Puff pastry dikenal sebagai feuilletée pate, di Perancis dan digunakan dalam pembuatan Napoleon, palmiers, croissant, allumettes, turnovers, en piring croute, pithiviers, tatain tartes, daging sapi Wellington, bouchées, dan vol-au-ventilasi.
Dengan adonan dasar puff pastry kita bisa varian dengan berbagai jenis mengisi dan kreasi.
*For English, scroll down
Adonan dasar Puff Pastry
Bahan-Bahan:
- 1/2 kg tepung terigu protein tinggi
-1 butir telur
- 1/2 sdt garam
- 200 ml air dingin (air es)
- 50 gram margarin
- 175 gram korsvet (lemak) dingin.
- 175 gram korsvet (lemak) dingin.
Cara membuat :
1. Campur tepung terigu, telur, garam dan air, aduk rata. Masukkan margarin, aduk dan uleni hingga kalis, istirahatkan selama 20 menit.
2. Pipihkan adonan dengan tebal 1 cm dan bentuk segi empat panjang. Oleskan korsvet (lemak) ke 2/3 bagian adonan, sepertiga adonan yang tidak terkena lemak, lipat ke arah yang berlemak dan tutup dengan bagian yang berlemak, sehingga adonan saling menutupi, lipatan satu tiga.
3. Simpan adonan dalam lemari es, diamkan selama 15 menit. Lalu keluarkan dan giling menjadi lipatan satu tiga kembali, dan istirahatkan selama 15 menit, lakukan ini hingga tiga kali.
4. Setelah tiga kali dilipat, pipihkan, lipat adonan menjadi satu, diamkan selama 30 menit. Siap untuk dipotong atau dibentuk, pipihkan adonan, dan potong menurut selera.
ENGLISH
Materials:
- 1/2 kg high protein wheat flour
-1 Eggs
- 1/2 teaspoon salt
- 200 ml cold water (ice water)
- 50 grams margarine
- 175 grams korsvet (fats), cold.
Method:
1. Mix flour, egg, salt and water, stir well. Add margarine, stir and knead until smooth, rest for 20 minutes.
2. Milled flat the dough with rolling pin about 1 cm thick and forms a long rectangle. Apply korsvet (fat) to 2/3 of dough, one third of dough no need applied with fat, fold toward the fat and cover with the fat part, so the dough cover each other, fold one third.
3. Save the dough in the refrigerator, let stand for 15 minutes. Then remove and milled into a three-fold return, and rest for 15 minutes, do this same way three times.
4. After three times folded, flatten again and fold the dough into one, let stand for 30 minutes.
Basic dough ready to cut or formed as you need.
ENGLISH
Basic Puff Pastry Dough
Materials:
- 1/2 kg high protein wheat flour
-1 Eggs
- 1/2 teaspoon salt
- 200 ml cold water (ice water)
- 50 grams margarine
- 175 grams korsvet (fats), cold.
Method:
1. Mix flour, egg, salt and water, stir well. Add margarine, stir and knead until smooth, rest for 20 minutes.
2. Milled flat the dough with rolling pin about 1 cm thick and forms a long rectangle. Apply korsvet (fat) to 2/3 of dough, one third of dough no need applied with fat, fold toward the fat and cover with the fat part, so the dough cover each other, fold one third.
3. Save the dough in the refrigerator, let stand for 15 minutes. Then remove and milled into a three-fold return, and rest for 15 minutes, do this same way three times.
4. After three times folded, flatten again and fold the dough into one, let stand for 30 minutes.
Basic dough ready to cut or formed as you need.
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