Resep Kue Sakura (Bolu)

Name: Resep Kue Sakura (Bolu)
Yield: 20 servings
Cuisine: Indonesian
Ingredients: 9 oz sugar; 1 cup Water; Eggs: 2 items; 8 oz Medium protein all-purpose flour; Baking powder: 1/2 tsp; Baking soda: 1/2 tsp; 2 oz butter, melted; to taste Butter, for brushing; to taste all-purpose flour, for sprinkling

To make this steamed cake, you’ll need a special sakura-shaped mold. Otherwise, it’s incredibly easy to make with simple ingredients.

📊 Medium 🍽 20 servings 👁 6

Ingredients

20 servings

9 oz sugar
1 cup Water
2 items Eggs
8 oz Medium protein all-purpose flour
1/2 tsp Baking powder
1/2 tsp Baking soda
2 oz butter, melted
to taste Butter, for brushing
to taste all-purpose flour, for sprinkling

Instructions

Prepare the cherry blossom cake mold. Lightly brush with butter until even. Sprinkle with flour. Set aside.
In a pan, cook 125 grams of sugar until it caramelizes. Pour in water (don't stir) and let it boil. Remove and set aside.
Beat the eggs with the remaining granulated sugar (125 grams) until thick and fluffy.
Pour the caramel into the whisk while continuing to mix at low speed until smooth.
Add flour, baking powder and baking soda. Mix well with a spatula.
Gradually add the melted margarine while stirring slowly until smooth.
Pour the mixture into the mold until it is 3/4 the height of the mold. Do this until all the dough is used up.
Steam the cake for 15 minutes or until cooked. Lift. Remove from mold.
Ready to be served.
1. When making caramel, just use low heat and don't stir. 2. If the cake is not steamed immediately or is waiting in line for its turn, lift it and tap the mold twice so that no air bubbles are trapped.