Funfetti Pandan Chiffon Cake


FUNFETTI PANDAN CHIFFON CAKE

Bahan/ingredients:
140 gr terigu untuk cake. 140 gr cake flour. (Kunci Biru)
20 gr Fiber Cream.
½ sdt garam. ½ tsp salt
150 gr gula pasir. 150 gr granulated sugar.
8 btr kuning telur. 8 pcs egg yolk.
8 btr putih telur. 8 pcs white egg.
80 ml olive oil(bukan utk salad)/canola oil. 80 ml olive oil (not for salad)/canola oil.
100 ml air pandan. 100 ml pandan juice.
75 gr coklat meses warna warni. 75 gr funfetti choco rice.

Cara/method:
1. Panaskan oven 170C. Preheat oven 170C.
2. Campur tepung, garam dan fiber cream, sisihkan. Combine flour, salt and fiber cream, set aside.
3. Kocok putih telur dgn kecepatan tinggi hingga mengembang dan kaku berjejak, sisihkan. Beat egg white with high speed until it expands and stiffly lined up, set aside.
4. Kocok dgn kecepatan sedang kuning telur dan gula hingga mengembang. Beat the egg yolk and sugar with medium speed until expands.
5. Turunkan kecepatan mixer paling rendah, masukkan tepung bergantian dgn air pandan, hingga tercampur rata. Lower the speed of the low plg mixer, add the flour alternately with pandan juice, until evenly mixed.
6. Masukkan minyak dan aduk rata. Add oil and stir well.
7. Masukkan putih telur kocok bertahap dan aduk balik hingga rata dengan spatula. Add the beaten egg white gradually and mix well with the spatula.
8. Masukkan coklat meses warna, aduk. Add funfetti choco rice, stir.
9. Tuang adonan ke dalam loyang. Pour the batter into the pan.
10. Panggang selama 35-40 menit. Sesuaikan dgn kondisi oven anda. Lakukan dgn tes tusuk, bila tidak ada adonan yg lengket di tusuk sate berarti adonan sudah matang dan permukaan cake sudah berkulit berarti sudah matang sempurna. Bake for 35-40 minutes. Adjust to the condition of your oven. Do it with a stab test, if there is no sticky dough on the skewer, it means the cake is cooked and the surface of the cake has already been skinned which means it’s perfectly cooked.
11. Keluarkan loyang dari oven dan balikkan loyang hingga kue suhu ruang, keluarkan kue dengan bantuan pisau. Dan potong kue sebelum disajikan. Remove the pan from the oven and turn the baking pan until the cake is room temperature, remove the cake with the help of a knife. And cut the cake before serving.

Note:
1. Air pandan terbuat dari 40 lembar suji dan 5 lembar daun pandan wangi dan 200 ml air mineral. Pandan juice is made of 40 pieces of suji and 5 pieces of fragrant pandan leaves and 200 ml of mineral water. Filtered.
2. Cara membuat chiffon retak/How to make the chiffon crack:
Panggang cake selama 15 menit (permukaan cake mulai berkulit) gores cepat dengan pisau dan oven lagi selama 40 menit. Bake the cake for 15 minutes (the surface of the cake starts to crust) scratch quickly with the knife and oven again for 40 minutes.

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