ASSALAMUALAIKUM...
Kalau anda pengunjung yg selalu bertandang ke SecubitGaram, pasti tau, K.Nor mmg penggemar kek chiffon.. Dah pelbagai resipi kek chiffon yg K.Nor cuba dan masih sentiasa ingin mencuba resipi2 lain. Bukan semua resipi yg K.Nor cuba berkesudahan dengan baik,, ehh bukan salah resipi ya, cuma kita ni manusia, tak ada yg perfect.. bukan setiap kali buat 100% menjadi. Dah cuba sehabis baik pun ada jugak part gagal.. Yg tak menjadi tu adalah dari kelemahan diri sendiri.. Bukan atas kuasa kita nak jadi semua tu.. Pegang jer Allah tak nak izinkan menjadi dengan baik.. Jadi tak la kecewa sangat.. Bila mood rajin datang, kalau rasa nak ulang cuba, insyaallah kita cuba lagi sampai puas hati..
Kali ni K.Nor cuba satu resipi yg dah lama K.Nor save, cuma masa tak mengizinkan utk mencuba. Bila dah terasa sangat nak makan kek chiffon, ku godek la jugak.. Takkan nak harapkan org lain datang buatkan utk kita kan.. hehe... Resipi yg K.Nor jumpa ni di satu dapur alam maya, pemiliknya Kenneth Goh.. Boleh klik link utk melihat cara kek disediakan secara detail, step by step oleh Kenneth.. Beliau telah menyiram ganache atas kek chiffon yg dihasilkannya.. nampak yummy sgt.. tp K.Nor ni makan gitu jer.. tak buat pun ganache tu.. Sebab kek tu dah cukup sedap.. ada cheese kan, lagi la sedap.. manisnya pun sedang2 jer..
Penggemar kek chiffon, jom godek .. insyaallah tak rugi mencuba :)
source : Kenneth Goh @ Guai Shu Shu
sourch : K.Nor@SecubitGaram
Ingredient A – For egg yolk batter portion
4 egg yolks
80 grams of sifted self raising flour
30 grams of butter
80 grams of cream cheese
80 grams of fresh milk.
2 tablespoons of cocoa powder
Ingredients B – For egg white beating
5 egg whites
85 grams of castor sugar
1 tsp. of cream of tartar
STEPS OF PREPARATION
Get ready a 19cm chiffon tube pan. PLEASE DO NOT GREASE THE CHIFFON TUBE PAN.
Pre heat the oven to 175 degree Celsius.
Melt the butter, cream cheese and milk in a microwaveable bowl for about 1 minutes. Stir until well mixed and set aside. If you do not have a microwave oven, just heat up using double boiler method (oven a pot of hot water) until melted and well mixed.
Sift in the chocolate and self raising flour, stir until well combine. Gradually add in the egg yolks one by one. Stir until well mixed and set aside for later use.
Beat the egg whites in a standing mixer until foamy. Add in 85 grams of castor sugar and 1 teaspoon of cream of tartar. Beat the egg whites until stiff peak form.
Fold in the egg whites in 3 stages to the egg yolk mixture as swiftly and as lightly as possible.
Transfer the batter to the ungreased chiffon cake tin and baked in the oven at 175 degree Celsius for 45-50 minutes or when a skewer inserted comes out clean. In the event that the top starts to turn brown too soon, you can lower the temperature to 160 degree Celsius and continue the baking.
Once ready, take out from the oven, invert upside down over a wire rack and let it cool completely.
To unmould, use a sharp knife to scrap the sides or use hands to slightly “peel” the chiffon cake. A successful and properly baked chiffon cake should be spongy enough for you to “peel” from the tin without breaking the cake. Cut using a serrated knife when completely cooled.
*kalau rasa tak faham dlm BI ni, boleh la klik link ke dapur Guai Shu Shu utk letak step by step yg ditunjukkan..
sourch : K.Nor@SecubitGaram
Ingredient A – For egg yolk batter portion
4 egg yolks
80 grams of sifted self raising flour
30 grams of butter
80 grams of cream cheese
80 grams of fresh milk.
2 tablespoons of cocoa powder
Ingredients B – For egg white beating
5 egg whites
85 grams of castor sugar
1 tsp. of cream of tartar
STEPS OF PREPARATION
Get ready a 19cm chiffon tube pan. PLEASE DO NOT GREASE THE CHIFFON TUBE PAN.
Pre heat the oven to 175 degree Celsius.
Melt the butter, cream cheese and milk in a microwaveable bowl for about 1 minutes. Stir until well mixed and set aside. If you do not have a microwave oven, just heat up using double boiler method (oven a pot of hot water) until melted and well mixed.
Sift in the chocolate and self raising flour, stir until well combine. Gradually add in the egg yolks one by one. Stir until well mixed and set aside for later use.
Beat the egg whites in a standing mixer until foamy. Add in 85 grams of castor sugar and 1 teaspoon of cream of tartar. Beat the egg whites until stiff peak form.
Fold in the egg whites in 3 stages to the egg yolk mixture as swiftly and as lightly as possible.
Transfer the batter to the ungreased chiffon cake tin and baked in the oven at 175 degree Celsius for 45-50 minutes or when a skewer inserted comes out clean. In the event that the top starts to turn brown too soon, you can lower the temperature to 160 degree Celsius and continue the baking.
Once ready, take out from the oven, invert upside down over a wire rack and let it cool completely.
To unmould, use a sharp knife to scrap the sides or use hands to slightly “peel” the chiffon cake. A successful and properly baked chiffon cake should be spongy enough for you to “peel” from the tin without breaking the cake. Cut using a serrated knife when completely cooled.
*kalau rasa tak faham dlm BI ni, boleh la klik link ke dapur Guai Shu Shu utk letak step by step yg ditunjukkan..