Ngeju pol! CHIFFON KEJU!
Chiffon Keju
Cheese Chiffon Cake
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan loyang chiffon bongkar pasang 20 cm tanpa diolesi apapun.
- Panaskan oven di suhu 160 derajat.
- Pisahkan enam kuning telur dan enam putih telur.
- Lembutkan cream cheese suhu ruang bersama garam.
- Masukkan susu cair lalu aduk asal tercampur.
- Tim campuran cream cheese dan susu di atas air mendidih sambil diaduk sampai licin, lalu angkat dan dinginkan.
- Potong keju cheddar menjadi dadu super kecil.
- Kocok enam kuning telur sampai warnanya pucat, tidak perlu sampai mengembang.
- Masukkan campuran cream cheese dan susu yang sudah dingin serta vanilla extract.
- Tambahkan minyak sayur lalu aduk asal tercampur.
- Ayak tepung protein rendah dan baking powder ke dalam adonan.
- Aduk sampai adonan benar-benar licin tanpa gumpalan.
- Di mangkuk bersih, kocok enam putih telur dengan sedikit perasan jeruk nipis.
- Setelah setengah mengembang, masukkan gula pasir perlahan dan kocok sampai soft peak.
- Ambil seperempat meringue lalu campurkan ke adonan kuning telur dan aduk dengan whisk sampai rata.
- Lembutkan sisa meringue lalu tuang adonan kuning telur ke dalamnya.
- Aduk balik perlahan sampai benar-benar rata tanpa gumpalan meringue.
- Masukkan potongan keju cheddar dan aduk balik asal tercampur.
- Tuang adonan ke loyang chiffon lalu hentakkan supaya udaranya keluar.
- Taburi keju parut di atasnya.
- Panggang di suhu 160 derajat sekitar 50-60 menit sampai matang.
- Setelah matang, langsung balikkan loyang supaya cake tidak kempes lalu dinginkan.
- Setelah dingin, lepaskan cake dari loyang dengan menyisipkan pisau naik turun di sisinya.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Prepare a 20 cm loose-base chiffon tin, ungreased.
- Preheat the oven to 160 degrees Celsius.
- Separate six egg yolks and six egg whites.
- Soften the room temperature cream cheese with salt.
- Add the milk and stir roughly to combine.
- Warm the cream cheese and milk mixture over boiling water, stirring until smooth, then remove and let it cool.
- Cut the cheddar into very small cubes.
- Beat the six egg yolks until pale, without whipping them up.
- Add the cooled cream cheese and milk mixture along with vanilla extract.
- Add the vegetable oil and stir roughly to combine.
- Sift the cake flour and baking powder into the batter.
- Mix until the batter is completely smooth with no lumps.
- In a clean bowl, whip the six egg whites with a little lime juice.
- Once half whipped, add the sugar gradually and beat to soft peaks.
- Take a quarter of the meringue and whisk it into the yolk batter until combined.
- Loosen the remaining meringue and pour the yolk batter into it.
- Fold gently until fully combined with no streaks of meringue.
- Fold in the diced cheddar just until distributed.
- Pour the batter into the chiffon tin and tap it to release trapped air.
- Scatter grated cheese over the top.
- Bake at 160 degrees Celsius for about 50 to 60 minutes until done.
- As soon as it is baked, invert the tin so the cake does not collapse and let it cool.
- Once cool, release the cake by running a knife up and down along the sides.
Cook Mode
Ngeju pol! CHIFFON KEJU!
Ngeju pol! CHIFFON KEJU!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Siapkan loyang chiffon bongkar pasang 20 cm tanpa diolesi apapun.
- Panaskan oven di suhu 160 derajat.
- Pisahkan enam kuning telur dan enam putih telur.
- Lembutkan cream cheese suhu ruang bersama garam.
- Masukkan susu cair lalu aduk asal tercampur.
- Tim campuran cream cheese dan susu di atas air mendidih sambil diaduk sampai licin, lalu angkat dan dinginkan.
- Potong keju cheddar menjadi dadu super kecil.
- Kocok enam kuning telur sampai warnanya pucat, tidak perlu sampai mengembang.
- Masukkan campuran cream cheese dan susu yang sudah dingin serta vanilla extract.
- Tambahkan minyak sayur lalu aduk asal tercampur.
- Ayak tepung protein rendah dan baking powder ke dalam adonan.
- Aduk sampai adonan benar-benar licin tanpa gumpalan.
- Di mangkuk bersih, kocok enam putih telur dengan sedikit perasan jeruk nipis.
- Setelah setengah mengembang, masukkan gula pasir perlahan dan kocok sampai soft peak.
- Ambil seperempat meringue lalu campurkan ke adonan kuning telur dan aduk dengan whisk sampai rata.
- Lembutkan sisa meringue lalu tuang adonan kuning telur ke dalamnya.
- Aduk balik perlahan sampai benar-benar rata tanpa gumpalan meringue.
- Masukkan potongan keju cheddar dan aduk balik asal tercampur.
- Tuang adonan ke loyang chiffon lalu hentakkan supaya udaranya keluar.
- Taburi keju parut di atasnya.
- Panggang di suhu 160 derajat sekitar 50-60 menit sampai matang.
- Setelah matang, langsung balikkan loyang supaya cake tidak kempes lalu dinginkan.
- Setelah dingin, lepaskan cake dari loyang dengan menyisipkan pisau naik turun di sisinya.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Prepare a 20 cm loose-base chiffon tin, ungreased.
- Preheat the oven to 160 degrees Celsius.
- Separate six egg yolks and six egg whites.
- Soften the room temperature cream cheese with salt.
- Add the milk and stir roughly to combine.
- Warm the cream cheese and milk mixture over boiling water, stirring until smooth, then remove and let it cool.
- Cut the cheddar into very small cubes.
- Beat the six egg yolks until pale, without whipping them up.
- Add the cooled cream cheese and milk mixture along with vanilla extract.
- Add the vegetable oil and stir roughly to combine.
- Sift the cake flour and baking powder into the batter.
- Mix until the batter is completely smooth with no lumps.
- In a clean bowl, whip the six egg whites with a little lime juice.
- Once half whipped, add the sugar gradually and beat to soft peaks.
- Take a quarter of the meringue and whisk it into the yolk batter until combined.
- Loosen the remaining meringue and pour the yolk batter into it.
- Fold gently until fully combined with no streaks of meringue.
- Fold in the diced cheddar just until distributed.
- Pour the batter into the chiffon tin and tap it to release trapped air.
- Scatter grated cheese over the top.
- Bake at 160 degrees Celsius for about 50 to 60 minutes until done.
- As soon as it is baked, invert the tin so the cake does not collapse and let it cool.
- Once cool, release the cake by running a knife up and down along the sides.
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