BANANA PUDDING ALA MAGNOLIA YANG LAGI VIRAL !!!
krim
Magnolia-Style Banana Pudding
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur 3 kuning telur dengan 3 sdm gula pasir, aduk hingga tercampur rata.
- Tambahkan 3 sdm tepung maizena dan 1/4 sdt garam, aduk rata.
- Tambahkan sedikit vanili cair dan 350 ml susu cair sedikit demi sedikit sambil diaduk hingga halus.
- Pindahkan ke atas kompor, masak dengan api kecil sambil terus diaduk sampai mengental menjadi fla.
- Angkat, pindahkan ke wadah, tutup permukaannya dengan plastik menempel agar tidak berkulit, diamkan sampai suhu ruang lalu simpan di kulkas.
- Siapkan whipped cream: campur 200 gr bubuk whip cream dengan 400 ml air dingin, mixer kecepatan sedang sampai mengental menjadi krim.
- Ambil fla dari kulkas, mixer kembali sampai halus, lalu campurkan dengan whipped cream dan mixer sampai tercampur rata dan lembut.
- Masukkan krim ke dalam plastik segitiga untuk memudahkan penataan.
- Potong pisang ambon tipis-tipis.
- Di wadah saji, susun lapisan krim, lalu pisang, lalu egg drop, ulangi selang-seling hingga tiga lapisan, dan tutup dengan krim di atasnya.
- Beri topping egg drop yang dihancurkan di atasnya.
- Simpan di kulkas minimal 3 jam, lalu sebelum disajikan tambahkan topping pisang lagi dan potong sesuai selera.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix 3 egg yolks with 3 tbsp granulated sugar and stir until combined.
- Add 3 tbsp cornstarch and 1/4 tsp salt, and stir well.
- Add a little vanilla and 350 ml milk gradually, stirring until smooth.
- Transfer to the stove and cook over low heat, stirring constantly, until it thickens into a custard.
- Remove from heat, transfer to a bowl, cover the surface with plastic wrap to prevent a skin from forming, let cool to room temperature, then refrigerate.
- Prepare the whipped cream: mix 200 g whipped cream powder with 400 ml cold water and beat on medium speed until thick and creamy.
- Take the custard from the fridge, beat it smooth again, then fold in the whipped cream and beat until well combined and smooth.
- Transfer the cream into a piping bag for easier assembly.
- Slice the ambon bananas thinly.
- In a serving dish, layer the cream, then bananas, then egg drop biscuits, repeating to make three layers, and top with a final layer of cream.
- Top with crushed egg drop biscuits.
- Refrigerate for at least 3 hours, then before serving add fresh banana slices on top and cut into portions as desired.
Cook Mode
krim
Magnolia-Style Banana Pudding
BANANA PUDDING ALA MAGNOLIA YANG LAGI VIRAL !!!
BANANA PUDDING ALA MAGNOLIA YANG LAGI VIRAL !!!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur 3 kuning telur dengan 3 sdm gula pasir, aduk hingga tercampur rata.
- Tambahkan 3 sdm tepung maizena dan 1/4 sdt garam, aduk rata.
- Tambahkan sedikit vanili cair dan 350 ml susu cair sedikit demi sedikit sambil diaduk hingga halus.
- Pindahkan ke atas kompor, masak dengan api kecil sambil terus diaduk sampai mengental menjadi fla.
- Angkat, pindahkan ke wadah, tutup permukaannya dengan plastik menempel agar tidak berkulit, diamkan sampai suhu ruang lalu simpan di kulkas.
- Siapkan whipped cream: campur 200 gr bubuk whip cream dengan 400 ml air dingin, mixer kecepatan sedang sampai mengental menjadi krim.
- Ambil fla dari kulkas, mixer kembali sampai halus, lalu campurkan dengan whipped cream dan mixer sampai tercampur rata dan lembut.
- Masukkan krim ke dalam plastik segitiga untuk memudahkan penataan.
- Potong pisang ambon tipis-tipis.
- Di wadah saji, susun lapisan krim, lalu pisang, lalu egg drop, ulangi selang-seling hingga tiga lapisan, dan tutup dengan krim di atasnya.
- Beri topping egg drop yang dihancurkan di atasnya.
- Simpan di kulkas minimal 3 jam, lalu sebelum disajikan tambahkan topping pisang lagi dan potong sesuai selera.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix 3 egg yolks with 3 tbsp granulated sugar and stir until combined.
- Add 3 tbsp cornstarch and 1/4 tsp salt, and stir well.
- Add a little vanilla and 350 ml milk gradually, stirring until smooth.
- Transfer to the stove and cook over low heat, stirring constantly, until it thickens into a custard.
- Remove from heat, transfer to a bowl, cover the surface with plastic wrap to prevent a skin from forming, let cool to room temperature, then refrigerate.
- Prepare the whipped cream: mix 200 g whipped cream powder with 400 ml cold water and beat on medium speed until thick and creamy.
- Take the custard from the fridge, beat it smooth again, then fold in the whipped cream and beat until well combined and smooth.
- Transfer the cream into a piping bag for easier assembly.
- Slice the ambon bananas thinly.
- In a serving dish, layer the cream, then bananas, then egg drop biscuits, repeating to make three layers, and top with a final layer of cream.
- Top with crushed egg drop biscuits.
- Refrigerate for at least 3 hours, then before serving add fresh banana slices on top and cut into portions as desired.
Cook Notes
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