Resep BOLU GULUNG PISANG KARAMEL: Lembut & Lentur [Metode Choux Sponge Cake]
Resep Bolu Gulung Pisang Karamel
Banana Caramel Roll Cake Recipe
Makes 10 pcs
Bahan
Choux sponge cake (bahan a):
Choux sponge cake (bahan b):
Cara Membuat
- Untuk vla cream banana, panaskan Vegemil Banana Soy Drink
- Di wadah terpisah, campurkan telur, maizena, garam, dan kental manis, aduk rata
- Tuang Vegemil Banana Soy Drink yang telah dipanaskan ke dalam tepung, aduk rata, masak kembali sambil diaduk
- Masukkan mentega, masak hingga mengental, pindahkan ke mangkuk, lalu tutup dengan plastic wrap, diamkan hingga dingin
- Setelah dingin, kocok whipping cream hingga mengembang dan sedikit kaku, campurkan ke dalam pastry cream sedikit demi sedikit sambil diaduk
- Untuk caramel choux sponge cake, panaskan wajan, masukkan air dan gula, masak hingga berwarna cokelat, lalu masukkan Vegemil Banana Soy Drink, garam, mentega, dan tepung, aduk rata
- Pindahkan ke mangkuk, aduk, lalu diamkan hingga dingin
- Masukkan kuning telur satu per satu, aduk rata
- Untuk meringue, kocok putih telur, cream of tartar, dan gula sedikit demi sedikit hingga terbentuk paruh burung
- Ambil sedikit putih telur ke dalam adonan kuning telur, aduk rata, lalu masukkan adonan kuning telur ke dalam putih telur, aduk rata
- Olesi loyang dengan minyak dan baking paper, tuang adonan, ratakan
- Panggang kue dengan suhu 165 derajat selama 10 menit
- Keluarkan kue, diamkan hingga dingin, lalu taburkan gula halus
- Siapkan baking paper, tuang sponge cake di atasnya, lalu olesi dengan vla cream banana, gulung dan potong
Ingredients
Banana Cream Custard:
Choux Sponge Cake (ingredients A):
Choux Sponge Cake (ingredients B):
Steps
- For the Banana Cream Custard, heat the Vegemil Banana Soy Drink.
- In a separate bowl, combine the egg, cornstarch, salt, and condensed milk. Mix well.
- Pour the simmering Vegemil Banana Soy Drink into the bowl. Mix well, then return to the pan. Cook while stirring.
- Add the butter in. Cook until thickens. Transfer to a bowl and cover with a plastic wrap. Let cool.
- Once the custard cools, whip the cream until fluffy and a bit firm. Mix into the custard bit by bit while stirring.
- For the Caramel Choux Sponge Cake, heat the pan and add water and sugar. Cook until browned, then add Vegemil Banana Soy Drink, salt, butter, and flour. Mix well.
- Transfer to a bowl. Mix and let cool.
- Add the yolks one by one. Mix well.
- For the meringue, beat the egg whites and cream of tartar. Add the sugar incrementally. Beat to a bird’s beak consistency.
- Get a bit of the meringue and mix with the yolk batter. Mix well, then return to the meringue bowl and stir.
- Rub the baking pan with oil and line with baking paper. Pour the batter in and even out.
- Bake at 165°C for 10 minutes.
- Remove from the oven and let cool, then sprinkle icing sugar on.
- Prepare a sheet of baking paper and flip the sponge cake on top of it. Spread the Banana Cream Custard on, roll, and slice.
Mode Masak
Resep Bolu Gulung Pisang Karamel
Banana Caramel Roll Cake Recipe
Resep BOLU GULUNG PISANG KARAMEL: Lembut & Lentur [Metode Choux Sponge Cake]
Resep BOLU GULUNG PISANG KARAMEL: Lembut & Lentur [Metode Choux Sponge Cake]
Bahan
Choux sponge cake (bahan a):
Choux sponge cake (bahan b):
Cara Membuat
- Untuk vla cream banana, panaskan Vegemil Banana Soy Drink
- Di wadah terpisah, campurkan telur, maizena, garam, dan kental manis, aduk rata
- Tuang Vegemil Banana Soy Drink yang telah dipanaskan ke dalam tepung, aduk rata, masak kembali sambil diaduk
- Masukkan mentega, masak hingga mengental, pindahkan ke mangkuk, lalu tutup dengan plastic wrap, diamkan hingga dingin
- Setelah dingin, kocok whipping cream hingga mengembang dan sedikit kaku, campurkan ke dalam pastry cream sedikit demi sedikit sambil diaduk
- Untuk caramel choux sponge cake, panaskan wajan, masukkan air dan gula, masak hingga berwarna cokelat, lalu masukkan Vegemil Banana Soy Drink, garam, mentega, dan tepung, aduk rata
- Pindahkan ke mangkuk, aduk, lalu diamkan hingga dingin
- Masukkan kuning telur satu per satu, aduk rata
- Untuk meringue, kocok putih telur, cream of tartar, dan gula sedikit demi sedikit hingga terbentuk paruh burung
- Ambil sedikit putih telur ke dalam adonan kuning telur, aduk rata, lalu masukkan adonan kuning telur ke dalam putih telur, aduk rata
- Olesi loyang dengan minyak dan baking paper, tuang adonan, ratakan
- Panggang kue dengan suhu 165 derajat selama 10 menit
- Keluarkan kue, diamkan hingga dingin, lalu taburkan gula halus
- Siapkan baking paper, tuang sponge cake di atasnya, lalu olesi dengan vla cream banana, gulung dan potong
Ingredients
Banana Cream Custard:
Choux Sponge Cake (ingredients A):
Choux Sponge Cake (ingredients B):
Steps
- For the Banana Cream Custard, heat the Vegemil Banana Soy Drink.
- In a separate bowl, combine the egg, cornstarch, salt, and condensed milk. Mix well.
- Pour the simmering Vegemil Banana Soy Drink into the bowl. Mix well, then return to the pan. Cook while stirring.
- Add the butter in. Cook until thickens. Transfer to a bowl and cover with a plastic wrap. Let cool.
- Once the custard cools, whip the cream until fluffy and a bit firm. Mix into the custard bit by bit while stirring.
- For the Caramel Choux Sponge Cake, heat the pan and add water and sugar. Cook until browned, then add Vegemil Banana Soy Drink, salt, butter, and flour. Mix well.
- Transfer to a bowl. Mix and let cool.
- Add the yolks one by one. Mix well.
- For the meringue, beat the egg whites and cream of tartar. Add the sugar incrementally. Beat to a bird’s beak consistency.
- Get a bit of the meringue and mix with the yolk batter. Mix well, then return to the meringue bowl and stir.
- Rub the baking pan with oil and line with baking paper. Pour the batter in and even out.
- Bake at 165°C for 10 minutes.
- Remove from the oven and let cool, then sprinkle icing sugar on.
- Prepare a sheet of baking paper and flip the sponge cake on top of it. Spread the Banana Cream Custard on, roll, and slice.
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