RESEP CAKE MINT MEKAR DUA TELUR

Summary

In this video, the creator shares a recipe for a delicious and soft mint cake. The process includes preparing fresh mint leaves, blending them with a bit of milk, and combining them with dry ingredients like flour, baking powder, and milk powder. After mixing the wet and dry ingredients, the batter is baked in a greased pan for 45 minutes at 190°C. The result is a fluffy, fragrant cake, made with just two eggs. The video ends with a heartfelt thank you and a request for support through likes, comments, and subscriptions.

Takeaways

• 😀 The video is a tutorial on how to make a mint-flavored cake.
• 😀 The recipe begins with preparing fresh mint leaves by plucking and washing them.
• 😀 The mint leaves are blended with a small amount of milk (200 ml) to create a smooth mixture.
• 😀 The dry ingredients include two cups of flour, 12 tablespoons of flour, 1 teaspoon of baking powder, vanilla extract, a pinch of salt, and 2 tablespoons of milk powder, all mixed together.
• 😀 For the wet ingredients, two eggs are beaten with five tablespoons of sugar until white and fluffy.
• 😀 After mixing the eggs and sugar, 80 ml of vegetable oil and milk are added, followed by further mixing.
• 😀 The mint mixture, along with green food coloring, is then incorporated into the batter.
• 😀 The dry ingredients are added gradually into the wet mixture to create the final cake batter.
• 😀 The batter is poured into a greased baking pan lined with baking paper, and baked for 45 minutes at 190°C with heat from the bottom only.
• 😀 After baking, the cake is cooled slightly, removed from the pan, and ready to be served.
• 😀 The cake is described as having a strong mint fragrance and a soft, fluffy texture with only two eggs, achieving a perfect result.

Q & A

What is the main ingredient used in the cake recipe?

The main ingredient used in the cake recipe is fresh mint leaves.

How are the mint leaves prepared for the cake?

The mint leaves are plucked, washed thoroughly, and then blended with a little liquid milk until smooth.

How much liquid milk is used for blending the mint leaves?

200 milliliters of liquid milk is used, but only a small amount is added to the mint leaves for blending.

What dry ingredients are used in the cake batter?

The dry ingredients include two cups of flour, one teaspoon of baking powder, half a teaspoon of vanilla, a pinch of salt, and two tablespoons of powdered milk.

What is the purpose of mixing the dry ingredients before adding them to the wet ingredients?

Mixing the dry ingredients ensures they are evenly distributed, helping to create a uniform cake texture.

How many eggs are used in the recipe?

Two eggs are used in the recipe.

What other ingredients are mixed with the eggs and sugar?

80 milliliters of cooking oil and some liquid milk are added to the egg and sugar mixture.

When do you add the mint paste to the batter?

The mint paste is added to the batter after mixing the eggs, sugar, oil, and milk.

Is food coloring used in the recipe, and if so, what color is it?

Yes, a small amount of green food coloring is added to the batter to enhance the color.

How long and at what temperature is the cake baked?

The cake is baked for 45 minutes at 190°C, with the heat coming from the bottom of the oven only.

How is the cake served after baking?

The cake is allowed to cool for a few minutes, then it is transferred to a serving plate and can be cut according to personal preference.

What does the finished cake taste like?

The finished cake has a fragrant aroma and a soft, tender texture, with a minty flavor.