Cream Filled Little Kabocha Squash Chiffon Cakes. Great recipe for Cream Filled Little Kabocha Squash Chiffon Cakes. I always want to make this when it's fall, the season when kabocha squash are at their best. Adjust the baking time depending on your oven.

Kabocha squash have different amounts of moisture. If you're using a relatively dry kabocha, the egg yolk mixture might become hard. Great recipe for Kabocha Squash Chiffon Cake.

Anda sedang mencari ide resep cream filled little kabocha squash chiffon cakes yang unik? Cara menyiapkannya memang susah-susah gampang. Kalau keliru mengolah maka hasilnya akan hambar dan bahkan tidak sedap. Padahal cream filled little kabocha squash chiffon cakes yang enak seharusnya memiliki aroma dan cita rasa yang bisa memancing selera kita.

Great recipe for Cream Filled Little Kabocha Squash Chiffon Cakes. I always want to make this when it's fall, the season when kabocha squash are at their best. Adjust the baking time depending on your oven.

Banyak hal yang sedikit banyak berpengaruh terhadap kualitas rasa dari cream filled little kabocha squash chiffon cakes, pertama dari jenis bahan, kedua pemilihan bahan segar hingga cara membuat dan menghidangkannya. Tak perlu pusing kalau mau menyiapkan cream filled little kabocha squash chiffon cakes yang enak di rumah, karena asal sudah tahu triknya maka hidangan ini mampu menjadi sajian spesial.

Nah, kali ini kita coba, yuk, siapkan cream filled little kabocha squash chiffon cakes sendiri di rumah. Tetap dengan bahan yang sederhana, sajian ini bisa memberi manfaat dalam membantu menjaga kesehatan tubuh kita. Anda dapat menyiapkan Cream Filled Little Kabocha Squash Chiffon Cakes memakai 16 jenis bahan dan 26 tahap pembuatan. Berikut ini langkah-langkah untuk membuat hidangannya.

Bahan-bahan dan bumbu yang digunakan dalam pembuatan Cream Filled Little Kabocha Squash Chiffon Cakes:

1. Sediakan 100 grams Kabocha squash (with the skin).
2. Sediakan 15 grams Milk.
3. Gunakan 4 large ○Egg white.
4. Sediakan 40 grams ○Castor sugar.
5. Gunakan 5 grams ○Cornstarch.
6. Ambil 1 pinch ○Salt.
7. Gunakan 3 large ●Egg yolk.
8. Sediakan 15 to 25 grams ●Castor sugar.
9. Gunakan 30 grams ●Vegetable oil.
10. Siapkan 35 grams ●Water.
11. Siapkan 70 grams ●Cake flour.
12. Ambil 1/2 tsp ●Cinnamon powder.
13. Siapkan 1/4 tsp ●Nutmeg (optional).
14. Siapkan 50 grams Heavy cream.
15. Ambil 5 to 10 grams Granulated sugar.
16. Gunakan 1 tsp Brandy.

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I love sweet kuri kabocha and I wanted to make a beautifully colored chiffon cake. This is a rich and sweet kabocha recipe. Recipe by Blue poppy I wanted to make a Halloween-like kabocha squash sweet. Be sure to make a firm meringue.

Cara membuat Cream Filled Little Kabocha Squash Chiffon Cakes:

1. Remove the seeds and fibrous insides of the kabocha squash, and cut into 2 cm chunks. Wet quickly with water, put on a plate, cover with plastic wrap, and microwave until tender..
2. Mash into a smooth paste while it's still hot. Mash up the skin as finely as possible. Add the milk and mix..
3. Sift the flour and spices together twice. Preheat the oven to 340°F/170°C..
4. Make the meringue. Beat the egg whites lightly with a handheld mixer, add sugar all at once, and beat until the whites form soft peaks..
5. Add the cornstarch and salt, and continue beating with low speed until the meringue is very finely textured. It should form soft peaks that slowly flop over..
6. Make the yolk batter. Beat the egg yolks lightly, and add all the sugar. Mix until the sugar melts..
7. Add the oil, and beat until blended. Add the water. Add the kabocha squash puree and mix everything together well..
8. Add the flour all at once. Change over to a handheld whisk, and mix well until the batter is no longer floury..
9. Fold in the meringue. Add one scoop of it to the batter, and mix in well with the whisk..
10. This sacrifices the delicate meringue to loosen the batter..
11. Change to a rubber spatula, and add 1/3 of the meringue. Stir up from the bottom. When it's more or less mixed in, add 1/2 of the rest of the meringue..
12. When that's been incorporated too, pour the batter into the bowl containing the remaining meringue and fold in..
13. The finished batter looks like this. It's light and airy and shiny..
14. Pour the batter into the cake pans from about 15 cm above them. Hold each pan with your thumb over the center funnel, and drop them gently 1 to 2 times to eliminate air pockets..
15. Bake in an oven (20 minutes for 12 cm pans, 30 minutes for a 17 cm pan)..
16. When they're done, drop each cake pan from about a 15 cm height to eliminate the hot air and prevent shrinking. Turn over and let cool..
17. Leave to cool until they the cake pans are just slightly warm to the touch. Put in a plastic bag and leave overnight..
18. Insert a knife in between the pan and the cake, and go around once..
19. Insert a bamboo skewer in the middle and go once around the funnel..
20. Turn over, put the cake on your hand, and go once around the bottom..
21. I took the cake out of the pan. Whip the fresh cream with sugar. When the cream forms very soft peaks, add the brandy, and continue whipping until it forms firm peaks..
22. Set a choux pastry tip onto an icing bag, and fill with the cream..
23. Place a cake upright. If you have 12 cm cakes, make 4 to 5 holes in it up to a 3 cm depth with a chopstick..
24. If you have a 17 cm cake, make 6 to 8 holes up to a 5 cm depth with a chopstick..
25. Insert the pastry tip into the whole and squeeze the cream in. Stop squeezing when a little cream comes squirting out of the hole..
26. The cakes look like this. Wrap up in plastic wrap so they don't dry out and refrigerate for a while until the cream has settled, and they're finished..

If you steam the kabocha squash, the nutrition in it will become nice and concentrated. The cake is very moist, and doesn't taste strongly of kabocha squash, so I recommend it for children who don't like kabocha squash too. With a very firm chef's knife, cut kabocha in half and scoop out seeds. Place kabocha cubes in a steamer basket and cover with lid. How to Cut a Kabocha Squash (Japanese Pumpkin) Kabocha is notorious for its really tough green skin.

Bagaimana? Gampang kan? Itulah cara menyiapkan cream filled little kabocha squash chiffon cakes yang bisa Anda lakukan di rumah. Semoga bermanfaat dan selamat mencoba!

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