Resep Bolu Hongkong Ncc

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Resep Bolu Hongkong Ncc – Last month before fasting, one of my office divisions went on a refreshing trip to Curug Cilember – Puncak. We left on Friday afternoon after arriving home from work, after spending the night at the villa in the morning we started our adventure to the Cilember waterfall which is not too far from the villa. What amazed me was at the Cilember waterfall, there I met many Caucasian Arabs who came in groups, most of them brought their families #misfocus. Shame on me I just found out about this waterfall, although it is already internationally known (read in Arabic).

Arriving at Curug 7, instead of admiring the beauty of nature, we started having fun, but yes, everywhere every time. Satisfied with waterfall 7, we continued our journey to waterfall 5 hoping to find a nicer narcissistic place #eeh. It turns out that the trip to Curug 5 is really hard to forget and hard to repeat (yes, I really am reluctant). Ordinary people who walk around this mall are told to go up the mountain, Hadeeuh really suffered when going up or down. No more

Resep Bolu Hongkong Ncc

Resep Bolu Hongkong Ncc

When we return to Jakarta, of course we stop first to buy typical Puncak souvenirs. It’s really fun to see vegetables/fruits like carrots, strawberries, avocados and radishes that are really fresh. But since my body aches from climbing the mountain, I’m less enthusiastic about buying souvenirs. As proof that I had reached the top, I only bought cassava strip and soursop lunkhead. When I got home, my husband didn’t like the cassava strip, so I was confused what to do with so much cassava strip (regret I didn’t buy carrots).

Journal Ibu Hanif: Bolu Gulung Hongkong: Experimen 1

Not to be outdone, the other day I was flipping through a sponge cake recipe that uses the most amount of tape (so the tape runs out quickly at home hihi) but the easiest way to make it (yes, ) . Of the many alternative recipes available, I immediately chose the recipe from NCC. I thought NCC was guaranteed quality and after trying it the results were really satisfying. This cheese sponge cake is just the right amount of sweet, salty from the coconut milk, but unfortunately, the taste of the strip is not enough. Maybe because the strip I bought wasn’t sweet enough, or maybe it’s still raw, because of the ingredients I used 400 grams of strip, isn’t that much? But overall I recommend trying this recipe, the proof is that my husband likes it very much (although he is not a fan of cassettes).

At home, I have a turban size 26 pan and it turns out that there is too much dough, so I put the rest of the dough into 12 paper cups. As a result, I brought the turban cake to the office and it was finished immediately, while the cupcake was for breakfast every morning. Thank goodness the cake is still soft even though it’s been in the fridge.

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This is the cupcake version and I like it better because the ribbon tastes better and stays soft even if it’s been in the fridge πŸ˜‰

It’s May already, I can’t believe it’s Ramadan. I’m sorry I’m born and internal, my friend. May Allah SWT bring us together in Ramadan this year and we will receive blessings in fasting Ramadan, ameen.

Resep Bolu Kijing Dari @aguswatis

Back to the story of a piece of cake, I want to share with you a soft and delicious banana cake recipe. I made this banana cake out of forgetfulness, I had been stocking up on Cavendish bananas for over a week in the fridge until the banana skins were all brown. You know, ladies, look at the banana promo, buy it in a hurry, even though there are other fruits at home. That’s the risk of having an office in the same building as a supermarket, I’m not going to buy anything if every time I walk past a promotional item I end up being tempted to buy this even though I don’t need it πŸ˜€

(the recipe can be read here). But the ingredients were not complete, so I browsed here and there and found it on the Kitchen Griya Khayangan blog, according to the master of this recipe, he said that the result of the cake is soft because the way to make it is a combination of sponge cake techniques and chiffon. Yes, I was determined to make this cake even though it started at 8pm.

3 mashed Ambon bananas if I 5 Cavendish bananas whose skin is brown (it’s a shame if I don’t finish it) I mash it with a fork

Resep Bolu Hongkong Ncc

β€”> Blend the egg whites until foamy, add lemon juice and sugar, beat until the egg whites expand (soft peaks).

Ncc Chiffon Wek

1. Prepare a round pan with a hole in the middle (tulban) with a diameter of 22 cm or a chiffon form with a diameter of 22 cm. Grease a baking tray with margarine and line it with baking paper, then grease the baking paper with margarine.

6. Pour the cake mixture into the pan, if you sprinkle a lot of chocolate chips so that you can feel the chocolate. then bake in the oven heated to 180Β°C for approximately 60 minutes.

And finally, after 2 hours of fussing and fussing with my nephew who wanted to help, it finally happened too. I brought my husband’s breakfast cake to the office and shared some of it with my neighbors. Thank God, the cake is as recommended, it’s still soft even though it was in the fridge and you can still feel the banana aroma. This is also recommended on my list of favorite banana cakes πŸ˜‰

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Last weekend I purposely tried a recipe I bookmarked from last year *took a long time…oops, I felt lazy lol…the thing is, I’m very leery of effective egg composition, but from the looks of it they look really delicious πŸ˜‰

Umek Di Dapur: Mei 2011

The recipe I tried was the Hong Kong Sponge Cake, which I had a look at on Ibu Ricke’s blog. After trying this sponge cake it immediately went on my husband’s favorite list, he said the sponge cake was delicious because the sweetness was just right and the cheese was also tasty. The texture is also soft, light and smells like vanilla. Rafif, my nephew, was so excited that he was arguing with my husband, he spent almost a pan hadeuuh…

When I poured the batter into the pan, I wasn’t sure it would expand because I found it overmixed the batter a lot. But after I baked it, it expands perfectly. Besides that, I divided the dough into 2 rectangular trays, size 18, because I don’t want to make the cake *I admit that I’m not good at splitting πŸ˜€

After smearing with butter cream and sprinkling a lot of cheese, I put it in the refrigerator until the butter cream cools down. After that, just cut the cake into small pieces, uh, in the afternoon, it was just a slice of Hong Kong sponge. My husband said it was left specially for those who made it πŸ˜€

Resep Bolu Hongkong Ncc

If we talk about the marble cake, I always remember when I was a kid, when at a celebration, this cake would definitely be a bone of contention. Although if you remember, the sponge cake is not soft and not at all tasty because it uses margarine, which is not very good quality. But the name is also a child, it’s still ok, food with any taste just beats it hehe.

Best Egg Tart I’ever Tried πŸ₯š

This marble cake or sponge cake actually shared the recipe, but this time I want to share the marble cake recipe but in a different way, that is the technique

, so all the ingredients such as eggs, sugar and flour are beaten together until the mixture thickens white. After that, just add the melted margarine, mix again, that’s it πŸ˜‰ This method is really suitable for me who prioritizes efficiency or rather who doesn’t want to wash many containers because hehe. But even if the method is simple, the results develop as expected and what makes me happy is that the marble pattern managed to appear, usually it is not messy at the bottom of the cake yes *dancing πŸ˜€

At first, this cake was actually made as a birthday present for my nephew who asked to make a sponge cake, but strangely, he wanted something dense (nah, you know). That’s why I chose a technique that I haven’t mastered myself, but even if it fails, it’s what the person who ordered it wants hehe. But what turned out to be the opposite, this cake was a success without any hiccups. Yes, udinlah, I’m sorry I was born and inner heart πŸ˜€

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I got the recipe from our beloved NCC, in fact this recipe has been around since last year and has caused many members to get the marble cake virus. He said that the basic recipe of his mother, Mrs. Mia Indriasari, so this cake has been passed down from generation to generation, so it is delicious and highly recommended.

Resep Kue Murah Dan Mudah Dibuat Untuk Pemula

Beat all the ingredients, except the margarine, until they become white and fluffy. Then, slowly add the melted margarine, mixing again. Take a bowl of dough, add the chocolate paste and mix well. Pour the white mixture into a baking tray (which has been buttered and floured), then pour in the chocolate mixture while swirling it with a fork (the spoon answers) to make a marble shape. Bake in the oven until it boils (I used 160C for about 50 minutes).

1. Eggs choose medium size and do not forget that they must be fresh. Depending on the temperature, one of the characteristics of fresh eggs is that the yolk when opened is still intact, the shape is still round, and the white when held is still thick.

Investing journal I joke beautiful memories The story of a piece of cake life love motivation my books my music post OneDayOneJuz (ODOJ) Recipe reviews best friend cooking… Uncategorized i want to be a mom

Resep Bolu Hongkong Ncc

I am a person who, God willing, always tries to be a godly wife, struggles to be a good mother, temporarily and employed, but sometime has a business according to a hobby. The most important thing is to hope to be a human being as useful as possible to people and religion, amen.

Bolu Jaman Dulu

A dream you dream alone is just a dream. A dream you dream together is a reality. ~John Lennon 🐣 Yesterday I failed to make a sponge cake, although I was sure I understood the cause of a browned cake, but it turns out that if you don’t use an emulsifier, the chance of the sponge cake being a failure is higher. Ok, this time I’m using a recipe I found on the NCC Bogul Week blog. Here is the recipe and I modified it a little:

1. Preheat the oven to 190’C. Prepare a 26x26x4 cm square pan (I used a 30×30 cm pan). Grease the base with margarine, cover with baking paper, grease again with margarine. set aside.

2. Ingredient A: Beat the egg yolks, sugar and emulsifier until thick and white. Add vanilla and liquid milk, beat well. set aside.

3. Ingredient B: Beat the egg whites with the foam, salt and lemon juice until they become foamy and half fluffy. Add the sugar a little at a time, continuing to beat until the egg whites hold soft peaks.

Mixer Cosmos By Oriflame, Kitchen & Appliances Di Carousell

4. Add ingredient A (egg yolk) to ingredient B little by little

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