Pasti nempel! PUDING MENTEGA REGAL!
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Layered Regal Biscuit Butter Pudding
Bahan
Puding mentega:
Puding coklat:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Susun biskuit regal rapat-rapat di dasar loyang diameter 24 cm.
- Campur 700 gr air, 65 gr gula, dan 1 bungkus agar-agar bening di panci.
- Aduk sampai rata sebelum apinya dinyalakan supaya tidak menggumpal.
- Masak sampai mendidih lalu angkat.
- Diamkan 3 sampai 5 menit sampai asapnya berkurang tapi masih panas.
- Tuang puding bening perlahan dari bagian tengah supaya regalnya tidak terangkat.
- Biarkan puding regal mengeset di suhu ruang.
- Kocok 4 kuning telur dengan 2 cubit garam dan 1/2 sdt vanilla.
- Masukkan 200 gr kental manis.
- Tuang 150 gr margarin cair.
- Aduk sampai semuanya rata.
- Di panci lain campur 700 gr air, 55 gr gula, dan 1 bungkus agar-agar.
- Aduk sampai rata dulu sebelum dinyalakan apinya.
- Panaskan sampai mulai berasap saja, jangan sampai mendidih.
- Matikan api lalu ambil seperempat adonan dan tuang ke campuran kuning telur sambil diaduk.
- Tuang kembali campuran telur ke dalam panci.
- Masak sambil terus diaduk sampai mendidih.
- Matikan api begitu mendidih, jangan kelamaan.
- Tunggu sampai adonannya hangat kuku, bukan panas.
- Tusuk-tusuk permukaan puding regal dengan garpu supaya lapisan berikutnya menempel.
- Tuang puding mentega perlahan di atasnya lalu biarkan mengeset di suhu ruang.
- Untuk lapisan coklat campur 900 gr susu cair, 95 gr gula pasir, dan 1 1/2 sdm cocoa powder yang sudah diayak.
- Tambahkan 1 bungkus agar-agar.
- Tambahkan 2 cubit garam dan 1/2 sdt vanilla lalu aduk sampai rata.
- Masak sampai mulai panas lalu masukkan 80 gr dark chocolate.
- Masak sambil diaduk sampai mendidih.
- Matikan api lalu saring supaya hasilnya lebih mulus.
- Tunggu sekitar 10 menit sampai suhunya turun jadi hangat.
- Tusuk-tusuk lapisan puding mentega dengan garpu.
- Tuang puding coklat perlahan sambil berpindah tempat sampai loyang penuh.
- Diamkan di suhu ruang sampai permukaannya membentuk kulit lalu simpan di kulkas 30 menit sampai 1 jam.
- Setelah benar-benar dingin, longgarkan pinggirnya lalu balikkan puding ke piring saji.
Ingredients
Butter pudding:
Chocolate pudding:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Arrange Regal biscuits tightly across the base of a 24 cm mould.
- Combine 700 g of water, 65 g of sugar, and 1 pack of clear agar powder in a pan.
- Stir until combined before turning on the heat so it does not clump.
- Cook until it boils, then take it off the heat.
- Rest it for 3 to 5 minutes until the steam dies down but it is still hot.
- Pour the clear pudding in slowly from the centre so the biscuits do not lift.
- Let the biscuit layer set at room temperature.
- Whisk 4 egg yolks with 2 pinches of salt and 1/2 tsp of vanilla.
- Add 200 g of condensed milk.
- Pour in 150 g of melted margarine.
- Whisk until evenly combined.
- In another pan combine 700 g of water, 55 g of sugar, and 1 pack of agar powder.
- Stir until combined before turning on the heat.
- Heat only until it begins to steam, not to a boil.
- Turn off the heat, take a quarter of the mixture, and pour it into the yolk mixture while stirring.
- Pour the yolk mixture back into the pan.
- Cook, stirring constantly, until it comes to the boil.
- Turn off the heat as soon as it boils, without overcooking it.
- Wait until the mixture is lukewarm rather than hot.
- Prick the set biscuit layer with a fork so the next layer bonds to it.
- Pour the butter pudding on slowly, then let it set at room temperature.
- For the chocolate layer, combine 900 g of milk, 95 g of sugar, and 1 1/2 tbsp of sifted cocoa powder.
- Add 1 pack of agar powder.
- Add 2 pinches of salt and 1/2 tsp of vanilla, then stir until combined.
- Cook until it warms up, then add 80 g of dark chocolate.
- Cook, stirring, until it boils.
- Turn off the heat and strain it for a smoother finish.
- Wait about 10 minutes for the temperature to drop to warm.
- Prick the butter pudding layer with a fork.
- Pour the chocolate pudding slowly, moving around rather than one spot, until the mould is full.
- Leave it at room temperature until a skin forms, then chill for 30 minutes to 1 hour.
- Once fully cold, loosen the edges and turn the pudding out onto a plate.
Mode Masak
Resep vla!
Layered Regal Biscuit Butter Pudding
Pasti nempel! PUDING MENTEGA REGAL!
Pasti nempel! PUDING MENTEGA REGAL!
Bahan
Puding mentega:
Puding coklat:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Susun biskuit regal rapat-rapat di dasar loyang diameter 24 cm.
- Campur 700 gr air, 65 gr gula, dan 1 bungkus agar-agar bening di panci.
- Aduk sampai rata sebelum apinya dinyalakan supaya tidak menggumpal.
- Masak sampai mendidih lalu angkat.
- Diamkan 3 sampai 5 menit sampai asapnya berkurang tapi masih panas.
- Tuang puding bening perlahan dari bagian tengah supaya regalnya tidak terangkat.
- Biarkan puding regal mengeset di suhu ruang.
- Kocok 4 kuning telur dengan 2 cubit garam dan 1/2 sdt vanilla.
- Masukkan 200 gr kental manis.
- Tuang 150 gr margarin cair.
- Aduk sampai semuanya rata.
- Di panci lain campur 700 gr air, 55 gr gula, dan 1 bungkus agar-agar.
- Aduk sampai rata dulu sebelum dinyalakan apinya.
- Panaskan sampai mulai berasap saja, jangan sampai mendidih.
- Matikan api lalu ambil seperempat adonan dan tuang ke campuran kuning telur sambil diaduk.
- Tuang kembali campuran telur ke dalam panci.
- Masak sambil terus diaduk sampai mendidih.
- Matikan api begitu mendidih, jangan kelamaan.
- Tunggu sampai adonannya hangat kuku, bukan panas.
- Tusuk-tusuk permukaan puding regal dengan garpu supaya lapisan berikutnya menempel.
- Tuang puding mentega perlahan di atasnya lalu biarkan mengeset di suhu ruang.
- Untuk lapisan coklat campur 900 gr susu cair, 95 gr gula pasir, dan 1 1/2 sdm cocoa powder yang sudah diayak.
- Tambahkan 1 bungkus agar-agar.
- Tambahkan 2 cubit garam dan 1/2 sdt vanilla lalu aduk sampai rata.
- Masak sampai mulai panas lalu masukkan 80 gr dark chocolate.
- Masak sambil diaduk sampai mendidih.
- Matikan api lalu saring supaya hasilnya lebih mulus.
- Tunggu sekitar 10 menit sampai suhunya turun jadi hangat.
- Tusuk-tusuk lapisan puding mentega dengan garpu.
- Tuang puding coklat perlahan sambil berpindah tempat sampai loyang penuh.
- Diamkan di suhu ruang sampai permukaannya membentuk kulit lalu simpan di kulkas 30 menit sampai 1 jam.
- Setelah benar-benar dingin, longgarkan pinggirnya lalu balikkan puding ke piring saji.
Ingredients
Butter pudding:
Chocolate pudding:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Arrange Regal biscuits tightly across the base of a 24 cm mould.
- Combine 700 g of water, 65 g of sugar, and 1 pack of clear agar powder in a pan.
- Stir until combined before turning on the heat so it does not clump.
- Cook until it boils, then take it off the heat.
- Rest it for 3 to 5 minutes until the steam dies down but it is still hot.
- Pour the clear pudding in slowly from the centre so the biscuits do not lift.
- Let the biscuit layer set at room temperature.
- Whisk 4 egg yolks with 2 pinches of salt and 1/2 tsp of vanilla.
- Add 200 g of condensed milk.
- Pour in 150 g of melted margarine.
- Whisk until evenly combined.
- In another pan combine 700 g of water, 55 g of sugar, and 1 pack of agar powder.
- Stir until combined before turning on the heat.
- Heat only until it begins to steam, not to a boil.
- Turn off the heat, take a quarter of the mixture, and pour it into the yolk mixture while stirring.
- Pour the yolk mixture back into the pan.
- Cook, stirring constantly, until it comes to the boil.
- Turn off the heat as soon as it boils, without overcooking it.
- Wait until the mixture is lukewarm rather than hot.
- Prick the set biscuit layer with a fork so the next layer bonds to it.
- Pour the butter pudding on slowly, then let it set at room temperature.
- For the chocolate layer, combine 900 g of milk, 95 g of sugar, and 1 1/2 tbsp of sifted cocoa powder.
- Add 1 pack of agar powder.
- Add 2 pinches of salt and 1/2 tsp of vanilla, then stir until combined.
- Cook until it warms up, then add 80 g of dark chocolate.
- Cook, stirring, until it boils.
- Turn off the heat and strain it for a smoother finish.
- Wait about 10 minutes for the temperature to drop to warm.
- Prick the butter pudding layer with a fork.
- Pour the chocolate pudding slowly, moving around rather than one spot, until the mould is full.
- Leave it at room temperature until a skin forms, then chill for 30 minutes to 1 hour.
- Once fully cold, loosen the edges and turn the pudding out onto a plate.
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