BOLU PISCOK BOLU PISANG COKLAT LEMBUT ENAK
BOLU PISCOK
Soft Banana Chocolate Sponge Cake (Bolu Piscok)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Ayak 200 gr tepung terigu, 40 gr coklat bubuk, 1/2 sendok teh baking powder, dan 1/2 sendok teh soda kue, aduk rata, sisihkan.
- Haluskan 250 gr pisang ambon matang menggunakan chopper hingga halus, sisihkan.
- Kocok 4 butir telur, 200 gr gula pasir, 1/4 sendok teh vanili, dan 1 sendok teh SP dengan mixer kecepatan tinggi selama 7-8 menit hingga putih kental dan berjejak.
- Masukkan pisang halus, mixer sebentar dengan kecepatan rendah.
- Masukkan tepung kering, aduk dulu perlahan lalu mixer kecepatan rendah sebentar hingga tercampur.
- Masukkan 200 ml minyak goreng dan sedikit pasta coklat, mixer lagi kecepatan rendah sebentar.
- Aduk balik menggunakan spatula hingga tercampur rata tanpa endapan minyak.
- Tuang adonan ke loyang diameter 24 cm yang sudah diolesi margarin, ratakan dan hentakkan.
- Panggang di suhu 160°C api bawah selama 30 menit, lalu pindah ke api atas bawah selama 20 menit hingga matang.
- Keluarkan kue dari loyang setelah matang dan wangi.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Sift 200 g flour, 40 g cocoa powder, 1/2 tsp baking powder, and 1/2 tsp baking soda, mix well, set aside.
- Blend 250 g ripe Ambon banana with a chopper until smooth, set aside.
- Beat 4 eggs, 200 g granulated sugar, 1/4 tsp vanilla, and 1 tsp SP with a mixer on high speed for 7-8 minutes until pale, thick, and ribbon-like.
- Add the mashed banana, mix briefly on low speed.
- Add the dry flour mixture, stir gently first then mix briefly on low speed until combined.
- Add 200 ml cooking oil and a little chocolate paste, mix briefly again on low speed.
- Fold with a spatula until combined with no oil pooling at the bottom.
- Pour the batter into a 24 cm pan greased with margarine, level it and tap it.
- Bake at 160°C bottom heat for 30 minutes, then switch to top and bottom heat for 20 minutes until cooked.
- Remove the cake from the pan once cooked and fragrant.
Cook Mode
BOLU PISCOK
Soft Banana Chocolate Sponge Cake (Bolu Piscok)
BOLU PISCOK BOLU PISANG COKLAT LEMBUT ENAK
BOLU PISCOK BOLU PISANG COKLAT LEMBUT ENAK
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Ayak 200 gr tepung terigu, 40 gr coklat bubuk, 1/2 sendok teh baking powder, dan 1/2 sendok teh soda kue, aduk rata, sisihkan.
- Haluskan 250 gr pisang ambon matang menggunakan chopper hingga halus, sisihkan.
- Kocok 4 butir telur, 200 gr gula pasir, 1/4 sendok teh vanili, dan 1 sendok teh SP dengan mixer kecepatan tinggi selama 7-8 menit hingga putih kental dan berjejak.
- Masukkan pisang halus, mixer sebentar dengan kecepatan rendah.
- Masukkan tepung kering, aduk dulu perlahan lalu mixer kecepatan rendah sebentar hingga tercampur.
- Masukkan 200 ml minyak goreng dan sedikit pasta coklat, mixer lagi kecepatan rendah sebentar.
- Aduk balik menggunakan spatula hingga tercampur rata tanpa endapan minyak.
- Tuang adonan ke loyang diameter 24 cm yang sudah diolesi margarin, ratakan dan hentakkan.
- Panggang di suhu 160°C api bawah selama 30 menit, lalu pindah ke api atas bawah selama 20 menit hingga matang.
- Keluarkan kue dari loyang setelah matang dan wangi.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Sift 200 g flour, 40 g cocoa powder, 1/2 tsp baking powder, and 1/2 tsp baking soda, mix well, set aside.
- Blend 250 g ripe Ambon banana with a chopper until smooth, set aside.
- Beat 4 eggs, 200 g granulated sugar, 1/4 tsp vanilla, and 1 tsp SP with a mixer on high speed for 7-8 minutes until pale, thick, and ribbon-like.
- Add the mashed banana, mix briefly on low speed.
- Add the dry flour mixture, stir gently first then mix briefly on low speed until combined.
- Add 200 ml cooking oil and a little chocolate paste, mix briefly again on low speed.
- Fold with a spatula until combined with no oil pooling at the bottom.
- Pour the batter into a 24 cm pan greased with margarine, level it and tap it.
- Bake at 160°C bottom heat for 30 minutes, then switch to top and bottom heat for 20 minutes until cooked.
- Remove the cake from the pan once cooked and fragrant.
Cook Notes
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