Resep Kue Dadar Lembut Anti Pecah Vla Coklatnya Enak Banget
Dadar Gulung Vla Coklat
Pandan Dadar Rolls with Chocolate Custard
Bahan
Bahan Vla Coklat:
Bahan Kulit:
Cara Membuat
- Campur 200 gram gula pasir, 40 gram coklat bubuk, dan 60 gram tepung maizena di dalam wajan, lalu aduk rata supaya coklat bubuknya tidak menggumpal saat kena cairan.
- Masukkan 600 ml susu cair, lalu aduk hingga tercampur rata.
- Masak dengan api sedang sambil terus diaduk hingga mendidih dan mengental, lalu matikan api kompor.
- Masukkan 200 gram coklat batang yang sudah dipotong kecil-kecil, aduk hingga meleleh dan tercampur rata, lalu biarkan flanya dingin.
- Campur 500 gram tepung terigu, 50 gram tepung tapioka, setengah sendok teh vanili bubuk, setengah sendok teh garam, 2 butir telur, dan 500 ml susu cair, lalu aduk hingga adonannya halus dan licin.
- Tuang 900 ml air putih secara bertahap sambil terus diaduk hingga tercampur rata, lalu saring bila masih ada yang bergumpal.
- Pisahkan sekitar 5 sendok adonan, beri 1 sendok makan coklat bubuk, lalu aduk hingga tercampur rata.
- Beri 1 sendok teh pasta pandan pada adonan yang banyak, lalu aduk hingga tercampur rata.
- Panaskan frypan dengan api paling kecil, tuang adonan coklat membentuk motif sesuai selera, lalu masak hingga permukaannya agak kering.
- Tuang adonan pandan di atasnya sambil frypan diangkat dan diputar agar adonannya merata.
- Masak dengan api paling kecil hingga permukaannya kering dan pinggirannya melepas dari frypan, lalu balik frypan untuk mengeluarkan kulit dadarnya.
- Lanjut masak sisa adonan, lalu tumpuk kulit dadar supaya tetap lembab dan tidak kering.
- Ambil satu lembar kulit dadar, balik posisinya supaya tidak mudah robek, semprotkan vla coklat secukupnya, lalu lipat dan gulung.
Ingredients
Chocolate Custard Ingredients:
Wrapper Ingredients:
Steps
- Combine 200 g granulated sugar, 40 g cocoa powder, and 60 g cornstarch in a wok, stirring well so the cocoa will not clump when liquid is added.
- Add 600 ml of liquid milk, then stir until combined.
- Cook over medium heat, stirring constantly, until it boils and thickens, then turn off the heat.
- Add 200 g of chocolate cut into small pieces, stir until melted and smooth, then let the custard cool.
- Mix 500 g wheat flour, 50 g tapioca starch, half a teaspoon vanilla powder, half a teaspoon salt, 2 eggs, and 500 ml liquid milk, stirring until the batter is smooth.
- Pour in 900 ml of water in stages while stirring until combined, then strain if any lumps remain.
- Set aside about 5 spoonfuls of batter, add 1 tablespoon of cocoa powder, then stir until combined.
- Add 1 teaspoon of pandan paste to the larger portion of batter, then stir until evenly coloured.
- Heat a frying pan over the lowest heat, pour the chocolate batter into a pattern of your choice, then cook until the surface is slightly dry.
- Pour the pandan batter over it while lifting and swirling the pan so the batter spreads evenly.
- Cook over the lowest heat until the surface is dry and the edges pull away from the pan, then invert the pan to release the crepe.
- Cook the rest of the batter, then stack the crepes so they stay moist and do not dry out.
- Take one crepe, turn it over so it will not tear easily, pipe on enough chocolate custard, then fold and roll it up.
Cook Mode
Resep Kue Dadar Lembut Anti Pecah Vla Coklatnya Enak Banget
Resep Kue Dadar Lembut Anti Pecah Vla Coklatnya Enak Banget
Bahan
Bahan Vla Coklat:
Bahan Kulit:
Cara Membuat
- Campur 200 gram gula pasir, 40 gram coklat bubuk, dan 60 gram tepung maizena di dalam wajan, lalu aduk rata supaya coklat bubuknya tidak menggumpal saat kena cairan.
- Masukkan 600 ml susu cair, lalu aduk hingga tercampur rata.
- Masak dengan api sedang sambil terus diaduk hingga mendidih dan mengental, lalu matikan api kompor.
- Masukkan 200 gram coklat batang yang sudah dipotong kecil-kecil, aduk hingga meleleh dan tercampur rata, lalu biarkan flanya dingin.
- Campur 500 gram tepung terigu, 50 gram tepung tapioka, setengah sendok teh vanili bubuk, setengah sendok teh garam, 2 butir telur, dan 500 ml susu cair, lalu aduk hingga adonannya halus dan licin.
- Tuang 900 ml air putih secara bertahap sambil terus diaduk hingga tercampur rata, lalu saring bila masih ada yang bergumpal.
- Pisahkan sekitar 5 sendok adonan, beri 1 sendok makan coklat bubuk, lalu aduk hingga tercampur rata.
- Beri 1 sendok teh pasta pandan pada adonan yang banyak, lalu aduk hingga tercampur rata.
- Panaskan frypan dengan api paling kecil, tuang adonan coklat membentuk motif sesuai selera, lalu masak hingga permukaannya agak kering.
- Tuang adonan pandan di atasnya sambil frypan diangkat dan diputar agar adonannya merata.
- Masak dengan api paling kecil hingga permukaannya kering dan pinggirannya melepas dari frypan, lalu balik frypan untuk mengeluarkan kulit dadarnya.
- Lanjut masak sisa adonan, lalu tumpuk kulit dadar supaya tetap lembab dan tidak kering.
- Ambil satu lembar kulit dadar, balik posisinya supaya tidak mudah robek, semprotkan vla coklat secukupnya, lalu lipat dan gulung.
Ingredients
Chocolate Custard Ingredients:
Wrapper Ingredients:
Steps
- Combine 200 g granulated sugar, 40 g cocoa powder, and 60 g cornstarch in a wok, stirring well so the cocoa will not clump when liquid is added.
- Add 600 ml of liquid milk, then stir until combined.
- Cook over medium heat, stirring constantly, until it boils and thickens, then turn off the heat.
- Add 200 g of chocolate cut into small pieces, stir until melted and smooth, then let the custard cool.
- Mix 500 g wheat flour, 50 g tapioca starch, half a teaspoon vanilla powder, half a teaspoon salt, 2 eggs, and 500 ml liquid milk, stirring until the batter is smooth.
- Pour in 900 ml of water in stages while stirring until combined, then strain if any lumps remain.
- Set aside about 5 spoonfuls of batter, add 1 tablespoon of cocoa powder, then stir until combined.
- Add 1 teaspoon of pandan paste to the larger portion of batter, then stir until evenly coloured.
- Heat a frying pan over the lowest heat, pour the chocolate batter into a pattern of your choice, then cook until the surface is slightly dry.
- Pour the pandan batter over it while lifting and swirling the pan so the batter spreads evenly.
- Cook over the lowest heat until the surface is dry and the edges pull away from the pan, then invert the pan to release the crepe.
- Cook the rest of the batter, then stack the crepes so they stay moist and do not dry out.
- Take one crepe, turn it over so it will not tear easily, pipe on enough chocolate custard, then fold and roll it up.
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