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Ogura Chocolate Super Moist by Kristina Heryawati



by Kristina Heryawati

Masih belum bisa move on ne sama lembutnya Ogura.. Kali ini sama diadaptasi sama resep cici cantik Tintin Rayner, saya akan membuat Ogura Chocolate.. Karena menggunakan teknik Au Bain Marie, Ogura mempunyai ciri khas tekstur yang lembut.. Kata temen temen yang sempet nyobain, rasanya seperti brownies kukus tapi yang ini lebih lembut, kebayang kan 💃🏻 yuuuuk,mari ambil bahan siap buaaaat 😋


Bahan-bahan
5 butir kuning telur
1 butir telur utuh
70 ml minyak goreng
70 ml susu cair
1 sdt essens coklat
25 gr coklat bubuk good quality
15 gr maizena
35 gr tepung kunci
Bahan Putih Telur :
5 butir putih telur
85 gr gula pasir
1/4 sdt garam
1/4 sdt cream of tar tar


Langkah

Aduk kuning telur dan telur utuh kemudian disusul minyak, susu cair, dan essens coklat. Lalu masukkan tepung-tepungan sambil diayak ya.. Aduk sampai rata dan licin dengan whisk, sisihkan


Sekarang masuk ke bahan putih telur 😊 kocok putih telur+garam+cream of tar tar sampai berbusa, lalu masukkan gula pasir secara bertahap ya.. Terus dikocok sampai soft peak


Setelah itu masukkan putih telur yang sudah dikocok ke dalam adonan pertama secara bertahap 3x ya.. Aduk rata pakai spatula dengan teknik aduk balik yaaa


Lalu tuang ke dalam loyang yang sudah dikuas margarin dan dialasi kertas roti


Panggang adonan dalam suhu 180 derajat selama kurang lebih 45menit dengan teknik Au Bain Marie, yaitu loyang utama dialasi oleh loyang lain yang lebih besar dengan diisi air setinggi 1cm ya


Lalukan tes tusuk untuk uji kematangan.. Hmm haruuuum coklat


Baliknya pelan2 ya temans temans.. Karena kuenya moist banget dan lumer dimulut apalagi disantap hangat2 😍👍






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