Chocolate Chiffon
2 hari lepas cuba buat chocolate chiffon, tak berapa menjadi. Atasnya merekah sikit dan jugak kecut sikit lepas dah sejuk. Masa tonggengkan acuan tu kek tu terkeluar le plak walaupun tak griskan acuan pon. Bila potong nampak masih lembap sikit so I guess tak cukup masak lagi. Haritu utk pandan chiffon guna suhu 160 C, api atas dan bawah selama 45 minit dah elok masak so ingatkan oklah. Patut tambah lagi 5-10 minit rasanya utk chocolate chiffon ni...resepi pun suruh masak sampai sejam, tu la degil..he..he..
p/s: baru beli acuan chiffon weekend haritu, size 20cm(RM 13.90) je sebab oven kecik...kalau lebih dari tu tak muat dah.
Maisya guna resepi dari blog Yochana.
Chocolate Chiffon Cake
http://auntyyochana.blogspot.com/2006_08_01_archive.html
Ingredients:
4 Egg yolks
40 gm. cocoa powder
130 ml. water
130 gm. sugar
1/4 tsp. salt
150 gm. cake flour -maisya guna tpg biasa, keluarkan 1 tbs dan ganti dgn 1 tbs tpg jagung
1 tsp. Baking powder
85 gm. Cornoil
4 Egg white
90 gm. Sugar
1/8 tsp. Cream of Tartar-maisya guna jus limau kasturi
Method:
(1) Sieve all dry ingredients together.
(2) Add egg yolks, water and sugar into dry ingredients ans stir till smooth.
(3) Add in cornoil and stir till smooth.
(4) Beat egg white with cream of tartar and slowly pour in the sugar till finish and beat for about 2 mins until stiff.
(5 Fold egg white with egg yolk mixture and pour into a 23 cm or 25 cm. chiffon cake pan.
(6) Bake at 175C for about 1 hour or till skewer comes out clean.
(7) Invert chiffon cake immediately onto a wire rack and let it cool before removing from pan.
(8) Slice and serve.
p/s: baru beli acuan chiffon weekend haritu, size 20cm(RM 13.90) je sebab oven kecik...kalau lebih dari tu tak muat dah.
Maisya guna resepi dari blog Yochana.
Chocolate Chiffon Cake
http://auntyyochana.blogspot.com/2006_08_01_archive.html
Ingredients:
4 Egg yolks
40 gm. cocoa powder
130 ml. water
130 gm. sugar
1/4 tsp. salt
150 gm. cake flour -maisya guna tpg biasa, keluarkan 1 tbs dan ganti dgn 1 tbs tpg jagung
1 tsp. Baking powder
85 gm. Cornoil
4 Egg white
90 gm. Sugar
1/8 tsp. Cream of Tartar-maisya guna jus limau kasturi
Method:
(1) Sieve all dry ingredients together.
(2) Add egg yolks, water and sugar into dry ingredients ans stir till smooth.
(3) Add in cornoil and stir till smooth.
(4) Beat egg white with cream of tartar and slowly pour in the sugar till finish and beat for about 2 mins until stiff.
(5 Fold egg white with egg yolk mixture and pour into a 23 cm or 25 cm. chiffon cake pan.
(6) Bake at 175C for about 1 hour or till skewer comes out clean.
(7) Invert chiffon cake immediately onto a wire rack and let it cool before removing from pan.
(8) Slice and serve.
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