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Monday, 21-Jul-2008 05:54 Email | Share | Bookmark
Chiffon Cake

Chiffon Cake Version 1



Resipi ni dapat dr sorang kawan Indonesia..first time makan masa gi rumah dia rasa sedap sgt, so mintak lah resipi ngan dia..try buat alhamdulillah jadi cam dia buat..Tapi dia punya chiffon cake ni takde lah spongee cam chiffon cake kite kat mesia tu tapi still sedap . Tak sure kenapa ..adakah sbb mmg tak jadi ke..atau mmg indonesia punya chiffon cake macam ni? Tapi tak kisah lah still sodap pas ni nak buat lagi............

Quote:
Chiffon cake

Bahan:
telur kuning (L size) 4
telur putih (L size) 5
gula 125gr
tepung 175gr
baking powder 1 tsp
juice atau syrup 75ml (any flavor, saya guna cream soda juice)
minyak 75ml

cara membuat:

1. kuning telur dan gula pukul sampai berbuih
2. masukkan tepung dan syrup sedikit demi sedikit,asingkan
3. Pukul putih telur sampai kaku di tempat bekas lain.
4. panaskan oven 170 C
5. masukkan adunan putih telur sedikit demi sedikit ke dalam adunan kuning telur.
Gaul sampai betul2 rata.
6. ambil sedikit adunan ke dalam bekas lain,masukkan minyak dan gaul rata
kemudian masukkan kembali ke dalam adunan semula dan gaul lagi sampai rata.
(Supaya minyak bercampur sempurna di dalam adunan).
7.masukkan adunan ke dalam loyang chiffon. Ketuk2 loyang tu utk keluarkan buih2.
8. bakar selama 45 mnt.


Kek ni dibuat masa Walid kat sekolah so saya buat sambil dukung Falah dgn baby carrier..

Chiffon Cake Version 2



Yg ni lak dapat dr blog ni ..Boleh baca tips utk buat chiffon cake kat sini dan sini..sgt detail dia explain..Hasilnya sgt memuaskan...very spongee..Thanks Rei for the recipe and tips.

Quote:
Pandan Chiffon Cake (Sy buat mango chiffon cake)
Ingredients
(A)
4 Egg Yolks
30g Fine Sugar
1/4 Tsp Salt
40g Corn Oil (*edited*)
140g Coconut Milk + Pandan Juice

*Take 130g~140g of coconut milk and blend 8~10 pieces of pandan leaves to get the above (Saya just ganti dgn jus mango + susu segar je..)

(B)
120g Cake flour
1/2 tbsp Baking powder

*Sift 2x

(C)
5 egg whites
50g castor sugar
1/2 tsp Cream of Tartar

Method
1) In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2) Add oil and salt, whisk and add coconut milk and pandan juice. Stir well.
3) Fold in sifted flour and mix well.
4) In another bowl, using an electric mixer, beat till the whites are frothy. Add in sugar gradually and beat till soft peaks.
5) Add in Cream of Tartar and beat till stiff peaks.
6) Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7) Pour the mixture to the remaining egg whites and fold in gently till incorporated.
8 ) Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
9) Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 10mins.
10) Turn down the temperature to 160 deg.C and bake for 20mins.
11) Reduce the temperature to 150 deg.C and bake for 10mins. Insert a skewer to check if the cake is done. Remove the foil and bake for another 5 to 10mins to brown the surface.
12) Remove from the oven and invert the pan. Run a sharp knife along the edges to remove the cake from pan when it's completely cooled.


Oh yes..thanks to Walid tolong tgkkan budak2 masa saya tgh buat kek ni..masa tu Falah duk melalak..Umminya dok ghalit buat kek..huhu









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