Bagaimana Cara Memasak Nikmat CHOUX PUFF PASTRY a.k.a KULIT SOES Cara Bunda Krisdayanti

Bagaimana Cara Memasak Nikmat CHOUX PUFF PASTRY a.k.a KULIT SOES Cara Bunda Krisdayanti

LEZAT, fresh danANTI GAGAL.

CHOUX PUFF PASTRY a.k.a KULIT SOES Cara Bunda Krisdayanti. Today I'm showing you how to make sweet cream puffs and profiteroles. Later this week, I'll show you how to make eclairs. Choux pastry (pronounced "shoo") is a light, easy-to-make pastry that's the basis for cream puffs, éclairs, and profiteroles.

CHOUX PUFF PASTRY a.k.a KULIT SOES My favorite thing to do with choux pastry is to bake them in big poofs for a dinner party, then crack them open and fill them with a scoop of ice cream for desserts. Poke the puffs with a toothpick: Transfer the puffs to a cooling rack and poke each one with a toothpick or the point of a paring knife. Choux pastry, or pâte à choux (French: [pɑ.t ͜ a ʃu]), is a light pastry dough used in many pastries. Anda dapat memasak CHOUX PUFF PASTRY a.k.a KULIT SOES menggunakan 6 resep dan 7 langkah. Inilah cara Anda membuat itu.

Resep Untuk Membuat CHOUX PUFF PASTRY a.k.a KULIT SOES

  1. Anda membutuhkan 100 gr dari Margarin (saya: 50 gr butter, 50 gr Palmia Royal).
  2. Anda membutuhkan 250 ml dari Air (boleh ganti susu).
  3. Persiapkan 1/4 sdt dari Garam.
  4. Persiapkan 150 gr dari Tepung terigu protein tinggi.
  5. Kemudian 1/4 sdt dari Baking Powder.
  6. Anda membutuhkan 4 butir dari Telur ukuran sedang.

It contains only butter, water, flour and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. Choux pastry is used for making beignets, cream puffs, and eclairs. Learn to make this classic French pastry dough.

Cara Mebuat CHOUX PUFF PASTRY a.k.a KULIT SOES

  1. Rebus air + margarin + garam sampai mendidih, matikan kompor;.
  2. Campur ayakan tepung & BP ke dalam rebusan margarin, aduk sampai kalis;.
  3. Nyalakan kompor api kecil, aduk rata adonan sebentar. Matikan kompor;.
  4. Setelah hangat kuku atau suhu ruang, masukkan telur satu per satu ke dalam adonan sambil diaduk rata;.
  5. Masukkan adonan ke dalam piping bag, cetak di atas loyang yg sudah diolesi mentega atau dialasi baking paper;.
  6. Panaskan oven sampai 210° C. Masukkan adonan yg sudah dicetak, panggang dgn suhu 200° C selama 20 menit. Lalu turunkan ke suhu 180° C & panggang selama 20 menit atau sampai busa tinggal sedikit & kulit kecoklatan;.
  7. Angkat & biarkan dingin (suhu ruang). Boleh diisi dgn vla sesuai selera..

It's traditional to use a pastry bag with the ½-inch plain tip to pipe the choux dough onto your baking sheet. You could just spoon it out into little mounds, or for éclairs, shape the dough. Choux pastry creates delicious fluffy, air balls of cooked dough. Here we dive into how to make them and why it should be done that way. Recipes for choux pastry might look very complicated.