Empuk & legit! CHIFFON PISANG
Chiffon Pisang
Banana Chiffon Cake
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 160 derajat.
- Timbang 180 gr pisang yang super matang lalu hancurkan dengan garpu sampai menjadi mash.
- Pisahkan 6 butir telur, kuningnya di satu wadah dan putihnya di wadah lain yang benar-benar bersih dan tidak berminyak.
- Kocok kuning telur bersama vanilla extract, garam dan gula pasir selama sekitar 1 menit sampai teremulsi sedikit.
- Masukkan mentega tawar yang sudah dilelehkan, minyak sayur, susu cair dan pisang yang sudah dihaluskan, lalu aduk sampai rata.
- Ayak tepung kue, baking powder dan bubuk kayu manis ke dalam adonan lalu aduk sampai rata saja.
- Kocok putih telur bersama perasan jeruk lemon sampai setengah mengembang.
- Masukkan gula pasir sedikit demi sedikit lalu kocok terus sampai meringue-nya kaku tetapi masih soft, tidak sampai pecah.
- Masukkan sekitar seperempat meringue ke adonan pisang sebagai pancingan lalu aduk sampai rata.
- Lembutkan sisa meringue sebentar supaya tidak ada gumpalan.
- Tuang adonan pisang ke dalam meringue setengah bagian dulu, aduk lipat, lalu masukkan sisanya dan aduk lipat lagi sampai rata.
- Tuang seluruh adonan ke loyang chiffon diameter 20 cm yang tidak diolesi apa pun.
- Banting-banting loyang sambil menahan bagian tengahnya supaya udaranya keluar.
- Panggang di suhu 160 derajat selama 55 sampai 60 menit sampai matang dan kering.
- Begitu matang, langsung balikkan loyangnya lalu biarkan sampai kuenya benar-benar dingin.
- Sisipkan pisau yang super tipis rapat mengikuti dinding, bagian tengah dan dasar loyang untuk melepas kuenya.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 160 C.
- Weigh out 180 g of very ripe bananas and mash them with a fork.
- Separate 6 eggs, the yolks in one bowl and the whites in another bowl that is scrupulously clean and free of grease.
- Whisk the egg yolks with the vanilla extract, salt and granulated sugar for about a minute until slightly emulsified.
- Add the melted unsalted butter, vegetable oil, liquid milk and the mashed banana, then stir until combined.
- Sift the cake flour, baking powder and cinnamon powder into the batter and stir just until combined.
- Whip the egg whites with the lemon juice until half aerated.
- Add the granulated sugar a little at a time and keep whipping until the meringue is firm but still soft, without breaking.
- Stir about a quarter of the meringue into the banana batter to bring the textures together.
- Loosen the remaining meringue briefly so there are no lumps.
- Pour half of the banana batter into the meringue and fold, then add the rest and fold again until combined.
- Pour all the batter into an ungreased 20 cm chiffon tube pan.
- Tap the pan on the counter while holding the centre tube so trapped air escapes.
- Bake at 160 C for 55 to 60 minutes until cooked through and dry.
- As soon as it is done, invert the pan straight away and leave the cake until it is completely cold.
- Run a very thin knife tightly along the sides, the centre tube and the base to release the cake.
Cook Mode
Empuk & legit! CHIFFON PISANG
Empuk & legit! CHIFFON PISANG
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan oven di suhu 160 derajat.
- Timbang 180 gr pisang yang super matang lalu hancurkan dengan garpu sampai menjadi mash.
- Pisahkan 6 butir telur, kuningnya di satu wadah dan putihnya di wadah lain yang benar-benar bersih dan tidak berminyak.
- Kocok kuning telur bersama vanilla extract, garam dan gula pasir selama sekitar 1 menit sampai teremulsi sedikit.
- Masukkan mentega tawar yang sudah dilelehkan, minyak sayur, susu cair dan pisang yang sudah dihaluskan, lalu aduk sampai rata.
- Ayak tepung kue, baking powder dan bubuk kayu manis ke dalam adonan lalu aduk sampai rata saja.
- Kocok putih telur bersama perasan jeruk lemon sampai setengah mengembang.
- Masukkan gula pasir sedikit demi sedikit lalu kocok terus sampai meringue-nya kaku tetapi masih soft, tidak sampai pecah.
- Masukkan sekitar seperempat meringue ke adonan pisang sebagai pancingan lalu aduk sampai rata.
- Lembutkan sisa meringue sebentar supaya tidak ada gumpalan.
- Tuang adonan pisang ke dalam meringue setengah bagian dulu, aduk lipat, lalu masukkan sisanya dan aduk lipat lagi sampai rata.
- Tuang seluruh adonan ke loyang chiffon diameter 20 cm yang tidak diolesi apa pun.
- Banting-banting loyang sambil menahan bagian tengahnya supaya udaranya keluar.
- Panggang di suhu 160 derajat selama 55 sampai 60 menit sampai matang dan kering.
- Begitu matang, langsung balikkan loyangnya lalu biarkan sampai kuenya benar-benar dingin.
- Sisipkan pisau yang super tipis rapat mengikuti dinding, bagian tengah dan dasar loyang untuk melepas kuenya.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Preheat the oven to 160 C.
- Weigh out 180 g of very ripe bananas and mash them with a fork.
- Separate 6 eggs, the yolks in one bowl and the whites in another bowl that is scrupulously clean and free of grease.
- Whisk the egg yolks with the vanilla extract, salt and granulated sugar for about a minute until slightly emulsified.
- Add the melted unsalted butter, vegetable oil, liquid milk and the mashed banana, then stir until combined.
- Sift the cake flour, baking powder and cinnamon powder into the batter and stir just until combined.
- Whip the egg whites with the lemon juice until half aerated.
- Add the granulated sugar a little at a time and keep whipping until the meringue is firm but still soft, without breaking.
- Stir about a quarter of the meringue into the banana batter to bring the textures together.
- Loosen the remaining meringue briefly so there are no lumps.
- Pour half of the banana batter into the meringue and fold, then add the rest and fold again until combined.
- Pour all the batter into an ungreased 20 cm chiffon tube pan.
- Tap the pan on the counter while holding the centre tube so trapped air escapes.
- Bake at 160 C for 55 to 60 minutes until cooked through and dry.
- As soon as it is done, invert the pan straight away and leave the cake until it is completely cold.
- Run a very thin knife tightly along the sides, the centre tube and the base to release the cake.
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