BOLU JADUL MOCHA NOUGAT! | Luvita Ho
Nougat
Old School Mocha Cake with Peanut Nougat
Bahan
Frosting:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan loyang 20 x 20 cm yang sudah dialasi baking paper dan panaskan oven di suhu 170 derajat.
- Kocok telur sampai berbusa lalu masukkan gula pasir dan kocok terus sampai kental, mengembang, dan pucat.
- Campur lelehan mentega tawar hangat dengan pasta mocha lalu aduk rata dan sisihkan.
- Ayak tepung kue, baking powder, pati jagung, dan susu bubuk ke dalam adonan telur.
- Aduk lipat perlahan sampai bahan kering tercampur rata tanpa menghilangkan udaranya.
- Masukkan campuran mentega dan pasta mocha sedikit demi sedikit lalu aduk lipat sampai menyatu.
- Tuang adonan ke loyang lalu hentakkan agar tidak kolaps di oven.
- Panggang di suhu 170 derajat selama 25 sampai 30 menit sampai matang.
- Masak gula pasir dengan sedikit air sampai menjadi karamel berwarna coklat.
- Matikan api lalu masukkan kacang tanah panggang dan aduk sampai terlapisi karamel.
- Tuang nougat ke atas silpat lalu tunggu sampai benar-benar dingin dan mengeras.
- Pindahkan bolu ke talenan lalu buang kulit atasnya agar rata.
- Campur swiss meringue buttercream dengan pasta mocha dan kopi instan yang dilarutkan sedikit air, lalu aduk sampai rata.
- Cincang nougat yang sudah keras dengan tekstur agak kasar.
- Poles seluruh permukaan bolu dengan frosting mocha.
- Taburi nougat cincang di atasnya lalu potong dan sajikan.
Ingredients
Frosting:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Line a 20 by 20 cm tin with baking paper and preheat the oven to 170 degrees Celsius.
- Whisk the eggs until foamy, add the sugar, and keep whipping until thick, voluminous, and pale.
- Mix the warm melted butter with mocha paste, stir until even, and set it aside.
- Sift the cake flour, baking powder, cornstarch, and milk powder into the egg mixture.
- Fold gently until the dry ingredients are combined without knocking out the air.
- Add the butter and mocha mixture bit by bit and fold until incorporated.
- Pour the batter into the tin and tap it so it does not collapse in the oven.
- Bake at 170 degrees Celsius for 25 to 30 minutes until done.
- Cook the sugar with a little water until it turns into brown caramel.
- Turn off the heat, add the toasted peanuts, and stir until they are coated in caramel.
- Pour the nougat onto a silicone mat and let it cool until completely hard.
- Move the cake to a board and trim off the top crust so it is level.
- Mix Swiss meringue buttercream with mocha paste and instant coffee dissolved in a little water until even.
- Chop the hardened nougat, keeping the texture fairly coarse.
- Frost the whole cake with the mocha buttercream.
- Scatter the chopped nougat over the top, then slice and serve.
Mode Masak
Nougat
Old School Mocha Cake with Peanut Nougat
BOLU JADUL MOCHA NOUGAT! | Luvita Ho
BOLU JADUL MOCHA NOUGAT! | Luvita Ho
Bahan
Frosting:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan loyang 20 x 20 cm yang sudah dialasi baking paper dan panaskan oven di suhu 170 derajat.
- Kocok telur sampai berbusa lalu masukkan gula pasir dan kocok terus sampai kental, mengembang, dan pucat.
- Campur lelehan mentega tawar hangat dengan pasta mocha lalu aduk rata dan sisihkan.
- Ayak tepung kue, baking powder, pati jagung, dan susu bubuk ke dalam adonan telur.
- Aduk lipat perlahan sampai bahan kering tercampur rata tanpa menghilangkan udaranya.
- Masukkan campuran mentega dan pasta mocha sedikit demi sedikit lalu aduk lipat sampai menyatu.
- Tuang adonan ke loyang lalu hentakkan agar tidak kolaps di oven.
- Panggang di suhu 170 derajat selama 25 sampai 30 menit sampai matang.
- Masak gula pasir dengan sedikit air sampai menjadi karamel berwarna coklat.
- Matikan api lalu masukkan kacang tanah panggang dan aduk sampai terlapisi karamel.
- Tuang nougat ke atas silpat lalu tunggu sampai benar-benar dingin dan mengeras.
- Pindahkan bolu ke talenan lalu buang kulit atasnya agar rata.
- Campur swiss meringue buttercream dengan pasta mocha dan kopi instan yang dilarutkan sedikit air, lalu aduk sampai rata.
- Cincang nougat yang sudah keras dengan tekstur agak kasar.
- Poles seluruh permukaan bolu dengan frosting mocha.
- Taburi nougat cincang di atasnya lalu potong dan sajikan.
Ingredients
Frosting:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Line a 20 by 20 cm tin with baking paper and preheat the oven to 170 degrees Celsius.
- Whisk the eggs until foamy, add the sugar, and keep whipping until thick, voluminous, and pale.
- Mix the warm melted butter with mocha paste, stir until even, and set it aside.
- Sift the cake flour, baking powder, cornstarch, and milk powder into the egg mixture.
- Fold gently until the dry ingredients are combined without knocking out the air.
- Add the butter and mocha mixture bit by bit and fold until incorporated.
- Pour the batter into the tin and tap it so it does not collapse in the oven.
- Bake at 170 degrees Celsius for 25 to 30 minutes until done.
- Cook the sugar with a little water until it turns into brown caramel.
- Turn off the heat, add the toasted peanuts, and stir until they are coated in caramel.
- Pour the nougat onto a silicone mat and let it cool until completely hard.
- Move the cake to a board and trim off the top crust so it is level.
- Mix Swiss meringue buttercream with mocha paste and instant coffee dissolved in a little water until even.
- Chop the hardened nougat, keeping the texture fairly coarse.
- Frost the whole cake with the mocha buttercream.
- Scatter the chopped nougat over the top, then slice and serve.
Catatan Masak
Belum pernah dicatat. Sudah masak ini? Catat kesanmu.
Masakan mirip
Yang paling dekat dengan hidangan ini di seluruh arsip.
