{"id":47210,"date":"2020-07-12T16:56:18","date_gmt":"2020-07-12T16:56:18","guid":{"rendered":"http:\/\/resepbundazalindra.test:8070\/2248-cara-termudah-untuk-persiapan-berselera-pandan-chiffon-cake-8-telur-cara-bunda-syahrini-hastuti\/"},"modified":"2020-07-12T16:56:18","modified_gmt":"2020-07-12T16:56:18","slug":"2248-cara-termudah-untuk-persiapan-berselera-pandan-chiffon-cake-8-telur-cara-bunda-syahrini-hastuti","status":"publish","type":"post","link":"http:\/\/resepbundazalindra.test:8070\/2248-cara-termudah-untuk-persiapan-berselera-pandan-chiffon-cake-8-telur-cara-bunda-syahrini-hastuti\/","title":{"rendered":"Cara Termudah Untuk Persiapan Berselera Pandan Chiffon Cake (8 telur) Cara Bunda Syahrini Hastuti"},"content":{"rendered":"


\n <\/p>\n


\n\tPandan Chiffon Cake (8 telur) Cara Bunda Syahrini Hastuti<\/strong>.
\n\tPandan chiffon cake is soft, fluffy, moist and fragrant. In this recipe, the addition of coconut milk enhances its flavour. Pandan chiffon cake is like a dream cake due to its fluffiness, softness and moistness. \n<\/p>\n

<\/p>\n


\n\t
\n\t\"Pandan
\n\t
\n\t
\n\t\tA complete guide and tips to make sure you can replicate this recipe at home successfully.
\n\t
\n\t\tPandan chiffon cake is rich with Asian flavours of coconut milk and pandan juice.
\n\t
\n\t\tIt is creamy and just sweet with a cotton-soft, light and fluffy texture.
\n\t
\n\tAnda dapat memasak Pandan Chiffon Cake (8 telur) menggunakan 12 resep dan 4 langkah. Inilah cara Anda memasak ini. \n<\/p>\n


\n <\/p>\n

Resep Untuk Membuat Pandan Chiffon Cake (8 telur)<\/h3>\n


\n <\/p>\n


    \n\t <\/p>\n
  1. Anda membutuhkan 8 butir dari kuning telur (160 gr). <\/li>\n


    \n\t <\/p>\n

  2. Persiapkan 50 gr dari gula pasir. <\/li>\n


    \n\t <\/p>\n

  3. Kemudian 100 gr dari minyak sayur. <\/li>\n


    \n\t <\/p>\n

  4. Anda membutuhkan 140 gr dari santan instan. <\/li>\n


    \n\t <\/p>\n

  5. Persiapkan 30 gr dari jus endapan pandan. <\/li>\n


    \n\t <\/p>\n

  6. Kemudian 1\/2 sdt dari pasta vanila. <\/li>\n


    \n\t <\/p>\n

  7. Anda membutuhkan 180 gr dari tepung terigu protein rendah (aku pakai protein sedang). <\/li>\n


    \n\t <\/p>\n

  8. Kemudian 20 gr dari tepung maizena. <\/li>\n


    \n\t <\/p>\n

  9. Kemudian 8 butir dari putih telur (240 gr). <\/li>\n


    \n\t <\/p>\n

  10. Persiapkan 130 gr dari gula pasir. <\/li>\n


    \n\t <\/p>\n

  11. Anda membutuhkan 1\/2 sdt dari garam. <\/li>\n


    \n\t <\/p>\n

  12. Persiapkan 1\/2 sdt dari Cream Of Tartar atau 1 sdm air lemon\/ jeruk nipis. <\/li>\n


    \n\t \n<\/ol>\n

    <\/p>\n


    \n\t
    \n\t\tChiffon cakes have two parts to making the batter.
    \n\t
    \n\t\tThe meringue which is a stiffly beaten mixture of egg whites with.
    \n\t
    \n\t\tNothing beats a good Pandan Chiffon Cake.
    \n\t
    \n\t\tIt is light, soft and fluffy!
    \n\t \n<\/p>\n


    \n
    \n <\/p>\n

    Cara Mebuat Pandan Chiffon Cake (8 telur)<\/h3>\n


    \n <\/p>\n


      \n\t <\/p>\n

    1. \n\t\t\tSiapkan loyang chiffon ukuran 24cm. Panaskan oven disuhu 160 derjat celcius. Kocok lepas kuning telur menggunakan whisk, masukkan gula, Aduk sampai gula larut. Masukkan minyak sayur, aduk rata. Masukkan santan instan, endapan pandan dan pasta vanila, aduk rata. Masukkan tepung terigu dan maizena kedalam adonan kuning telur sambil diayak. Aduk rata. Sisihkan..
      \n\t\t\t
      \n\t\t\t \n\t\t<\/li>\n


      \n\t <\/p>\n


    2. \n\t\t\tKocok putih telur, garam dan Cream of Tartar. Begitu putih telur berbusa, masukkan gula pasir sedikit-sedikit sampai putih telur mengembang, mengkilat dan kaku (stiff peak) seperti terlihat pada gambar..
      \n\t\t\t
      \n\t\t\t \n\t\t<\/li>\n


      \n\t <\/p>\n


    3. \n\t\t\tAmbil 1\/3 adonan putih telur lalu masukkan ke adonan kuning telur, aduk balik menggunakan whisk. Aduk balik sampai adonan tercampur sempurna. Pada tahap terakhir memasukkan bagian putih telur, ganti whisk ke spatula karet. Aduk balik sampai adonan tercampur. Tuangkan adonan kedalam loyang. Panggang selama 20 menit, keluarkan kue. Kerat permukaan kue dengan ujung pisau (kerat 6 bagian)..
      \n\t\t\t
      \n\t\t\t \n\t\t<\/li>\n


      \n\t <\/p>\n


    4. \n\t\t\tPanggang kembali kue kedalam oven, turunkan suhu menjadi 140 derajat celcius selama 30 menit, lalu gunakan API BAWAH saja dan teruskan panggang selama 30-40 menit. Keluarkan kue, LANGSUNG balikkan loyang (beri jarak kurang lebih 20 cm dr permukaan meja ke loyang). Diamkan selama 1 jam. Keluarkan kue dari dalam loyang, potong2 dan sajikan :).
      \n\t\t\t
      \n\t\t\t \n\t\t<\/li>\n


      \n\t \n<\/ol>\n


      \n <\/p>\n


      \n\t
      \n\t\tAlmost like a cottoncandy if that make sense.
      \n\t
      \n\t\tWe love our Pandan cakes and we can eat it any time of the day.
      \n\t
      \n\t\tBreakfast along with a cup of coffee, or just an afternoon snack.
      \n\t
      \n\t\tCheck this earlier post on pandan leaf to find out more; there is also an entry in the AMS to help you find it at the market.
      \n\t
      \n\t\tRemember to use a tube pan with a removable bottom.
      \n\t \n<\/p>\n


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