Lembang Milk Sponge Recipe
Lembang milk sponge has a creamier taste, melts, and tastes like milk. The combination of custard vanilla cream, cheese, with a soft milk sponge base makes this cake very popular in Bandung, and is more unique than other milk sponges. If you want to enjoy Lembang's signature milk cake, now you don't have to go all the way to Bandung. With the following recipe you can serve a special homemade Lembang milk sponge.
Ingredients
- Wheat flour - 120 grams
- Maizena - 20 grams
- Milk powder - 20 grams
- Eggs - 4 eggs
- Granulated sugar - 150 grams
- Emulsifier - 1/2 tsp
- Liquid milk - 50 ml
- Vegetable oil - 50 ml
- Vanilla Custard Cream:
- Egg - 1 egg
- Liquid milk - 230 ml
- Sugar - 2 tbsp
- Cornstarch - 1 tsp
- Salt - 1/2 tsp
- Sprinkled:
- Grated cheddar cheese - to taste
- Buy ingredients and cooking utensils
Plans
- Mix flour, cornstarch, milk powder, mix well. Set aside.
- Beat eggs, sugar and emulsifier until fluffy, thick white trails.
- Add the flour and milk mixture, beat well on low speed.
- Add vegetable oil, beat on low speed or stir with a spatula until blended.
- Pour into a loaf pan that has been lined with parchment paper. Steam over medium heat for 30 minutes.
- Vanilla Custard Cream: In a bowl, beat eggs and milk. Add the sugar and salt, then beat again with a whisk. Next, add the cornstarch and beat until the flour is dissolved and well mixed.
- Cook the custard mixture in a saucepan over low heat, stirring constantly for 10 minutes, until it thickens and has a creamy texture. Remove and cool in the refrigerator first.
- Brush the surface of the cooked sponge with vanilla custard cream, sprinkle with grated cheese.
- Serve cut into pieces according to taste.
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