PECINTA DESSERT BERKUMPUL! REGAL DESSERT BOX!
BOLU
Regal Biscuit Dessert Box
Bahan
REGAL CUSTARD:
CHANTILY CREAM:
SALTED CARAMEL CHOCOLATE:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Lelehkan 30 gr mentega tawar, siapkan loyang 20 x 20 cm beralas kertas, dan panaskan oven di suhu 170 derajat.
- Masukkan 3 butir telur, sejumput garam, dan 75 gr gula pasir ke dalam mangkuk.
- Kocok sampai adonan mengembang kental.
- Tambahkan 1/2 sdt perisa rum bakar.
- Ayak 60 gr tepung protein rendah ke dalam adonan.
- Tambahkan 1 1/2 sdm susu bubuk.
- Tambahkan 1/2 sdt baking powder.
- Aduk dengan gerakan melipat pelan-pelan sampai rata supaya udaranya tidak hilang.
- Ambil sedikit adonan lalu campurkan ke mentega leleh dan aduk sampai rata.
- Tuang campuran mentega kembali ke adonan utama lalu folding sampai rata.
- Tuang adonan ke loyang, ratakan sampai semua sudut terisi, lalu hentakkan loyangnya.
- Panggang selama 25 menit.
- Masukkan 1 kuning telur, 35 gr gula pasir, 2 sdm maizena, dan 80 gr susu kental manis ke dalam panci.
- Aduk sampai rata.
- Tuang 520 ml susu cair sedikit demi sedikit sambil terus diaduk.
- Masak dengan api paling kecil sambil terus diaduk sampai custard mengental dan meletup-letup.
- Masukkan 150 gr biskuit regal yang sudah dihaluskan lalu aduk sampai rata.
- Angkat lalu pindahkan custard ke mangkuk.
- Tutup permukaannya dengan plastik wrap yang menempel lalu dinginkan.
- Masak 120 gr gula pasir dengan 1 sdm air di dalam panci.
- Masak sampai gulanya menjadi karamel berwarna golden brown, jangan sampai terlalu tua.
- Tuang 130 gr whipping cream hangat sedikit demi sedikit sambil diaduk, hati-hati karena panas.
- Tambahkan 4 cubit garam.
- Masukkan 100 gr white chocolate lalu aduk sampai meleleh dan halus, lalu sisihkan.
- Kocok 200 gr whipping cream cair dingin dengan 1 sdm gula pasir dan 1 sdt perisa rum bakar.
- Kocok sampai krimnya mengental dan kaku.
- Pindahkan chantilly cream ke plastik segitiga.
- Rapikan kulit bolu yang sudah dingin dan tipiskan bila perlu.
- Potong bolu menjadi empat mengikuti ukuran box.
- Susun potongan bolu di dasar dessert box ukuran 10 x 10 cm.
- Masukkan custard regal yang sudah dingin ke plastik segitiga.
- Semprotkan custard regal di atas lapisan bolu.
- Ratakan custard dengan spatula.
- Semprotkan chantilly cream di atas custard sampai menutup rata.
- Simpan di kulkas sekitar 10 menit sampai krimnya agak set.
- Siram bagian atas dengan salted caramel chocolate lalu goyangkan supaya rata.
Ingredients
REGAL CUSTARD:
CHANTILY CREAM:
SALTED CARAMEL CHOCOLATE:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Melt 30 g of unsalted butter, line a 20 x 20 cm tin with paper, and preheat the oven to 170C.
- Put 3 eggs, a pinch of salt, and 75 g of sugar in a mixing bowl.
- Beat until the batter is thick and aerated.
- Add 1/2 tsp of burnt rum flavouring.
- Sift 60 g of cake flour into the batter.
- Add 1 1/2 tbsp of milk powder.
- Add 1/2 tsp of baking powder.
- Fold gently until evenly combined so you do not knock out the air.
- Take a little batter, stir it into the melted butter, and mix until combined.
- Pour the butter mixture back into the main batter and fold until even.
- Pour the batter into the tin, spread it into all the corners, and tap the tin.
- Bake for 25 minutes.
- Put 1 egg yolk, 35 g of sugar, 2 tbsp of cornstarch, and 80 g of condensed milk in a saucepan.
- Whisk until combined.
- Pour in 520 ml of milk a little at a time while whisking.
- Cook over the lowest heat, stirring constantly, until the custard thickens and bubbles.
- Add 150 g of crushed Regal biscuits and stir until evenly combined.
- Take it off the heat and transfer the custard to a bowl.
- Press cling film onto the surface and let it cool.
- Cook 120 g of sugar with 1 tbsp of water in a saucepan.
- Cook until the sugar turns a golden brown caramel, without letting it go too dark.
- Pour in 130 g of warm whipping cream a little at a time while stirring, taking care as it is hot.
- Add 4 pinches of salt.
- Add 100 g of white chocolate and stir until melted and smooth, then set it aside.
- Whip 200 g of cold liquid whipping cream with 1 tbsp of sugar and 1 tsp of burnt rum flavouring.
- Whip until the cream is thick and holds its shape.
- Transfer the chantilly cream into a piping bag.
- Trim the crust off the cooled sponge and slice it thinner if you like.
- Cut the sponge into four pieces to fit the box.
- Lay the sponge pieces into the base of a 10 x 10 cm dessert box.
- Transfer the cooled Regal custard into a piping bag.
- Pipe the Regal custard over the sponge layer.
- Smooth the custard with a spatula.
- Pipe the chantilly cream over the custard until it is fully covered.
- Chill for about 10 minutes until the cream firms up a little.
- Pour the salted caramel chocolate over the top and tilt the box so it spreads evenly.
Mode Masak
BOLU
Regal Biscuit Dessert Box
PECINTA DESSERT BERKUMPUL! REGAL DESSERT BOX!
PECINTA DESSERT BERKUMPUL! REGAL DESSERT BOX!
Bahan
REGAL CUSTARD:
CHANTILY CREAM:
SALTED CARAMEL CHOCOLATE:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Lelehkan 30 gr mentega tawar, siapkan loyang 20 x 20 cm beralas kertas, dan panaskan oven di suhu 170 derajat.
- Masukkan 3 butir telur, sejumput garam, dan 75 gr gula pasir ke dalam mangkuk.
- Kocok sampai adonan mengembang kental.
- Tambahkan 1/2 sdt perisa rum bakar.
- Ayak 60 gr tepung protein rendah ke dalam adonan.
- Tambahkan 1 1/2 sdm susu bubuk.
- Tambahkan 1/2 sdt baking powder.
- Aduk dengan gerakan melipat pelan-pelan sampai rata supaya udaranya tidak hilang.
- Ambil sedikit adonan lalu campurkan ke mentega leleh dan aduk sampai rata.
- Tuang campuran mentega kembali ke adonan utama lalu folding sampai rata.
- Tuang adonan ke loyang, ratakan sampai semua sudut terisi, lalu hentakkan loyangnya.
- Panggang selama 25 menit.
- Masukkan 1 kuning telur, 35 gr gula pasir, 2 sdm maizena, dan 80 gr susu kental manis ke dalam panci.
- Aduk sampai rata.
- Tuang 520 ml susu cair sedikit demi sedikit sambil terus diaduk.
- Masak dengan api paling kecil sambil terus diaduk sampai custard mengental dan meletup-letup.
- Masukkan 150 gr biskuit regal yang sudah dihaluskan lalu aduk sampai rata.
- Angkat lalu pindahkan custard ke mangkuk.
- Tutup permukaannya dengan plastik wrap yang menempel lalu dinginkan.
- Masak 120 gr gula pasir dengan 1 sdm air di dalam panci.
- Masak sampai gulanya menjadi karamel berwarna golden brown, jangan sampai terlalu tua.
- Tuang 130 gr whipping cream hangat sedikit demi sedikit sambil diaduk, hati-hati karena panas.
- Tambahkan 4 cubit garam.
- Masukkan 100 gr white chocolate lalu aduk sampai meleleh dan halus, lalu sisihkan.
- Kocok 200 gr whipping cream cair dingin dengan 1 sdm gula pasir dan 1 sdt perisa rum bakar.
- Kocok sampai krimnya mengental dan kaku.
- Pindahkan chantilly cream ke plastik segitiga.
- Rapikan kulit bolu yang sudah dingin dan tipiskan bila perlu.
- Potong bolu menjadi empat mengikuti ukuran box.
- Susun potongan bolu di dasar dessert box ukuran 10 x 10 cm.
- Masukkan custard regal yang sudah dingin ke plastik segitiga.
- Semprotkan custard regal di atas lapisan bolu.
- Ratakan custard dengan spatula.
- Semprotkan chantilly cream di atas custard sampai menutup rata.
- Simpan di kulkas sekitar 10 menit sampai krimnya agak set.
- Siram bagian atas dengan salted caramel chocolate lalu goyangkan supaya rata.
Ingredients
REGAL CUSTARD:
CHANTILY CREAM:
SALTED CARAMEL CHOCOLATE:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Melt 30 g of unsalted butter, line a 20 x 20 cm tin with paper, and preheat the oven to 170C.
- Put 3 eggs, a pinch of salt, and 75 g of sugar in a mixing bowl.
- Beat until the batter is thick and aerated.
- Add 1/2 tsp of burnt rum flavouring.
- Sift 60 g of cake flour into the batter.
- Add 1 1/2 tbsp of milk powder.
- Add 1/2 tsp of baking powder.
- Fold gently until evenly combined so you do not knock out the air.
- Take a little batter, stir it into the melted butter, and mix until combined.
- Pour the butter mixture back into the main batter and fold until even.
- Pour the batter into the tin, spread it into all the corners, and tap the tin.
- Bake for 25 minutes.
- Put 1 egg yolk, 35 g of sugar, 2 tbsp of cornstarch, and 80 g of condensed milk in a saucepan.
- Whisk until combined.
- Pour in 520 ml of milk a little at a time while whisking.
- Cook over the lowest heat, stirring constantly, until the custard thickens and bubbles.
- Add 150 g of crushed Regal biscuits and stir until evenly combined.
- Take it off the heat and transfer the custard to a bowl.
- Press cling film onto the surface and let it cool.
- Cook 120 g of sugar with 1 tbsp of water in a saucepan.
- Cook until the sugar turns a golden brown caramel, without letting it go too dark.
- Pour in 130 g of warm whipping cream a little at a time while stirring, taking care as it is hot.
- Add 4 pinches of salt.
- Add 100 g of white chocolate and stir until melted and smooth, then set it aside.
- Whip 200 g of cold liquid whipping cream with 1 tbsp of sugar and 1 tsp of burnt rum flavouring.
- Whip until the cream is thick and holds its shape.
- Transfer the chantilly cream into a piping bag.
- Trim the crust off the cooled sponge and slice it thinner if you like.
- Cut the sponge into four pieces to fit the box.
- Lay the sponge pieces into the base of a 10 x 10 cm dessert box.
- Transfer the cooled Regal custard into a piping bag.
- Pipe the Regal custard over the sponge layer.
- Smooth the custard with a spatula.
- Pipe the chantilly cream over the custard until it is fully covered.
- Chill for about 10 minutes until the cream firms up a little.
- Pour the salted caramel chocolate over the top and tilt the box so it spreads evenly.
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