Legit! BOLU UBI PANGGANG
RESEP
Baked Sweet Potato Sponge Cake
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 170 derajat.
- Siapkan loyang tulban diameter sekitar 22 cm yang sudah diolesi mentega dan ditaburi tepung.
- Kukus ubi kuning lalu haluskan dan saring supaya benar-benar halus tanpa gumpalan sama sekali.
- Masukkan ubi halus ke dalam wadah bersama mentega tawar leleh, minyak, santan, susu kental manis dan garam, lalu aduk sampai rata dan sisihkan.
- Pecahkan 4 butir telur ke dalam mangkuk lain, lalu tambahkan emulsifier SP dan gula pasir.
- Kocok sampai adonan mengembang, kental, pucat dan berjejak.
- Masukkan setengah bagian campuran bahan basah ke dalam adonan telur.
- Ayak tepung terigu serba guna dan baking powder ke dalam adonan lalu aduk asal rata saja. Jangan diaduk terlalu lama supaya kuenya tidak keras.
- Masukkan sisa bahan basah lalu aduk dengan gerakan melipat sambil membelah bagian tengahnya sampai rata dan tidak ada gumpalan ubi.
- Tuang adonan ke dalam loyang lalu banting-banting supaya tidak ada udara yang terjebak.
- Panggang di oven yang sudah dipanaskan selama kurang lebih 30 sampai 40 menit.
- Keluarkan kue dari loyang lalu tunggu sampai dingin sebelum dipotong.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 170 C.
- Prepare a bundt tin about 22 cm across, brushed with butter and dusted with flour.
- Steam the yellow sweet potato, then mash it and push it through a sieve so it is completely smooth with no lumps.
- Put the mashed sweet potato in a bowl with the melted unsalted butter, oil, coconut milk, sweetened condensed milk and salt, stir until combined, then set aside.
- Crack 4 eggs into another bowl and add the SP emulsifier and the granulated sugar.
- Whip until the batter is thick, pale and leaves a trail.
- Add half of the wet mixture to the egg batter.
- Sift the all-purpose flour and baking powder into the batter and stir just until combined. Do not overmix or the cake will turn out tough.
- Add the remaining wet mixture and fold, cutting through the middle, until smooth with no lumps of sweet potato left.
- Pour the batter into the tin and tap it on the counter so no air stays trapped inside.
- Bake in the preheated oven for about 30 to 40 minutes.
- Turn the cake out of the tin and let it cool completely before slicing.
Cook Mode
RESEP
Baked Sweet Potato Sponge Cake
Legit! BOLU UBI PANGGANG
Legit! BOLU UBI PANGGANG
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 170 derajat.
- Siapkan loyang tulban diameter sekitar 22 cm yang sudah diolesi mentega dan ditaburi tepung.
- Kukus ubi kuning lalu haluskan dan saring supaya benar-benar halus tanpa gumpalan sama sekali.
- Masukkan ubi halus ke dalam wadah bersama mentega tawar leleh, minyak, santan, susu kental manis dan garam, lalu aduk sampai rata dan sisihkan.
- Pecahkan 4 butir telur ke dalam mangkuk lain, lalu tambahkan emulsifier SP dan gula pasir.
- Kocok sampai adonan mengembang, kental, pucat dan berjejak.
- Masukkan setengah bagian campuran bahan basah ke dalam adonan telur.
- Ayak tepung terigu serba guna dan baking powder ke dalam adonan lalu aduk asal rata saja. Jangan diaduk terlalu lama supaya kuenya tidak keras.
- Masukkan sisa bahan basah lalu aduk dengan gerakan melipat sambil membelah bagian tengahnya sampai rata dan tidak ada gumpalan ubi.
- Tuang adonan ke dalam loyang lalu banting-banting supaya tidak ada udara yang terjebak.
- Panggang di oven yang sudah dipanaskan selama kurang lebih 30 sampai 40 menit.
- Keluarkan kue dari loyang lalu tunggu sampai dingin sebelum dipotong.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 170 C.
- Prepare a bundt tin about 22 cm across, brushed with butter and dusted with flour.
- Steam the yellow sweet potato, then mash it and push it through a sieve so it is completely smooth with no lumps.
- Put the mashed sweet potato in a bowl with the melted unsalted butter, oil, coconut milk, sweetened condensed milk and salt, stir until combined, then set aside.
- Crack 4 eggs into another bowl and add the SP emulsifier and the granulated sugar.
- Whip until the batter is thick, pale and leaves a trail.
- Add half of the wet mixture to the egg batter.
- Sift the all-purpose flour and baking powder into the batter and stir just until combined. Do not overmix or the cake will turn out tough.
- Add the remaining wet mixture and fold, cutting through the middle, until smooth with no lumps of sweet potato left.
- Pour the batter into the tin and tap it on the counter so no air stays trapped inside.
- Bake in the preheated oven for about 30 to 40 minutes.
- Turn the cake out of the tin and let it cool completely before slicing.
Cook Notes
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