastry shops, you can use Korsvet made from butter specifically for laminating (butter sheets). It's also widely available online and much more expensive than Korsvet margarine.

This is a snack that you can store for up to 2-3 months in an airtight container if you bake it until it's completely dry and crispy on the inside. Detailed instructions and explanations are in the video; please enable subtitles.

170 grams water
75 grams butter
90 grams instant oatmeal (you can substitute almond flour for keto)
105 grams shelled eggs (2 eggs)
1/4-1/2 teaspoon salt (if using margarine, just 1/4 is salty enough)
1/2 teaspoon baking powder (optional). For those with sensitive tongues, omit this as it leaves a slightly bitter aftertaste.

#savorysnacks

Please enable subtitles for clearer text.

Butter puff pastry (simple, unfolded croissant without a full butter korsvet)

300 grams high-protein flour
40 grams sugar
5 grams instant yeast
160 grams cold water
30 grams butter
1 teaspoon salt

120-130 grams unsalted butter, this is what makes it fragrant (you can substitute margarine, but it's saltier).

*Don't be afraid of overproofing; let it rise completely before baking; the result will be hollow.

This is very buttery and crispy, in fact, it rises more lightly than using korsvet margarine. I thought the honeycomb wouldn't come out (you can see it at the end of the video). It turns out it did, although it's irregular because it's made without folding like a croissant.

Butter puff pastry bread (simple croissant without folding no margarine, full butter!)

300 grams bread flour (can be replaced with all-purpose flour)
40 grams of sugar
5 grams of yeast
160 grams of cold water
30 grams of butter
1 tsp salt

120-130 grams of unsalted butter

#simplecroissant #buttery #nofolding #danishpastry

After much experimentation with several methods and recipes, I finally found this easy and light recipe. I'd tried a recipe that used butter mixed with flour instead of korsvet, but the results were still too dense and heavy, and didn't rise as well as with korsvet. With this method, I managed to achieve the desired puff pastry texture: crispy, light, and easily available ingredients.

I'd love for you to try this recipe and method. If you like, please share the results on your Instagram feed or stories and tag our Instagram account @vinastarjogja.

250 grams of high-protein flour can be substituted with all-purpose or medium-protein flour (2 cups)
30 grams of butter/margarine (2 tablespoons)
1/4-1/2 teaspoon of salt (if using margarine, no need to add salt)
120-125 grams of water (1/2 cup and 1 teaspoon)

120 grams of regular butter or regular margarine, available anywhere.

I filled it with chocolate chips and cheese; you can fill it with meat or other fillings as desired.

TIPS
*In this video, I rolled out the final dough quite thickly so the layers are visible after baking. If you want a softer result, you can roll it thinner, like instant puff pastry.
*Always bake at a high temperature at first. Once it has risen to its maximum, lower the temperature until it's crispier and crunchier (temperature and time are in the video 👆)
*Don't forget to preheat the oven for 15 minutes before baking.

250 grams of high-protein flour
35 grams of sugar
3-4 grams of yeast (if your room temperature is warm enough, just use 3 grams)
2 cold eggs + a little cold milk (weigh both ingredients together for a total weight of 150-160 grams)
3 grams of salt.
30 grams of butter.

800 ml - 1 liter of oil for frying (I use a small frying pan).

Donuts oh donuts
@VinastarChannel

250 grams of bread flour (strong flour).
35 grams of sugar.
3-4 grams of yeast (if your room temperature is warm, just use 3 grams).
2 cold eggs + a little cold milk (weighed = 150-160 grams) (refrigerator temperature).
3 grams of salt.
30 grams of butter.

800 ml - 1 liter of oil (I use a small frying pan).

This is a recipe I've been looking for for a long time. It's simple, practical, inexpensive, and requires few ingredients. It doesn't require chocolate bars (DCC) or butter, but the results are quite delicious, especially after it's been refrigerated, making it even more delicious 😋.

*Please enable subtitles to watch the video.

Fudgy Brownies/Fudge Without Chocolate and Butter.
Source: @indynaiwang8023
Rebaked, modified measurements: @VinastarChannel

65 grams unsweetened cocoa powder (use the best cocoa powder for a delicious taste)
150 grams vegetable oil/cooking oil (room temperature).
3 medium eggs and enough warm water for soaking.
300 grams sugar (adjust to taste; if you reduce the amount of sugar, you might not get a shiny crust. In my opinion, this is perfect because it uses full bittersweet cocoa powder without DCC, so the sweetness and bitterness are balanced).
85 grams all-purpose flour.
Additional ingredients:
3/4 teaspoon salt.
1 teaspoon vanilla.

*Important
The more the sugar dissolves, the easier it will be to achieve a shiny crust (you don't have to use a mixer, just beat until the sugar dissolves and the granules become small. You can also beat it manually, pausing occasionally to allow the sugar to dissolve, but it might take longer. Alternatively, you can use granulated sugar blended in a blender.
*Remove the brownies from the pan when they're cool to ensure they're firmer, as they'll be soft and prone to falling apart when hot.
*Store in the refrigerator in an airtight container; the longer they sit, the better they'll be. 👍

⁣Finally, you can make croissants faster without waiting overnight with one proofing. ❤👏
Ingredients:
300 grams high-protein flour
40 grams sugar
5-6 grams yeast (if the air temperature is warm enough, just use 5 grams)
145-150 grams ice water (the dough won't be as soft as bread)
30 grams butter/margarine
5 grams salt
150 grams korsvet butter or margarine.
specifically for laminating croissants/Danish pastry (can be purchased online)
Ingredients:
300 grams of bread flour
40 grams of sugar
5-6 grams of yeast (if the air temperature is warm enough, just use 5 grams)
145-150 grams of cold water (the dough won't be as soft as bread, OK)
30 grams butter/margarine
5 grams of salt
150 grams of butter sheet/margarine for laminating.
Korsvet that I've tried for croissants
* "C*rm*n patisy butter sheet" tastes a bit buttery (it doesn't seem to be 100% butter) and melts more easily, requiring quick action (even with the AC set to 18°C).
* "G*ld b*illon Danish Pastry" (not the flake pastry), in my opinion, this one tastes just as good as the one above 👆, it's light and doesn't stick together, and it's more affordable, making it easier for those of us living in a warm, tropical climate to learn how to make our own croissants at home (even without AC).
(I bought both 👆 at the Orange Guys store)
Next time, I'll try another brand and review it here...