Assalamualaikum semua..
Yg sebenarnya kek ni dah lama sgt sy teringin nk buat, tp loyang chiffon nya tak ada. Bila dpt je loyang chiffon, terus sy cuba resipi ni, pemecah dara loyang chiffon sy..hehehe. Sy terlalu suka minum ice milktea, jd pasti kek milktea ini juga berjaya menggoda peminat tegar milktea mcm sy. Tambah pula ianya kek chiffon, yg terkenal dgn kegebuan & kelembutan nya. Sungguh tak sabar rasanya.
Tak banyak sangat resipi milktea chiffon yg dijumpai..tp sy berminat utk cuba resipi dr Smallsmallbaker. Beliau adalah pembuat chiffon yg tegar..pelbagai jenis chiffon dah dicubanya. & utk pengetahuan korang, pd malam itu sy telah membuat 3 bijik chiffon oleh kerana terlalu eksaited (eksaited ke jakun tau la) hahaha. Memang betul la ramai yg kata chiffon ni berhantu..kalau dah buat skali, mmg asik nak buat je. Rasa mcm nak try semua flavour yg ada.
Akhirnya, setelah tggu dia sejuk hampir 2jam, dpt la sy merasa chiffon yg telah lama menjadi idaman kelebu ni. Pada sy rasa milktea nya agak mild, maybe next time patut lebihkan lg milk tea tu. Tp yg best nya, bila kita geget n kunyah chiffon tu, akan ada rasa2 milktea..tu yg buat tak boleh berhenti nak kunyah tu. Tak tahu nak cerita mcm mana, tp kalau korang peminat tegar milktea, memang patut try chiffon ni. Rasa milktea yg boleh di kunyah2..best sgt.
Milktea Chiffon Cake
By: SmallSmallBaker
17cm chiffon tin:
1 tbsp tea leaves (I use 2 sachets 2g lipton tea)
30ml water
90ml milk
Heat up water till boiling, add in the tea leaves. Off the heat, cover and steep the tea for 3 minutes.
Add in milk, bring the mixture to a boil again, cook for 2-3 minutes.
Filter the mixture and measure to get 60ml* of milktea. Set aside to cool.
* If more than 60ml, can boil again to reduce to liquid, if less than 60ml, add more milk to get 60ml
3 egg yolks
20g sugar
40ml vegetable oil
80g cake flour
1 tbsp tea leaves, chopped finely (I use 2 sachets 2g lipton tea) - sy tak letak
Whisk egg yolks and sugar till sugar dissolves. Add in vegetable oil, followed by 60ml milktea (from step above). Add tea leaves and then sifted flour.
4 egg whites
50 sugar
Beat egg whites till foamy, add in sugar gradually and whisk until stiff peak. Add egg white into the egg yolk batter in 3 additions. Pour into the cake tin. Knock the pan a few times to get rid of air bubbles.
Bake 170 deg C, 35 minutes
* soo sorry sebab terus copy n paste je. Agak kemalasan nak translate..huhuu
Milktea Chiffon Cake
By: SmallSmallBaker
17cm chiffon tin:
1 tbsp tea leaves (I use 2 sachets 2g lipton tea)
30ml water
90ml milk
Heat up water till boiling, add in the tea leaves. Off the heat, cover and steep the tea for 3 minutes.
Add in milk, bring the mixture to a boil again, cook for 2-3 minutes.
Filter the mixture and measure to get 60ml* of milktea. Set aside to cool.
* If more than 60ml, can boil again to reduce to liquid, if less than 60ml, add more milk to get 60ml
3 egg yolks
20g sugar
40ml vegetable oil
80g cake flour
1 tbsp tea leaves, chopped finely (I use 2 sachets 2g lipton tea) - sy tak letak
Whisk egg yolks and sugar till sugar dissolves. Add in vegetable oil, followed by 60ml milktea (from step above). Add tea leaves and then sifted flour.
4 egg whites
50 sugar
Beat egg whites till foamy, add in sugar gradually and whisk until stiff peak. Add egg white into the egg yolk batter in 3 additions. Pour into the cake tin. Knock the pan a few times to get rid of air bubbles.
Bake 170 deg C, 35 minutes
* soo sorry sebab terus copy n paste je. Agak kemalasan nak translate..huhuu
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