RESEP BOLU KARAMEL MINI / BOLU SARANG SEMUT kenyal lembut empuk full bersarang
Bolu Karamel Sarang Semut Mini
Bolu Karamel Mini / Bolu Sarang Semut (Mini Caramel Honeycomb Cake)
Bahan
BAHAN"NYA :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cairkan gula pasir (300 gr) di wajan dengan api kecil sampai menjadi karamel, jangan diaduk, cukup digoyangkan.
- Setelah gula mencair semua, masukkan air panas sedikit demi sedikit sambil diaduk.
- Setelah semua air masuk dan mendidih, matikan api, biarkan sampai dingin atau hangat.
- Cairkan margarin (80 gr) dengan api kecil, lalu angkat dan sisihkan.
- Saring bahan kering: tepung tapioka, tepung terigu, baking powder, soda kue, dan garam, aduk rata.
- Kocok 3 butir telur sampai berbuih.
- Masukkan susu kental manis, aduk rata.
- Masukkan margarin cair, aduk rata.
- Masukkan tepung terigu secara bertahap bergantian dengan gula karamel sampai habis.
- Saring adonan untuk memastikan halus dan tidak bergerindil.
- Siapkan plat besi/cetakan kue di atas api kecil, olesi dengan margarin tipis-tipis.
- Tuang adonan 3/4 penuh ke cetakan yang sudah benar-benar panas, tunggu sampai gelembungnya keluar banyak.
- Tutup cetakan, masak sampai matang dan permukaannya kering, lalu angkat menggunakan 2 sendok.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Melt the granulated sugar (300 g) in a pan over low heat until it becomes caramel, without stirring — just swirl the pan.
- Once the sugar has fully melted, add hot water little by little while stirring.
- Once all the water is added and it boils, turn off the heat and let it cool to warm.
- Melt the margarine (80 g) over low heat, then remove and set aside.
- Sift the dry ingredients: tapioca starch, all-purpose flour, baking powder, baking soda, and salt, then mix well.
- Beat 3 eggs until foamy.
- Add the sweetened condensed milk, and mix well.
- Add the melted margarine, and mix well.
- Add the flour mixture gradually, alternating with the caramel syrup, until both are used up.
- Strain the batter to make sure it's smooth with no lumps.
- Heat a metal plate/mold over low heat, and grease lightly with margarine.
- Pour the batter to fill the mold about 3/4 full once it's thoroughly hot, and wait until plenty of bubbles rise to the surface.
- Cover and cook until done and the surface is dry, then remove using two spoons.
Cook Mode
RESEP BOLU KARAMEL MINI / BOLU SARANG SEMUT kenyal lembut empuk full bersarang
RESEP BOLU KARAMEL MINI / BOLU SARANG SEMUT kenyal lembut empuk full bersarang
Bahan
BAHAN"NYA :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cairkan gula pasir (300 gr) di wajan dengan api kecil sampai menjadi karamel, jangan diaduk, cukup digoyangkan.
- Setelah gula mencair semua, masukkan air panas sedikit demi sedikit sambil diaduk.
- Setelah semua air masuk dan mendidih, matikan api, biarkan sampai dingin atau hangat.
- Cairkan margarin (80 gr) dengan api kecil, lalu angkat dan sisihkan.
- Saring bahan kering: tepung tapioka, tepung terigu, baking powder, soda kue, dan garam, aduk rata.
- Kocok 3 butir telur sampai berbuih.
- Masukkan susu kental manis, aduk rata.
- Masukkan margarin cair, aduk rata.
- Masukkan tepung terigu secara bertahap bergantian dengan gula karamel sampai habis.
- Saring adonan untuk memastikan halus dan tidak bergerindil.
- Siapkan plat besi/cetakan kue di atas api kecil, olesi dengan margarin tipis-tipis.
- Tuang adonan 3/4 penuh ke cetakan yang sudah benar-benar panas, tunggu sampai gelembungnya keluar banyak.
- Tutup cetakan, masak sampai matang dan permukaannya kering, lalu angkat menggunakan 2 sendok.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Melt the granulated sugar (300 g) in a pan over low heat until it becomes caramel, without stirring — just swirl the pan.
- Once the sugar has fully melted, add hot water little by little while stirring.
- Once all the water is added and it boils, turn off the heat and let it cool to warm.
- Melt the margarine (80 g) over low heat, then remove and set aside.
- Sift the dry ingredients: tapioca starch, all-purpose flour, baking powder, baking soda, and salt, then mix well.
- Beat 3 eggs until foamy.
- Add the sweetened condensed milk, and mix well.
- Add the melted margarine, and mix well.
- Add the flour mixture gradually, alternating with the caramel syrup, until both are used up.
- Strain the batter to make sure it's smooth with no lumps.
- Heat a metal plate/mold over low heat, and grease lightly with margarine.
- Pour the batter to fill the mold about 3/4 full once it's thoroughly hot, and wait until plenty of bubbles rise to the surface.
- Cover and cook until done and the surface is dry, then remove using two spoons.
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