Dessert version of juventini - Bolu Caramel

juventini (52)in #food • 7 years ago

Bolu caramel is a cake that has been popular and famous all over the world including my country that is Indonesia. In Indonesia there are many delicious cakes are also quite interesting, especially in children including one of which is caramel or caramel sponge. Bolu caramel is often referred to as ant nest cake. But because it tastes good and has a very soft texture, this caramel sponge has its own characteristics that there are small hollow-holey long such as ant nest so this cake can be called cake ant nest.

Speaking of this caramel sponge, this one cake is very varied, because not only the kind of ants nest in appearance but also ncc caramel sprigs, steamed caramel caramel, and the last type of sponge we will discuss this time that baked caramelized bouquet.

Bolu caramel is usually found in the market or cake shops in general. But you can make it because the material and the process of making it very easy, although so many of you who do not know the process and how to manufacture. For those of you who want to try this cake, and can not cook do not worry. Because I will give you tips and tricks for you to succeed in making it. For more details, can follow how to make a soft and easy caramel cake.

Ingradients :

1/2 kg wheat flour
250 gr sugar
4 chicken eggs
50 gr butter
2 sachets of sweetened condensed milk
1 cup water
Salt to taste

How to make :

Put sugar into a pan, and cook over low heat. Pour hot water and stir until mixed well and dissolve until boiling into caramel.

Enter the butter that has been prepared into the container and input also sweetened condensed milk, and stir until blended.

Put also eggs one by one and stir until all ingredients shine flat.

Add the flour to the container that contains the flour input dough slowly, stirring the flour until evenly distributed with all the ingredients.

Put also caramel that has been made into the dough.

After that, prepare the Loyang to bake the cake. Sprinkle the pan with flour to keep the cake not sticky when separated with Loyang. Put the dough into the pan and grill the dough until it expands and matures.

Once cooked, lift and cut the caramel sponge. And ready to eat with family.

How to make it not as hard what we think, even much easier than what is seen. Materials needed are also available in stores near home, traditional markets or even super markets.

Tips From Delicious Cookie Recipes:

So the caramel cake is smooth and not charred, use perfectly clean white sugar, the mixture other than sugar will burn first before the sugar melts, this will cause the caramel tastes bitter and texture is not smooth.
Do not stir if it is melted enough, the possibility of sugar crystals is still in san. If stirred, it will make caramel crystallize. Shake pots or pans instead of stirring.