Resep
Sakura Swiss Roll Cake
Bahan
Bahan"nya :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan telur, gula pasir, SP, dan vanili ke wadah, lalu masukkan tepung terigu, tepung maizena, dan susu bubuk sambil disaring.
- Mixer dengan kecepatan tinggi sampai putih, kental, dan berjejak.
- Matikan mixer, masukkan margarin cair, aduk balik dengan spatula sampai benar-benar tercampur tanpa ada endapan.
- Pisahkan sedikit adonan, beri pasta coklat untuk motif.
- Tuang adonan ke loyang yang sudah dialasi kertas roti, ratakan dan hentakkan, beri motif dengan adonan coklat.
- Panggang di suhu 200°C dengan api atas bawah selama kurang lebih 20 menit.
- Keluarkan dari oven, sisir pinggirannya dengan pisau, lalu balik bolu.
- Oles selai ke seluruh permukaan bolu, beri pemberat di ujung, lalu gulung.
- Masukkan bolu ke dalam cetakan sakura, gulung sambil dipadatkan agar pola bunga terbentuk, ikat dengan tali kencang.
- Diamkan selama kurang lebih 1 jam (boleh di kulkas), lalu buka dan potong-potong.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put the eggs, sugar, SP, and vanilla in a bowl, then add the flour, cornstarch, and milk powder while sifting.
- Mix at high speed until pale, thick, and ribbon-like.
- Turn off the mixer, add the melted margarine, and fold with a spatula until fully combined with no pooling at the bottom.
- Set aside a bit of the batter, and add chocolate paste for the pattern.
- Pour the batter into a pan lined with baking paper, level it and tap to release air, then pipe the chocolate pattern on top.
- Bake at 200°C with top-bottom heat for about 20 minutes.
- Remove from the oven, loosen the edges with a knife, then flip the cake.
- Spread jam over the entire surface, place a weight at one end, then roll it up.
- Put the roll into the sakura mold, roll while compacting it so the flower pattern forms, and tie tightly with string.
- Let it sit for about 1 hour (can be refrigerated), then unwrap and slice.
Cook Mode
Bolu gulung sakura
Sakura Swiss Roll Cake
Bolu gulung sakura
Bolu gulung sakura
Bahan
Bahan"nya :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan telur, gula pasir, SP, dan vanili ke wadah, lalu masukkan tepung terigu, tepung maizena, dan susu bubuk sambil disaring.
- Mixer dengan kecepatan tinggi sampai putih, kental, dan berjejak.
- Matikan mixer, masukkan margarin cair, aduk balik dengan spatula sampai benar-benar tercampur tanpa ada endapan.
- Pisahkan sedikit adonan, beri pasta coklat untuk motif.
- Tuang adonan ke loyang yang sudah dialasi kertas roti, ratakan dan hentakkan, beri motif dengan adonan coklat.
- Panggang di suhu 200°C dengan api atas bawah selama kurang lebih 20 menit.
- Keluarkan dari oven, sisir pinggirannya dengan pisau, lalu balik bolu.
- Oles selai ke seluruh permukaan bolu, beri pemberat di ujung, lalu gulung.
- Masukkan bolu ke dalam cetakan sakura, gulung sambil dipadatkan agar pola bunga terbentuk, ikat dengan tali kencang.
- Diamkan selama kurang lebih 1 jam (boleh di kulkas), lalu buka dan potong-potong.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put the eggs, sugar, SP, and vanilla in a bowl, then add the flour, cornstarch, and milk powder while sifting.
- Mix at high speed until pale, thick, and ribbon-like.
- Turn off the mixer, add the melted margarine, and fold with a spatula until fully combined with no pooling at the bottom.
- Set aside a bit of the batter, and add chocolate paste for the pattern.
- Pour the batter into a pan lined with baking paper, level it and tap to release air, then pipe the chocolate pattern on top.
- Bake at 200°C with top-bottom heat for about 20 minutes.
- Remove from the oven, loosen the edges with a knife, then flip the cake.
- Spread jam over the entire surface, place a weight at one end, then roll it up.
- Put the roll into the sakura mold, roll while compacting it so the flower pattern forms, and tie tightly with string.
- Let it sit for about 1 hour (can be refrigerated), then unwrap and slice.
Cook Notes
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