Resep Bolu Pandan Super Lembut Dan Enak Banget
Bolu Pandan Buttercream
Super Soft Pandan Cupcakes with Buttercream
Bahan
Cara Membuat
- Masukkan 5 butir telur, 100 gram gula pasir, 1 sendok teh emulsifier, dan seperempat sendok teh garam ke dalam wadah.
- Ayak 85 gram tepung terigu, 10 gram tepung maizena, dan 20 gram susu bubuk ke dalam adonan.
- Mixer dengan speed rendah dulu supaya tepungnya tidak berterbangan, lalu naikkan ke speed maksimal sekitar 10 menit hingga adonan mengembang, kental, dan berjejak.
- Masukkan 1 sendok teh pasta pandan dan 100 gram margarin yang telah dilelehkan, lalu aduk balik perlahan hingga tidak ada endapan cairan margarin.
- Tuang sekitar 1 sendok atau 30 gram adonan ke tiap paper cup berdiameter 8 cm, lalu hentakkan cetakan beberapa kali.
- Panggang di oven yang sudah dipanaskan dengan suhu 170 derajat Celsius memakai api atas dan bawah sekitar 20 menit hingga permukaannya kering dan tes tusuk bersih.
- Biarkan bolu hingga dingin, lalu keluarkan dari paper cup.
- Mixer 300 gram margarin dan 100 gram gula halus dengan speed maksimal sekitar 20 menit hingga mengembang membentuk krim.
- Masukkan 50 gram susu kental manis dan 1 sendok teh vanila, lalu mixer lagi sekitar 2 menit hingga tercampur rata.
- Masukkan 125 gram meses atau secukupnya, lalu aduk sebentar asal tercampur rata.
- Tekan perlahan bagian tengah bolu dengan rolling pin supaya bolunya tidak patah, lalu isi dengan krim.
Ingredients
Steps
- Put 5 eggs, 100 g granulated sugar, 1 teaspoon emulsifier, and a quarter teaspoon of salt into a bowl.
- Sift 85 g wheat flour, 10 g cornstarch, and 20 g milk powder into the mixture.
- Start mixing on low speed so the flour does not fly about, then raise to maximum for about 10 minutes until the batter is risen, thick, and holds a ribbon.
- Add 1 teaspoon pandan paste and 100 g of melted margarine, then fold gently until no melted margarine is left settled underneath.
- Pour about 1 spoonful or 30 g of batter into each 8 cm paper cup, then tap the tray a few times.
- Bake in the preheated oven at 170 degrees Celsius with top and bottom heat for about 20 minutes until the tops are dry and a skewer comes out clean.
- Let the cakes cool, then take them out of the paper cups.
- Beat 300 g margarine and 100 g powdered sugar at maximum speed for about 20 minutes until it whips into a cream.
- Add 50 g sweetened condensed milk and 1 teaspoon vanilla, then beat again for about 2 minutes until combined.
- Add 125 g of chocolate sprinkles or as much as you like, then stir briefly just to combine.
- Press the middle of each cake gently with a rolling pin so it does not break, then fill it with the cream.
Cook Mode
Resep Bolu Pandan Super Lembut Dan Enak Banget
Resep Bolu Pandan Super Lembut Dan Enak Banget
Bahan
Cara Membuat
- Masukkan 5 butir telur, 100 gram gula pasir, 1 sendok teh emulsifier, dan seperempat sendok teh garam ke dalam wadah.
- Ayak 85 gram tepung terigu, 10 gram tepung maizena, dan 20 gram susu bubuk ke dalam adonan.
- Mixer dengan speed rendah dulu supaya tepungnya tidak berterbangan, lalu naikkan ke speed maksimal sekitar 10 menit hingga adonan mengembang, kental, dan berjejak.
- Masukkan 1 sendok teh pasta pandan dan 100 gram margarin yang telah dilelehkan, lalu aduk balik perlahan hingga tidak ada endapan cairan margarin.
- Tuang sekitar 1 sendok atau 30 gram adonan ke tiap paper cup berdiameter 8 cm, lalu hentakkan cetakan beberapa kali.
- Panggang di oven yang sudah dipanaskan dengan suhu 170 derajat Celsius memakai api atas dan bawah sekitar 20 menit hingga permukaannya kering dan tes tusuk bersih.
- Biarkan bolu hingga dingin, lalu keluarkan dari paper cup.
- Mixer 300 gram margarin dan 100 gram gula halus dengan speed maksimal sekitar 20 menit hingga mengembang membentuk krim.
- Masukkan 50 gram susu kental manis dan 1 sendok teh vanila, lalu mixer lagi sekitar 2 menit hingga tercampur rata.
- Masukkan 125 gram meses atau secukupnya, lalu aduk sebentar asal tercampur rata.
- Tekan perlahan bagian tengah bolu dengan rolling pin supaya bolunya tidak patah, lalu isi dengan krim.
Ingredients
Steps
- Put 5 eggs, 100 g granulated sugar, 1 teaspoon emulsifier, and a quarter teaspoon of salt into a bowl.
- Sift 85 g wheat flour, 10 g cornstarch, and 20 g milk powder into the mixture.
- Start mixing on low speed so the flour does not fly about, then raise to maximum for about 10 minutes until the batter is risen, thick, and holds a ribbon.
- Add 1 teaspoon pandan paste and 100 g of melted margarine, then fold gently until no melted margarine is left settled underneath.
- Pour about 1 spoonful or 30 g of batter into each 8 cm paper cup, then tap the tray a few times.
- Bake in the preheated oven at 170 degrees Celsius with top and bottom heat for about 20 minutes until the tops are dry and a skewer comes out clean.
- Let the cakes cool, then take them out of the paper cups.
- Beat 300 g margarine and 100 g powdered sugar at maximum speed for about 20 minutes until it whips into a cream.
- Add 50 g sweetened condensed milk and 1 teaspoon vanilla, then beat again for about 2 minutes until combined.
- Add 125 g of chocolate sprinkles or as much as you like, then stir briefly just to combine.
- Press the middle of each cake gently with a rolling pin so it does not break, then fill it with the cream.
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