Daily bakpia ing 1

we entered pia material, which I already have references from the website and occasionally learn some pia making techniques on youtube. And finally we can conclude, the following recipe pia with chocolatte filling

ingredient A
hard flour 165g
sugar 30g
100ml water

ingredient B
soft roll 65 g
2sdt butter
25ml oil

Choco filling
dark chocolate
butter
flour

In making this pia is quite complicated if we have no reference at all and we need to carefully measure the ingredients so it needs to be detailed every step by step because it will affect the baking process. Making pia there are two techniques that are combined namely between croissants and martabak. Where B is immersed in oil a few minutes and then drained, the croissant technique is carried out during the rolling process which is repeatedly made to produce hundreds of layers. after getting the layer then we put the choco according to taste and close it back neatly.