Kue Tengkorak Coklat

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Gula Glasir

Bahan

920g Gula Bubuk
200g Air
10g deZaan Carbon Black Bubuk Kakao

Cara Buat

Ayak gula halus dan deZaan carbon black cocoa powder.
Campurkan air hingga rata.
Tetap tertutup sampai dibutuhkan.

Part 2: kue tengkorak

Bahan

420g Minyak Nabati
Gula Pasir 840g
168g Telur
Tepung AP 840g
168g deZaan Carbon Black Bubuk Kakao
Soda kue 49 gram
garam 16g
672g Buttermilk
686g Kopi (Panas)

Cara Buat

Campur dan ayak semua bahan kering dalam mangkuk.
Campurkan minyak dan gula dalam mangkuk mixer berdiri. Campur untuk menggabungkan.
Tambahkan telur dan pastikan campurannya teremulsi.
Tambahkan campuran kering secara bergantian dengan buttermilk.
Pada kecepatan rendah, alirkan kopi.
Semprot cetakan kue tengkorak. Tuang adonan bagian.
Panggang pada suhu 180°C/350°F.
Biarkan kue mendingin di dalam loyang. Setelah dingin, angkat bagian atasnya lalu keluarkan dari loyang. Letakkan kue di rak kawat.
Glasir.

RESEP LAINNYA DENGAN Carbon Black

Carbon Black Cookies 'n Cream Tart

Tortellini Karbon Hitam

DeZaan Image Of Carbon Black Steamed Buns

Roti Kukus Karbon Hitam

Lihat semua resep

Do you Know Cocoa?

The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!

Excel your cocoa knowledge and be inspired with our distinguished book, meticulously developed by expert chefs and combining 110 years of cocoa knowledge.

Providing an abundance of cocoa knowledge and guidance, our just launched Know Cocoa book is going to be a firm favorite on your shelves and screens for 2023 and beyond. It’s the guide you’ve been waiting for. Excel your cocoa knowledge with deZaan and be excited!

deZaan is putting cocoa powder at the forefront of the table. With this range chefs can understand the ingredients at a more intimate level, which offers better control when creating new flavors, colors, and textures.

Talia Profet European Chef Lead, deZaan