Masakan Madiun Resep Bolu Gulung Sederhana ( Simple Roll Cake Recipe ) Khas Indonesia -

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Artikel : Masakan Madiun Resep Bolu Gulung Sederhana ( Simple Roll Cake Recipe ) Khas Indonesia
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Artikel cake and cookies, Artikel Resep Kue Basah,

Masakan Madiun Resep Bolu Gulung Sederhana ( Simple Roll Cake Recipe ) Khas Indonesia

Berawal dari rasa penasaran untuk membuat bolu gulung, setelah melihat beberapa resep dan menonton video resep bolu gulung bermotif. Terlihat cantik dan menggugah selera, akhirnya saya mencoba mempraktekkan dengan cara saya sendiri.

Saya pernah membuat bolu gulung, sudah lama sekali sejak saya membuat bolu gulung yang pertama. Hasil jadinya tekstur bolunya memang halus tetapi agak tebal dan ketika di gulung patah, lalu ini yang kedua kalinya saya mencoba lagi.

Suami saya bilang rasanya pas dan ketebalan bolunya juga pas, tetapi saya mengalami kesulitan ketika menggulungnya dikarenakan lapisan atasnya benar-benar lengket ( mungkin karena saya menggulungnya ketika masih benar-benar hangat :D ) dan ternyata lapisan bawahnya juga setengahnya benar-benar lengket. Lalu saya ingat-ingat lagi, ternyata memang ketika saya menaburkan tepung terigu di loyang memang tidak terlalu rata dan tipis ( kemungkinan itu juga penyebabnya ya ??? )

Hasil jadinya tekstur bolu gulungnya tidak semulus dan halus yang saya bayangkan ketika saya menonton video resepnya, kok beda ya ?? jadi bertanya-tanya nih hihihi :D

Bolu gulung yang saya buat kedua kalinya, rasa dan ketebalan pas.
tetapi teksturnya kurang halus dan mulus -.-

Bahan dan cara membuatnya

Bahan - bahan :

• 2 butir telur
• 50 gram gula pasir
• 50 gram tepung terigu yang sudah diayak
• 3 sdm minyak sayur
• 3 tetes essence pandan
• 2 sdt coklat bubuk
• Margarin secukupnya

Untuk butter cream :

• 2 sdm margarin
• 3 sdt gula pasir

Cara Membuatnya :

1. Mixer 2 butir telur dengan kecepatan tinggi hingga berbusa, lalu tambahkan 50 gram gula pasir
2. Mixer hingga adonan benar-benar putih dan mengembang
3. Masukkan 3 sdm minyak sayur, mixer kembali sampai rata lalu matikan mixer
4. Olesi loyang pipih dengan margarin secukupnya lalu taburi tepung terigu hingga benar-benar rata 
5. Masukkan 50 gram tepung terigu yang sudah diayak lalu aduk rata menggunakan spatula dengan teknik aduk balik, sementara itu panaskan oven
6. Ambil 2 sdm adonan lalu sisihkan di dalam mangkuk kecil dan tambahkan dengan 2 sdt coklat bubuk, aduk rata
7. Tambahkan 3 tetes essence pandan ke dalam adonan yang lain, aduk rata
8. Tuang adonan berwarna hijau ke dalam loyang lalu ratakan menggunakan spatula
9. Tuang adonan coklat di atasnya, buat motif sesuai selera
10. Panggang dengan suhu 150 derajat celcius selama 8 - 10 menit, lalu angkat
11. Gulung bolu dalam keadaan hangat menggunakan serbet bersih ( kalau saya menggunakan kertas roti )
12. Diamkan beberapa saat ( bisa dimasukkan ke dalam kulkas hingga gulungan tidak mudah berubah )
13. Sementara itu buatlah buttercream dengan mencampurkan 2 sdm margarin dengan 3 sdt gula pasir, lalu mixer sampai adonan buttercream putih dan lembut
14. Buka gulungan bolu, lalu olesi merata dengan buttercream kemudian gulung kembali dengan hati-hati sambil di tekan sedikit demi sedikit
15. Potong lalu sajikan

Kebanyakan resep bolu gulung memang menggunakan margarin dan pelembut seperti SP atau tbm sebagai salah satu bahan di dalam membuat bolu gulungnya. Nah kedua bahan tersebut saya hilangkan, lalu margarin saya gantikan dengan minyak sayur.

Berikut foto hasil jadi bolu gulung yang saya buat, bagaimana menurut bunda ??? teksturnya itu lho... yah, nanti kita perbaiki lagi hehehe :D

Suami saya berpendapat mungkin memakai margarin salah satu kunci sukses untuk mendapatkan tekstur bolu gulung yang halus dan mulus. Produk gagal nih dari penampilannya lirihnya tetapi tetap saja habis di santap hahaha,,, tetapi saya mencoba bereksperimen saja lah.... kemungkinan saya akan mencobanya lagi dengan resep yang sama ( tetap nggak mau menyerah nih hehehe :D ), di tunggu saja resep bolu gulung yang lainnya ya. So, Enjoy Your Cooking Mom :D

Simple Roll Cake Recipe

Starting from a curiosity to make rolls cake, after seeing some of the recipes and watch the video recipe about patterned roll cake. Look beautiful and tempting, finally I tried to practice with my own way.

I've made roll cake, been a long time since I made the first rolls. The result is roll cake had a smooth texture but rather thick and when rolled is broken, then this is the second time I tried again.

My husband said the taste is fit and thickness of roll cake also fit, but I have trouble when rolling to the layer above it really sticky ( maybe because I was rolling when it was still really warm : D ) and when turns into the bottom, a half also really sticky. Then I remember again, it is when I sprinkled the flour in the pan is not too flat and thin ( maybe that's why its sticky on bottom too ??? )

The results is roll cake texture is not as smooth and silky as I imagined when I watch the video recipe, really different huh ?? i am wondering ya lol: D

The texture is not as smooth and silky as I imagined,
so i will try again to make it in another time :D

here the ingredients and how to make

Ingredients :

• 2 eggs
• 50 grams of sugar
• 50 grams of flour, sifted
• 3 tablespoons vegetable oil
• 3 drops of essence of pandanus
• 2 tsp cocoa powder
• Margarine taste

For the buttercream :

• 2 tablespoons margarine
• 3 tsp sugar

How To Make :

1. Mixer 2 eggs at high speed until foamy, then add 50 grams of sugar
2. Mixer until dough is really white and fluffy
3. Enter the 3 tablespoons vegetable oil, mixer until smooth back and then turn off the mixer
4. Grease a flat pan with margarine to taste and sprinkle the flour until completely flat
5. Enter the 50 grams of sifted flour and mix well using a spatula to stir with folding technique, while the preheat the oven
6. Take 2 tablespoons of dough and set aside in a small bowl and add 2 tsp cocoa powder, mix well
7. Add 3 drops of pandan essence into another batter, stir
8. Pour green batter into the pan and blend using a spatula
9. Pour chocolate batter on it, create a pattern according to taste
10. Bake at 150 degrees Celsius for 8-10 minutes, then lift
11. Roll the sponge in warm using a clean towel ( if I use parchment paper )
12. Set aside some time ( can be put in the fridge until the rolls are not easily changed )
13. Meanwhile make the buttercream by mixing 2 tablespoons margarine with 3 tsp sugar, then mixer until dough is soft and white
14. Open the roll cake, then spread evenly with buttercream and then roll it back with caution while in the press little by little
15. Cut and serve

Most recipes roll cake use margarine and softening ingredients such as SP or tbm as one of the ingredients in making roll cake. Now I get rid of both the ingredients and margarine I substitute with vegetable oil.

My husband thinks it may use margarine one of the key success to get the texture rolls smooth and seamless. It's failed product of appearance softly but still be eaten hahaha,,, but I try to experiment it.... I'll try it again in another chance with the same recipe ( still do not want to give up ya hehehe : D ), wait for the other recipe of roll cake that i cook at my kitchen. So, Enjoy Your Cooking Mom : D

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