Tiger bolu is a traditional traditional sponge cake from Bangka. It has a hereditary recipe, where the ingredients used to make this tiger sponge are natural ingredients without preservatives or coloring.
Why is this sponge cake called a tiger sponge? It is called a tiger sponge because it uses a chocolate dough that resembles a tiger skin motif. The ingredients that can be used to make this tiger sponge dough are wheat flour, free-range chicken eggs, butter, sugar and chocolate.
Using chicken eggs and good quality butter makes the texture of the ball soft and the color looks natural.Well, if you are interested, try making this recipe for your tiger sponge so easy.
Material :
- 12 egg yolks
- 400 grams of butter (mix blueband and palm)
- 400 grams of refined sugar
- 300 grams of flour
- 20 grams of milk powder
- 2 tablespoons skm
- 1/2 tsp vanilla
- 1/2 tsp ovalet
- 8 egg whites
How to make :
Beat butter, refined sugar, ovelet and vanilla for about 8 minutes at high speed. Lower the speed of entering egg yolks one by one until blended and condensed milk is sweet and raise the mixer speed again. Shake for about 8 minutes.
Sift flour and milk powder, lower until the lowest speek, enter the flour gradually. Enough to tara. Turn off the mixer
Beat the egg whites apart until they are stiff.
Enter the egg whites to the yellow mixture gradually, stirring back with the soatula. Flatten.
Take 1/3 of the mixture stir with chocolate powder and chocolate paste.
Prepare a baking sheet, pour the yellow mixture, then continue with the chocolate mixture, do the hose alternately until the dough runs out.
Stick the tiger sponge dough with a roasting temperature of 180 degrees for about 50 minutes. Test the stick, cook it, then remove it from the loyan and cut it into pieces.
Marble butter cake
Material :
- 300 grams of butter
- 225 grams of refined sugar
- 8 egg yolks
- 5 pieces of egg white, shake until evenly and until stiff
- 175 grams of powder implant
- 3 tablespoons of slightly salt and vanilla chocolate powder
How to make :
- Heat the oven to 170 degrees by applying a tulban baking sheet with a diameter of 24 butter and sprinkle flour and set aside
- Mixer butter, sugar, vanilla until thick white for 15 minutes
- Enter the eggs one by one, give a pause for 1 minute every time you enter the egg yolks
- Change the lowest speek, madukksn flour sieve, milk and salt until blended
- Enter the egg white whisk gradually and mix and fold the spatula
- Take half of the portion, mix with powdered chocolate that has been sifted until blended
- Tilt the tulban pan and give it a backrest behind it, pour one spoonful of egg white, one chocolate spoon alternating hose and the batter runs out, if it has been pounding the oven pan for 50 minutes until cooked. Try it.
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