BLUDER TAPAI || EMPUK DAN WANGI ‼️

Vianney Lim September 17, 2024 Watch on YouTube ↗

Bluder Tapai, Fermented Cassava Butter Cakes with Cheese

Bahan Biang :

Bahan Cake :

Haluskan 150 gr tapai singkong dengan garpu, dan buang sumbu di bagian tengahnya.
Setelah halus, sisihkan tapainya.
Campur 4 gr ragi instan, 1 sdt gula pasir, dan 100 ml air hangat, aduk sampai raginya larut, lalu tutup dan diamkan sampai berbuih.
Ayak 300 gr tepung terigu protein sedang bersama 20 gr susu bubuk dan 1 sdt baking powder.
Di mixing bowl, masukkan 150 gr gula halus, 100 gr margarin, dan 100 gr mentega.
Kocok dengan kecepatan sedang dulu sampai gula halus dan menteganya tercampur.
Scrap pinggiran bowl, lalu lanjut kocok dengan kecepatan tinggi sampai adonan mengembang, pucat, dan lembut.
Masukkan 4 butir telur satu per satu sambil dikocok dengan kecepatan sedang; masukkan telur berikutnya setelah yang sebelumnya tercampur.
Setelah telur terakhir masuk, kocok lagi selama 2 menit.
Turunkan ke kecepatan rendah, lalu masukkan beberapa sendok campuran terigu bergantian dengan adonan biang dan tapai.
Lakukan sampai semua bahan habis dan tercampur rata, lalu matikan mixer.
Masukkan sebagian keju parut ke dalam adonan dan sisakan sisanya untuk topping, lalu aduk sampai tercampur rata.
Tuang adonan ke dalam paper cup diameter 7 cm tinggi 4 cm sebanyak dua pertiga bagian saja karena nanti akan mengembang.
Hentakkan cup beberapa kali untuk meratakan adonan.
Taburi dengan sisa keju parut.
Panggang dengan suhu 170 derajat Celcius api atas bawah selama 25 menit; adonan boleh mengantri kalau oven kalian kecil.

Starter Ingredients :

Cake Ingredients :

Mash 150 g fermented cassava with a fork, discarding the fibrous core.
Once smooth, set the fermented cassava aside.
Mix 4 g instant yeast, 1 tsp sugar and 100 ml warm water until the yeast dissolves, then cover and leave until frothy.
Sift 300 g medium protein flour together with 20 g milk powder and 1 tsp baking powder.
In a mixing bowl, put 150 g icing sugar, 100 g margarine and 100 g butter.
Beat on medium speed first until the sugar and fats come together.
Scrape down the bowl, then keep beating on high speed until the mixture is light, pale and fluffy.
Add 4 eggs one at a time on medium speed, waiting until each is fully incorporated before adding the next.
Once the last egg is in, beat for another 2 minutes.
Drop to low speed, then add a few spoonfuls of the flour mixture alternating with the yeast starter and the fermented cassava.
Continue until everything is added and evenly combined, then stop the mixer.
Fold in some of the grated cheese, keeping the rest for the topping, then mix until evenly distributed.
Fill 7 cm wide, 4 cm tall paper cups only two thirds full, as the batter rises during baking.
Tap the cups a few times to level the batter.
Sprinkle over the reserved grated cheese.
Bake at 170 degrees Celsius with top and bottom heat for 25 minutes; the batter can wait its turn if your oven is small.