Sponge Cake
Material:
Btr 8 egg yolks
6 Egg whites btr
150 gr Sugar
Cake emulsifier 10 g
100 g low protein flour
25 gr cornstarch
10 g Milk powder
2 g Baking powder
1 g Salt
2 g Vanilla essence
Liquid margarine 100 gr
Method:
* Beat eggs and sugar, emulsifiers enter and shake again until the dough is white and fluffy.
* Enter while in the sifted flour mixture and stir well.
* Add liquid margarine, vanilla essence and stir gently until blended.
* Pour into a baking dish that has been dioles 20 cm shortening.
* Bake in oven at 160 ° C for 30 minutes until cooked.
Pandan Chiffon Cake
Material:
5 btr eggs, separate white and yellow egg whites + 2 eggs
75 g thick coconut milk
5 g Pasta / pandan essence
150 g low protein flour
4 gr Baking powder
100 grams of refined sugar
3 g salt
85 g Salad oil
1 g Cream of tartar
100 gr sugar
Method:
* Combine egg yolks, coconut milk, pasta / essence into the bowl.
* Enter the flour, baking powder, sugar, salt into egg yolk batter.
* Enter the salad oil, stirring with a whisk until blended, set aside.
* Beat the egg whites and cream of tartar until frothy, put sugar and beat until fluffy and stiff.
* Pour the egg whites into egg yolk mixture gradually, stirring until blended.
* Pour into a 22cm diameter printed chiffon (WITHOUT dioles). Burn in the oven at a temperature of 165C for 45 minutes.
* Once cooked, turn printed chiffon. Allow to cool before being released from the mold.
Orange Cupcake
Cake Ingredients:
250 gr margarine
250 g low protein flour
4 eggs
250 gr sugar
1 g baking powder
3 grams of orange essence
Topping Ingredients:
150 g orange juice
mixture of 10 g orange juice + 75 g powdered sugar
cherry / sukade taste
Method:
* Beat the margarine and half flour to form a cream.
* Beat eggs and sugar until sugar dissolves, then insert it into the dough on gradually until well blended.
* Sift flour and baking powder, put together with orange essence to the batter over gradually until well blended.
* Put it in muffin tins which have been given a paper cup.
* Burn in the oven at 180C for 30 minutes.
* Remove from the mold. Sprinkle with orange juice.
* Garnish with glaze and sukade / cherry on top.
American Brownies
Material:
250 gr margarine
400 gr sugar
500 g dark cooking chocolate, chopped
5 eggs
300 gr flour bromo
3 g baking powder
3 g salt
50 g cocoa powder
50 gr almond pieces
50 g chocolate chips
Method:
* Heat the margarine and sugar until sugar is dissolved partially.
* Enter the dough (warm) into the dcc and beat until chocolate has melted.
* Add the eggs into the dough on gradually until well blended.
* Enter the flour, baking powder and cocoa powder into the batter, stirring until blended.
* Pour into a baking dish that has been covered with paper, sprinkle the surface with topping ingredients
* Burn in the oven with a temperature of 150C for 50 minutes.
Material:
Btr 8 egg yolks
6 Egg whites btr
150 gr Sugar
Cake emulsifier 10 g
100 g low protein flour
25 gr cornstarch
10 g Milk powder
2 g Baking powder
1 g Salt
2 g Vanilla essence
Liquid margarine 100 gr
Method:
* Beat eggs and sugar, emulsifiers enter and shake again until the dough is white and fluffy.
* Enter while in the sifted flour mixture and stir well.
* Add liquid margarine, vanilla essence and stir gently until blended.
* Pour into a baking dish that has been dioles 20 cm shortening.
* Bake in oven at 160 ° C for 30 minutes until cooked.
Pandan Chiffon Cake
Material:
5 btr eggs, separate white and yellow egg whites + 2 eggs
75 g thick coconut milk
5 g Pasta / pandan essence
150 g low protein flour
4 gr Baking powder
100 grams of refined sugar
3 g salt
85 g Salad oil
1 g Cream of tartar
100 gr sugar
Method:
* Combine egg yolks, coconut milk, pasta / essence into the bowl.
* Enter the flour, baking powder, sugar, salt into egg yolk batter.
* Enter the salad oil, stirring with a whisk until blended, set aside.
* Beat the egg whites and cream of tartar until frothy, put sugar and beat until fluffy and stiff.
* Pour the egg whites into egg yolk mixture gradually, stirring until blended.
* Pour into a 22cm diameter printed chiffon (WITHOUT dioles). Burn in the oven at a temperature of 165C for 45 minutes.
* Once cooked, turn printed chiffon. Allow to cool before being released from the mold.
Orange Cupcake
Cake Ingredients:
250 gr margarine
250 g low protein flour
4 eggs
250 gr sugar
1 g baking powder
3 grams of orange essence
Topping Ingredients:
150 g orange juice
mixture of 10 g orange juice + 75 g powdered sugar
cherry / sukade taste
Method:
* Beat the margarine and half flour to form a cream.
* Beat eggs and sugar until sugar dissolves, then insert it into the dough on gradually until well blended.
* Sift flour and baking powder, put together with orange essence to the batter over gradually until well blended.
* Put it in muffin tins which have been given a paper cup.
* Burn in the oven at 180C for 30 minutes.
* Remove from the mold. Sprinkle with orange juice.
* Garnish with glaze and sukade / cherry on top.
American Brownies
Material:
250 gr margarine
400 gr sugar
500 g dark cooking chocolate, chopped
5 eggs
300 gr flour bromo
3 g baking powder
3 g salt
50 g cocoa powder
50 gr almond pieces
50 g chocolate chips
Method:
* Heat the margarine and sugar until sugar is dissolved partially.
* Enter the dough (warm) into the dcc and beat until chocolate has melted.
* Add the eggs into the dough on gradually until well blended.
* Enter the flour, baking powder and cocoa powder into the batter, stirring until blended.
* Pour into a baking dish that has been covered with paper, sprinkle the surface with topping ingredients
* Burn in the oven with a temperature of 150C for 50 minutes.
Tidak ada komentar:
Posting Komentar