KUE ULANG TAHUN 4 TELUR TOPING JAJANAN WARUNG JADINYA CANTIK BANGET !!

CR COOK January 25, 2021 Watch on YouTube ↗

4-Egg Birthday Cake with Corner-Store Snack Toppings

bahan kue :

Bahan Buttercream :

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Cairkan coklat batang dengan api kecil sambil diaduk hingga leleh, lalu tambahkan minyak, aduk rata, angkat dan biarkan dingin.
Ayak tepung terigu, coklat bubuk, dan tepung maizena, aduk rata, sisihkan.
Kocok telur, gula pasir, TBM, dan vanili dengan mixer kecepatan tinggi hingga putih, kental, dan berjejak.
Kecilkan kecepatan mixer, masukkan tepung yang sudah diayak sedikit demi sedikit, lalu masukkan campuran coklat leleh yang sudah dingin sedikit demi sedikit, mixer sebentar.
Aduk kembali menggunakan spatula dengan teknik aduk balik hingga adonan benar-benar tercampur rata.
Tuang adonan ke loyang 18 cm yang sudah diolesi margarin, sedikit tepung terigu, dan dialasi baking paper, hentakkan agar udara keluar.
Kukus dengan api sedang cenderung kecil selama 35 menit (tutup dilapisi serbet), tes tusuk untuk memastikan matang.
Keluarkan kue, lepaskan dari loyang, dan biarkan dingin.
Belah kue menjadi dua bagian, beri buttercream coklat di tengah, tumpuk kembali, lalu lapisi seluruh permukaan kue dengan buttercream dan ratakan menggunakan scraper.
Lelehkan coklat DCC, masukkan ke plastik segitiga, siramkan di atas kue selagi coklat tidak terlalu panas maupun terlalu dingin.
Segera beri topping jajanan warung sebelum coklat mengeras, lalu hias dengan lilin dan tulisan happy birthday.

cake ingredients :

Buttercream ingredients :

Steps were generated from the video narration. Watch the video if unsure.

Melt the chocolate bar over low heat, stirring, until melted, then add the oil, stir until combined, remove from heat, and let cool.
Sift the flour, cocoa powder, and cornstarch, stir well, and set aside.
Beat the eggs, sugar, TBM, and vanilla with a mixer on high speed until white, thick, and forming ribbons.
Lower the mixer speed, add the sifted flour a little at a time, then add the cooled melted chocolate mixture a little at a time, mix briefly.
Fold with a spatula using the fold-and-turn technique until the batter is fully combined.
Pour the batter into an 18 cm pan greased with margarine, dusted with a little flour, and lined with baking paper, tap to release trapped air.
Steam over medium-low heat for 35 minutes (line the lid with a cloth), test with a skewer to check it's cooked through.
Remove the cake, release it from the pan, and let it cool.
Slice the cake in half, spread chocolate buttercream in the middle, stack it back together, then coat the entire cake in buttercream and smooth it with a scraper.
Melt the DCC chocolate, put it in a piping bag, and drizzle it over the cake once it's neither too hot nor too cold.
Quickly add the corner-store snack toppings before the chocolate sets, then decorate with candles and a "Happy Birthday" topper.