Je was op zoek naar: kemudian tutup api (Maleis - Engels)

kemudian tutup api
then close the fire

correct gra untuk kek batik kebanyakannya mengalami masalah kek keras, susah nk potong. mudah je..kalau rasa tak yakin..cairkan butter dulu. dah cair api kena tutup. dh tutup api baru masukan bahan lain. sebabnya kalau api buka bagi yg beginner maybe depa x tau bajet masa yg betul dan masukan bahan2 dgn perlahan sementara api masih on. sebab tu kadang2 sos kek batik tu jadi terlalu pekat. bila jadi terlalu pekat, kek akan keras dah masuk semua bahan baru on api.api pulak kena perlahan. yg menyeb
correct gra for batik cakes mostly have hard cake problems, hard nk cut. it's easy. if you're not sure. melt butter first. it's liquid fire to close. dh close the new fire input other materials. the room is clean and clean. that's why sometimes the batik cake sauce becomes too concentrated. when it gets too thick, the cake will be hard. the fire has to slow down. the syringe