Thursday, November 07, 2013

HOW TO MAKE SWISS BUTTERCREAM


Tedapat banyak jenis buttercream yang boleh kita buat jika ingin menghias kek atau cupcakes. Ada yang hanya menggunakan krimwell, buttercream biasa, Italian Buttercream atau pun Swiss Buttercream. Bergantung kepada selera masing..method yang digunakan adalah berbeza. Italian dan Swiss Buttercream memerlukan gula dan putih telur dimasak. Penting dalam proses ini ialah menjaga suhu adunan. Saya lebih suka menggunakan Swiss Buttercream kerana prosesnya lebih mudah sedikit. Putih telur dan gula dimasak atas double boiler sehingga gula larut. Kemudian bahan dipukul sehingga soft peak dan agak sejuk..baru dimasukkan mentega yang dipotong kube. Adunan dipukul sehingga bekilat dan konsistensinya cantik. Boleh siimpan di alam fridge dan menggunakan bila perlu.

 
Ingredients
10 large, fresh egg whites (300 g) / 10 biji putih telur segar
2-1/2 cups (500 g) sugar / 2 1/2 cawan gula pasir
3 cups (680 g) unsalted butter, cut into cubes and cool, but not cold / 3 cawan mentega dipotong..bukan yang beku tapi sejuk
1 tablespoon + 1 teaspoon (20 ml) pure vanilla extract / esen vanila
pinch of salt / secubit garam


Instructions


Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. / Bersihkan mangkok sebolehnya elak dari bekas yang berminyak


Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot. / Masukkan putih telur dan gula dan kacau cara double boiler sehingga pada suhu 160 F atau sehingga gula larut



With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). / Pukul sehingga menjadi soft peak. Jangan masukkan mentega sehingga adunan sejuk




Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined.Add additional flavours, purees, as desired. / Masukkan mentega dan pukul sehingga adunan nampak berkilat.


Notes

*Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.

**Can freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.



***If buttercream still doesn't have its satiny finish after rewhipping, microwave 1/3 of the buttercream for approximately 10 seconds and add to remaining buttercream in mixer bowl, beating for a few moments to incorporate.


2 comments:

makcikkantin said...

terima kasih pat. pernah cuba buat tapi tak jadi...insyallah nak cuba lagi nanti....thx again

tun_telani said...

Ooo.. baru tau ada gak buttercream guna putih telur. tun mmg xpandai bab deco2 nih.

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