Part 1: UNTUK KUE
Bahan
Cara Buat- 150g Gula Pasir
- 42g Tepung
- 42g Tepung Keik (Cake Flour)
- 44g Bubuk Kakao - deZaan Deep Russet
- 5g Bubuk Pengembang (Baking Powder)
- 1g Garam
- 86ml Susu Cair
- 101g Telur
- 25ml Sirup Jagung
- 4g Ekstrak Vanila
- 100g Mentega
CARA BUAT:
- Ayak semua bahan kering
- Campurkan susu, telur, sirup jagung dan ekstrak vanila
- Tuangkan setengah dari campuran cair di atas dengan tepung, dan aduk setengahnya lagi dengan perlahan sampai adonan menjadi halus
- Campur mentega dan aduk perlahan selama 1 menit atau sampai adonan merata
- Tambahkan sisa bahan cair dalam 2x selama 2 menit, dan aduk dengan kecepatan sedang
- Panggang dengan oven berkipas di suhu 160 derajat, selama 43 menit
- Diamkan kue di suhu ruangan
Part 2: UNTUK GLASIR (GANACHE)
Bahan
Cara Buat- 353g Heavy Cream
- 128g Gula
- 120g Bubuk Kakao – deZaan Deep Russet
- 141g Minyak Kelapa Tak Berbau (Deodorised Coconut Oil)
- 5g Ekstrak Vanila
CARA BUAT:
- Masukkan semua bahan dalam panci/kuali dan panaskan hingga 65 derajat agar bercampur secara merata
- Diamkan lapisan glasir/ganache di suhu ruangan
Part 3: PENYAJIAN
Cara Buat- Potong kue dengan arah horisontal dalam 3 bagian sama besar
- Oles dan lapiskan glasir/ ganache pada permukaan kue
- Ratakan ganache pada bagian luar kue. Berikan buah beri sesuai selera.
- Diamkan sejenak sebelum disajikan dalam potongan
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
In our chef-led book, you will be given the scoop on:
- Revelatory cocoa cooking tips from our expert chefs and chef partners
- The six elements of cocoa powder and why they matter
- The difference pH and fat content can make for precision in your recipes
- The story of cocoa powder from bean to shelf
- How to convert recipes from chocolate to cocoa powder
- Original flavor pairings
- 27 foundational and inspirational recipes including technical deep dives
- A plethora of technical cocoa knowledge and know-how
