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Hi...welcome to the @Seinna77Kitchen channel. This bolen recipe produces a softer texture inside and does not smell of flour and does not taste raw when eaten because the dough is half-cooked when it is made. ■ Banana Bolen ■ Rebake by.Seinna77 Skin Dough Ingredients: ● 125 ml: Water ● 60 - 70 g: Granulated sugar ● 1/4 tsp: Salt ● 100 g: Margarine ● 350 g: High pro flour ● 1 egg yolk Fat Ingredients: ● 100 g: Margarine ● 130 g: High/medium pro flour Filling: ~ Banana ~ Chocolate sprinkles/sprinkles/DCC Glaze: ~ 1 egg yolk ~ 1 tsp: Liquid milk/oil Note: ~ Flour The moisture content can vary depending on the protein content and brand of flour used, so just adjust the water measurement in the recipe above ~ If the skin dough still feels dry and has not mixed well, you can add a little more water ~ If the skin dough feels dry and has not mixed well, you can add a little more water softness can be added a little more flour ~ This method produces a more moist and soft bolen cake because it also uses egg yolk and does not smell of flour when eaten ~ This method also makes the dough more flexible, elastic, smooth and shiny so that it is easy to roll out, does not break and is not rough. Good luck. Hopefully useful