Ngeju pol! CHIFFON KEJU!
RESEP
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.
Mode Masak
RESEP
Cheese Chiffon Cake
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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