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.
Swiss Buttercream
Adapted from - http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/
Adapted from - http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/
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.
*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:
terima kasih pat. pernah cuba buat tapi tak jadi...insyallah nak cuba lagi nanti....thx again
Ooo.. baru tau ada gak buttercream guna putih telur. tun mmg xpandai bab deco2 nih.
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