Page 7 - E-MODUL MATERI PLAIN CAKE

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Gambar 2. 39 Springform Pan ...................................................................... 24
Gambar 2. 40 Loyang Chiffon ...................................................................... 24
Gambar 2. 41 Loyang tulban ........................................................................ 24
Gambar 2. 42 Cooling rack ........................................................................... 25
Gambar 2. 43 Tepung terigu protein rendah ................................................. 27
Gambar 2. 44 Tepung terigu protein sedang ................................................. 28
Gambar 2. 45 Gula pasir putih ...................................................................... 29
Gambar 2. 46 Gula kastor ............................................................................. 30
Gambar 2. 47 Gula Halus.............................................................................. 31
Gambar 2. 48 Telur ayam negeri .................................................................. 31
Gambar 2. 49 Berbagai macam merek mentega ........................................... 33
Gambar 2. 50 Berbagai merek margarin ....................................................... 34
Gambar 2. 51 Berbagai merek minyak goreng ............................................. 35
Gambar 2. 52 Berbagai macam susu UHT dan susu bubuk ......................... 38
Gambar 2. 53 Garam ..................................................................................... 39
Gambar 2. 54 Baking powder single acting .................................................. 41
Gambar 2. 55 Beberapa merek baking powder double acting ...................... 42
Gambar 2. 56 Beberapa merek baking soda ................................................. 42
Gambar 2. 57 Berbagai merek SP ................................................................. 44
Gambar 2. 58 berbagai merk TBM ............................................................... 44
Gambar 2. 59 Berbagai merk ovalet ............................................................. 45
Gambar 2. 60 Pewarna makanan .................................................................. 47
Gambar 2. 61 Essence ................................................................................... 47
Gambar 2. 62 Pasta/Perisa ............................................................................ 47
Gambar 2. 63 Berbagai macam kacang-kacangan ........................................ 48
Gambar 2. 64 Berbaai macam buah-buahan segar ........................................ 48
Gambar 2. 65 Berbagai macam buah kering ................................................. 49
Gambar 2. 66 Rempah-rempah ..................................................................... 49
Gambar 2. 67 Diagram Alir Metode Pembuatan Sugar Batter ..................... 50
Gambar 2. 68 Diagram Alir Metode Flour Batter ......................................... 53
Gambar 2. 69 Diagram alir blending method ............................................... 56
Gambar 2. 70 Diagram Alir Metode All In One ........................................... 59
Gambar 2. 71 Diagram Alir Metode Whisking Dingin ................................ 63
Gambar 2. 72 Diagram Alir Metode Whisking Panas .................................. 66
Gambar 2. 73 Diagram Alir Chiffon Method ............................................... 69