BOLU GULUNG COKLAT! PASTI JADI!
RESEP
Chocolate Swiss Roll
Bahan
Cream Chocolate:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 180 derajat, api atas dan bawah.
- Siapkan loyang 24 x 24 cm yang sudah dialasi kertas.
- Campur tepung kue, baking powder, cocoa powder, dan maizena lalu sisihkan.
- Kocok 2 butir telur, 4 kuning telur, vanilla extract, garam, dan gula pasir sampai mengembang, kental, dan berjejak.
- Ayak bahan kering ke dalam adonan dalam dua tahap sambil diaduk lipat.
- Masukkan lelehan mentega tawar yang masih hangat kuku lalu aduk lipat sampai rata sampai ke dasar mangkuk.
- Tuang adonan ke loyang, ratakan, lalu hentakkan untuk membuang udaranya.
- Panggang di suhu 180 derajat selama 20 sampai 25 menit dan jangan terlalu lama agar bolu tidak kering.
- Potong dan timbang 50 gram dark compound lalu lelehkan di atas air panas.
- Kocok whipped cream bubuk dengan air es sampai teksturnya mengental.
- Masukkan coklat leleh yang sudah tidak panas lalu aduk sampai rata.
- Keluarkan bolu, tutup dengan kertas, lalu balik ke atas cooling rack dan lepaskan kertas alasnya.
- Gulung bolu bersama kain selagi hangat kuku lalu diamkan sampai tidak panas.
- Buka gulungan, oleskan krim coklat, lalu ratakan dengan spatula.
- Gulung kembali bolu mengikuti bentuk gulungan sebelumnya dan rapatkan dengan penggaris.
- Bungkus rapat lalu simpan di kulkas 30 sampai 40 menit sampai set.
- Taburi icing sugar lalu potong dan sajikan.
Ingredients
Chocolate Cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 180 degrees Celsius with top and bottom heat.
- Prepare a 24 by 24 cm tray lined with paper.
- Mix the cake flour, baking powder, cocoa powder, and cornstarch, then set aside.
- Whip 2 eggs, 4 egg yolks, vanilla extract, salt, and sugar until voluminous, thick, and ribboning.
- Sift the dry ingredients into the batter in two additions while folding.
- Add the lukewarm melted butter and fold until fully combined, reaching the bottom of the bowl.
- Pour the batter into the tray, level it, and tap to release the air.
- Bake at 180 degrees Celsius for 20 to 25 minutes, being careful not to overbake or the sponge will crack.
- Weigh out 50 grams of dark compound chocolate and melt it over hot water.
- Whip the cream powder with iced water until it thickens.
- Add the cooled melted chocolate and mix until combined.
- Take the sponge out, cover it with paper, flip it onto a cooling rack, and peel off the lining.
- Roll the sponge up in a cloth while still lukewarm and leave it until it cools.
- Unroll it, spread the chocolate cream, and smooth it with a spatula.
- Roll the sponge back up following its existing curl and tighten it with a ruler.
- Wrap it tightly and chill for 30 to 40 minutes until set.
- Dust with icing sugar, then slice and serve.
Cook Mode
RESEP
Chocolate Swiss Roll
BOLU GULUNG COKLAT! PASTI JADI!
BOLU GULUNG COKLAT! PASTI JADI!
Bahan
Cream Chocolate:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 180 derajat, api atas dan bawah.
- Siapkan loyang 24 x 24 cm yang sudah dialasi kertas.
- Campur tepung kue, baking powder, cocoa powder, dan maizena lalu sisihkan.
- Kocok 2 butir telur, 4 kuning telur, vanilla extract, garam, dan gula pasir sampai mengembang, kental, dan berjejak.
- Ayak bahan kering ke dalam adonan dalam dua tahap sambil diaduk lipat.
- Masukkan lelehan mentega tawar yang masih hangat kuku lalu aduk lipat sampai rata sampai ke dasar mangkuk.
- Tuang adonan ke loyang, ratakan, lalu hentakkan untuk membuang udaranya.
- Panggang di suhu 180 derajat selama 20 sampai 25 menit dan jangan terlalu lama agar bolu tidak kering.
- Potong dan timbang 50 gram dark compound lalu lelehkan di atas air panas.
- Kocok whipped cream bubuk dengan air es sampai teksturnya mengental.
- Masukkan coklat leleh yang sudah tidak panas lalu aduk sampai rata.
- Keluarkan bolu, tutup dengan kertas, lalu balik ke atas cooling rack dan lepaskan kertas alasnya.
- Gulung bolu bersama kain selagi hangat kuku lalu diamkan sampai tidak panas.
- Buka gulungan, oleskan krim coklat, lalu ratakan dengan spatula.
- Gulung kembali bolu mengikuti bentuk gulungan sebelumnya dan rapatkan dengan penggaris.
- Bungkus rapat lalu simpan di kulkas 30 sampai 40 menit sampai set.
- Taburi icing sugar lalu potong dan sajikan.
Ingredients
Chocolate Cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 180 degrees Celsius with top and bottom heat.
- Prepare a 24 by 24 cm tray lined with paper.
- Mix the cake flour, baking powder, cocoa powder, and cornstarch, then set aside.
- Whip 2 eggs, 4 egg yolks, vanilla extract, salt, and sugar until voluminous, thick, and ribboning.
- Sift the dry ingredients into the batter in two additions while folding.
- Add the lukewarm melted butter and fold until fully combined, reaching the bottom of the bowl.
- Pour the batter into the tray, level it, and tap to release the air.
- Bake at 180 degrees Celsius for 20 to 25 minutes, being careful not to overbake or the sponge will crack.
- Weigh out 50 grams of dark compound chocolate and melt it over hot water.
- Whip the cream powder with iced water until it thickens.
- Add the cooled melted chocolate and mix until combined.
- Take the sponge out, cover it with paper, flip it onto a cooling rack, and peel off the lining.
- Roll the sponge up in a cloth while still lukewarm and leave it until it cools.
- Unroll it, spread the chocolate cream, and smooth it with a spatula.
- Roll the sponge back up following its existing curl and tighten it with a ruler.
- Wrap it tightly and chill for 30 to 40 minutes until set.
- Dust with icing sugar, then slice and serve.
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