SUPER NYOKLAT! DADAR GULUNG COKLAT PISANG
Resep
Chocolate Banana Crepe Rolls
Bahan
ISIAN:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung serba guna, gula pasir dan garam di dalam wadah.
- Ayak cokelat bubuk sekitar 1 1/2 sendok makan ke dalam bahan kering lalu aduk sampai rata.
- Pecahkan 2 butir telur ke dalam campuran tepung, tambahkan vanilla extract, lalu aduk asal tercampur.
- Tuang susu cair dalam tiga tahap sambil terus diaduk supaya adonannya tidak menggumpal.
- Masukkan lelehan mentega tawar lalu aduk sampai adonannya benar-benar rata dan encer.
- Saring adonan crepes untuk menghilangkan gumpalan-gumpalan kecil supaya hasilnya mulus.
- Tutup adonan lalu istirahatkan selama 15 menit.
- Potong-potong dark compound chocolate supaya lebih mudah meleleh.
- Campurkan cokelat dengan susu cair dan mentega tawar, lalu tim di atas air panas yang apinya sudah dimatikan sampai meleleh dan licin.
- Tunggu sampai krim cokelatnya tidak panas lagi lalu pindahkan ke plastik segitiga.
- Simpan krim cokelat di kulkas sampai konsistensinya mulai mengeset dan bisa dioles.
- Panaskan teflon kecil lalu olesi dengan sedikit mentega.
- Aduk dulu adonannya, lalu tuang satu sendok sayur dan putar teflonnya supaya adonan menyebar setipis mungkin. Kalau ada bagian yang bolong tinggal ditambal sedikit adonan.
- Masak sebentar saja sampai permukaannya kering, lalu angkat dan susun selang-seling supaya tidak lengket.
- Kupas pisang lalu belah memanjang menjadi dua.
- Panggang pisang di teflon dengan sedikit mentega, balik sebentar, lalu angkat. Jangan sampai terlalu matang.
- Letakkan pisang di atas selembar crepes, semprotkan krim cokelat agak banyak, lipat bagian sampingnya lalu gulung sampai rapat.
Ingredients
FILLING:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine the all-purpose flour, granulated sugar and salt in a bowl.
- Sift in about 1 1/2 tablespoons of cocoa powder and stir until the dry ingredients are evenly mixed.
- Crack 2 eggs into the flour mixture, add the vanilla extract, and stir just until combined.
- Pour in the liquid milk in three additions, stirring constantly so the batter does not go lumpy.
- Add the melted unsalted butter and stir until the batter is completely smooth and runny.
- Strain the crepe batter to remove any small lumps so the crepes come out silky.
- Cover the batter and rest it for 15 minutes.
- Chop the dark compound chocolate so it melts more easily.
- Combine the chocolate with the liquid milk and unsalted butter, then melt it over a pan of hot water with the heat switched off, stirring until smooth and glossy.
- Let the chocolate cream cool until it is no longer hot, then transfer it into a piping bag.
- Chill the chocolate cream in the fridge until it starts to set and is spreadable.
- Heat a small non stick pan and brush it with a little butter.
- Stir the batter first, then pour in one ladleful and swirl the pan so the batter spreads as thinly as possible. Patch any holes with a little extra batter.
- Cook only briefly until the surface is dry, then lift the crepe out and stack the crepes alternating so they do not stick.
- Peel the bananas and split them in half lengthwise.
- Pan fry the bananas in a little butter, turning them once, then take them out. Do not let them overcook.
- Lay a banana on a crepe, pipe on a generous amount of the chocolate cream, fold in the sides and roll it up tightly.
Cook Mode
SUPER NYOKLAT! DADAR GULUNG COKLAT PISANG
Chocolate Banana Crepe Rolls
SUPER NYOKLAT! DADAR GULUNG COKLAT PISANG
SUPER NYOKLAT! DADAR GULUNG COKLAT PISANG
Bahan
ISIAN:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur tepung serba guna, gula pasir dan garam di dalam wadah.
- Ayak cokelat bubuk sekitar 1 1/2 sendok makan ke dalam bahan kering lalu aduk sampai rata.
- Pecahkan 2 butir telur ke dalam campuran tepung, tambahkan vanilla extract, lalu aduk asal tercampur.
- Tuang susu cair dalam tiga tahap sambil terus diaduk supaya adonannya tidak menggumpal.
- Masukkan lelehan mentega tawar lalu aduk sampai adonannya benar-benar rata dan encer.
- Saring adonan crepes untuk menghilangkan gumpalan-gumpalan kecil supaya hasilnya mulus.
- Tutup adonan lalu istirahatkan selama 15 menit.
- Potong-potong dark compound chocolate supaya lebih mudah meleleh.
- Campurkan cokelat dengan susu cair dan mentega tawar, lalu tim di atas air panas yang apinya sudah dimatikan sampai meleleh dan licin.
- Tunggu sampai krim cokelatnya tidak panas lagi lalu pindahkan ke plastik segitiga.
- Simpan krim cokelat di kulkas sampai konsistensinya mulai mengeset dan bisa dioles.
- Panaskan teflon kecil lalu olesi dengan sedikit mentega.
- Aduk dulu adonannya, lalu tuang satu sendok sayur dan putar teflonnya supaya adonan menyebar setipis mungkin. Kalau ada bagian yang bolong tinggal ditambal sedikit adonan.
- Masak sebentar saja sampai permukaannya kering, lalu angkat dan susun selang-seling supaya tidak lengket.
- Kupas pisang lalu belah memanjang menjadi dua.
- Panggang pisang di teflon dengan sedikit mentega, balik sebentar, lalu angkat. Jangan sampai terlalu matang.
- Letakkan pisang di atas selembar crepes, semprotkan krim cokelat agak banyak, lipat bagian sampingnya lalu gulung sampai rapat.
Ingredients
FILLING:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine the all-purpose flour, granulated sugar and salt in a bowl.
- Sift in about 1 1/2 tablespoons of cocoa powder and stir until the dry ingredients are evenly mixed.
- Crack 2 eggs into the flour mixture, add the vanilla extract, and stir just until combined.
- Pour in the liquid milk in three additions, stirring constantly so the batter does not go lumpy.
- Add the melted unsalted butter and stir until the batter is completely smooth and runny.
- Strain the crepe batter to remove any small lumps so the crepes come out silky.
- Cover the batter and rest it for 15 minutes.
- Chop the dark compound chocolate so it melts more easily.
- Combine the chocolate with the liquid milk and unsalted butter, then melt it over a pan of hot water with the heat switched off, stirring until smooth and glossy.
- Let the chocolate cream cool until it is no longer hot, then transfer it into a piping bag.
- Chill the chocolate cream in the fridge until it starts to set and is spreadable.
- Heat a small non stick pan and brush it with a little butter.
- Stir the batter first, then pour in one ladleful and swirl the pan so the batter spreads as thinly as possible. Patch any holes with a little extra batter.
- Cook only briefly until the surface is dry, then lift the crepe out and stack the crepes alternating so they do not stick.
- Peel the bananas and split them in half lengthwise.
- Pan fry the bananas in a little butter, turning them once, then take them out. Do not let them overcook.
- Lay a banana on a crepe, pipe on a generous amount of the chocolate cream, fold in the sides and roll it up tightly.
Cook Notes
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