Resep BANANA ROLL PISANG GULUNG: Wangi Lembut Manis! [Khas Bandung]

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00:00 : intro
01:10 : persiapan bahan (prepping the ingredients)
02:14 : membuat sponge cake (making sponge cake)
04:36 : gulung sponge cake (rolling the sponge cake)
04:59 : membuat isian pisang (making the banana filling)
06:35 : membuat krim moka (making mocha cream)
07:38 : gulung dan padatkan pisang (rolling and shaping the bananas)
07:53 : assemble banana roll cake (assembling the Banana Roll Cake)
08:42 : celupkan ke cokelat (dipping in chocolate)
08:57 : hidangan siap dan serving (the cake is ready to serve)

#ResepBananaRollCake #ResepBoluGulung #ResepDevinaHermawan

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[INDONESIAN]
Resep Banana Roll Cake (13 pcs)

Pandan sponge cake:
4 butir telur
55 gr gula
1 sdt SP
60 gr tepung protein sedang
15 gr Haan maizena
50 ml minyak
¼ sdt garam
1 sdt perisa pandan
Pewarna kuning
Pewarna cokelat

Mocha cream:
100 gr Haan Wippy Cream
200 ml air dingin
2 sdm cokelat bubuk
1 sdt perisa mocha / kopi
⅛ sdt garam

Pisang:
3 buah pisang tanduk / raja
130 ml minyak
50 gr margarin
250 ml air
100 gr gula
3 lembar daun pandan

Pelengkap:
Colatta Dark Compound, lelehkan
Milk chocolate meses

Langkah:
1. Kocok telur, SP, dan gula hingga mengembang, lalu tambahkan perisa pandan, pewarna kuning dan cokelat
2. Tambahkan garam, Haan maizena, dan tepung terigu, kocok kembali di kecepatan rendah, lalu masukkan minyak, aduk rata
3. Siapkan loyang yang sudah dialasi baking paper, tuang adonan, lalu ratakan
4. Panggang sponge cake dengan suhu 165 derajat selama 10 menit
5. Keluarkan sponge cake, alasi baking paper di atasnya, balik, lalu lepaskan baking paper
6. Gulung sponge cake di kedua sisi sebelum ditambahkan isian
7. Siapkan wajan, panaskan margarin dan minyak, lalu goreng pisang hingga kecokelatan
8. Siapkan panci, masukkan air, gula, dan daun pandan, masak hingga mendidih
9. Masukkan pisang yang telah di goreng ke dalam air gula, lalu tambahkan sedikit campuran margarin, rebus hingga pisang empuk
10. Untuk mocha cream, masukkan Haan Wippy Cream, cokelat bubuk, dan perisa mocha ke dalam wadah berisi air dingin, kocok, lalu tambahkan garam, kocok kembali hingga mengembang
11. Gulung dan tekan pisang dengan menggunakan baking paper
12. Belah sponge cake menjadi dua, lalu olesi mocha cream, ratakan
13. Tambahkan meses dan pisang, lalu gulung, belah menjadi beberapa bagian, beri lelehan cokelat di kedua sisi

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[ENGLISH]
Banana Roll Cake Recipe (yield: 13 pcs)

Pandan Sponge Cake:
4 pc egg
55 g sugar
1 tsp SP
60 g all-purpose flour
15 g Haan cornstarch
50 ml oil
¼ tsp salt
1 tsp Pandan extract
Yellow food coloring
Brown food coloring

Mocha Cream:
100 g Haan Wippy Cream
200 ml cold water
2 tbsp cocoa powder
1 tsp mocha / coffee extract
⅛ tsp salt

Banana:
3 pc plantain / Latundan banana
130 ml oil
50 ge margarine
250 ml water
100 gr sugar
3 pc pandan leaf

Add-ons:
Colatta Dark Compound, melted
Milk chocolate rice

Steps:
1. Beat the eggs, SP, and sugar until it expands. Then, add the pandan extract and yellow and brown food colorings.
2. Add the salt, Haan cornstarch, and flour in. Mix again on low speed, then add oil in and mix well.
3. Prepare a pan lined with baking paper. Pour the batter in and even it out.
4. Bake the sponge cake at 165°C for 10 minutes.
5. Remove from the oven. Place baking paper on top and flip the cake. Then, peel the baking paper off.
6. Roll the sponge cake from both sides before filling.
7. Prepare a pan. Heat the oil and margarine, then fry the banana until browned.
8. Prepare a saucepan. Add water, sugar, and pandan leaves in. Bring to a boil.
9. Add the fried bananas into the sugar syrup, then add a bit of the margarine mix. Boil until soft.
10. For the Mocha Cream, add Haan Wippy Cream, cocoa powder, and mocha extract into a bowl with cold water. Mix, then add salt in and mix until fluffy.
11. Roll and shape the banana with baking paper.
12. Slice the sponge cake into two, then spread the mocha cream evenly.
13. Add the chocolate rice and banana, then roll. Slice into several pieces and dip both sides into melted chocolate.

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