{"id":33143,"date":"2022-01-20T10:13:38","date_gmt":"2022-01-20T03:13:38","guid":{"rendered":"https:\/\/www.ciputra.ac.id\/library\/?p=33143"},"modified":"2024-11-26T10:58:24","modified_gmt":"2024-11-26T03:58:24","slug":"membuat-chiffon-cake-si-lembut-berbahan-tiga-harian-disway-30-desember-2021-hal-41","status":"publish","type":"post","link":"https:\/\/www.ciputra.ac.id\/library\/membuat-chiffon-cake-si-lembut-berbahan-tiga-harian-disway-30-desember-2021-hal-41\/","title":{"rendered":"Membuat Chiffon Cake, Si Lembut Berbahan Tiga. Harian Disway. 30 Desember 2021. Hal. 41"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Si Lembut Berbahan Tiga<\/h2>\n

30 Desember 2021. Hal. 41<\/p>\n

Chiffon cake sudah terkenal sejak lama karena teksturnya yang lembut dan mudah hancur di mulut. Ria Syahyati berbagi resepnya nih.<\/strong><\/p><\/blockquote>\n

KUE ini populer sebagai makanan ramah keluarga. Sering dijadikan pilihan menu ngemil baik orang tua maupun anak-anak.<\/p>\n

Kue ini tergolong sebagai foam cake. Sebab diolah dari bahan seperti putih dan kuning telur serta minyak sayur. Bahan-bahan itulah yang menjaga tekstur kue tetap lembut, bacak, dan empuk, menghasilkan kue dengan cita rasa manis dan nikmat saat digigit.<\/p>\n

Biasanya orang-orang suka bingung membedakan chiffon dan sponge cake karena teksturnya mirip. Perbedaan datang dari penggunaan telur. Kuning telur dan putih telur pada adonan kue sponge dikocok terpisah tanpa menggunakan mentega. “Kalau chiffon masih pakai bahan tersebut,” kata Ria Syahyati, ibu rumah tangga yang gemar memasak berbagai kue, termasuk chiffon cake.<\/p>\n

Ada tiga kelompok bahan yang dipakai. Untuk yang pertama, Ria menggunakannya sebagai bisnis pembuatan adonan kue. Ada kuning telur, gula pasir, minyak sayur, santan instan, serta endapan pandan yang dicampur daun suji.<\/p>\n

Kelompok kedua berbahan tepung terigu protein rendah dan maizena. Yang ketiga membutuhkan putih telur, gula pasir, garam, dan krim tartar.<\/p>\n

Kelompok bahan kedua diolah duluan. Semua bahan dicampur rata dalam mengkuk. Aduk rata. Terakhir, masukkan minyak, santan, dan endapan pandan. Sisakan ketiga bahan tersebut untuk tahap selanjutnya.<\/p>\n

Lanjutkan dengan mengaduk sampai tercampur sepenuhnya. Proses ini akan menghasilkan adonan berwarna hijau terang.<\/p>\n

Selanjutnya Ria mengolah kelompok bahan pertama. Dia memasukkan kuning telur dan gula pasir di dalam wadah berbeda dari kelompok sebelumnya. Aduk menggunakan wisk hingga larut. Lantas tambahkan sisa minyak, santan, dan endapan pandan. Kembali aduk sampai tercampur merata.<\/p>\n

Baru masukkan kelompok bahan kedua ke dalam mangkuk berisi bahan kelompok pertama. Mencampurnya bisa sampil diayak supaya lebih mudah tercampur. Aduk terus sampai tercampur rata. “Kalau sudah, saya bergeser mengolah kelompok bahan ketiga,” imbuh ibu dua anak itu.<\/p>\n

Ria lanjut menyiapkan mangkuk lain. Dia mencampur putih telur, krim tartan, dan sedikit garam. Kemudian diaduk menggunakan mixer sampai muncul busa. Baru masukkan gula pasir secara bertahap.<\/p>\n

Trik ini bermanfaat agar gula bisa lebih mudah hancur dan tercampur. Tidak disarankan menuangkannya secara penuh. Hasil akhirnya adalah adonan berwarna putih. Teksturnya seperti busa dan tampak mengembang.<\/p>\n

Tahap berikutnya menggabungkan kedua kelompok bahan tersebut ke dalam loyang. Menuangkannya pun tidak bisa langsung selesai. Ria biasanya mengisi setengah loyang terlebih dahulu. Dihentakkan beberapa supaya lebih padat. Mengingat teksturnya sedikit seperti busa.<\/p>\n

Setelah dirasa cukup, lanjutkan mengisi sisa adonan sampai loyang tertutup penuh. Panggang di dalam oven selama kurang lebih 40 menit. Bisa lebih lama tergantung panas dan jenis oven. Setelah matang, jangan langsung dikeluarkan. Diamkan dulu di dalam loyang selama sekitar satu jam. “Baru dikeluarkan lalu dipotong sesuai selera,” tuturnya.<\/p>\n

Cara tersebut untuk membiarkan chiffon cake berada dalam tekstur lembut yang diinginkan. Sekaligus memberi kesempatan kue untuk mengembang sedikit lagi. Dengan begitu, hasil akhir bisa maksimal. Teksturnya jadi seperti chiffon yang biasa kita temui di toko-toko kue.<\/p>\n

Chiffon Cake bisa disantap didampingi teh hangat atau kopi. Cocok jadi sajian berkumpul dengan keluarga atau kerabat. (Ajib Syahrian)<\/strong><\/p>\n

Bocoran Togel Hari Ini<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Si Lembut Berbahan Tiga 30 Desember 2021. Hal. 41 Chiffon cake sudah terkenal sejak lama karena teksturnya yang lembut dan mudah hancur di mulut. Ria Syahyati berbagi resepnya nih. KUE ini populer sebagai makanan ramah keluarga. Sering dijadikan pilihan menu ngemil baik orang tua maupun anak-anak. Kue ini tergolong sebagai foam cake. Sebab diolah dari…<\/p>\n","protected":false},"author":1,"featured_media":33172,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-33143","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-id"],"yoast_head":"\nMembuat Chiffon Cake, Si Lembut Berbahan Tiga. Harian Disway. 30 Desember 2021. 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