LAGI VIRAL!! COKLAT DREAM CAKE DENGAN TOPING FUEILLETINE YANG RENYAH SUPER NYOKLAT
COKLAT CUSTARD
Chocolate Dream Cake with Crispy Fueilletine Topping
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Untuk custard: campur gula pasir, tepung maizena, dan coklat bubuk sambil disaring, aduk rata.
- Tambahkan kuning telur, vanili, garam, dan susu cair sedikit demi sedikit sambil diaduk hingga halus.
- Masak campuran di atas kompor dengan api sedang-kecil sambil terus diaduk hingga mengental dan meletup-letup.
- Matikan api, masukkan margarin, aduk hingga halus, lalu simpan dengan plastic wrap menempel di permukaan dan dinginkan di kulkas.
- Untuk fueilletine: campur margarin dan gula halus (disaring), aduk dengan whisk hingga lembut.
- Tambahkan putih telur, aduk rata, lalu masukkan tepung terigu dan aduk kembali hingga rata.
- Ratakan adonan tipis-tipis di loyang beralas baking paper, lalu panggang di oven suhu 160°C selama 12-15 menit hingga renyah.
- Untuk coklat cake: campur gula pasir, tepung terigu, coklat bubuk, baking powder, soda kue, dan garam sambil disaring, aduk rata.
- Tambahkan telur, minyak, vanili, dan susu cair sedikit demi sedikit, aduk hingga rata.
- Larutkan kopi dengan air panas, lalu masukkan ke dalam adonan dan aduk rata. Tuang ke loyang 18x18 cm beralas baking paper, lalu panggang di oven suhu 160°C selama 20-25 menit.
- Setelah dingin, ratakan bagian atas kue, pindahkan ke loyang saji, tusuk-tusuk permukaannya, lalu siram dengan susu cair dan simpan di kulkas.
- Lelehkan dark coklat, campurkan ke dalam fueilletine yang sudah dipanggang dan aduk rata.
- Ratakan custard di atas kue, lalu taburi dengan topping fueilletine coklat di atasnya.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- For the custard: mix granulated sugar, cornstarch, and cocoa powder while sifting, stir until combined.
- Add egg yolks, vanilla, salt, and liquid milk gradually while stirring until smooth.
- Cook the mixture over medium-low heat on the stove, stirring constantly, until thickened and bubbling.
- Turn off the heat, add margarine, stir until smooth, then store with plastic wrap pressed onto the surface and chill in the fridge.
- For the fueilletine: mix margarine and powdered sugar (sifted), whisk until smooth.
- Add egg whites, mix well, then add all-purpose flour and mix again until combined.
- Spread the batter thin on a baking-paper-lined pan, then bake at 160°C for 12-15 minutes until crispy.
- For the chocolate cake: mix granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt while sifting, stir until combined.
- Add egg, oil, vanilla, and liquid milk gradually, stir until combined.
- Dissolve coffee in hot water, then add it to the batter and mix well. Pour into an 18x18 cm baking-paper-lined pan, then bake at 160°C for 20-25 minutes.
- Once cool, level off the top of the cake, transfer to a serving pan, poke holes over the surface, then drizzle with liquid milk and chill in the fridge.
- Melt dark chocolate, mix it into the baked fueilletine, and stir until combined.
- Spread the custard over the cake, then top with the chocolate fueilletine topping.
Cook Mode
COKLAT CUSTARD
Chocolate Dream Cake with Crispy Fueilletine Topping
LAGI VIRAL!! COKLAT DREAM CAKE DENGAN TOPING FUEILLETINE YANG RENYAH SUPER NYOKLAT
LAGI VIRAL!! COKLAT DREAM CAKE DENGAN TOPING FUEILLETINE YANG RENYAH SUPER NYOKLAT
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Untuk custard: campur gula pasir, tepung maizena, dan coklat bubuk sambil disaring, aduk rata.
- Tambahkan kuning telur, vanili, garam, dan susu cair sedikit demi sedikit sambil diaduk hingga halus.
- Masak campuran di atas kompor dengan api sedang-kecil sambil terus diaduk hingga mengental dan meletup-letup.
- Matikan api, masukkan margarin, aduk hingga halus, lalu simpan dengan plastic wrap menempel di permukaan dan dinginkan di kulkas.
- Untuk fueilletine: campur margarin dan gula halus (disaring), aduk dengan whisk hingga lembut.
- Tambahkan putih telur, aduk rata, lalu masukkan tepung terigu dan aduk kembali hingga rata.
- Ratakan adonan tipis-tipis di loyang beralas baking paper, lalu panggang di oven suhu 160°C selama 12-15 menit hingga renyah.
- Untuk coklat cake: campur gula pasir, tepung terigu, coklat bubuk, baking powder, soda kue, dan garam sambil disaring, aduk rata.
- Tambahkan telur, minyak, vanili, dan susu cair sedikit demi sedikit, aduk hingga rata.
- Larutkan kopi dengan air panas, lalu masukkan ke dalam adonan dan aduk rata. Tuang ke loyang 18x18 cm beralas baking paper, lalu panggang di oven suhu 160°C selama 20-25 menit.
- Setelah dingin, ratakan bagian atas kue, pindahkan ke loyang saji, tusuk-tusuk permukaannya, lalu siram dengan susu cair dan simpan di kulkas.
- Lelehkan dark coklat, campurkan ke dalam fueilletine yang sudah dipanggang dan aduk rata.
- Ratakan custard di atas kue, lalu taburi dengan topping fueilletine coklat di atasnya.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- For the custard: mix granulated sugar, cornstarch, and cocoa powder while sifting, stir until combined.
- Add egg yolks, vanilla, salt, and liquid milk gradually while stirring until smooth.
- Cook the mixture over medium-low heat on the stove, stirring constantly, until thickened and bubbling.
- Turn off the heat, add margarine, stir until smooth, then store with plastic wrap pressed onto the surface and chill in the fridge.
- For the fueilletine: mix margarine and powdered sugar (sifted), whisk until smooth.
- Add egg whites, mix well, then add all-purpose flour and mix again until combined.
- Spread the batter thin on a baking-paper-lined pan, then bake at 160°C for 12-15 minutes until crispy.
- For the chocolate cake: mix granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt while sifting, stir until combined.
- Add egg, oil, vanilla, and liquid milk gradually, stir until combined.
- Dissolve coffee in hot water, then add it to the batter and mix well. Pour into an 18x18 cm baking-paper-lined pan, then bake at 160°C for 20-25 minutes.
- Once cool, level off the top of the cake, transfer to a serving pan, poke holes over the surface, then drizzle with liquid milk and chill in the fridge.
- Melt dark chocolate, mix it into the baked fueilletine, and stir until combined.
- Spread the custard over the cake, then top with the chocolate fueilletine topping.
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