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By: norhasimah mohd nor

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Tuesday, 19-Apr-2011 08:03 Email | Share | Bookmark
moist choc cake ~ TERBAEKLAH!!

 
 
 
 
 
 
 
Quote:
this time nk share 1 lg resepi choc cake....moist choc cake yg i dah lama dok cr2 resepi sbb setiap kali blk raya mesti mama akan dpt 1 bijik kek choc moist yg sgt sedap giler2! org kasi hamper...cake dia mmg very moist, texture dia mcm sponge skit, x heavy , x muak, x manis sgt kira the best choc cake yg i penah mkn!!

so kali ni try resepi maklang (dipopularkan oleh mamasya & kerap disyorkan try oleh ctnik) cuam dok tangguh2 jek lgpun kalu moist choc cake ni hubby cam kureng skit, dia ada migrain! tp ritu i try jugakla buat sebijik resepi amek fr blog mamasya, hasilnya wallaaaaaa mmg hampir2 sama ngan cake choc moist yg mama papa sellau dpt time raya tu...80% nk sama dah cuma kine improve lg moist kine kasi lebih skitt texture dah hampir2 sama..thanks mamasya, maklang & ctnik!! muahsss i lap u all




MOIST CHOCOLATE CAKE
resepi: maklang (c&p fr blog mamasya, thanks)


BHN A - diayak
2 cwn tepung gandum
1 cwn serbuk koko
1st bpowder
1st soda bicarbonate

4 biji telur
2 cwn gula halus ( i buh 1 ½ cwn sahaja)
1 cwn susu pekat
1 cwn minyak
1½ cwn air panas mendidih

Cara:
1. Pukul gula + telur = kembang (high speed)
2. Masukkan susu pekat }
3. Masukkan minyak }low speed
4. Masukkan bhn A sedikit demi sedikit }
5. Masukkan air panas dlm adunan tadi (part ni tak perlu pukul just ratakan ngan senduk kayu)
6. Bakar 40-45’ - bakar dkt sejam suhu 175C (bergantung kpd oven masing2)

**nota dapur mamasya
adunan kek ni cair sbb byk guna air dan susu pekat sbb tu moist.bakar hampir sejam baru kek masak...




COKELAT TOPPING
resepi : kak hanieliza


1 cawan susu pekat
60 gm butter
50 gm serbuk koko

1. Kacau secara double boiler sehinga larut dan sejukkan sekejap.





since i kehabisan stok susu pekat manis, so i buat topping guna choc ganache di bawah :

CHOCOLATE GANACHE
sumber : http://www.applepiepatispate.com/austrian/sachertorte-chocolate-cake/

150gms dark choc
150 gms double cream/heavy cream
50gms unsalted butter (i buh skit jek dlm 1s/b)

methods:
1.In a small saucepan, bring the heavy cream to a boil and immediately remove from the heat.
2.Cool to 190ºF / 88ºC and immediately pour over the chopped chocolate. Let rest for about a minute.
3.Using a rubber spatula, stir gently in a circular motion from the center and work your way outwards as an emulsion is formed.
4.Once the chocolate cools to 95ºF / 35ºC, add the butter and continue stirring gently just until the butter is thoroughly incorporated. The finished emulsion should be shiny and smooth.
5.Use immediately for best results.



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