Mini Chiffon Cake Super Lembut
Mini Chiffon Cake
Mini Chiffon Cakes
Bahan
Bahan A:
Bahan B:
Cara Membuat
- Campur 40 ml susu cair dan 30 ml minyak goreng, lalu aduk hingga tercampur rata.
- Masukkan 55 gram tepung terigu protein sedang sambil diayak, lalu aduk hingga tercampur rata.
- Masukkan 3 kuning telur, lalu aduk hingga adonannya halus dan licin; jika kurang halus, saring adonan.
- Di wadah lain, masukkan 3 putih telur dan 1 sendok teh air perasan lemon, lalu mixer dengan kecepatan sedang hingga berbusa.
- Setelah berbusa, masukkan sejumput garam dan 45 gram gula pasir secara bertahap dalam tiga tahap, lalu lanjut mixer hingga soft peak, putih mengembang dan berpori halus, jangan sampai overmix.
- Masukkan sedikit adonan putih telur ke dalam adonan kuning telur, lalu aduk rata dengan whisk.
- Tuang adonan itu kembali ke sisa adonan putih telur, lalu aduk perlahan dengan spatula hingga tercampur rata dan adonannya tetap kental.
- Tuang adonan ke dalam plastik segitiga, lalu semprotkan ke dalam papercup, jangan sampai penuh supaya permukaannya tidak mudah retak.
- Hentakkan loyang beberapa kali agar udara yang terperangkap di dalam bisa keluar.
- Panggang di oven yang telah dipanaskan dengan suhu 180 derajat Celsius, api atas dan api bawah, sekitar 50 menit, lalu lanjut panggang sekitar 10 menit atau sampai kuenya matang.
- Setelah total sekitar 60 menit dipanggang, angkat dan keluarkan loyang dari oven.
Ingredients
Ingredients A:
Ingredients B:
Steps
- Mix 40 ml liquid milk with 30 ml cooking oil, then stir until combined.
- Sift in 55 g medium-protein wheat flour, then stir until combined.
- Add 3 egg yolks, then stir until the batter is smooth and silky; strain it if it is not smooth enough.
- In another bowl, put 3 egg whites and 1 teaspoon of lemon juice, then whip at medium speed until foamy.
- Once foamy, add a pinch of salt and 45 g granulated sugar in three additions, then keep whipping to soft peaks, white and voluminous with a fine crumb, without overmixing.
- Fold a little of the egg white mixture into the yolk batter, then stir until combined with a whisk.
- Pour that batter back into the rest of the egg whites, then fold gently with a spatula until combined and still thick.
- Transfer the batter to a piping bag, then pipe it into paper cups, not filling them to the top so the surface does not crack easily.
- Tap the tray a few times so trapped air can escape.
- Bake in a preheated oven at 180 degrees Celsius with top and bottom heat for about 50 minutes, then continue baking for about 10 minutes or until the cakes are done.
- After a total of about 60 minutes of baking, take the tray out of the oven.
Cook Mode
Mini Chiffon Cake Super Lembut
Mini Chiffon Cake Super Lembut
Bahan
Bahan A:
Bahan B:
Cara Membuat
- Campur 40 ml susu cair dan 30 ml minyak goreng, lalu aduk hingga tercampur rata.
- Masukkan 55 gram tepung terigu protein sedang sambil diayak, lalu aduk hingga tercampur rata.
- Masukkan 3 kuning telur, lalu aduk hingga adonannya halus dan licin; jika kurang halus, saring adonan.
- Di wadah lain, masukkan 3 putih telur dan 1 sendok teh air perasan lemon, lalu mixer dengan kecepatan sedang hingga berbusa.
- Setelah berbusa, masukkan sejumput garam dan 45 gram gula pasir secara bertahap dalam tiga tahap, lalu lanjut mixer hingga soft peak, putih mengembang dan berpori halus, jangan sampai overmix.
- Masukkan sedikit adonan putih telur ke dalam adonan kuning telur, lalu aduk rata dengan whisk.
- Tuang adonan itu kembali ke sisa adonan putih telur, lalu aduk perlahan dengan spatula hingga tercampur rata dan adonannya tetap kental.
- Tuang adonan ke dalam plastik segitiga, lalu semprotkan ke dalam papercup, jangan sampai penuh supaya permukaannya tidak mudah retak.
- Hentakkan loyang beberapa kali agar udara yang terperangkap di dalam bisa keluar.
- Panggang di oven yang telah dipanaskan dengan suhu 180 derajat Celsius, api atas dan api bawah, sekitar 50 menit, lalu lanjut panggang sekitar 10 menit atau sampai kuenya matang.
- Setelah total sekitar 60 menit dipanggang, angkat dan keluarkan loyang dari oven.
Ingredients
Ingredients A:
Ingredients B:
Steps
- Mix 40 ml liquid milk with 30 ml cooking oil, then stir until combined.
- Sift in 55 g medium-protein wheat flour, then stir until combined.
- Add 3 egg yolks, then stir until the batter is smooth and silky; strain it if it is not smooth enough.
- In another bowl, put 3 egg whites and 1 teaspoon of lemon juice, then whip at medium speed until foamy.
- Once foamy, add a pinch of salt and 45 g granulated sugar in three additions, then keep whipping to soft peaks, white and voluminous with a fine crumb, without overmixing.
- Fold a little of the egg white mixture into the yolk batter, then stir until combined with a whisk.
- Pour that batter back into the rest of the egg whites, then fold gently with a spatula until combined and still thick.
- Transfer the batter to a piping bag, then pipe it into paper cups, not filling them to the top so the surface does not crack easily.
- Tap the tray a few times so trapped air can escape.
- Bake in a preheated oven at 180 degrees Celsius with top and bottom heat for about 50 minutes, then continue baking for about 10 minutes or until the cakes are done.
- After a total of about 60 minutes of baking, take the tray out of the oven.
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