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Rabu, 19 Januari 2011

Chiffon Cheese Cake Ketan Hitam

I made this cake in the last school holiday, this my first experience baked a chiffon cake. But, I was slightly disappointed with the result. It's caused by my impatience waiting for the cake completely cold. Then i forced to release the wall of the cake with a knife when the cake is still hot, so as most of the cake layer still stuck to the pan, and make the shape of the cake less smooth. But, ignoring the fault.... this cake had a fabulous taste... I really love it.... and highly recommended!!!!!




Chiffon Cheese Cake Ketan Hitam
Source : 50 resep cheese cake variatif, Sedap


Ingredients:
65 g low protein flour
50 g black glutinous rice flour
1 / 2 tsp baking powder
25 gr sugar
75 ml thick coconut milk instant
50 g cream cheese, steamed until dissolved
60 grams of cooking oil
5 egg yolks
7 egg whites
1 / 4 tsp salt
1 / 2 tsp cream of tartar
100 gr sugar
25 gr grated cheddar cheese for topping

How to make

  1. Sift flour, black glutinous rice flour, and baking powder. Add sugar and stir well
  2. Mix the coconut milk and cream cheese. stir until smooth. add cooking oil and stir well.
  3. Pour a little by little into the flour mixture, stirring gently. Add egg yolksmix well. set aside
  4. Beat the egg whites, salt, and cream of tartar until fluffy half.enter the sugar little by little and whipped until fluffy.
  5. Pour gradually into the flour mixture, stirring gently.
  6. Pour in baking pan chiffon, with no polished margarine. sprinkle with grated cheddar cheese.
  7. Oven 60 minutes with fire under a temperature of 160 degrees C until cooked. Immediately enter the middle of hole chiffon cakepan over the bottle and face down. Wait until completely cool.
Stay...cooking with love..

-eeyand-

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