Favorit Keluarga! Resep BOLU MENTEGA / BUTTER CAKE [Spesial Pakai Butter New Zealand]
Resep Butter Cake
Untuk 8 porsi
Butter Cake Recipe
Makes 8-9 servings
Bahan
Bahan kering:
Bahan kuning telur:
Bahan putih telur:
Cara Membuat
- Blender gula pasir hingga halus kemudian di dalam mangkuk masukkan Anchor Unsalted Butter dan Anchor Tinned Salted Butter yang sudah suhu ruang, kocok beberapa saat hingga mengembang
- Masukkan gula, kocok kembali lalu masukkan kuning telur secara perlahan, kocok kembali
- Masukkan kental manis, perisa vanila, dan minyak, kocok sesaat
- Masukkan baking powder, susu bubuk, maizena, dan tepung terigu sambil disaring, kocok hingga menyatu di kecepatan rendah
- Kocok putih telur hingga berbusa kemudian masukkan setengah gula pasir, cream of tartar, dan garam, kocok kembali
- Masukkan sisa gula pasir, kocok hingga membentuk paruh burung
- Masukkan sedikit demi sedikit adonan putih telur ke dalam adonan kuning telur, aduk perlahan dengan spatula
- Oles loyang dengan mentega lalu tuang adonan. Panggang di suhu 175 derajat celcius selama 50 menit. Turunkan suhu menjadi 150 derajat celcius di 15 menit terakhir
- Keluarkan cake dari loyang, tunggu hingga dingin kemudian potong-potong
Ingredients
Dry ingredients:
Egg Yolk Batter ingredients:
Meringue ingredients:
Steps
- Blend the sugar until fine. Add the room-temperature Anchor Unsalted Butter and Anchor Tinned Salted Butter to a bowl and beat until fluffy.
- Add the sugar and beat again, then gradually add the egg yolks while beating.
- Add the condensed milk, vanilla flavoring, and oil. Beat briefly.
- Sift in the baking powder, milk powder, cornstarch, and all-purpose flour. Beat on low speed until combined.
- Beat the egg whites until frothy, then add half the sugar, cream of tartar, and salt. Beat again.
- Add the remaining sugar and beat to the bird's-beak stage.
- Gradually add the egg-white mixture to the yolk mixture and fold gently with a spatula.
- Grease the pan with butter and pour in the batter. Bake at 175°C for 50 minutes, reducing the temperature to 150°C for the final 15 minutes.
- Remove the cake from the pan, let it cool, then cut into pieces.
Cook Mode
Resep Butter Cake
Butter Cake Recipe
Favorit Keluarga! Resep BOLU MENTEGA / BUTTER CAKE [Spesial Pakai Butter New Zealand]
Favorit Keluarga! Resep BOLU MENTEGA / BUTTER CAKE [Spesial Pakai Butter New Zealand]
Bahan
Bahan kering:
Bahan kuning telur:
Bahan putih telur:
Cara Membuat
- Blender gula pasir hingga halus kemudian di dalam mangkuk masukkan Anchor Unsalted Butter dan Anchor Tinned Salted Butter yang sudah suhu ruang, kocok beberapa saat hingga mengembang
- Masukkan gula, kocok kembali lalu masukkan kuning telur secara perlahan, kocok kembali
- Masukkan kental manis, perisa vanila, dan minyak, kocok sesaat
- Masukkan baking powder, susu bubuk, maizena, dan tepung terigu sambil disaring, kocok hingga menyatu di kecepatan rendah
- Kocok putih telur hingga berbusa kemudian masukkan setengah gula pasir, cream of tartar, dan garam, kocok kembali
- Masukkan sisa gula pasir, kocok hingga membentuk paruh burung
- Masukkan sedikit demi sedikit adonan putih telur ke dalam adonan kuning telur, aduk perlahan dengan spatula
- Oles loyang dengan mentega lalu tuang adonan. Panggang di suhu 175 derajat celcius selama 50 menit. Turunkan suhu menjadi 150 derajat celcius di 15 menit terakhir
- Keluarkan cake dari loyang, tunggu hingga dingin kemudian potong-potong
Ingredients
Dry ingredients:
Egg Yolk Batter ingredients:
Meringue ingredients:
Steps
- Blend the sugar until fine. Add the room-temperature Anchor Unsalted Butter and Anchor Tinned Salted Butter to a bowl and beat until fluffy.
- Add the sugar and beat again, then gradually add the egg yolks while beating.
- Add the condensed milk, vanilla flavoring, and oil. Beat briefly.
- Sift in the baking powder, milk powder, cornstarch, and all-purpose flour. Beat on low speed until combined.
- Beat the egg whites until frothy, then add half the sugar, cream of tartar, and salt. Beat again.
- Add the remaining sugar and beat to the bird's-beak stage.
- Gradually add the egg-white mixture to the yolk mixture and fold gently with a spatula.
- Grease the pan with butter and pour in the batter. Bake at 175°C for 50 minutes, reducing the temperature to 150°C for the final 15 minutes.
- Remove the cake from the pan, let it cool, then cut into pieces.
Cook Notes
Nobody has written this one up. Cooked it? Say how it went.
Cook something like it
The closest dishes to this one in the whole archive.
