HANYA 3 BAHAN SAJA CUCUR INI RASANYA ENAK LEMBUT DAN CRUNCHY

HOW TO MAKE CUCUR JUST 3 INGREDIENTS, THIS CUCUR TASTES DELICIOUS, SOFT, AND CRUNCHY Ingredients: 2 kg rice flour 1 kg wheat flour 2 kg palm sugar 3200 ml water 1 tbsp salt Oil for frying, to taste Tips: Pour in the sugar water when it's warm, don't let it get too hot or too cold. However, if the water cools too quickly, don't worry... just warm it up again, but don't let it boil, just until it's warm. Use a small, concave frying pan The size will follow. Don't use too much oil, nor too little. To start, measure it with a tray mold, 2 measures. Afterward, if the oil reduces, add only 1 tray mold measure. If it runs out, add 2 more measures. The oil should be hot to start with, and then reduce the heat to prevent burning. For medium heat, I turn it to the lowest setting. I measure it using a talam cake mold to fry the cucur dough, so the results are even. I let the dough rest for at least a day, but if you want a more attractive result, you can leave it for up to three days. God willing, it's safe... It won't go stale. The important thing is to refrigerate it. Leave it at room temperature for the first day. Store it in the refrigerator for the next few days. If you want to start frying, remove it from the refrigerator for 3 hours or at least 1 hour. #cucurcakes, #cucurcakesrecipe, #redgulacakes, #marketsnacks, #traditionalcakes, #howtomakecucurcakes, #gulmercucurcakes, #cucurcakes, #kucurcakes #cucurcakes, #redgulacakes, #whitegulacakes, #pandancucurcakes, #fail-safe, #casualcucurcakes, #fibercucurcakes, #nestedcucurcakes, #penyaram, #jawacucurcakes, #penyaramcakes, #leliyeje