100% SUKSES LEMBUT! Resep CHIFFON DONAT [Gluten Free]

Name: Chiffon Donuts Recipe
Yield: 12 pcs
Ingredients: 8 pc egg yolk; 85 ml oil; 90 ml water; 40 ml coconut milk; ½ tsp salt; 150 g Ladang Lima Cassava Flour or 185 g all-purpose flour; 6 g baking powder; 2 tsp vanilla extract; 8 pc egg white; 120 g sugar; 80 g toasted cashew; 75 g sugar; 3 tbsp water; ¼ tsp salt; 160 g roombutter; 45 g icing sugar; 30 g condensed milk; Grated cheese; Chocolate rice

Devina Hermawan December 22, 2021 Watch on YouTube ↗

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Chiffon Donuts Recipe

Makes 12 pcs

Bahan

Bahan A:

Bahan B:

Bahan nougat:

Bahan buttercream:

Topping:

Cara Membuat

Campurkan telur, minyak, santan, air, perisa vanila, dan garam, aduk lalu tambahkan Tepung Singkong Ladang Lima dan baking powder yang telah disaring, aduk rata
Di mangkuk terpisah, kocok putih telur dan gula secara bertahap hingga membentuk paruh burung
Campurkan sedikit demi sedikit putih telur ke dalam adonan kuning telur, aduk perlahan
Tuang adonan ke dalam cetakan 1/3 penuh, ratakan dengan tusuk sate dengan cara diputar
Celupkan tusuk sate ke dalam kental manis, lalu beri garis atau sobekan, panggang selama 30-35 menit dengan suhu 160-165 derajat
Untuk nougat kacang, masak gula dan air hingga kecokelatan tanpa diaduk lalu masukkan kacang mede dan garam, pindahkan ke dalam baking paper
Jika sudah dingin, hancurkan nougat dengan pisau atau food processor
Untuk buttercream, kocok roombutter hingga pucat lalu tambahkan gula halus dan kental manis, aduk, pindahkan ke dalam piping bag
Keluarkan chiffon dari panggangan lalu balikan, diamkan hingga dingin kemudian keluarkan dari loyang
Oles buttercream lalu tambahkan topping keju, meses, dan nougat kacang
Chiffon donat siap disajikan

Ingredients

Ingredients A:

Ingredients B:

Nougat ingredients:

Buttercream ingredients:

Toppings:

Steps

Combine the egg yolk, oil, coconut milk, water, vanilla extract, and salt. Mix, then add sifted Ladang Lima Cassava Flour and baking powder. Mix well.
In a separate bowl, beat the egg whites. Add the sugar bit by bit until the bird-beak stage is reached.
Mix the meringue into the yolk batter bit by bit. Fold it in slowly.
Pour the batter into the pan until ⅓ full. Even out the surface by swirling a satay skewer.
Dip the skewer into condensed milk and add the slits. Bake for 30-35 minutes at 160-165℃.
For the Cashew Nougat, cook the sugar and water until it browns without stirring. Add the cashew and salt in. Transfer to a baking paper.
Once it’s cooled down, crush the nougat with a knife or a food processor.
For the buttercream, whip the roombutter until it pales. Add icing sugar and condensed milk. Mix and transfer to a piping bag.
Remove the Chiffon out of the oven and flip it upside down. Let it cool, then demold.
Spread the buttercream and add the cheese, chocolate rice, and cashew nougat.
Chiffon Donuts are ready to serve.