BOLU KUKUS JADUL || DIJAMIN MEKAR !!
Resep
Old School Steamed Sponge Cake
Bahan
Cara Membuat
- Siapkan loyang bolu kukus dengan diameter atas 18 cm, diameter bawah 13 cm, dan tinggi 7 cm, lalu alasi dengan baking paper.
- Lipat baking paper mengikuti garis lipatan supaya alas loyangnya lebih rapi.
- Gunting kelebihan kertasnya sampai setinggi loyang.
- Masukkan 3 butir telur, 200 gr gula pasir, 1/3 sdt garam, dan 1 sdt SP ke dalam mixing bowl.
- Kocok dengan speed tinggi kurang lebih 8 menit sampai putih, kental, dan berjejak.
- Matikan mixer lalu scrap pinggiran bowl supaya adonannya lebih rata.
- Masukkan 200 gr tepung terigu dalam tiga tahap; aduk dulu dengan spatula supaya tepungnya tidak beterbangan.
- Kocok dengan speed rendah cukup sampai tercampur rata.
- Masukkan tepung tahap kedua sambil disaring, aduk sebentar, lalu kocok lagi dengan speed rendah.
- Masukkan sisa tepung, kocok kembali dengan speed rendah sampai tercampur rata.
- Scrap kembali pinggiran bowl.
- Campur 150 gr santan instan dengan 50 gr minyak sayur dan 1 sdt vanila ekstrak, lalu aduk sampai rata.
- Tuang campuran santan ke dalam adonan telur, lalu mixer dengan speed rendah sampai tercampur rata.
- Ambil sedikit adonan ke wadah lain, lalu campur dengan 1 sdm coklat bubuk sambil diayak.
- Tambahkan 1 sdt pasta coklat supaya warnanya lebih bagus, lalu aduk sampai rata.
- Tuang adonan putih ke dalam loyang secukupnya.
- Timpa dengan adonan coklat, lalu selang-seling dengan adonan putih sampai adonannya habis.
- Idealnya adonan mencapai bibir loyang supaya hasil mekarnya lebih bagus.
- Celupkan sumpit ke air lemon atau air jeruk nipis, lalu buat garis silang di permukaan adonan supaya mekarnya teratur.
- Siapkan panci kukusan dengan air yang sudah mendidih, lalu tambahkan daun pandan yang disobek-sobek supaya kuenya lebih wangi.
- Kukus selama 45 menit atau sampai matang.
Ingredients
Steps
- Get a steamed cake tin ready, 18 cm across the top, 13 cm across the base and 7 cm tall, then line it with baking paper.
- Fold the baking paper along the creases so the lining sits neatly in the tin.
- Trim the excess paper so it is level with the rim.
- Put 3 eggs, 200 g sugar, 1/3 tsp salt and 1 tsp cake emulsifier into a mixing bowl.
- Beat on high speed for about 8 minutes until pale, thick and ribbon stage.
- Stop the mixer and scrape down the bowl so everything is evenly mixed.
- Add 200 g flour in three batches; stir it in with a spatula first so the flour does not fly out.
- Mix on low speed just until combined.
- Sift in the second batch of flour, stir briefly, then mix again on low speed.
- Add the last of the flour and mix on low speed until evenly combined.
- Scrape down the bowl again.
- Mix 150 g instant coconut milk with 50 g vegetable oil and 1 tsp vanilla extract until combined.
- Pour the coconut milk mixture into the egg batter, then mix on low speed until evenly combined.
- Spoon a little batter into another bowl and sift in 1 tbsp cocoa powder.
- Add 1 tsp chocolate paste for a better colour, then mix until smooth.
- Pour some of the plain batter into the tin.
- Spoon the chocolate batter on top, then keep alternating with plain batter until all the batter is used.
- Ideally the batter should reach the rim of the tin so the cake blooms more dramatically.
- Dip a chopstick in lemon or lime juice, then draw a cross on the surface so the cake splits open neatly.
- Set up a steamer with the water already boiling, then add some torn pandan leaves for extra aroma.
- Steam for 45 minutes or until cooked through.
Cook Mode
BOLU KUKUS JADUL || DIJAMIN MEKAR !!
Old School Steamed Sponge Cake
BOLU KUKUS JADUL || DIJAMIN MEKAR !!
BOLU KUKUS JADUL || DIJAMIN MEKAR !!
Bahan
Cara Membuat
- Siapkan loyang bolu kukus dengan diameter atas 18 cm, diameter bawah 13 cm, dan tinggi 7 cm, lalu alasi dengan baking paper.
- Lipat baking paper mengikuti garis lipatan supaya alas loyangnya lebih rapi.
- Gunting kelebihan kertasnya sampai setinggi loyang.
- Masukkan 3 butir telur, 200 gr gula pasir, 1/3 sdt garam, dan 1 sdt SP ke dalam mixing bowl.
- Kocok dengan speed tinggi kurang lebih 8 menit sampai putih, kental, dan berjejak.
- Matikan mixer lalu scrap pinggiran bowl supaya adonannya lebih rata.
- Masukkan 200 gr tepung terigu dalam tiga tahap; aduk dulu dengan spatula supaya tepungnya tidak beterbangan.
- Kocok dengan speed rendah cukup sampai tercampur rata.
- Masukkan tepung tahap kedua sambil disaring, aduk sebentar, lalu kocok lagi dengan speed rendah.
- Masukkan sisa tepung, kocok kembali dengan speed rendah sampai tercampur rata.
- Scrap kembali pinggiran bowl.
- Campur 150 gr santan instan dengan 50 gr minyak sayur dan 1 sdt vanila ekstrak, lalu aduk sampai rata.
- Tuang campuran santan ke dalam adonan telur, lalu mixer dengan speed rendah sampai tercampur rata.
- Ambil sedikit adonan ke wadah lain, lalu campur dengan 1 sdm coklat bubuk sambil diayak.
- Tambahkan 1 sdt pasta coklat supaya warnanya lebih bagus, lalu aduk sampai rata.
- Tuang adonan putih ke dalam loyang secukupnya.
- Timpa dengan adonan coklat, lalu selang-seling dengan adonan putih sampai adonannya habis.
- Idealnya adonan mencapai bibir loyang supaya hasil mekarnya lebih bagus.
- Celupkan sumpit ke air lemon atau air jeruk nipis, lalu buat garis silang di permukaan adonan supaya mekarnya teratur.
- Siapkan panci kukusan dengan air yang sudah mendidih, lalu tambahkan daun pandan yang disobek-sobek supaya kuenya lebih wangi.
- Kukus selama 45 menit atau sampai matang.
Ingredients
Steps
- Get a steamed cake tin ready, 18 cm across the top, 13 cm across the base and 7 cm tall, then line it with baking paper.
- Fold the baking paper along the creases so the lining sits neatly in the tin.
- Trim the excess paper so it is level with the rim.
- Put 3 eggs, 200 g sugar, 1/3 tsp salt and 1 tsp cake emulsifier into a mixing bowl.
- Beat on high speed for about 8 minutes until pale, thick and ribbon stage.
- Stop the mixer and scrape down the bowl so everything is evenly mixed.
- Add 200 g flour in three batches; stir it in with a spatula first so the flour does not fly out.
- Mix on low speed just until combined.
- Sift in the second batch of flour, stir briefly, then mix again on low speed.
- Add the last of the flour and mix on low speed until evenly combined.
- Scrape down the bowl again.
- Mix 150 g instant coconut milk with 50 g vegetable oil and 1 tsp vanilla extract until combined.
- Pour the coconut milk mixture into the egg batter, then mix on low speed until evenly combined.
- Spoon a little batter into another bowl and sift in 1 tbsp cocoa powder.
- Add 1 tsp chocolate paste for a better colour, then mix until smooth.
- Pour some of the plain batter into the tin.
- Spoon the chocolate batter on top, then keep alternating with plain batter until all the batter is used.
- Ideally the batter should reach the rim of the tin so the cake blooms more dramatically.
- Dip a chopstick in lemon or lime juice, then draw a cross on the surface so the cake splits open neatly.
- Set up a steamer with the water already boiling, then add some torn pandan leaves for extra aroma.
- Steam for 45 minutes or until cooked through.
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