BOLU JADUL MOCHA NOUGAT! | Luvita Ho
Nougat
Old School Mocha Cake with Peanut Nougat
Bahan
Frosting:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan loyang 20 x 20 cm yang sudah dialasi baking paper dan panaskan oven di suhu 170 derajat.
- Kocok telur sampai berbusa lalu masukkan gula pasir dan kocok terus sampai kental, mengembang, dan pucat.
- Campur lelehan mentega tawar hangat dengan pasta mocha lalu aduk rata dan sisihkan.
- Ayak tepung kue, baking powder, pati jagung, dan susu bubuk ke dalam adonan telur.
- Aduk lipat perlahan sampai bahan kering tercampur rata tanpa menghilangkan udaranya.
- Masukkan campuran mentega dan pasta mocha sedikit demi sedikit lalu aduk lipat sampai menyatu.
- Tuang adonan ke loyang lalu hentakkan agar tidak kolaps di oven.
- Panggang di suhu 170 derajat selama 25 sampai 30 menit sampai matang.
- Masak gula pasir dengan sedikit air sampai menjadi karamel berwarna coklat.
- Matikan api lalu masukkan kacang tanah panggang dan aduk sampai terlapisi karamel.
- Tuang nougat ke atas silpat lalu tunggu sampai benar-benar dingin dan mengeras.
- Pindahkan bolu ke talenan lalu buang kulit atasnya agar rata.
- Campur swiss meringue buttercream dengan pasta mocha dan kopi instan yang dilarutkan sedikit air, lalu aduk sampai rata.
- Cincang nougat yang sudah keras dengan tekstur agak kasar.
- Poles seluruh permukaan bolu dengan frosting mocha.
- Taburi nougat cincang di atasnya lalu potong dan sajikan.
Ingredients
Frosting:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Line a 20 by 20 cm tin with baking paper and preheat the oven to 170 degrees Celsius.
- Whisk the eggs until foamy, add the sugar, and keep whipping until thick, voluminous, and pale.
- Mix the warm melted butter with mocha paste, stir until even, and set it aside.
- Sift the cake flour, baking powder, cornstarch, and milk powder into the egg mixture.
- Fold gently until the dry ingredients are combined without knocking out the air.
- Add the butter and mocha mixture bit by bit and fold until incorporated.
- Pour the batter into the tin and tap it so it does not collapse in the oven.
- Bake at 170 degrees Celsius for 25 to 30 minutes until done.
- Cook the sugar with a little water until it turns into brown caramel.
- Turn off the heat, add the toasted peanuts, and stir until they are coated in caramel.
- Pour the nougat onto a silicone mat and let it cool until completely hard.
- Move the cake to a board and trim off the top crust so it is level.
- Mix Swiss meringue buttercream with mocha paste and instant coffee dissolved in a little water until even.
- Chop the hardened nougat, keeping the texture fairly coarse.
- Frost the whole cake with the mocha buttercream.
- Scatter the chopped nougat over the top, then slice and serve.
Cook Mode
Nougat
Old School Mocha Cake with Peanut Nougat
BOLU JADUL MOCHA NOUGAT! | Luvita Ho
BOLU JADUL MOCHA NOUGAT! | Luvita Ho
Bahan
Frosting:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan loyang 20 x 20 cm yang sudah dialasi baking paper dan panaskan oven di suhu 170 derajat.
- Kocok telur sampai berbusa lalu masukkan gula pasir dan kocok terus sampai kental, mengembang, dan pucat.
- Campur lelehan mentega tawar hangat dengan pasta mocha lalu aduk rata dan sisihkan.
- Ayak tepung kue, baking powder, pati jagung, dan susu bubuk ke dalam adonan telur.
- Aduk lipat perlahan sampai bahan kering tercampur rata tanpa menghilangkan udaranya.
- Masukkan campuran mentega dan pasta mocha sedikit demi sedikit lalu aduk lipat sampai menyatu.
- Tuang adonan ke loyang lalu hentakkan agar tidak kolaps di oven.
- Panggang di suhu 170 derajat selama 25 sampai 30 menit sampai matang.
- Masak gula pasir dengan sedikit air sampai menjadi karamel berwarna coklat.
- Matikan api lalu masukkan kacang tanah panggang dan aduk sampai terlapisi karamel.
- Tuang nougat ke atas silpat lalu tunggu sampai benar-benar dingin dan mengeras.
- Pindahkan bolu ke talenan lalu buang kulit atasnya agar rata.
- Campur swiss meringue buttercream dengan pasta mocha dan kopi instan yang dilarutkan sedikit air, lalu aduk sampai rata.
- Cincang nougat yang sudah keras dengan tekstur agak kasar.
- Poles seluruh permukaan bolu dengan frosting mocha.
- Taburi nougat cincang di atasnya lalu potong dan sajikan.
Ingredients
Frosting:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Line a 20 by 20 cm tin with baking paper and preheat the oven to 170 degrees Celsius.
- Whisk the eggs until foamy, add the sugar, and keep whipping until thick, voluminous, and pale.
- Mix the warm melted butter with mocha paste, stir until even, and set it aside.
- Sift the cake flour, baking powder, cornstarch, and milk powder into the egg mixture.
- Fold gently until the dry ingredients are combined without knocking out the air.
- Add the butter and mocha mixture bit by bit and fold until incorporated.
- Pour the batter into the tin and tap it so it does not collapse in the oven.
- Bake at 170 degrees Celsius for 25 to 30 minutes until done.
- Cook the sugar with a little water until it turns into brown caramel.
- Turn off the heat, add the toasted peanuts, and stir until they are coated in caramel.
- Pour the nougat onto a silicone mat and let it cool until completely hard.
- Move the cake to a board and trim off the top crust so it is level.
- Mix Swiss meringue buttercream with mocha paste and instant coffee dissolved in a little water until even.
- Chop the hardened nougat, keeping the texture fairly coarse.
- Frost the whole cake with the mocha buttercream.
- Scatter the chopped nougat over the top, then slice and serve.
Cook Notes
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