ES TELLER DESSERT BOX LUMER DIMULUT RASANYA BIKIN NAGIH
Es Teler Dessert Box
Es Teler Dessert Box
Bahan
Bahan Lapisan 2 (Cream):
Bahan Lapisan 3 (Jus Pokat):
Toping:
Cara Membuat
- Masukkan 3 butir telur, 1 putih telur, 50 gram gula pasir, 5 gram susu bubuk, 5 gram tepung maizena, 40 gram tepung terigu, dan setengah sendok teh emulsifier ke dalam wadah.
- Mixer dengan kecepatan maksimal sekitar 15 menit hingga adonan putih, mengembang, kental, dan berjejak.
- Masukkan 60 gram margarin yang telah dicairkan, lalu aduk balik dari bawah ke atas hingga tidak ada endapan cairan.
- Masukkan 1 sendok teh pasta pandan, lalu aduk lagi hingga tercampur rata.
- Olesi loyang ukuran 20 kali 20 cm dengan margarin tipis-tipis dan alasi kertas roti, tuang adonan, lalu hentakkan loyang beberapa kali.
- Panggang di rak tengah dengan suhu 175 derajat Celsius memakai api atas dan bawah sekitar 20 menit hingga tes tusuk bersih.
- Sisir pinggiran loyang, keluarkan cake, lepaskan kertas rotinya, lalu biarkan hingga dingin.
- Mixer 400 ml whipping cream cair dingin dengan kecepatan maksimal sekitar 3 menit hingga mengembang dan mengental membentuk krim.
- Bagi krim menjadi dua bagian, lalu masukkan setengah bagiannya ke dalam plastik segitiga.
- Untuk setengah bagian lainnya, tambahkan 20 ml sirup cocopandan, mixer hingga tercampur rata, lalu masukkan ke plastik segitiga.
- Simpan kedua krim di dalam kulkas hingga akan digunakan.
- Blender 300 gram alpukat matang, 40 gram susu kental manis, dan 70 ml air putih hingga halus, lalu masukkan ke plastik segitiga.
- Potong cake seukuran box, lalu masukkan ke dasar box sebagai lapisan pertama.
- Semprotkan cream putih di atas cake secukupnya sebagai lapisan kedua.
- Semprotkan jus alpukat di atas cream putih secukupnya sebagai lapisan ketiga.
- Semprotkan cream cocopandan secukupnya sebagai lapisan keempat.
- Beri topping potongan dadu nangka dan nata de coco secukupnya, lalu dinginkan sebelum disajikan.
Ingredients
Topping:
Steps
- Put 3 eggs, 1 egg white, 50 g granulated sugar, 5 g milk powder, 5 g cornstarch, 40 g wheat flour, and half a teaspoon of emulsifier into a bowl.
- Beat at maximum speed for about 15 minutes until the batter is white, risen, thick, and holds a ribbon.
- Add 60 g of melted margarine, then fold gently from the bottom up until no liquid is left settled underneath.
- Add 1 teaspoon of pandan paste, then fold again until evenly coloured.
- Brush a 20 by 20 cm tin thinly with margarine and line it with baking paper, pour in the batter, then tap the tin a few times.
- Bake on the middle rack at 175 degrees Celsius with top and bottom heat for about 20 minutes until a skewer comes out clean.
- Run a knife round the edges of the tin, turn the cake out, peel off the baking paper, then let it cool.
- Whip 400 ml of cold liquid whipping cream at maximum speed for about 3 minutes until thick and creamy.
- Divide the cream into two portions, then transfer one half into a piping bag.
- To the other half add 20 ml of cocopandan syrup, whip until combined, then transfer to a piping bag.
- Keep both creams in the fridge until you need them.
- Blend 300 g of ripe avocado, 40 g sweetened condensed milk, and 70 ml water until smooth, then transfer to a piping bag.
- Cut the cake to fit the box, then set a piece in the bottom of the box as the first layer.
- Pipe plain cream over the cake as the second layer, as much as you like.
- Pipe avocado puree over the plain cream as the third layer, as much as you like.
- Pipe the cocopandan cream as the fourth layer, as much as you like.
- Top with diced jackfruit and nata de coco to taste, then chill before serving.
Cook Mode
ES TELLER DESSERT BOX LUMER DIMULUT RASANYA BIKIN NAGIH
ES TELLER DESSERT BOX LUMER DIMULUT RASANYA BIKIN NAGIH
Bahan
Bahan Lapisan 2 (Cream):
Bahan Lapisan 3 (Jus Pokat):
Toping:
Cara Membuat
- Masukkan 3 butir telur, 1 putih telur, 50 gram gula pasir, 5 gram susu bubuk, 5 gram tepung maizena, 40 gram tepung terigu, dan setengah sendok teh emulsifier ke dalam wadah.
- Mixer dengan kecepatan maksimal sekitar 15 menit hingga adonan putih, mengembang, kental, dan berjejak.
- Masukkan 60 gram margarin yang telah dicairkan, lalu aduk balik dari bawah ke atas hingga tidak ada endapan cairan.
- Masukkan 1 sendok teh pasta pandan, lalu aduk lagi hingga tercampur rata.
- Olesi loyang ukuran 20 kali 20 cm dengan margarin tipis-tipis dan alasi kertas roti, tuang adonan, lalu hentakkan loyang beberapa kali.
- Panggang di rak tengah dengan suhu 175 derajat Celsius memakai api atas dan bawah sekitar 20 menit hingga tes tusuk bersih.
- Sisir pinggiran loyang, keluarkan cake, lepaskan kertas rotinya, lalu biarkan hingga dingin.
- Mixer 400 ml whipping cream cair dingin dengan kecepatan maksimal sekitar 3 menit hingga mengembang dan mengental membentuk krim.
- Bagi krim menjadi dua bagian, lalu masukkan setengah bagiannya ke dalam plastik segitiga.
- Untuk setengah bagian lainnya, tambahkan 20 ml sirup cocopandan, mixer hingga tercampur rata, lalu masukkan ke plastik segitiga.
- Simpan kedua krim di dalam kulkas hingga akan digunakan.
- Blender 300 gram alpukat matang, 40 gram susu kental manis, dan 70 ml air putih hingga halus, lalu masukkan ke plastik segitiga.
- Potong cake seukuran box, lalu masukkan ke dasar box sebagai lapisan pertama.
- Semprotkan cream putih di atas cake secukupnya sebagai lapisan kedua.
- Semprotkan jus alpukat di atas cream putih secukupnya sebagai lapisan ketiga.
- Semprotkan cream cocopandan secukupnya sebagai lapisan keempat.
- Beri topping potongan dadu nangka dan nata de coco secukupnya, lalu dinginkan sebelum disajikan.
Ingredients
Topping:
Steps
- Put 3 eggs, 1 egg white, 50 g granulated sugar, 5 g milk powder, 5 g cornstarch, 40 g wheat flour, and half a teaspoon of emulsifier into a bowl.
- Beat at maximum speed for about 15 minutes until the batter is white, risen, thick, and holds a ribbon.
- Add 60 g of melted margarine, then fold gently from the bottom up until no liquid is left settled underneath.
- Add 1 teaspoon of pandan paste, then fold again until evenly coloured.
- Brush a 20 by 20 cm tin thinly with margarine and line it with baking paper, pour in the batter, then tap the tin a few times.
- Bake on the middle rack at 175 degrees Celsius with top and bottom heat for about 20 minutes until a skewer comes out clean.
- Run a knife round the edges of the tin, turn the cake out, peel off the baking paper, then let it cool.
- Whip 400 ml of cold liquid whipping cream at maximum speed for about 3 minutes until thick and creamy.
- Divide the cream into two portions, then transfer one half into a piping bag.
- To the other half add 20 ml of cocopandan syrup, whip until combined, then transfer to a piping bag.
- Keep both creams in the fridge until you need them.
- Blend 300 g of ripe avocado, 40 g sweetened condensed milk, and 70 ml water until smooth, then transfer to a piping bag.
- Cut the cake to fit the box, then set a piece in the bottom of the box as the first layer.
- Pipe plain cream over the cake as the second layer, as much as you like.
- Pipe avocado puree over the plain cream as the third layer, as much as you like.
- Pipe the cocopandan cream as the fourth layer, as much as you like.
- Top with diced jackfruit and nata de coco to taste, then chill before serving.
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