10 June 2015

STRAWBERRY YOGURT CHIFFON CAKE

ASSALAMUALAIKUM...


Salam semua

hari yang panas membahang, penat pun ada.. wani nak share entry yang sentiasa delay nak post 

Dah lama tak buat kek chiffon, takut hilang skill nak putar putih telur, nasib baik menjadi la jugak kek nya walaupun wani rasa putih telur tu terlebih putar, sebab susah nak kaup balik dengan adunan satu lagi, bila dah banyak kali buat kek chiffon ni lama2 dah tau jugak perangai kek chiffon ni.. Ada orang tak kisah tapi wani ambil kisah hiii..rasa macam pukul tu cam sekejap jer.. Tak tahu pulak dah terlebih pukul huu.. Bila dah overbeat ni ,, memang susah  nak kaup balik sebab putih telur dia tu dah kaku sangat tak soft ..bila kita kaup balik nampak macam tak sebati. Sedangkan  meringue dalam keadaan soft peak, mudah nak kaup balik, dan lepas siap kaup balik adunan dia macam separa ais krim nak cair tu smooth jer. Haaa macam tulah .. Kena lalui pengalaman sendiri baru tahu. 

Nasib baik lah walaupun keadaan meringue overbeat, hasilnya kek smooth ada sikit2 white spot.ada setengah resepi ada letak baking powder dan baking soda dalam kek tapi wani memang tak letak ya .. dulu main jugak letak, tapi lepas dah banyak kali experimen ni ,agen penaik ni tak perlu sebenarnya cukuplah meringue tu dah ada agen penaik nya sendiri..kiranya kita buat kek tanpa guna sebarang chemical. penggunaan yogurt dalam kek ni akan membuatkan tekstur kek lagi lembut.. kalau betul-betul guna cake flour. Wani guna tepung gandum biasa.. Tapi still moist lagi. Oklah ya resepi kat bawah.

STRAWBERRY YOGURT CHIFFON CAKE
SUMBER: MUI25

Ingredients

4 large egg yolks
40g sugar
1/4 salt
50g veg oil
150g strawberry yogurt
1 tsp of strawberry essence (tak letak)

120g cake flour ( wani guna tepung gandum )
1 tsp baking powder ( wani tak letak )
1/8 baking soda ( wani tak letak )

5 large egg whites
40g sugar
1/4 cream of tartar


Method

  1. Whisk yolks and sugar until dissolves.
  2. Add oil and salt, whisk and add strawberry yogurt. Mix well.
  3. Add in sifted flour and mix until no lump.
  4. Using an electric mixer, beat till frothy. Add in cream of tartar and beat until soft peaks, follow by the sugar continue to beat until stiff peaks.
  5. Fold in 1/3 of the meringue and mix with the egg yolk until well combined. Add the remaining meringue and mix well.
  6. Pour the batter into 21cm cake tin. Bake at 180C for 60 mins. Remove the foil and bake for 10 mins.
  7. When it cool, remove it from the mould.
Notes Preheat oven at 180C for 25 mins using top and bottom heat in the lowest rack. 

Wani masukkan pewarna pink dari sirap ros hii sebab tak der pewarna merah sikit jer letak tuang dan kacau sampai adunan tu bertukar merah jambu.tak ade effect rasa pun.. Setakat warna jer.

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2 comments:

Nooriah Abdullah said...

nampak kegebuan kek ni wani ..

anajingga said...

wani, nampak gebu dan lembut je..adoi sedapnya lah .

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