This classic Bluder Marble offers you distinguish munching experience. Its smooth texture combines perfectly the fillings.
Kitchenesia.com - Bluder cake has been in existence since Indonesia for quite a long time and popular in its original city of Madiun, East Java.
What sets Bluder apart from other cakes is it uses more yolk, it makes the cake has more quaggy texture,which is elderly friendly. You can afford your homemade version with unusual filling, that of srikaya jam.
Have a try by following Kitchenesia's steps1
Duration : 90 minutes
Yields : 23 servings
Sable ingredients:
100 grams of palm sugar
100 grams of cold salted butter
125 grams of medium protein flour
Ingredients for biang:
450 grams of high protein flour
1/2 tablespoon of instant yeast
250 grams of ice water
Ingredients:
12 egg yolks
1 egg
150 grams of granulated sugar
100 grams of medium protein flour
150 grams of high protein flour
1 teaspoon of instant yeast
50 grams of milk powder
300 grams of cold unsalted butter, cut into pieces
1 teaspoon of salt
1/2 teaspoon vanilla paste
1/2 teaspoon
Paste Ingredients for filling:
250 grams of yellow sugar jam
1. Sable steps: shake the palm sugar and cold salted butter 10 minutes until smooth. Add flour. Stir well. Thinly ground the dough. Cool it down. Plong with a diameter of 7 cm. Freeze
2. Biang steps: knead the original source of ingredients. Cover with plastic. Let stand 1 1/2 hours at room temperature. Store 1 more hour in the refrigerator.
3. Beat the eggs and sugar as long as 2 minutes dissolve. Set aside.
4. Mix the flour, instant yeast, and milk powder. Stir well. Add the prickly. Knead flat.
5. Add egg beaters and vanilla paste. Knead until smooth. Add unsalted butter and salt. Knead until elastic. Let stand 45 minutes. Take 1/3 part of the dough. Add pandan paste. Knead flat.
6. Weigh the 50 gram white dough. Round it. Weigh the 20 gram green dough. Let stand 10 minutes.
7. Press the white dough. Then the green one. Place the green doighdou top of the white. In longitudinal pull. Fold in into two layers. Pull again lengthwise. Fold it into two again. Do it one more time.
8. Fill in the dough with sarikaya jam. Make a round shape. Place it in a bluder mold with a diameter of 7 1/2 cm, a bottom diameter of 5 cm and a height of 51/2 cm smeared with margarine. Let stand 2 hours until fluffy. Put the sable on it.
9. Oven with a fire over a temperature of 200 degrees Celsius and a fire below 200 degrees Celsius for 5 minutes. Lower the upper temperature to 170 degrees Celsius. Put it into oven for 10 minutes until it is fully cooked.
