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TYPHOON CHIFFON SWISS ROLL


TYPHOON  CHIFFON  SWISS ROLL

Bahan :
adonan putih :
4 kuning telur
50 ml minyak sayur
60 ml susu cair
70 gr terigu protein rendah
4 putih telur
60 gr gula pasir

adonan coklat :
2 kuning telur + 1/2 butir telur
25 ml minyak sayur
40 ml susu cair
30 gr terigu protein rendah
15 gr coklat bubuk
2 putih telur
35 gr gula pasir

Cara membuat :
1. Adonan putih : campur kuning telur, minyak sayur dan susu cair, aduk rata dengan whisk. Tambahkan terigu, aduk lagi  hingga rata.
Kocok putih telur sampai berbusa, tambahkan gula pasir sedikit", kocok lagi hingga kaku. Masukkan bertahap  ke adonan, aduk balik hingga rata.
Tuang diloyang ukuran 21 x 28 cm. Ratakan.
2. Adonan coklat : campur kuning telur, minyak sayur dan susu cair, aduk rata dengan whisk. Tambahkan campuran  terigu dan coklat bubuk, aduk lagi hingga rata.
Kocok putih telur sampai berbusa, tambahkan gula pasir sedikit", kocok lagi hingga kaku. Masukkan  bertahap ke adonan, aduk balik hingga rata.
3. Tuang perlahan adonan coklat diatas adonan putih. Ratakan.
4. Dengan menggunakan sumpit, tarik  garis horizontal dari kiri atas ke arah kanan terus kebawah tarik lagi garis horizontal ke arah kiri. Begitu seterusnya sampai ke bawah.
5. Lalu tarik garis vertikal dari kiri atas ke arah bawah lalu geser ke kanan tarik lagi kearah atas. Begitu seterusnya sampai selesai.
6. Setelah selesai, hentakkan sedikit loyang agar gelembung udara  keluar.
7. Panggang dengan api bawah suhu 180 °C selama 25 menit. Pindahkan ke api atas selama 10 menit. Keluarkan, biarkan dingin.
Oles dengan whip cream kocok dan tabur keju parut atau sesuai selera. Gulung sambil dipadatkan. Simpan sebentar di lemari es sebelum dipotong agar gulungan lebih padat.



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