Soft parah! MANGO EARL GREY CAKE
Bolu (adapted from U-Taste)
Mango Earl Grey Roll Cake
Bahan
Chantilly cream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Lapisi loyang 28x28 cm dengan baking paper dan panaskan oven di suhu 160 derajat.
- Pisahkan 5 butir telur, taruh putihnya di mangkuk besar yang bersih dan kuningnya di mangkuk kecil.
- Kocok minyak sayur bersama susu cair di dalam wadah.
- Masukkan tepung kue dan baking powder lalu aduk sampai tercampur.
- Sobek 2 kantung earl grey tea lalu masukkan daun tehnya ke adonan dan aduk rata.
- Masukkan kuning telur bersama garam dan vanilla, lalu aduk sampai menjadi adonan yang licin dan kental.
- Kocok putih telur bersama perasan jeruk nipis sampai mulai berbusa.
- Masukkan gula pasir perlahan lalu kocok sampai soft peak.
- Ambil seperempat meringue dan aduk ke adonan kuning telur untuk menyamakan teksturnya.
- Masukkan meringue lagi, lalu tuang semuanya kembali ke mangkuk meringue dan folding perlahan sampai tidak ada meringue yang tersisa.
- Tuang adonan ke loyang yang sudah dilapisi kertas, ratakan, lalu banting-banting supaya udaranya keluar.
- Panggang 25 sampai 27 menit sampai matang.
- Sisipkan pinggirannya, keluarkan bolunya, lepaskan kertasnya, lalu tutup dengan kertas supaya tidak kering selama didinginkan.
- Kupas mangga yang matang lalu potong memanjang agak tebal.
- Kocok whipping cream dingin bersama vanilla dan gula sampai kaku.
- Rapikan bagian pinggir bolu yang kering.
- Oleskan satu lapis krim di atas bolu, tata mangga memanjang, lalu tutup lagi dengan krim.
- Gulung bolunya rapat-rapat mengelilingi mangga dengan bantuan kertas, lalu kencangkan gulungannya.
- Bungkus gulungan bolunya lalu simpan di kulkas 20 menit sampai 1 jam sampai firm.
- Potong bolu gulung dengan pisau yang sudah dihangatkan.
Ingredients
Chantilly cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Line a 28x28 cm pan with baking paper and preheat the oven to 160 degrees.
- Separate 5 eggs, putting the whites into a large clean bowl and the yolks into a smaller one.
- Whisk the vegetable oil together with the liquid milk in a bowl.
- Add the cake flour and baking powder and mix until combined.
- Tear open 2 earl grey tea bags and stir the tea leaves into the batter.
- Add the egg yolks along with the salt and vanilla, then mix until you have a smooth thick batter.
- Whip the egg whites with the lime juice until they start to foam.
- Add the granulated sugar gradually and whip to soft peaks.
- Stir a quarter of the meringue into the yolk batter to match the textures.
- Fold in more meringue, then pour everything back into the meringue bowl and fold gently until no streaks remain.
- Pour the batter into the lined pan, spread it level, then tap it to release the air.
- Bake for 25 to 27 minutes until cooked.
- Loosen the sides, turn the cake out, peel off the paper, then cover it with paper so it does not dry out while cooling.
- Peel the ripe mangoes and cut them into thick sticks.
- Whip the cold whipping cream with the vanilla and sugar until stiff.
- Trim the dry edges off the cooled cake.
- Spread a layer of cream over the cake, arrange the mango in a line, then cover it with more cream.
- Roll the cake up tightly around the mango using the paper, then tighten the roll.
- Wrap the roll and chill it for 20 minutes to 1 hour until firm.
- Cut the roll into slices using a warmed knife.
Cook Mode
Bolu (adapted from U-Taste)
Mango Earl Grey Roll Cake
Soft parah! MANGO EARL GREY CAKE
Soft parah! MANGO EARL GREY CAKE
Bahan
Chantilly cream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Lapisi loyang 28x28 cm dengan baking paper dan panaskan oven di suhu 160 derajat.
- Pisahkan 5 butir telur, taruh putihnya di mangkuk besar yang bersih dan kuningnya di mangkuk kecil.
- Kocok minyak sayur bersama susu cair di dalam wadah.
- Masukkan tepung kue dan baking powder lalu aduk sampai tercampur.
- Sobek 2 kantung earl grey tea lalu masukkan daun tehnya ke adonan dan aduk rata.
- Masukkan kuning telur bersama garam dan vanilla, lalu aduk sampai menjadi adonan yang licin dan kental.
- Kocok putih telur bersama perasan jeruk nipis sampai mulai berbusa.
- Masukkan gula pasir perlahan lalu kocok sampai soft peak.
- Ambil seperempat meringue dan aduk ke adonan kuning telur untuk menyamakan teksturnya.
- Masukkan meringue lagi, lalu tuang semuanya kembali ke mangkuk meringue dan folding perlahan sampai tidak ada meringue yang tersisa.
- Tuang adonan ke loyang yang sudah dilapisi kertas, ratakan, lalu banting-banting supaya udaranya keluar.
- Panggang 25 sampai 27 menit sampai matang.
- Sisipkan pinggirannya, keluarkan bolunya, lepaskan kertasnya, lalu tutup dengan kertas supaya tidak kering selama didinginkan.
- Kupas mangga yang matang lalu potong memanjang agak tebal.
- Kocok whipping cream dingin bersama vanilla dan gula sampai kaku.
- Rapikan bagian pinggir bolu yang kering.
- Oleskan satu lapis krim di atas bolu, tata mangga memanjang, lalu tutup lagi dengan krim.
- Gulung bolunya rapat-rapat mengelilingi mangga dengan bantuan kertas, lalu kencangkan gulungannya.
- Bungkus gulungan bolunya lalu simpan di kulkas 20 menit sampai 1 jam sampai firm.
- Potong bolu gulung dengan pisau yang sudah dihangatkan.
Ingredients
Chantilly cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Line a 28x28 cm pan with baking paper and preheat the oven to 160 degrees.
- Separate 5 eggs, putting the whites into a large clean bowl and the yolks into a smaller one.
- Whisk the vegetable oil together with the liquid milk in a bowl.
- Add the cake flour and baking powder and mix until combined.
- Tear open 2 earl grey tea bags and stir the tea leaves into the batter.
- Add the egg yolks along with the salt and vanilla, then mix until you have a smooth thick batter.
- Whip the egg whites with the lime juice until they start to foam.
- Add the granulated sugar gradually and whip to soft peaks.
- Stir a quarter of the meringue into the yolk batter to match the textures.
- Fold in more meringue, then pour everything back into the meringue bowl and fold gently until no streaks remain.
- Pour the batter into the lined pan, spread it level, then tap it to release the air.
- Bake for 25 to 27 minutes until cooked.
- Loosen the sides, turn the cake out, peel off the paper, then cover it with paper so it does not dry out while cooling.
- Peel the ripe mangoes and cut them into thick sticks.
- Whip the cold whipping cream with the vanilla and sugar until stiff.
- Trim the dry edges off the cooled cake.
- Spread a layer of cream over the cake, arrange the mango in a line, then cover it with more cream.
- Roll the cake up tightly around the mango using the paper, then tighten the roll.
- Wrap the roll and chill it for 20 minutes to 1 hour until firm.
- Cut the roll into slices using a warmed knife.
Cook Notes
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