LAMINGTON By MASTERCHEF S9! Cheryl Puteri Gunawan!
Bolu
Lamingtons with Strawberry Jam and Chantilly Cream
Bahan
Ganache:
Chantily cream:
Tambahan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 175 sampai 180 derajat dan siapkan loyang persegi 20 x 20 cm yang sudah dialasi baking paper.
- Kocok 4 butir telur utuh bersuhu ruang sampai mulai berbusa.
- Masukkan gula halus yang sudah diayak secara perlahan, setengah bagian dulu lalu sisanya.
- Kocok terus sampai adonan pucat, naik dan berjejak seperti pita.
- Ayak tepung protein rendah bersama baking powder dan maizena ke dalam adonan, lalu aduk lipat perlahan supaya adonannya tidak turun.
- Masukkan minyak sayur yang tidak berbau sedikit demi sedikit dalam beberapa tahap sambil terus diaduk lipat dengan lembut, pastikan bagian dasar mangkuk juga tercampur rata.
- Tuang adonan ke dalam loyang lalu banting-banting untuk mengeluarkan gelembung udara.
- Panggang selama 20 sampai 25 menit di suhu 175 sampai 180 derajat.
- Sambil menunggu, kocok whipping cream dingin bersama sedikit gula pasir sampai kaku.
- Masukkan vanilla extract lalu aduk rata, kemudian pindahkan chantilly cream ke piping bag bermotif dan simpan di kulkas.
- Untuk ganache, tim dark compound chocolate bersama susu cair di atas air panas. Pastikan mangkuknya tidak menyentuh permukaan air.
- Aduk sampai cokelatnya meleleh sempurna dan licin, lalu diamkan sampai teksturnya agak mengental.
- Keluarkan bolu dari loyang lalu dinginkan sepenuhnya.
- Buang kulit di bagian atas bolu dengan pisau roti supaya permukaannya rata, lalu rapikan juga sisi-sisinya.
- Potong bolu menjadi kotak-kotak kecil.
- Celupkan setiap potongan bolu ke dalam ganache dengan bantuan garpu sampai semua sisinya terlapisi.
- Pindahkan potongan yang sudah terlapisi cokelat langsung ke kelapa kering lalu balik-balik sampai seluruh permukaannya tertutup, kemudian tiriskan di atas cooling rack.
- Potong bagian atas setiap lamington secara diagonal lalu olesi bagian dalamnya dengan selai stroberi.
- Semprotkan chantilly cream di atasnya lalu hias dengan daun mint.
Ingredients
Ganache:
Chantilly cream:
Extras:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 175 to 180 C and prepare a 20 x 20 cm square pan lined with baking paper.
- Whip 4 whole room temperature eggs until they start to foam.
- Add the sifted icing sugar gradually, half of it first and then the rest.
- Keep whipping until the batter is pale, risen and falls in ribbons.
- Sift the low protein flour together with the baking powder and cornstarch into the batter, then fold gently so the batter does not deflate.
- Add the neutral vegetable oil a little at a time in stages, folding gently and making sure the bottom of the bowl is mixed in too.
- Pour the batter into the pan and tap it to release the air bubbles.
- Bake for 20 to 25 minutes at 175 to 180 C.
- While it bakes, whip the cold whipping cream with a little granulated sugar until stiff.
- Add the vanilla extract and mix in, then transfer the chantilly cream into a piping bag with a decorative tip and keep it in the fridge.
- For the ganache, melt the dark compound chocolate with the liquid milk over a pan of hot water. Make sure the bowl does not touch the water.
- Stir until the chocolate is fully melted and smooth, then let it stand until it thickens slightly.
- Turn the sponge out of the pan and let it cool completely.
- Trim the crust off the top of the sponge with a bread knife so the surface is level, and neaten the sides too.
- Cut the sponge into small cubes.
- Dip each cube into the ganache using a fork so every side is coated.
- Move each coated cube straight into the desiccated coconut and turn it until fully covered, then let it drain on a cooling rack.
- Cut diagonally into the top of each lamington and spread strawberry jam inside.
- Pipe the chantilly cream on top and finish with a mint leaf.
Cook Mode
Bolu
Lamingtons with Strawberry Jam and Chantilly Cream
LAMINGTON By MASTERCHEF S9! Cheryl Puteri Gunawan!
LAMINGTON By MASTERCHEF S9! Cheryl Puteri Gunawan!
Bahan
Ganache:
Chantily cream:
Tambahan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 175 sampai 180 derajat dan siapkan loyang persegi 20 x 20 cm yang sudah dialasi baking paper.
- Kocok 4 butir telur utuh bersuhu ruang sampai mulai berbusa.
- Masukkan gula halus yang sudah diayak secara perlahan, setengah bagian dulu lalu sisanya.
- Kocok terus sampai adonan pucat, naik dan berjejak seperti pita.
- Ayak tepung protein rendah bersama baking powder dan maizena ke dalam adonan, lalu aduk lipat perlahan supaya adonannya tidak turun.
- Masukkan minyak sayur yang tidak berbau sedikit demi sedikit dalam beberapa tahap sambil terus diaduk lipat dengan lembut, pastikan bagian dasar mangkuk juga tercampur rata.
- Tuang adonan ke dalam loyang lalu banting-banting untuk mengeluarkan gelembung udara.
- Panggang selama 20 sampai 25 menit di suhu 175 sampai 180 derajat.
- Sambil menunggu, kocok whipping cream dingin bersama sedikit gula pasir sampai kaku.
- Masukkan vanilla extract lalu aduk rata, kemudian pindahkan chantilly cream ke piping bag bermotif dan simpan di kulkas.
- Untuk ganache, tim dark compound chocolate bersama susu cair di atas air panas. Pastikan mangkuknya tidak menyentuh permukaan air.
- Aduk sampai cokelatnya meleleh sempurna dan licin, lalu diamkan sampai teksturnya agak mengental.
- Keluarkan bolu dari loyang lalu dinginkan sepenuhnya.
- Buang kulit di bagian atas bolu dengan pisau roti supaya permukaannya rata, lalu rapikan juga sisi-sisinya.
- Potong bolu menjadi kotak-kotak kecil.
- Celupkan setiap potongan bolu ke dalam ganache dengan bantuan garpu sampai semua sisinya terlapisi.
- Pindahkan potongan yang sudah terlapisi cokelat langsung ke kelapa kering lalu balik-balik sampai seluruh permukaannya tertutup, kemudian tiriskan di atas cooling rack.
- Potong bagian atas setiap lamington secara diagonal lalu olesi bagian dalamnya dengan selai stroberi.
- Semprotkan chantilly cream di atasnya lalu hias dengan daun mint.
Ingredients
Ganache:
Chantilly cream:
Extras:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 175 to 180 C and prepare a 20 x 20 cm square pan lined with baking paper.
- Whip 4 whole room temperature eggs until they start to foam.
- Add the sifted icing sugar gradually, half of it first and then the rest.
- Keep whipping until the batter is pale, risen and falls in ribbons.
- Sift the low protein flour together with the baking powder and cornstarch into the batter, then fold gently so the batter does not deflate.
- Add the neutral vegetable oil a little at a time in stages, folding gently and making sure the bottom of the bowl is mixed in too.
- Pour the batter into the pan and tap it to release the air bubbles.
- Bake for 20 to 25 minutes at 175 to 180 C.
- While it bakes, whip the cold whipping cream with a little granulated sugar until stiff.
- Add the vanilla extract and mix in, then transfer the chantilly cream into a piping bag with a decorative tip and keep it in the fridge.
- For the ganache, melt the dark compound chocolate with the liquid milk over a pan of hot water. Make sure the bowl does not touch the water.
- Stir until the chocolate is fully melted and smooth, then let it stand until it thickens slightly.
- Turn the sponge out of the pan and let it cool completely.
- Trim the crust off the top of the sponge with a bread knife so the surface is level, and neaten the sides too.
- Cut the sponge into small cubes.
- Dip each cube into the ganache using a fork so every side is coated.
- Move each coated cube straight into the desiccated coconut and turn it until fully covered, then let it drain on a cooling rack.
- Cut diagonally into the top of each lamington and spread strawberry jam inside.
- Pipe the chantilly cream on top and finish with a mint leaf.
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.
