Part 1: Kue
Bahan
Cara Buat- 345g Susu Almond
- 15g Cuka Sari Apel
- Gula Pasir 140g
- 235g Tepung
- 20g deZaan True Gold Bubuk Kakao
- 3g Baking Powder
- 108g Minyak Bunga Matahari
- Mentega Kakao 12g (lelehkan)
- 10 gr gula vanila
- Kulit Lemon
- Semangat Jeruk
- Panaskan oven hingga 165 °C/325 °F. Lapisi loyang dengan kertas roti atau olesi sedikit dan taburi dengan lapisan tepung tipis dan merata.
- Dalam mangkuk, campurkan susu almond, cuka, dan gula pasir, lalu aduk hingga rata.
- Ayak tepung, coklat bubuk, dan baking powder ke dalam mangkuk dan aduk hingga rata; jangan sampai overmix.
- Aduk perlahan minyak dan mentega kakao cair.
- Kerok mangkuk, tambahkan gula vanila dan kulit lemon dan jeruk, dan aduk sekali lagi hingga tercampur rata. Pindahkan adonan ke dalam loyang yang sudah disiapkan. Panggang selama 45 hingga 50 menit, periksa kematangan dengan pisau.
- Keluarkan dari oven dan biarkan dingin di dalam loyang selama 10 menit.
- Buka cetakan kue pon ke rak kawat dan biarkan dingin sepenuhnya.
Part 2: Lapisan
Bahan
Cara Buat- 90g Mentega Kakao
- Minyak Biji Anggur 30g
- 50g deZaan True Gold Bubuk Kakao
- 50g Gula Pasir
- 20g Quinoa Kembung
- 20g cincang kasar
- Almond panggang
- Dalam bain-marie, lelehkan cocoa butter dan minyak biji anggur, aduk hingga tercampur.
- Campur bubuk kakao dan gula dengan blender imersi.
- Lipat quinoa dan almond.
- Olesi kue pon pada suhu 35°C/95°F.
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