Cheddar cheese cake simple These cheese crisps couldn't be easier to make. Just grate some cheese, add a little flour and spice, and stir in a spoonful of crunchy seeds. Flavorful, creamy, and firm, cheddar can be used in a variety of ways: sliced for sandwiches, grated as a garnish for soups or salads, pared into curls to top a casserole, or just eaten in bite-size pieces with fruit or on its own.

Bahan Membuat Cheddar cheese cake simple

  1. Bahan A.
  2. 80 ml susu full cream.
  3. 70 gr keju cheddar.
  4. 20 gr mentega.
  5. 20 gr tepung terigu.
  6. 10 gr tepung maizena.
  7. 2 buah kuning telur.
  8. Bahan B :.
  9. 2 buah putih telur.
  10. 48 gr gula pasir.

Langkah Memasak Cheddar cheese cake simple

  1. Panaskan susu, masukkan keju aduk sampai larut. Masukkan mentega sampai meleleh saja (tdk perlu mendidih). Sisihkan.
  2. Siapkan wadah utk putih telur, kocok sampai berbusa. Masukkan gula pasir, kocok sampai soft peak. Sy pribadi kocok sampai agak padat saja dan berbuih. Sisihkan..
  3. Dalam larutan susu, tambahkan terigu dan maizena. Aduk sampai tdk ada yg bergerindil. Tambahkan kuning telur 1 per 1, aduk pelan2 dg spatula..
  4. Campurkan bahan B ke dalam bahan A. Aduk perlahan sampai rata..
  5. Siapkan penggorengan, mangkok aluminium uk besar (26cm) diisi air sedikit. Panaskan. Tuang adonan ke dlm mangkok aluminium dg uk yg lbh kecil (20cm). Ternyata mangkok kecil nya cukup kebesaran krn adonannya sedikit 😂 lebih baik pakai mangkok uk 16 / 18cm saja biar kue lebih tinggi jdnya..
  6. Panggang dg api kecil selama kurleb 20menit. Sambil tutup dg tutupan panci 😄. Utk memastikan kematangan kue, bs dg tes tusuk dg garpu. Jika sudah matang sempurna bs angkat mangkok kecil nya. Dinginkan lebih dulu baru kemudian dipotong dan disajikan..

This is a classic Indonesian cake. Light sponge cake spread with butter cream and grated cheddar cheese, a combination of sweet and salty which is not commonly found in western cakes. This Cheddar cheese chiffon cake was quite a popular cake in blogoshere few years ago. The recipe is adapted from Richard Goh's cookbook 'Fantastic Cheesecakes' with slight adjustment. The cake turned out soft, light and fluffy, barely sweet with just a subtle of cheese flavour.

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