Recipe: Perfect Kek Batik Indulgence

Kek Batik Indulgence.

Kek Batik Indulgence You can have Kek Batik Indulgence using 22 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Kek Batik Indulgence

  1. You need of White Chocolate Mousse.
  2. You need of white chocolate.
  3. It's of non-dairy fresh cream (instant).
  4. Prepare of gelatin.
  5. You need of air panas.
  6. It's of st esen vanila.
  7. It's of boleh tambahkan 250g cream cheese jika suka.
  8. Prepare of Ganache.
  9. It's of dark chocolate.
  10. Prepare of non-dairy fresh cream(instant).
  11. It's of sb golden syrup (optional kalau takde)saya letak.
  12. Prepare of butter/mentega (optional kalau nak berkilat)saya letak.
  13. Prepare of Kek Batik.
  14. You need of biskut Marie (kalau nak 500g pun takpe).
  15. Prepare of butter.
  16. It's of susu pekat.
  17. It's of 🤎Bahan dibancuh:.
  18. You need of susu segar perisa coklat.
  19. Prepare of Milo.
  20. You need of sb serbuk koko.
  21. It's of st esen vanila.
  22. Prepare of st serbuk Nescafe.

Kek Batik Indulgence instructions

  1. Kek batik: Cairkan butter dalam kuali,masukkan susu pekat dan bahan2 serbuk dan esen vanila yang dibancuh sekali dgn susu coklat. (Kalau takde susu coklat,guna freshmilk@susu cair). Masak sehingga ada gelembung2 udara. Masukkan biskut marie yg dipatah2kan. Kacau rata..
  2. Alas loyang dgn plastik. Masukkan adunan kek batik. Tekan2 padat dan rata. Sejukkan. (2 jam)*alas plastik senang nak keluarkan untuk potong..
  3. White Chocolate Mousse-Dengan kaedah double boiled: 1)Panaskan fresh cream dalam bowl stainless steel,masukkan coklat putih. Kacau rata perlahan-lahan sehingga semua cair dan sebati. 2)Dlm bekas lain,Cairkan gelatin dgn air panas. 3)Campurkan esen vanila dan gelatin ketika coklat masih panas. Kacau rata. *boleh simpan sedikit moose untuk tujuan mencorak/melorek kemudian..
  4. Tuangkan white chocolate mousse di atas kek batik yang telah sejuk/set. Sejukkan sehingga white chocolate mousse betul2 set..
  5. Ganache-Dengan kaedah double boiled:1)Panaskan fresh cream dalam bowl dan kacau supaya tidak berketul. Biar suam. Masukkan coklat kacau rata perlahan-lahan sehingga coklat cair dan sebati. 2) Masukkan golden syrup/sirap glukos. 3)Masukkan butter. Kacau sehingga berkilat..
  6. Tuangkan ganache di atas white chocolate mousse yang telah betul2 beku/set. Lorekkan ganache dgn white chocolate moussse yang disimpan. Sejukkan.(semalaman lebih baik..tapi suruh anak2 bersabar dan istighfar byk2😸).
  7. Potong bila kek batik indulgences ini betul2 telah set.(keluarkan dgn plastik,potong dan boleh simpan semula dlm bekas/loyang dgn plastik jugak).
  8. P/s: walau nampak step panjang,tapi senang je nak buat..asalkan bahan2 dah ready. Ganache boleh sediakan awal2,simpan dlm peti. Nak guna just double boiled semula...
  9. P/s: saya guna nisbah gelatin kepada air 1:5. Kaedah terbaik untuk larutkan gelatin: tabur gelatin atas air panas (dlm periuk),diamkan 10 minit supaya gelatin serap air dgn baik. Kemudian barulah double boiled..
  10. P/s: untuk potong kek supaya cantik,rendam dulu pisau dlm air panas bbrp minit,lap,baru potong. (Saya main potong je tu..sebab keluarkan dari peti je..anak2 dah serbu 😅).

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