Рет қаралды 20,490
Hi Semua……
Hari ini aku bikin Cake Batik.
Berbeda dengan cake Batik pada umumnya, saya gunakan sedikit mentega saja, mengigat umur udah semakin tua, kolesterol menumpuk, jadi kira bikin yang sedikit mentega saja, tetapi jangan kuatir soal rasa, sudah di uji banyak orang dan rasanya enak pake banget. Bagian coklat dan biscuit sedikit chewy, tetap lumer, tidak sulit di sendok.
Hanya saja menurut saya yang cukup merepotkan itu saat di potong, bagaimana agar tetap cantik Tidak belepotan, cara paling mudah menurut saya hanya dengan cara di frozen. Wakaupun frozen cake ini mudah di potong karena lembut, tidak keras.
Saya bikin 3 loyang.
Loyang pertama hanya hibgga pencampuran buskuit dan coklat cream, karena terlalu kecil2 hancurkan biascuit dan banyak di tekan, hasil nya motif batik tidak terlihat cantik. Jadi penting untuk memecahkan biscuit 3 bagian saja, jangan sampai hancur, jangan terlalu di tekan.
Untuk ganache sebaiknya penggunaan whipcream sebanding dengan coklat, atau kurang sedikit tetapi jangan banyak, karena nanti bantak bubbles dalam coklat. Penambahan corn syrup 20gr membuat ganache lebih terlihat mengkilap. Dakam ganache juga masih bisa di tambah denfan Rhum ataupun Bourbon, baileys juga enak.
CAKE BATIK
Loyang 18x18
Alasi dengan baking paper
1 bungkus marie regal 230gr
Pecah kan menjadi 2-3 keping kecil
LAPIS MARIE
Masak dengan api kecil
100gr dark compound
30gr coklat bubuk
50gr milo
50gr susu kental manis
15gr maizena
200 ml susu cair
LAPIS KEJU
200gr cream cheese
50gr susu kental manis
50ml whipcream 35% fat
Mixer
LAPIS COKLAT
200gr coklat compund
50gr couverture
150-200 ml whipcream 35% fat
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Hi Everyone……
Today I made Batik Cake.
It's different from Batik cakes in general, I just use a little butter, considering that it's getting old and cholesterol builds up, so I thought I'd just make a little butter, but don't worry about the taste, it's been tested by many people and it tastes really good. The chocolate and biscuit parts are slightly chewy, still melted, not difficult to spoon.
It's just that in my opinion it's quite troublesome when it's cut, how to keep it beautiful Not messy, the easiest way in my opinion is just frozen. Even though this frozen cake is easy to cut because it is soft, not hard.
I made 3 pans.
The first pan is only for mixing the biscuits and chocolate cream, because it's too small, crush the biscuits and press them a lot, the result is that the batik motif doesn't look pretty. So it's important to break the biscuit into 3 parts, don't crush it, don't press it too hard.
For ganache, you should use whipcream in proportion to the chocolate, or a little less, but not a lot, because then there will be lots of bubbles in the chocolate. The addition of 20gr corn syrup makes the ganache look more shiny. Dakam ganache can also be added with Rhum or Bourbon, baileys are also delicious.
BATIK CAKES
18x18 baking dish
Line with baking paper
1 pack of marie regal 230gr
Break it into 2-3 small pieces
LAPIS MARIE
Cook over low heat
100gr dark compound
30 gr cocoa powder
50 gr milo
50gr sweetened condensed milk
15 gr cornstarch
200 ml of liquid milk
CHEESE LAYER
200gr cream cheese
50gr sweetened condensed milk
50ml whipped cream 35% fat
Mixers
CHOCOLATE LAYER
200gr chocolate compound
50gr couverture
150-200 ml whip cream 35% fat