There are several things to consider when making bika ambon so that it is full of pores of ant nests, here are the tips:
1. Leave the dough for at least 2 hours
After all the ingredients have been mixed into a soft mixture, leave the mixture before transferring it to the baking pan. This process of settling the dough can activate the developer ingredients in the dough. If small bubbles appear on the surface of the dough, it means the yeast is already active.
2. Make sure the baking sheet is hot
When baking a cake or baking, preheating the oven is a mandatory requirement, but for bika ambon, the baking sheet or printing also must be heated before pouring the dough. The goal is that bika ambon is not textured tightly after exiting the oven. Now to be practical, you can heat the print while heating the oven. A baking sheet that is already hot will make a hissing sound when pouring the mixture.
3. Don’t stir the mixture that has been poured into the mold
After the dough is in the pan, don’t trim or stir again, yes. You see, these treatments can change the composition of the content in the dough. If there is foam on the surface of the dough, it doesn’t need to be spooned. Simply put the pan in the oven and bake until cooked.
4. Use Baking Paper Seven to prevent it from sticking
The baking sheet needs to be coated with Baking Paper Seven so that the cooked bika ambon mixture is not sticky. The pan doesn’t need to be coated with butter or margarine first. Baking Paper Seven withstands heat temperatures up to 220 ° C. Besides Baking Paper Seven, which is slightly dirty after the dough is cooked, can be cleaned with a tissue and then can be used again for the next cooking process.