ASSALAMUALAIKUM...
Alhamdulillah.. dapat bersiaran lagi hari ni. Hidung pun dah makin ok.. Allah menduga dgn sedikit nikmat ditarik.. Alhamdulilllah..
Lama betul tak mencipon.. Kek kegemaran K.Nor, kek yg tak jemu dimakan tapi.... bila dah buat hati meronta nak mencipon lg dengan resipi lain, perisa lain, versi lain.. biasa la tu kan. sentiasa nak explore resipi berbeza dgn citarasa berbeza.. Alhamdulillah.. hasil mengugel K.Nor terjumpa dgn satu resipi yg menarik mata dan selera hehe.. CHOCOLATE MARBLE CHIFFON resipi yg K.Nor jumpa kat Kitchen Corner. Memang tergoda dgn kek cipon yg dihasilkan oleh Grace tu..
Memang tak rugi betul mencuba resipi ni, berbaloi2.. Lepas abis shooting, K.Nor potong2 dan hidangkan pada suami dan anak2. Sekelip mata jer, LICIIIIIIIIINNNNNNNNNNN!! Dek kerana sedap dan juga perut berkeroncong jer sejak hujan mula turun kembali tiga empat hari ni.. Alhamdulillah... seronok si tukang masak ehh tukang baking.. apa yg dibuat, dinikmati sebaiknya oleh ahli keluarga. Memang sedap kek ni, mmg tak rugi mencuba.. Kalau tak biasa buat kek chiffon mungkin nampak cam rumit jer nak buat, tp kalau baca step tu betul2.. dan ikut sukatannya betul2, insyaallah dpt buat dgn jayanya..
Disebabkan kurang kerajinan, K.Nor copy paste aje lah resipi dr blog Kitchen Corner ni ya.. Tq Grace...
CHOCOLATE MARBLE CHIFFON
source : Grace@KitchenCorner
source : K.Nor@SecubitGaram
Ingredients for 21cm chiffon pan:
A. Egg white mixture:
180g egg whites
90g caster sugar
10g corn flour
B. Egg yolk mixtures:
70g egg yolks
60g water
60g vegetable oil
70g + 10g plain flour
20g caster sugar
8g cocoa powder
~ Mix all the egg yolks, water, oil together until well combined. Add in the 70g of flour and the 20g of sugar, mix everything well combine and no lumps left.
Measure the egg yolk mixture and divide it into equal quantities of two portions in separate mixing bowl.
Mix 10g of the flour into a bowl of egg yolk mixture and mix 8g of cocoa powder into another bowl of egg yolk mixture.
~ Beat the egg whites in a clean large bowl until peak foam.
Gradually add in sugar, one tablespoon at a time.
Then finally add in corn flour. Make sure the corn flour mix well in the egg mixture.
The egg whites mixture should be peak foam, smooth and shiny.
Gently fold in half of the egg whites mixture into the cocoa egg yolks mixture and plain mixture accordingly until well combine. (Note: This stage took some times and patient and practice. Make sure all the egg whites mixture well combine with the egg yolks mixture without breaking the egg whites. Little egg whites left will cause a big hole in the cake during baking. And, over mixing will cause it hardly rise during the baking.)
Pour the well mix mixture into a 21cm chiffon cake tin and bake at a 170'C preheated oven for 50 - 55 minutes.
Pour the well mix mixture into a 21cm chiffon cake tin and bake at a 170'C preheated oven for 50 - 55 minutes.
After baked, let the baked cake turn upside down for cooling before unmold it.
Enjoy this supper soft and fluffy chiffon cake!
* k.nor guna 5 bj telur gred A