RESEP MILLE CREPE RAINBOW SUPER LEMBUT DAN ENAK| Tanpa Oven❗
Mille Crepe Rainbow
Rainbow Mille Crepe Cake
Bahan
Cream:
Cara Membuat
- Siapkan wadah, masukkan 4 butir telur, 40 gr gula pasir, dan seperempat sendok teh garam, lalu aduk hingga gulanya larut dan tercampur rata.
- Masukkan 300 gr tepung terigu protein sedang, lalu tuang 650 ml susu cair secara bertahap sambil diaduk hingga tercampur rata.
- Masukkan 1 sendok teh vanila dan 60 gr margarin yang telah dilelehkan, lalu aduk hingga tercampur rata.
- Saring adonan jika masih ada bahan yang bergumpal.
- Bagi adonan menjadi lima bagian sama rata, sekitar 240 ml per bagian, lalu beri pewarna makanan berbeda pada setiap bagian sesuai selera.
- Panaskan fry pan dengan api paling kecil dan jangan sampai terlalu panas supaya adonannya bisa menyebar.
- Angkat fry pan lalu tuang sekitar 60 ml adonan, putar fry pan agar adonannya merata dan sama tebal.
- Masak hingga permukaannya kering dan bagian pinggirnya mulai melepas dari fry pan, lalu keluarkan crepe dengan membalik fry pan.
- Tumpuk crepe yang sudah matang saling menimpa supaya tetap lembab dan lembut.
- Lanjut masak sisa adonan hingga seluruh adonan selesai dimasak, lalu biarkan crepe dingin.
- Siapkan wadah, masukkan 200 gr whipcream bubuk dan 400 ml air es, lalu mixer dengan speed maksimal sekitar 3 menit hingga mengembang membentuk krim.
- Masukkan 80 gr susu kental manis, lanjut mixer dengan speed maksimal hingga tercampur rata.
- Olesi alas dengan sedikit krim supaya crepenya tidak bergeser.
- Letakkan selembar crepe di atasnya, beri whipcream, lalu ratakan krim dengan spatula.
- Ulangi menyusun crepe dan krim secara berselang-seling hingga seluruh crepe tersusun, lalu rapikan bagian pinggirannya.
- Taburi bagian atasnya dengan sprinkle atau meses warna-warni.
- Simpan di dalam kulkas minimal 3 jam sebelum dipotong supaya krimnya set dan kokoh.
- Potong mille crepe sambil mengelap pisau dengan tisu setiap kali selesai memotong, lalu sajikan.
Ingredients
Cream:
Steps
- Prepare a bowl, add 4 eggs, 40 g granulated sugar, and 1/4 tsp salt, then stir until the sugar dissolves and everything is evenly combined.
- Add 300 g medium-protein wheat flour, then pour in 650 ml liquid milk gradually while stirring until evenly combined.
- Add 1 tsp vanilla and 60 g melted margarine, then stir until evenly combined.
- Strain the batter if there are still any lumps.
- Divide the batter into five equal portions, about 240 ml each, then colour each portion with a different food colouring to taste.
- Heat a frying pan over the lowest heat and do not let it get too hot so the batter can spread.
- Lift the pan off the heat and pour in about 60 ml of batter, swirling the pan so it spreads evenly and to the same thickness.
- Cook until the surface is dry and the edges start to lift away from the pan, then turn the pan over to release the crepe.
- Stack the cooked crepes on top of one another so they stay moist and soft.
- Continue cooking the remaining batter until it is all used up, then let the crepes cool.
- Prepare a bowl, add 200 g whipping cream powder and 400 ml ice water, then beat on maximum speed for about 3 minutes until it whips up into cream.
- Add 80 g sweetened condensed milk and keep beating on maximum speed until evenly combined.
- Spread a little cream on the serving base so the crepes do not slide around.
- Lay a crepe on top, spread whipped cream over it, then level the cream with a spatula.
- Repeat stacking crepes and cream alternately until all the crepes are used, then tidy up the sides.
- Scatter sprinkles or coloured chocolate sprinkles over the top.
- Chill in the refrigerator for at least 3 hours before slicing so the cream sets and holds firm.
- Slice the mille crepe, wiping the knife with a tissue after each cut, then serve.
Cook Mode
RESEP MILLE CREPE RAINBOW SUPER LEMBUT DAN ENAK| Tanpa Oven❗
RESEP MILLE CREPE RAINBOW SUPER LEMBUT DAN ENAK| Tanpa Oven❗
Bahan
Cream:
Cara Membuat
- Siapkan wadah, masukkan 4 butir telur, 40 gr gula pasir, dan seperempat sendok teh garam, lalu aduk hingga gulanya larut dan tercampur rata.
- Masukkan 300 gr tepung terigu protein sedang, lalu tuang 650 ml susu cair secara bertahap sambil diaduk hingga tercampur rata.
- Masukkan 1 sendok teh vanila dan 60 gr margarin yang telah dilelehkan, lalu aduk hingga tercampur rata.
- Saring adonan jika masih ada bahan yang bergumpal.
- Bagi adonan menjadi lima bagian sama rata, sekitar 240 ml per bagian, lalu beri pewarna makanan berbeda pada setiap bagian sesuai selera.
- Panaskan fry pan dengan api paling kecil dan jangan sampai terlalu panas supaya adonannya bisa menyebar.
- Angkat fry pan lalu tuang sekitar 60 ml adonan, putar fry pan agar adonannya merata dan sama tebal.
- Masak hingga permukaannya kering dan bagian pinggirnya mulai melepas dari fry pan, lalu keluarkan crepe dengan membalik fry pan.
- Tumpuk crepe yang sudah matang saling menimpa supaya tetap lembab dan lembut.
- Lanjut masak sisa adonan hingga seluruh adonan selesai dimasak, lalu biarkan crepe dingin.
- Siapkan wadah, masukkan 200 gr whipcream bubuk dan 400 ml air es, lalu mixer dengan speed maksimal sekitar 3 menit hingga mengembang membentuk krim.
- Masukkan 80 gr susu kental manis, lanjut mixer dengan speed maksimal hingga tercampur rata.
- Olesi alas dengan sedikit krim supaya crepenya tidak bergeser.
- Letakkan selembar crepe di atasnya, beri whipcream, lalu ratakan krim dengan spatula.
- Ulangi menyusun crepe dan krim secara berselang-seling hingga seluruh crepe tersusun, lalu rapikan bagian pinggirannya.
- Taburi bagian atasnya dengan sprinkle atau meses warna-warni.
- Simpan di dalam kulkas minimal 3 jam sebelum dipotong supaya krimnya set dan kokoh.
- Potong mille crepe sambil mengelap pisau dengan tisu setiap kali selesai memotong, lalu sajikan.
Ingredients
Cream:
Steps
- Prepare a bowl, add 4 eggs, 40 g granulated sugar, and 1/4 tsp salt, then stir until the sugar dissolves and everything is evenly combined.
- Add 300 g medium-protein wheat flour, then pour in 650 ml liquid milk gradually while stirring until evenly combined.
- Add 1 tsp vanilla and 60 g melted margarine, then stir until evenly combined.
- Strain the batter if there are still any lumps.
- Divide the batter into five equal portions, about 240 ml each, then colour each portion with a different food colouring to taste.
- Heat a frying pan over the lowest heat and do not let it get too hot so the batter can spread.
- Lift the pan off the heat and pour in about 60 ml of batter, swirling the pan so it spreads evenly and to the same thickness.
- Cook until the surface is dry and the edges start to lift away from the pan, then turn the pan over to release the crepe.
- Stack the cooked crepes on top of one another so they stay moist and soft.
- Continue cooking the remaining batter until it is all used up, then let the crepes cool.
- Prepare a bowl, add 200 g whipping cream powder and 400 ml ice water, then beat on maximum speed for about 3 minutes until it whips up into cream.
- Add 80 g sweetened condensed milk and keep beating on maximum speed until evenly combined.
- Spread a little cream on the serving base so the crepes do not slide around.
- Lay a crepe on top, spread whipped cream over it, then level the cream with a spatula.
- Repeat stacking crepes and cream alternately until all the crepes are used, then tidy up the sides.
- Scatter sprinkles or coloured chocolate sprinkles over the top.
- Chill in the refrigerator for at least 3 hours before slicing so the cream sets and holds firm.
- Slice the mille crepe, wiping the knife with a tissue after each cut, then serve.
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