100% Sukses! Resep CHIFFON KEJU GURIH: Wangi, Anti Kempis & Anti Retak.

Resep lengkap buka di description box ini dan geser sampai ke bawah.
*English description is at the bottom section.*

00:00 : intro
01:16 : persiapan bahan (prepping the ingredients)
02:06 : parut dan potong keju (grating and slicing the cheese)
02:43 : membuat adonan chiffon cake (making Chiffon Cake batter)
05:06 : siapkan loyang (preparing the pans)
05:43 : isi loyang dengan adonan dan panggang (filling the pans with the batter and baking)
07:14 : hidangan siap dan serving (the cake is ready to serve)

#ResepChiffonKeju #ResepChiffon #ResepDevinaHermawan

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[INDONESIAN]
Resep Chiffon Keju (8 pcs loyang diameter 10 cm)

Bahan A:
9 butir kuning telur (1 butir telur = 50 gr)
65 gr gula pasir
50 gr kental manis
100 ml minyak
75 ml susu
60 ml air
210 gr tepung terigu protein sedang / rendah
10 gr baking powder
1 sdt garam
1 sdm ekstrak vanila

Bahan B:
9 butir putih telur (1 butir telur = 50 gr)
130 gr gula pasir
¾ sdt cream of tartar atau 2 sdt lemon juice, opsional

Topping:
Keju

Langkah:
1. Untuk bahan A, campurkan kuning telur, kental manis, ekstrak vanila, minyak, susu dan air aduk dengan ballon whisk kemudian masukan gula pasir, aduk kembali
2. Masukan tepung terigu, baking powder dan garam yang telah disaring, aduk rata
3. Untuk bahan B, kocok putih telur, sedikit gula, dan cream of tar-tar dengan mixer, lalu masukkan kembali sisa gula pasir, mixer kembali hingga membentuk paruh burung
4. Masukkan sedikit putih telur kedalam kuning telur, aduk kemudian masukkan ke dalam adonan putih telur, aduk
5. Masukkan adonan ke dalam loyang, kemudian isi dengan keju, tuang kembali adonan hingga 70-80%
6. Tambahkan keju parut lalu panggang dengan suhu 155-160 derajat selama 35-40 menit
7. Keluarkan cake dari panggangan lalu balikan, diamkan hingga dingin kemudian keluarkan cake dari loyang
8. Chiffon keju siap disajikan

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[ENGLISH]
Cheese Chiffon Cake Recipe (yields 8 pieces of 10 cm pan)

Ingredients A:
9 pc egg yolk (1 pc egg = 50 g)
65 g sugar
50 g condensed milk
100 ml oil
75 ml milk
60 ml water
210 g all-purpose / cake flour
10 g baking powder
1 tsp salt
1 tbsp vanilla extract

Ingredients B:
9 pc egg white (1 pc egg = 50 g)
130 g sugar
¾ tsp cream of tartar or 2 tsp lemon juice, optional

Topping:
Cheese

Steps:
1. For Ingredients A, combine the egg yolks, condensed milk, vanilla extract, oil, milk, and water. Mix with a balloon whisk, then add sugar and mix again.
2. Add sifted flour, baking powder, and salt. Mix well.
3. For Ingredients B, beat the egg whites with some of the sugar and cream of tartar with a mixer. Add the rest of the sugar and beat until the birdbeak stage.
4. Add some of the egg white batter into the yolk batter. Mix, then add it into the egg white batter and stir.
5. Pour the batter into the pan. Fill it with cheese, then pour the batter again until it’s 70-80% full.
6. Sprinkle the grated cheese on top and bake at 155°C - 160°C for 35-40 minutes.
7. Get the cake out of the oven and turn it upside down. Let it cool, then get it out of the pan.
8. Cheese Chiffon Cake is ready to serve.

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