MARMER CAKE PANDAN SUPER LEMBUT GURIH DAN ENAK BANGET
Marmer Cake Pandan
Pandan Marble Cake
Bahan
Bahan A:
Bahan B:
Cara Membuat
- Masukkan 250 gram margarin, 100 gram butter, dan 200 gram gula halus ke dalam wadah.
- Mixer dengan speed rendah dulu supaya gula halusnya tidak berterbangan, lalu naikkan ke speed maksimal dan mixer sekitar 10 menit hingga mengembang dan berwarna pucat.
- Masukkan 1 sendok teh vanila dan 2 sendok makan susu kental manis.
- Masukkan 10 kuning telur satu per satu sambil dimixer dengan speed paling rendah sekitar 20 detik tiap kali, hingga seluruh kuning telur masuk dan tercampur rata.
- Masukkan 250 gram tepung terigu dan 20 gram susu bubuk sambil diayak.
- Aduk dulu supaya tepungnya tidak berterbangan, lalu mixer dengan speed paling rendah hingga adonan tercampur rata.
- Lanjut aduk adonan dengan spatula untuk memastikan tepungnya sudah tercampur rata, lalu sisihkan.
- Masukkan 5 putih telur dan setengah sendok teh garam ke dalam wadah, lalu mixer dengan speed sedang memakai kocokan yang kering dan bersih.
- Setelah adonan mulai berbusa, masukkan 50 gram gula pasir sedikit demi sedikit dan 1 sendok makan perasan air jeruk nipis, lalu mixer hingga soft peak dan jangan sampai over mix.
- Masukkan adonan putih telur ke dalam adonan kuning telur sedikit demi sedikit, lalu aduk hingga tercampur rata.
- Ambil sepertiga bagian adonan, sekitar 400 gram.
- Campur 1 sendok makan coklat bubuk dengan 1 sendok teh pasta coklat, tambahkan sedikit adonan, lalu aduk hingga tercampur rata.
- Masukkan kembali campuran coklat ke dalam adonan sepertiga bagian tadi, lalu aduk hingga tercampur rata.
- Masukkan 1 sendok teh pasta pandan ke dalam sisa adonan yang banyak, lalu aduk hingga tercampur rata.
- Campur 1 sendok makan margarin, 1 sendok makan tepung terigu, dan 1 sendok makan minyak goreng hingga rata, lalu olesi loyang berdiameter 24 cm tipis-tipis.
- Tuang adonan ke dalam loyang secara selang-seling, ratakan dengan sendok atau spatula, lalu hentakkan loyang beberapa kali untuk memecah gelembung udara.
- Buat motif di atasnya memakai sisa adonan coklat.
- Panggang di oven yang sudah dipanaskan dengan suhu 150 derajat Celsius memakai api atas dan api bawah sekitar 50 menit sampai cakenya matang.
- Lakukan tes tusuk, lalu angkat dan keluarkan loyang dari oven.
- Setelah agak hangat, keluarkan cake dari loyang, lalu potong dan sajikan.
Ingredients
Ingredients A:
Ingredients B:
Steps
- Put 250 g of margarine, 100 g of butter, and 200 g of icing sugar into a bowl.
- Mix on low speed first so the icing sugar does not fly about, then turn the speed to maximum and beat for about 10 minutes until risen and pale.
- Add 1 teaspoon of vanilla and 2 tablespoons of sweetened condensed milk.
- Add the 10 egg yolks one at a time while mixing on the lowest speed for about 20 seconds each, until all the yolks are in and evenly combined.
- Sift in 250 g of wheat flour and 20 g of milk powder.
- Stir it in by hand first so the flour does not fly about, then mix on the lowest speed until the batter is evenly combined.
- Go over the batter with a spatula to make sure the flour is fully mixed in, then set it aside.
- Put 5 egg whites and half a teaspoon of salt into a bowl, then whisk on medium speed using dry, clean beaters.
- Once the mixture starts to foam, add 50 g of granulated sugar a little at a time along with 1 tablespoon of lime juice, then whisk to soft peaks without over-mixing.
- Fold the egg white mixture into the yolk batter a little at a time, then stir until evenly combined.
- Take a third of the batter, about 400 g.
- Mix 1 tablespoon of cocoa powder with 1 teaspoon of chocolate paste, add a little of the batter, then stir until evenly combined.
- Stir the chocolate mixture back into that third of the batter, then mix until evenly combined.
- Add 1 teaspoon of pandan paste to the larger remaining batter, then stir until evenly combined.
- Mix 1 tablespoon of margarine, 1 tablespoon of wheat flour, and 1 tablespoon of cooking oil until smooth, then grease a 24 cm tin thinly with it.
- Pour the batters into the tin in alternating spoonfuls, level them with a spoon or spatula, then tap the tin a few times to break the air bubbles.
- Use the leftover chocolate batter to draw a pattern on top.
- Bake in a preheated oven at 150 degrees Celsius with top and bottom heat for about 50 minutes until the cake is done.
- Do a skewer test, then take the tin out of the oven.
- Once it has cooled to just warm, turn the cake out of the tin, then slice and serve.
Cook Mode
MARMER CAKE PANDAN SUPER LEMBUT GURIH DAN ENAK BANGET
MARMER CAKE PANDAN SUPER LEMBUT GURIH DAN ENAK BANGET
Bahan
Bahan A:
Bahan B:
Cara Membuat
- Masukkan 250 gram margarin, 100 gram butter, dan 200 gram gula halus ke dalam wadah.
- Mixer dengan speed rendah dulu supaya gula halusnya tidak berterbangan, lalu naikkan ke speed maksimal dan mixer sekitar 10 menit hingga mengembang dan berwarna pucat.
- Masukkan 1 sendok teh vanila dan 2 sendok makan susu kental manis.
- Masukkan 10 kuning telur satu per satu sambil dimixer dengan speed paling rendah sekitar 20 detik tiap kali, hingga seluruh kuning telur masuk dan tercampur rata.
- Masukkan 250 gram tepung terigu dan 20 gram susu bubuk sambil diayak.
- Aduk dulu supaya tepungnya tidak berterbangan, lalu mixer dengan speed paling rendah hingga adonan tercampur rata.
- Lanjut aduk adonan dengan spatula untuk memastikan tepungnya sudah tercampur rata, lalu sisihkan.
- Masukkan 5 putih telur dan setengah sendok teh garam ke dalam wadah, lalu mixer dengan speed sedang memakai kocokan yang kering dan bersih.
- Setelah adonan mulai berbusa, masukkan 50 gram gula pasir sedikit demi sedikit dan 1 sendok makan perasan air jeruk nipis, lalu mixer hingga soft peak dan jangan sampai over mix.
- Masukkan adonan putih telur ke dalam adonan kuning telur sedikit demi sedikit, lalu aduk hingga tercampur rata.
- Ambil sepertiga bagian adonan, sekitar 400 gram.
- Campur 1 sendok makan coklat bubuk dengan 1 sendok teh pasta coklat, tambahkan sedikit adonan, lalu aduk hingga tercampur rata.
- Masukkan kembali campuran coklat ke dalam adonan sepertiga bagian tadi, lalu aduk hingga tercampur rata.
- Masukkan 1 sendok teh pasta pandan ke dalam sisa adonan yang banyak, lalu aduk hingga tercampur rata.
- Campur 1 sendok makan margarin, 1 sendok makan tepung terigu, dan 1 sendok makan minyak goreng hingga rata, lalu olesi loyang berdiameter 24 cm tipis-tipis.
- Tuang adonan ke dalam loyang secara selang-seling, ratakan dengan sendok atau spatula, lalu hentakkan loyang beberapa kali untuk memecah gelembung udara.
- Buat motif di atasnya memakai sisa adonan coklat.
- Panggang di oven yang sudah dipanaskan dengan suhu 150 derajat Celsius memakai api atas dan api bawah sekitar 50 menit sampai cakenya matang.
- Lakukan tes tusuk, lalu angkat dan keluarkan loyang dari oven.
- Setelah agak hangat, keluarkan cake dari loyang, lalu potong dan sajikan.
Ingredients
Ingredients A:
Ingredients B:
Steps
- Put 250 g of margarine, 100 g of butter, and 200 g of icing sugar into a bowl.
- Mix on low speed first so the icing sugar does not fly about, then turn the speed to maximum and beat for about 10 minutes until risen and pale.
- Add 1 teaspoon of vanilla and 2 tablespoons of sweetened condensed milk.
- Add the 10 egg yolks one at a time while mixing on the lowest speed for about 20 seconds each, until all the yolks are in and evenly combined.
- Sift in 250 g of wheat flour and 20 g of milk powder.
- Stir it in by hand first so the flour does not fly about, then mix on the lowest speed until the batter is evenly combined.
- Go over the batter with a spatula to make sure the flour is fully mixed in, then set it aside.
- Put 5 egg whites and half a teaspoon of salt into a bowl, then whisk on medium speed using dry, clean beaters.
- Once the mixture starts to foam, add 50 g of granulated sugar a little at a time along with 1 tablespoon of lime juice, then whisk to soft peaks without over-mixing.
- Fold the egg white mixture into the yolk batter a little at a time, then stir until evenly combined.
- Take a third of the batter, about 400 g.
- Mix 1 tablespoon of cocoa powder with 1 teaspoon of chocolate paste, add a little of the batter, then stir until evenly combined.
- Stir the chocolate mixture back into that third of the batter, then mix until evenly combined.
- Add 1 teaspoon of pandan paste to the larger remaining batter, then stir until evenly combined.
- Mix 1 tablespoon of margarine, 1 tablespoon of wheat flour, and 1 tablespoon of cooking oil until smooth, then grease a 24 cm tin thinly with it.
- Pour the batters into the tin in alternating spoonfuls, level them with a spoon or spatula, then tap the tin a few times to break the air bubbles.
- Use the leftover chocolate batter to draw a pattern on top.
- Bake in a preheated oven at 150 degrees Celsius with top and bottom heat for about 50 minutes until the cake is done.
- Do a skewer test, then take the tin out of the oven.
- Once it has cooled to just warm, turn the cake out of the tin, then slice and serve.
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