BOLU KUKUS MAWAR 2 TELUR lembut enak cantik banget
BOLU KUKUS MAWAR
Bolu Kukus Mawar (Steamed Rose-Shaped Sponge Cake)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan 1 saset santan kara (65 ml) dengan air hingga total 100 ml (tambahkan sekitar 35 ml air); aduk rata, sisihkan.
- Pecahkan 2 butir telur, tambahkan 80 gr gula pasir, sedikit vanili cair, dan ½ sdt SP (atau TBM); mixer dengan kecepatan tinggi hingga putih, kental, dan berjejak.
- Matikan mixer, masukkan 100 gr tepung terigu yang sudah diayak; aduk sebentar dengan mixer mati agar tepung tidak berterbangan, lalu nyalakan mixer dan mixer sebentar saja.
- Masukkan campuran santan dan air, mixer lagi sebentar hingga tercampur.
- Aduk dengan spatula untuk memastikan adonan benar-benar tercampur rata.
- Pisahkan sepertiga adonan, beri pewarna merah muda/pink, aduk rata; sisanya (dua pertiga) beri pasta pandan secukupnya (jangan terlalu banyak agar warnanya tidak terlalu tua), aduk rata.
- Olesi cetakan mawar (ukuran 7x7x2,5 cm) dengan minyak ke seluruh bagian.
- Tuang adonan ke cetakan berlapis: 1 sdm adonan pink, lalu 2 sdm adonan hijau di atasnya, ratakan; ulangi lapisan dengan 1 sdm adonan pink lagi (ditekan-tekan agar rongga terisi) lalu adonan hijau di atasnya hingga cetakan penuh.
- Masukkan cetakan ke dalam kukusan, tutup, dan kukus kurang lebih 15 menit dengan api sedang cenderung kecil (jika pakai panci biasa, lapisi tutup dengan serbet agar air tidak menetes ke adonan).
- Setelah 15 menit dan kue matang, angkat dan keluarkan dari cetakan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine 1 sachet (65 ml) Kara coconut milk with water to make 100 ml total (about 35 ml water); stir well and set aside.
- Crack 2 eggs into a bowl, add 80 g sugar, a little liquid vanilla, and 1/2 tsp SP (or TBM); beat on high speed until pale, thick, and ribbon-like.
- Turn off the mixer, add the sifted flour; stir briefly with the mixer off so the flour doesn't scatter, then turn the mixer back on and beat briefly.
- Add the coconut milk mixture and beat again briefly until combined.
- Fold with a spatula to make sure everything is fully incorporated.
- Set aside one-third of the batter and tint it pink; tint the remaining two-thirds with pandan paste (go easy on the coloring so it doesn't look undercooked once baked); stir each until even.
- Grease the rose-shaped molds (7x7x2.5 cm) all over with oil.
- Fill the molds in layers: 1 tbsp pink batter, then 2 tbsp green batter on top, spreading evenly; repeat with another spoonful of pink batter (pressing it in to fill any gaps) followed by more green batter until the mold is full.
- Place the molds in a steamer, cover, and steam for about 15 minutes over medium-low heat (if using a regular pot, wrap the lid with a cloth so condensation doesn't drip onto the batter).
- After 15 minutes, once the cakes are cooked through, remove and unmold them.
Cook Mode
BOLU KUKUS MAWAR
Bolu Kukus Mawar (Steamed Rose-Shaped Sponge Cake)
BOLU KUKUS MAWAR 2 TELUR lembut enak cantik banget
BOLU KUKUS MAWAR 2 TELUR lembut enak cantik banget
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campurkan 1 saset santan kara (65 ml) dengan air hingga total 100 ml (tambahkan sekitar 35 ml air); aduk rata, sisihkan.
- Pecahkan 2 butir telur, tambahkan 80 gr gula pasir, sedikit vanili cair, dan ½ sdt SP (atau TBM); mixer dengan kecepatan tinggi hingga putih, kental, dan berjejak.
- Matikan mixer, masukkan 100 gr tepung terigu yang sudah diayak; aduk sebentar dengan mixer mati agar tepung tidak berterbangan, lalu nyalakan mixer dan mixer sebentar saja.
- Masukkan campuran santan dan air, mixer lagi sebentar hingga tercampur.
- Aduk dengan spatula untuk memastikan adonan benar-benar tercampur rata.
- Pisahkan sepertiga adonan, beri pewarna merah muda/pink, aduk rata; sisanya (dua pertiga) beri pasta pandan secukupnya (jangan terlalu banyak agar warnanya tidak terlalu tua), aduk rata.
- Olesi cetakan mawar (ukuran 7x7x2,5 cm) dengan minyak ke seluruh bagian.
- Tuang adonan ke cetakan berlapis: 1 sdm adonan pink, lalu 2 sdm adonan hijau di atasnya, ratakan; ulangi lapisan dengan 1 sdm adonan pink lagi (ditekan-tekan agar rongga terisi) lalu adonan hijau di atasnya hingga cetakan penuh.
- Masukkan cetakan ke dalam kukusan, tutup, dan kukus kurang lebih 15 menit dengan api sedang cenderung kecil (jika pakai panci biasa, lapisi tutup dengan serbet agar air tidak menetes ke adonan).
- Setelah 15 menit dan kue matang, angkat dan keluarkan dari cetakan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine 1 sachet (65 ml) Kara coconut milk with water to make 100 ml total (about 35 ml water); stir well and set aside.
- Crack 2 eggs into a bowl, add 80 g sugar, a little liquid vanilla, and 1/2 tsp SP (or TBM); beat on high speed until pale, thick, and ribbon-like.
- Turn off the mixer, add the sifted flour; stir briefly with the mixer off so the flour doesn't scatter, then turn the mixer back on and beat briefly.
- Add the coconut milk mixture and beat again briefly until combined.
- Fold with a spatula to make sure everything is fully incorporated.
- Set aside one-third of the batter and tint it pink; tint the remaining two-thirds with pandan paste (go easy on the coloring so it doesn't look undercooked once baked); stir each until even.
- Grease the rose-shaped molds (7x7x2.5 cm) all over with oil.
- Fill the molds in layers: 1 tbsp pink batter, then 2 tbsp green batter on top, spreading evenly; repeat with another spoonful of pink batter (pressing it in to fill any gaps) followed by more green batter until the mold is full.
- Place the molds in a steamer, cover, and steam for about 15 minutes over medium-low heat (if using a regular pot, wrap the lid with a cloth so condensation doesn't drip onto the batter).
- After 15 minutes, once the cakes are cooked through, remove and unmold them.
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