Resep Bolu Gulung Batik

Instructions

1. Beat eggs, granulated sugar and emulsifier until thick white peaks form.
2. Add the flour mixture, cornstarch and powdered milk gradually by sifting. Beat on low speed.
3. Add melted margarine, stir again using a spatula until smooth. Make sure no margarine settles at the bottom.
4. Take 2 tablespoons of the mixture, mix it with the mocha paste, mix well. Take 5 tablespoons of the mixture, mix it with the diluted cocoa powder. Mix each mixture well.
5. Pour the mixture into a baking pan that has been smeared with light margarine and lined with baking paper, stir gently.
6. Then create a line motif using chocolate and mocha mixture, spacing them apart. Then make a zigzag motif between the line motifs, then draw a straight line on the zigzag motif right in the middle using a skewer.
7. Bake at 170°C for 30 minutes, top and bottom heat, then move to top heat for 5 minutes at the same temperature.
8. Once cooked, remove from the tin, spread with strawberry jam, then roll and compact.
9. Store the cake in the refrigerator for 1 hour, then cut into pieces and serve.