Basic Chiffon Cake


BASIC CHIFFON CAKE

Bahan/ingredients:
100 gr tepung serba guna. 100 gr all purpose flour, (Segitiga Biru)
2 gr garam. 2 gr salt.
1 sdt ekstrak vanila. 1 tsp vanilla extract. (toffico)
5 butir kuning telur. 5 egg yolks.
80 ml susu segar/santan. 80 ml fresh milk/coconut milk.
60 ml minyak canola. 60 ml canola oil.
100 gr gula pasir. 100 gr granulated sugar.
5 butir putih telur. 5 white eggs.
1 sdm air lemon. 1 tbsp lemon juice.
1 sdt pasta moca. 1 tsp mocha paste.

Cara/method:
1. Kocok putih telur dgn kecepatan tinggi (hand mixer) hingga berbuih masukkan gula bertahap (80gr) lanjutkan mixer (90 detik) masukkan air lemon lanjutkan mixer hingga kaku berjejak (30 detik, total mixer 2 menit), sisihkan. Beat egg whites at high speed (hand mixer) until foamy, add sugar gradually (80gr) continue mixing (90 seconds) add lemon juice, continue mixing until stiff (30 seconds, total mixer 2 minutes), set aside.
2. Kocok kuning telur dan sisa gula (20gr) hingga pucat, masukkan bahan kering dan susu bergantian, aduk dengan spatula hingga tercampur rata, masukkan minyak aduk rata. Beat egg yolks and remaining sugar (20gr) until pale, add dry ingredients and milk alternately, stir with a spatula until well blended, add oil and mix well.
3. Masukkan putih telur bertahap dan aduk balik dgn spatula hingga tercampur rata. Gradually add the egg whites and mix with a spatula until well combined.
4. Ambil 3 sdm adonan beri pasta moca secukupnya aduk balik hingga tercampur, utk motif. Take 3 tbsp of dough, give enough moca paste, stir again until mixed, for motifs.
5. Masukkan adonan putih sebagian ke dlm loyang chiffon ukuran 20cm beri adonan moca tutup adonan kuning dan masukkan sisa adonan moca tutup dgn sisa adonan kuning, hentakkan loyang 3x. Put part of the white mixture into a 20cm chiffon pan, give the mocha mixture, cover the yellow mixture and add the remaining mocha mixture, cover with the remaining yellow mixture, pound the pan 3 times.
5. Sebelum loyang masuk ke dalam oven, pastikan oven sdh dipanaskan selama 15 menit dgn suhu 170C. Masukkan loyang dan panggang selama 15 menit, keluarkan loyang dan buat goresan dgn ujung pisau, oven kembali dgn suhu 150C selama 40 menit. (Sesuaikan dgn oven masing2), dan lakukan tes tusuk untuk memastikan kematangan cake. Before entering the pan into the oven, make sure the oven has been preheated for 15 minutes at 170C. Insert the baking sheet and bake for 15 minutes, remove the pan and make scratches with the tip of a knife, return to the oven at 150C for 40 minutes. (According to each oven), and do a toothpick test to make sure the cake is done.
6. Keluarkan loyang dan tengkurapkan loyang diatas botol. Biarkan hingga cake suhu ruang, keluarkan dari loyang dan iris utk disajikan. Remove the tin and turn the pan over the jar. Let the cake come to room temperature, remove from the tin and slice to serve.

#BasicChiffonCake #FreshFromMyKitchen #MommyBakers #FloKitchen #FreshSnack #FreshCake #HealthySnack #BakingWithLove #DeliciousCake #TastyCake #EasyBakingWithFlorence #BakingWithFlorenceHo #FloOriginalRecipes #FloFoodPhotography

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s