Red Velvet Dessert Box | Tanpa Oven Tanpa Mixer | Cake 2 Telur
Red Velvet Dessert Box
Red Velvet Dessert Box
Bahan
Bahan Frosting:
Cara Membuat
- Olesi loyang tipis-tipis dengan margarin, lalu alasi dengan kertas roti.
- Masukkan 250 gram gula pasir dan 125 gram margarin ke dalam wadah, lalu aduk dengan whisk hingga tercampur rata dan warnanya memucat.
- Masukkan dua butir telur, aduk lagi sampai tercampur rata dan gulanya larut, lalu sisihkan.
- Campur 200 ml susu cair dengan 1 sendok teh pasta vanila, 1 sendok makan perasan jeruk lemon, dan setengah sendok teh pewarna merah, aduk rata, lalu sisihkan sebagai buttermilk.
- Campur 1 sendok teh baking soda dengan 1 sendok makan perasan jeruk lemon, aduk rata, lalu sisihkan.
- Masukkan 250 gram tepung terigu dan 3 sendok makan cokelat bubuk sambil diayak, bergantian dengan buttermilk, sambil diaduk hingga tercampur rata dan habis.
- Masukkan larutan baking soda, lalu aduk lagi hingga tercampur rata.
- Tuang adonan ke dalam loyang, ratakan dengan spatula atau sendok, lalu hentakkan loyang beberapa kali supaya udara yang terperangkap keluar.
- Kukus dengan api sedang sekitar 30 menit di kukusan yang sudah mendidih, dengan tutup kukusan dilapisi kain bersih supaya uap air tidak jatuh ke adonan.
- Lakukan tes tusuk, lalu angkat, sisir bagian pinggir loyang, keluarkan cake dari loyang, lepaskan kertas rotinya, dan biarkan hingga dingin.
- Aduk 250 gram cream cheese yang sudah didiamkan satu jam di suhu ruang hingga lembut.
- Masukkan 2 sachet susu kental manis, aduk hingga tercampur rata, lalu sisihkan.
- Kocok 250 ml whipcream cair dingin hingga mengembang dan kaku membentuk krim.
- Masukkan campuran cream cheese ke dalam whipcream, lalu aduk lagi hingga tercampur rata.
- Masukkan krim ke dalam plastik segitiga, lalu simpan di dalam kulkas supaya krimnya lebih padat.
- Potong cake setebal yang diinginkan, susun di dalam box, semprotkan krim di atasnya, lalu ulangi berlapis sesuai selera.
- Blender sisa cake menjadi remahan, lalu taburkan di atas krim sebagai hiasan.
Ingredients
Frosting ingredients:
Steps
- Grease the tins thinly with margarine, then line them with baking paper.
- Put 250 g of granulated sugar and 125 g of margarine into a bowl, then stir with a whisk until combined and the colour turns pale.
- Add two eggs, stir again until combined and the sugar has dissolved, then set aside.
- Mix 200 ml of liquid milk with 1 teaspoon of vanilla paste, 1 tablespoon of lemon juice, and half a teaspoon of red food colouring, stir well, then set aside as buttermilk.
- Mix 1 teaspoon of baking soda with 1 tablespoon of lemon juice, stir well, then set aside.
- Sift in 250 g of wheat flour and 3 tablespoons of cocoa powder, alternating with the buttermilk, stirring until evenly combined and everything is used up.
- Add the baking soda solution, then stir again until evenly combined.
- Pour the batter into the tins, level it with a spatula or spoon, then tap the tins a few times so trapped air escapes.
- Steam over medium heat for about 30 minutes in a steamer that is already boiling, with the lid wrapped in a clean cloth so condensation does not drip onto the batter.
- Do a skewer test, then lift out, run a knife around the edge of the tin, turn the cake out, peel off the baking paper, and leave it to cool.
- Beat 250 g of cream cheese that has rested for an hour at room temperature until soft.
- Add 2 sachets of sweetened condensed milk, stir until evenly combined, then set aside.
- Whip 250 ml of cold liquid whipping cream until risen and stiff enough to hold as a cream.
- Add the cream cheese mixture into the whipped cream, then stir again until evenly combined.
- Transfer the cream to a piping bag, then chill it in the fridge so it firms up.
- Slice the cake to the thickness you want, lay it in the boxes, pipe cream over it, then repeat in layers to taste.
- Blend the leftover cake into crumbs, then scatter them over the cream as decoration.
Cook Mode
Red Velvet Dessert Box | Tanpa Oven Tanpa Mixer | Cake 2 Telur
Red Velvet Dessert Box | Tanpa Oven Tanpa Mixer | Cake 2 Telur
Bahan
Bahan Frosting:
Cara Membuat
- Olesi loyang tipis-tipis dengan margarin, lalu alasi dengan kertas roti.
- Masukkan 250 gram gula pasir dan 125 gram margarin ke dalam wadah, lalu aduk dengan whisk hingga tercampur rata dan warnanya memucat.
- Masukkan dua butir telur, aduk lagi sampai tercampur rata dan gulanya larut, lalu sisihkan.
- Campur 200 ml susu cair dengan 1 sendok teh pasta vanila, 1 sendok makan perasan jeruk lemon, dan setengah sendok teh pewarna merah, aduk rata, lalu sisihkan sebagai buttermilk.
- Campur 1 sendok teh baking soda dengan 1 sendok makan perasan jeruk lemon, aduk rata, lalu sisihkan.
- Masukkan 250 gram tepung terigu dan 3 sendok makan cokelat bubuk sambil diayak, bergantian dengan buttermilk, sambil diaduk hingga tercampur rata dan habis.
- Masukkan larutan baking soda, lalu aduk lagi hingga tercampur rata.
- Tuang adonan ke dalam loyang, ratakan dengan spatula atau sendok, lalu hentakkan loyang beberapa kali supaya udara yang terperangkap keluar.
- Kukus dengan api sedang sekitar 30 menit di kukusan yang sudah mendidih, dengan tutup kukusan dilapisi kain bersih supaya uap air tidak jatuh ke adonan.
- Lakukan tes tusuk, lalu angkat, sisir bagian pinggir loyang, keluarkan cake dari loyang, lepaskan kertas rotinya, dan biarkan hingga dingin.
- Aduk 250 gram cream cheese yang sudah didiamkan satu jam di suhu ruang hingga lembut.
- Masukkan 2 sachet susu kental manis, aduk hingga tercampur rata, lalu sisihkan.
- Kocok 250 ml whipcream cair dingin hingga mengembang dan kaku membentuk krim.
- Masukkan campuran cream cheese ke dalam whipcream, lalu aduk lagi hingga tercampur rata.
- Masukkan krim ke dalam plastik segitiga, lalu simpan di dalam kulkas supaya krimnya lebih padat.
- Potong cake setebal yang diinginkan, susun di dalam box, semprotkan krim di atasnya, lalu ulangi berlapis sesuai selera.
- Blender sisa cake menjadi remahan, lalu taburkan di atas krim sebagai hiasan.
Ingredients
Frosting ingredients:
Steps
- Grease the tins thinly with margarine, then line them with baking paper.
- Put 250 g of granulated sugar and 125 g of margarine into a bowl, then stir with a whisk until combined and the colour turns pale.
- Add two eggs, stir again until combined and the sugar has dissolved, then set aside.
- Mix 200 ml of liquid milk with 1 teaspoon of vanilla paste, 1 tablespoon of lemon juice, and half a teaspoon of red food colouring, stir well, then set aside as buttermilk.
- Mix 1 teaspoon of baking soda with 1 tablespoon of lemon juice, stir well, then set aside.
- Sift in 250 g of wheat flour and 3 tablespoons of cocoa powder, alternating with the buttermilk, stirring until evenly combined and everything is used up.
- Add the baking soda solution, then stir again until evenly combined.
- Pour the batter into the tins, level it with a spatula or spoon, then tap the tins a few times so trapped air escapes.
- Steam over medium heat for about 30 minutes in a steamer that is already boiling, with the lid wrapped in a clean cloth so condensation does not drip onto the batter.
- Do a skewer test, then lift out, run a knife around the edge of the tin, turn the cake out, peel off the baking paper, and leave it to cool.
- Beat 250 g of cream cheese that has rested for an hour at room temperature until soft.
- Add 2 sachets of sweetened condensed milk, stir until evenly combined, then set aside.
- Whip 250 ml of cold liquid whipping cream until risen and stiff enough to hold as a cream.
- Add the cream cheese mixture into the whipped cream, then stir again until evenly combined.
- Transfer the cream to a piping bag, then chill it in the fridge so it firms up.
- Slice the cake to the thickness you want, lay it in the boxes, pipe cream over it, then repeat in layers to taste.
- Blend the leftover cake into crumbs, then scatter them over the cream as decoration.
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