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Chocolate Chiffon Cake by : Lidya H. Waworuntu



Chocolate Chiffon Cake
by : Lidya H. Waworuntu

Bbrp kali buat tapi cm pake pasta dan coklat bubuk, kali ini coba pake DCC kwalitas baik rasanya enak banget 😋 saya pakai sisa telur yg ada, aslinya 7 telur tp saya cm punya 6 telur. Pakai loyang diameter 20cm. Saya tulis resep sesuai yg saya buat

BAHAN A :
42 gr DCC, saya Belgium coklat Callebaut 811
26 gr coklat bubuk, saya Java dark coklat
51 gr minyak goreng
100 ml susu cair, saya diamond fresh milk

BAHAN B :
102 gr tepung protein rendah, kunci biru

BAHAN C :
6 kuning telur

BAHAN D :
6 putih telur
100 gr gula pasir butiran halus
1 sdm ctt atau jeruk nipis/lemon
1/4 sdt garam

LANGKAH :
1. Larutkan coklat bubuk dengan susu cair panas kemudian tambahkan dcc dan minyak goreng,aduk rata, sisihkan

2. Tambahkan bahan B ke dalam adonan Coklat, aduk rata.

3. Masukkan kuning telur, aduk rata sampai adonan licin

4. Kocok putih telur, garam+air jeruk lemon sampai setengah mengembang. Masukkan gula pasir sedikit-sedikit sambil dikocok sampai kaku

5. Masukkan kocokan putih telur bertahap ke pasta terigu menggunakan SPATULA dengan teknik aduk lipat supaya tidak turun adonannya

6. Tuang dalam loyang siffon
Oven suhu 180 derajat sampai kue nya naik/kurleb di menit ke 15 / sampai atas kue nya sdh berkulit ya, lalu keluarkan kue dan potong / iris sesuai bentuk yg di inginkan. Lalu masukkan kembali kue ke dalam Oven. Panggang dgn suhu diturunkan menjadi 160 derajat Celcius selama 40 menit/hingga matang. (Kembali lagi ke suhu oven masing-masing ya) total oven dr awal sampai matang kira-kira 55/60 menit
Pakai api atas bawah



7. Setelah matang, keluarkan kue dari oven dan hentakkan sekali lalu tangkupkan/balikkan loyang nya dan keluarkan kue setelah suhu ruang








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