Cuman 3 telur! JAPANESE ROLL CAKE SUPER LEMBUT!
Resep
Japanese Strawberry Roll Cake
Bahan
Chantily cream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 190 derajat.
- Pisahkan putih dan kuning dari 3 butir telur besar.
- Kocok putih telur sampai berbusa.
- Masukkan 60 gr gula pasir sedikit demi sedikit.
- Kocok sampai menjadi meringue yang mengembang.
- Masukkan kuning telur lalu aduk sampai warnanya rata.
- Ayak setengah campuran 50 gr tepung protein rendah, 10 gr maizena, dan 1/4 sdt baking powder ke dalam adonan.
- Ayak sisa bahan keringnya lalu folding sampai rata.
- Campur 25 gr minyak dengan 25 gr susu cair di wadah terpisah.
- Ambil sedikit adonan lalu masukkan ke campuran minyak dan susu untuk menyamakan tekstur.
- Tuang campuran tadi kembali ke adonan utama.
- Folding sampai rata saja, jangan diaduk terlalu lama.
- Siapkan loyang 24 x 24 cm yang sudah dialasi kertas.
- Tuang adonan ke dalam loyang.
- Ratakan permukaan adonan sampai semua sudut terisi.
- Ketuk-ketuk loyang supaya udaranya keluar dan bolunya rata.
- Panggang di suhu 185 sampai 190 derajat selama 18 sampai 20 menit.
- Keluarkan bolu lalu lepaskan kertas di bagian pinggirnya.
- Tutup permukaan bolu dengan kertas lalu tunggu sampai benar-benar dingin.
- Potong miring kedua ujung bolu supaya gulungannya nanti rapi.
- Kocok 150 gr whipping cream cair dingin dengan 15 gr gula pasir dan 1/2 sdt vanilla ekstrak.
- Kocok sampai krimnya mengembang kaku.
- Lepaskan kertas dari bolu lalu taruh di atas kertas baru untuk menggulung.
- Oles krim tipis-tipis ke seluruh permukaan bolu.
- Beri krim lebih tebal di bagian yang akan diisi strawberry.
- Susun strawberry besar memanjang di atas krim yang tebal tadi.
- Tutup strawberry dengan krim tipis supaya tidak ada rongga.
- Gulung bolu pelan-pelan dengan bantuan kertasnya.
- Kencangkan gulungan dengan bantuan penggaris supaya rapat.
- Bungkus bolu gulung lalu simpan di kulkas kurang lebih 1 jam.
- Potong-potong bolu gulung setelah dingin dan ngeset.
Ingredients
Chantilly cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 190C.
- Separate the whites and yolks of 3 large eggs.
- Whisk the egg whites until foamy.
- Add 60 g of sugar a little at a time.
- Whip until you have a risen meringue.
- Add the yolks and mix until the colour is even.
- Sift in half of a mix of 50 g cake flour, 10 g cornstarch, and 1/4 tsp baking powder.
- Sift in the rest of the dry mix and fold until combined.
- In a separate bowl combine 25 g of oil with 25 g of milk.
- Take a little batter and stir it into the oil and milk to match the textures.
- Pour that mixture back into the main batter.
- Fold just until combined, without overmixing.
- Line a 24 x 24 cm tin with paper.
- Pour the batter into the tin.
- Spread the batter so it reaches every corner.
- Tap the tin so the air escapes and the sponge bakes evenly.
- Bake at 185 to 190C for 18 to 20 minutes.
- Take the sponge out and peel the paper away from the sides.
- Lay paper over the surface and let the sponge cool completely.
- Trim both ends of the sponge at an angle so the roll finishes neatly.
- Whip 150 g of cold whipping cream with 15 g of sugar and 1/2 tsp of vanilla extract.
- Whip until the cream holds stiff peaks.
- Peel the paper off the sponge and set it on fresh paper for rolling.
- Spread a thin layer of cream over the whole sponge.
- Add a thicker line of cream where the strawberries will sit.
- Line up large strawberries along that thicker line of cream.
- Cover the strawberries with a thin layer of cream so there are no gaps.
- Roll the sponge up slowly using the paper to guide it.
- Tighten the roll using a ruler pressed against the paper.
- Wrap the roll and chill it for about 1 hour.
- Slice the roll once it is cold and set.
Cook Mode
Resep
Japanese Strawberry Roll Cake
Cuman 3 telur! JAPANESE ROLL CAKE SUPER LEMBUT!
Cuman 3 telur! JAPANESE ROLL CAKE SUPER LEMBUT!
Bahan
Chantily cream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 190 derajat.
- Pisahkan putih dan kuning dari 3 butir telur besar.
- Kocok putih telur sampai berbusa.
- Masukkan 60 gr gula pasir sedikit demi sedikit.
- Kocok sampai menjadi meringue yang mengembang.
- Masukkan kuning telur lalu aduk sampai warnanya rata.
- Ayak setengah campuran 50 gr tepung protein rendah, 10 gr maizena, dan 1/4 sdt baking powder ke dalam adonan.
- Ayak sisa bahan keringnya lalu folding sampai rata.
- Campur 25 gr minyak dengan 25 gr susu cair di wadah terpisah.
- Ambil sedikit adonan lalu masukkan ke campuran minyak dan susu untuk menyamakan tekstur.
- Tuang campuran tadi kembali ke adonan utama.
- Folding sampai rata saja, jangan diaduk terlalu lama.
- Siapkan loyang 24 x 24 cm yang sudah dialasi kertas.
- Tuang adonan ke dalam loyang.
- Ratakan permukaan adonan sampai semua sudut terisi.
- Ketuk-ketuk loyang supaya udaranya keluar dan bolunya rata.
- Panggang di suhu 185 sampai 190 derajat selama 18 sampai 20 menit.
- Keluarkan bolu lalu lepaskan kertas di bagian pinggirnya.
- Tutup permukaan bolu dengan kertas lalu tunggu sampai benar-benar dingin.
- Potong miring kedua ujung bolu supaya gulungannya nanti rapi.
- Kocok 150 gr whipping cream cair dingin dengan 15 gr gula pasir dan 1/2 sdt vanilla ekstrak.
- Kocok sampai krimnya mengembang kaku.
- Lepaskan kertas dari bolu lalu taruh di atas kertas baru untuk menggulung.
- Oles krim tipis-tipis ke seluruh permukaan bolu.
- Beri krim lebih tebal di bagian yang akan diisi strawberry.
- Susun strawberry besar memanjang di atas krim yang tebal tadi.
- Tutup strawberry dengan krim tipis supaya tidak ada rongga.
- Gulung bolu pelan-pelan dengan bantuan kertasnya.
- Kencangkan gulungan dengan bantuan penggaris supaya rapat.
- Bungkus bolu gulung lalu simpan di kulkas kurang lebih 1 jam.
- Potong-potong bolu gulung setelah dingin dan ngeset.
Ingredients
Chantilly cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 190C.
- Separate the whites and yolks of 3 large eggs.
- Whisk the egg whites until foamy.
- Add 60 g of sugar a little at a time.
- Whip until you have a risen meringue.
- Add the yolks and mix until the colour is even.
- Sift in half of a mix of 50 g cake flour, 10 g cornstarch, and 1/4 tsp baking powder.
- Sift in the rest of the dry mix and fold until combined.
- In a separate bowl combine 25 g of oil with 25 g of milk.
- Take a little batter and stir it into the oil and milk to match the textures.
- Pour that mixture back into the main batter.
- Fold just until combined, without overmixing.
- Line a 24 x 24 cm tin with paper.
- Pour the batter into the tin.
- Spread the batter so it reaches every corner.
- Tap the tin so the air escapes and the sponge bakes evenly.
- Bake at 185 to 190C for 18 to 20 minutes.
- Take the sponge out and peel the paper away from the sides.
- Lay paper over the surface and let the sponge cool completely.
- Trim both ends of the sponge at an angle so the roll finishes neatly.
- Whip 150 g of cold whipping cream with 15 g of sugar and 1/2 tsp of vanilla extract.
- Whip until the cream holds stiff peaks.
- Peel the paper off the sponge and set it on fresh paper for rolling.
- Spread a thin layer of cream over the whole sponge.
- Add a thicker line of cream where the strawberries will sit.
- Line up large strawberries along that thicker line of cream.
- Cover the strawberries with a thin layer of cream so there are no gaps.
- Roll the sponge up slowly using the paper to guide it.
- Tighten the roll using a ruler pressed against the paper.
- Wrap the roll and chill it for about 1 hour.
- Slice the roll once it is cold and set.
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.
