RESEP ES MAMBO PREMIUM TOPPING KEJU IDE JUALAN BIKINNYA GAMPANG
ES MAMBO TOPPING KEJU
Es Mambo Premium Topping Keju (Premium Cheese-Topped Ice Pops)
Bahan
Topping :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Larutkan tepung maizena (50 gr) dengan air (100 ml), aduk rata, lalu sisihkan.
- Siapkan panci, masukkan gula pasir (80 gr), larutan maizena, creamer (100 gr), vanili cair, dan kental manis (1 kaleng).
- Masukkan susu cair (1 liter) dan air (1 liter).
- Aduk hingga tercampur rata.
- Nyalakan api, masak sambil terus diaduk sampai mendidih.
- Matikan api dan biarkan sampai dingin.
- Bagi adonan menjadi 3 bagian.
- Tambahkan pasta red velvet, taro, dan blueberry masing-masing ke satu bagian, aduk rata.
- Untuk topping, campurkan keju oles (1 kotak) dengan kental manis (1 saset), aduk rata, lalu masukkan ke plastik segitiga.
- Siapkan plastik es ukuran 3x25 cm, masukkan topping keju oles ke dalamnya, ratakan dengan spatula, dan tekan-tekan untuk membuat motif.
- Siapkan dua botol: satu untuk memberi udara ke plastik, satu diisi adonan es mambo untuk memudahkan pengisian.
- Beri udara pada plastik, lalu masukkan adonan es mambo sampai hampir penuh, dan putarkan sampai padat dan kencang.
- Ikat plastik dengan tali rapia, lalu simpan di freezer sampai beku sebelum disajikan.
Ingredients
Topping:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Dissolve cornstarch (50 g) with water (100 ml), stir well, and set aside.
- Prepare a pot, add granulated sugar (80 g), the dissolved cornstarch, creamer (100 g), liquid vanilla, and sweetened condensed milk (1 can).
- Add milk (1 liter) and water (1 liter).
- Stir until well combined.
- Turn on the heat and cook while continuously stirring until it boils.
- Turn off the heat and let it cool.
- Divide the mixture into 3 portions.
- Add red velvet paste, taro paste, and blueberry paste to one portion each, and stir well.
- For the topping, mix spreadable cheese (1 box) with sweetened condensed milk (1 sachet), stir well, then transfer into a piping bag.
- Prepare ice pop plastic sleeves (3x25 cm), pipe the cheese topping into them, smooth with a spatula, and press to create a pattern.
- Prepare two bottles: one to blow air into the plastic sleeve, one filled with the es mambo mixture to make filling easier.
- Blow air into the plastic sleeve, then fill it with the es mambo mixture almost to the top, and twist to compact and tighten it.
- Tie the plastic with raffia string, then freeze until solid before serving.
Cook Mode
ES MAMBO TOPPING KEJU
Es Mambo Premium Topping Keju (Premium Cheese-Topped Ice Pops)
RESEP ES MAMBO PREMIUM TOPPING KEJU IDE JUALAN BIKINNYA GAMPANG
RESEP ES MAMBO PREMIUM TOPPING KEJU IDE JUALAN BIKINNYA GAMPANG
Bahan
Topping :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Larutkan tepung maizena (50 gr) dengan air (100 ml), aduk rata, lalu sisihkan.
- Siapkan panci, masukkan gula pasir (80 gr), larutan maizena, creamer (100 gr), vanili cair, dan kental manis (1 kaleng).
- Masukkan susu cair (1 liter) dan air (1 liter).
- Aduk hingga tercampur rata.
- Nyalakan api, masak sambil terus diaduk sampai mendidih.
- Matikan api dan biarkan sampai dingin.
- Bagi adonan menjadi 3 bagian.
- Tambahkan pasta red velvet, taro, dan blueberry masing-masing ke satu bagian, aduk rata.
- Untuk topping, campurkan keju oles (1 kotak) dengan kental manis (1 saset), aduk rata, lalu masukkan ke plastik segitiga.
- Siapkan plastik es ukuran 3x25 cm, masukkan topping keju oles ke dalamnya, ratakan dengan spatula, dan tekan-tekan untuk membuat motif.
- Siapkan dua botol: satu untuk memberi udara ke plastik, satu diisi adonan es mambo untuk memudahkan pengisian.
- Beri udara pada plastik, lalu masukkan adonan es mambo sampai hampir penuh, dan putarkan sampai padat dan kencang.
- Ikat plastik dengan tali rapia, lalu simpan di freezer sampai beku sebelum disajikan.
Ingredients
Topping:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Dissolve cornstarch (50 g) with water (100 ml), stir well, and set aside.
- Prepare a pot, add granulated sugar (80 g), the dissolved cornstarch, creamer (100 g), liquid vanilla, and sweetened condensed milk (1 can).
- Add milk (1 liter) and water (1 liter).
- Stir until well combined.
- Turn on the heat and cook while continuously stirring until it boils.
- Turn off the heat and let it cool.
- Divide the mixture into 3 portions.
- Add red velvet paste, taro paste, and blueberry paste to one portion each, and stir well.
- For the topping, mix spreadable cheese (1 box) with sweetened condensed milk (1 sachet), stir well, then transfer into a piping bag.
- Prepare ice pop plastic sleeves (3x25 cm), pipe the cheese topping into them, smooth with a spatula, and press to create a pattern.
- Prepare two bottles: one to blow air into the plastic sleeve, one filled with the es mambo mixture to make filling easier.
- Blow air into the plastic sleeve, then fill it with the es mambo mixture almost to the top, and twist to compact and tighten it.
- Tie the plastic with raffia string, then freeze until solid before serving.
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