Kek Marble

Kek yang tidak lapuk dek hujan dan tidak lekang dek panas ini menjadi kegemaran ramai. Selalu gunakan mixer kek konvensional untuk membuatnya tetapi kali ini Kak Niz cuba menggunakan TM6 kesayangan. Selepas beberapa kali R&D maka terhasillah resipi Kek Marble versi #Thermomix gaya Kak Niz. Diharap anda menyukainya.

KEK MARBLE
Peralatan:
TM6/TM5, butterfly whisk, balloon hand whisk, loyang segi empat 20cm/8 inchi, mangkuk besar

Bahan-bahan:
7 telur A- asingkan putih (268g) dan kuning (180g)
210 g gula caster
1 st (10 g)ovalette
350 g mentega
140 g susu pekat manis
1/2 st garam
2 st esen vanilla
325 g tepung kek ( tepung berprotein rendah)
1 st baking powder
3 sb serbuk cocoa

Caranya:
Jika anda hanya ada satu mangkuk** adun sahaja ikut langkah ini:
1. Panaskan oven 160 degC. Alaskan loyang dengan kertas kalis minyak.
2. Masukkan tepung and baking powder ke dalam mangkuk adun. Turbo 2 saat dua tiga kali. Alihkan tepung ke dalam bekas.
3. Pasang butterfly whisk pada mangkuk yang sama. Masukkan putih telur. Mulakan memutar 12 minit speed 4.
4. Selepas 1 minit masukkan gula sedikit-sedikit selang setiap 10 saat sehingga gula habis. Masukkan kuning telur sebiji -sebiji selang setiap 10 saat juga sehingga habis. Masukkan ovalette. Teruskan memutar sehingga waktu 12 minit tamat. Tuangkan adunan telur ini ke kedalam sebuah mangkuk besar.
5. Tanpa mencuci mangkuk adun dan butterfly whisk masukkan butter, susu pekat manis, esen vanila dan garam. Putar 4 minit speed 2.5.
6. Timbang ¬220g adunan telur ke dalam campuran mentega. Putar 30 saat speed 2.5. Tuang lagi 220 g adunan telur dan putar sama masa dan speed. Lakukan sama kepada baki adunan telur.
7. Masukkan separuh bahagian tepung dan putar 30 saat speed 2. Bampurkan baki tepung dan putar lagi 30 saat speed 2. Akhir sekali kikis di tepi mangkuk dan pukul 30 saat speed 2.5.
8. Keluarkan mangkuk adun dari base dan keluarkan butterfly whisk. Gunakan spatula kikis tepung-tepung yang melekat. Gunakan balloon handwhisk gaul dan sebatikan adunan sekali lagi.
9. Keluarkan lebih kurang separuh adunan dari mangkuk adun dan campur sebatikan dengan serbuk koko.
10. Tuang adunan putih ke dlm loyang. Selang selikan dengan adunan cocoa sehingga selesai. Bakar di dalam oven 1.5 jam 160 degC.

**Jika menggunakan dua mangkuk adunan, pukul campuran mentega di dalam mangkuk pertama dahulu baru pukul telur di dalam mangkuk yang kedua. Selepas itu campurkan adunan mentega dan telur ikut langkah 6.

ENGLISH
This is an evergreen cake and has become a favorite for many. I usually use a conventional cake mixer to make it but this time I'm using the TM6. This is the Marble Cake #Thermomix recipe Kak Niz's style, the result after several R&Ds. I hope you will like it.

MARBLE CAKE
Equipment:
TM6/TM5, butterfly whisk, balloon hand whisk, 20cm/8 inch rectangular baking pan, large bowl

Ingredients:
7 eggs A- separate whites (268g) and yolks (180g)
210 g caster sugar
1 tsp (10 g) ovalette
350 g butter
140 g of sweetened condensed milk
1/2 st salt
2 st vanilla essence
325 g cake flour (low protein flour)
1 st baking powder
3 tbsp cocoa powder

Method of preparation:
If you only have one mixing bowl follow these steps:
1. Preheat the oven to 160 degC. Line the pan with greaseproof paper.
2. In a clean and dry mixing bowl, add flour and baking powder. Turbo 2 when two three times to lighten it. Transfer the flour to a container.
3. Use the same mixing bowl, attach the butterfly whisk. Add the egg whites. Set 12 minutes speed 4 to whip.
4. After 1 minute, add sugar spoonful by spoonful after every 10 seconds. After 4 minutes add the egg yolks one at a time every 10 seconds Also add the ovalette. Continue whipping until 12 minutes have passed. Pour this egg mixture into a large bowl.
5. Without washing the mixing bowl and butterfly whisk, use it to whip butter, sweetened condensed milk, vanilla essence and salt for 4 minutes speed 2.5.
6. Weigh ¬220g into the butter mixture. Mix 30 seconds speed 2.5. Pour another 220 g and whip at the same time and speed. Likewise for the rest of the egg batter do the same.
7. Add half of the flour and mix for 30 seconds speed 2. Add the rest of the flour and mix for another 30 seconds speed 2. Finally scrape the edge of the bowl with a spatula and whip 30 seconds speed 2.5.
8. Remove the mixing bowl from the base and take out the butterfly whisk. Use a spatula to scrape off the flours stuck on the latter. Use a balloon handwhisk to manually give the batter a final mix.
9. Pour out about half of the batter into another bowl and mix well with the cocoa powder.
10. Pour some of the white batter into the cake pan. Alternate with cocoa batter until the end. Bake in the oven for 1.5 hours 160 degree C.

** If using two mixing bowls, first beat the butter mixture in the first bowl followed by the eggs in the second bowl. Follow step 6 to incorporate the egg mixture into the butter.