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Merhaba From TΓΌrkiye π
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In Banyuwangi town-where this food originally came from-people called it "bolu kura-kura" (literally means turtle cake). Because the shape is like a turtle's shell.
Banyuwangi is one small city in East Java.
This mini cake is usually served during Islamic celebration days such as Eid Fitr or Eid el Adha.
You may love these Lemon Madeleines. Easy Recipe with video
Traditionally this mini cake only uses powder vanilla for the basic flavor. But nowadays people love to vary it by adding some flavor like pandan flavor, ginger or any other.
Just like what I am going to share today. I vary the traditional version by adding orange juice to it. I also added zest from orange to enrich the flavor and taste.
The result.... I love it! π
This cake uses special mold, it has a shape like a turtle shell. But some mold now has any kind of shape like flower or animal character. You can use madeleine mold as well.
Indonesian Vintage Cake; "Bolu Klemben Jeruk"( mini orange dry cake )
By: Γitra's Home Diary
Make about 25 pcs
Ingredients:
π 160 gr Ap flour
π 15 gr cornstarch flour
π ½ tsp baking powder
π ¼ tsp salt
π 3 medium eggs
π 120 gr caster sugar
π 1 tsp orange essence or vanilla
π zest from 1 Sunkist / navel orange
π 4 Tbsp fresh squeezed Sunkist/ navel orange
2. Whisk eggs and caster sugar until pale and fluffy. You should have a ribbon stage in this step. Sift in dry ingredients alternatively with orange zest, orange juice, and essence mixture. Whisk at low speed at each addition just until combined.
π 15 gr cornstarch flour
π ½ tsp baking powder
π ¼ tsp salt
π 3 medium eggs
π 120 gr caster sugar
π 1 tsp orange essence or vanilla
π zest from 1 Sunkist / navel orange
π 4 Tbsp fresh squeezed Sunkist/ navel orange
π 100 gr vegetable oil
How to:
1. Pre oven at 140-150℃. Sift together AP flour, cornstarch flour, baking powder, and salt. Set aside. Place the mold in the oven also for preheating.
1. Pre oven at 140-150℃. Sift together AP flour, cornstarch flour, baking powder, and salt. Set aside. Place the mold in the oven also for preheating.
2. Whisk eggs and caster sugar until pale and fluffy. You should have a ribbon stage in this step. Sift in dry ingredients alternatively with orange zest, orange juice, and essence mixture. Whisk at low speed at each addition just until combined.
3. Take a little batter into vegetable oil, fold until combined, then pour into the batter. This step calls tempering. Fold nicely until well combined.
4. Take the mold from the oven, grease with butter/ margarine lightly. Pour the batter until almost full.
5. Bake in preheated oven at 150℃ for about 25-30 minutes or until golden brown on the surface.
4. Take the mold from the oven, grease with butter/ margarine lightly. Pour the batter until almost full.
5. Bake in preheated oven at 150℃ for about 25-30 minutes or until golden brown on the surface.
Note: for the next batch, you don't have to preheat the mold before use, just clean the inside mold from the previous batter.
You can use madeleine mold or small pie mild too for making this yummy treat.
Enjoy. Happy baking.
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Merhaba dari TΓΌrki semuanya π
Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update π
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Salah satu kudapan jadul khas lebaran atau perayaan lainnya. Bolu klemben yang berasal dari Banyuwangi, Jawa Timur ini sudah dikenal tidak saja di Jawa Timur.
Rasanya yang manis selalu menjadi favorit kita sejak kecil hingga dewasa. Kangen dengan aroma vanilinya dan teksturnya yang lembut di dalam tapi agak kering diluarnya.
Versi asli yang ada sejak dulu adalah vanili, tapi kini banyak sekali variasi yang dibuat. Ada yang menambahkan pasta pandan atau perasa yang lain.
Kali ini saya ingin berbagi resep klemben atau bahulu ala saya dengan rasa jeruk yang segar. Aroma dan rasa jeruknya terasa sekali dan membuat kue jadul ini tidak lagi membosankan untuk dinikmati. π
Check juga postingan lainnya Lemon Madeleines. Resep video
Bolu kering jeruk (Kue Bahulu Jeruk)
Oleh: Γitra's Home Diary
π 3 telur ukuran sedang
π 120 gr gula kastor
π 1 sdt vanili pasta atau essence jeruk
π parutan kulit jeruk sunkis 1 buah
π 4 sdm perasan jeruk sunkis
π 160 gr tepung terigu serba guna
π 15 gr pati jagung
π ½ sdt baking powder
π ¼ sdt garam halus
π 100 gr minyak
Cara membuat:
1. Panaskan oven suhu 140-150℃. Ayak jadi satu terigu, pati jagung, baking powder dan garam. Sisihkan.
2. Mikser telur dan gula dengan kecepatan tinggi hingga kental dan pucat. Lalu masukkan campuran tepung sambil diayak, bergantian dengan perasan jeruk sunkist+parutan kulitnya+essence jeruk. Aduk kecepatan rendah saja sampai tercampur.
3. Sementara itu Panaskan juga cetakan kue bahulu dalam oven kurleb 15 menit sebelumnya.
4. Campurkan sedikit adonan ke mangkok berisi minyak goreng dan aduk lipat sampai tercampur homogen. Lalu tuang kembali adonan tersebut ke mangkok besar berisi adonan. Aduk lipat sampai rata.
5. Ambil cetakan dalam oven, hati-hati karena panas. Olesi dengan margarin cair atau minyak tipis-tipis saja. Lalu tuang adonan sampai ¾ penuh. Lalu panggang kurleb 25-30 menit atau sampai keemasan. Untuk batch selanjutnya loyang tidak usah di panasin lagi, cukup dibersihkan dengan tissu dan oles minyak lagi.
Note:
Bisa juga menggunakan cetakan pie mini atau dengan paper cup mini.
Selamat mencoba. Semoga bermanfaat.
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If you making this recipe, please let me know.
Use hashtag #citrashomediary_recipe and tag me π Send me some π
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