Cheesy Chicken Pot


Dough base Classic Puff Pastry

·    Materials:

500 g high protein wheat flour
1 tsp salt
1 tbsp lemon juice
200 ml of cold water
50 g butter margarine, melt
Fat folding:
500 g folding fat from the mixture of butter and wheat flour, or korsvet or pastry margarine.
1 egg yolk for spreads
100 g cheddar cheese, grated

·    How to make:

1.  Put the flour and salt into a large enough basin, make a hole in the middle, pour lemon juice, cold water, and melted butter into the hole. Stir with fingertips until well blended.
2.  Move the dough onto the marble table, knead it into a dough that blends but not proof. Or it can also be stirring in a special mixer dough heavily. The dough is ready for laminated (ground, fat coated, and folding).
3.  Follow the below folding fat placement methods. Select one method, French method or English method.


·    FRENCH methods

How to make:
1.  Milled dough forming a square.
2.  Milled also folding fats form a square.
3.  Put the fat folding in the middle of the dough.
4.  Bend the dough on four sides so that the fat is covered by the dough.
5.  The next is starting a folding step.

·    English method

How to make:
1.  Milled dough so that it forms a rectangle.
2.  Milled also the fat folding so that it forms a rectangle with a length of 2/3 from the dough length.
3.  Put the fat folding over the dough then fold into three parts so that all the dough parts come into contact with fat.
4.  Next, start the folding step.


Another Recipe

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·    Dough Folding

There are two ways of folding dough method, namely:
Single Fold
1.  Milled dough forming a rectangle with a thickness of 1 cm.
2.  Fold the dough into 3 layers.

Double Fold or also known as Four-Fold
1.  Milled dough forming a long shape with a thickness of 1 cm.
2.  Fold the dough into 4 layers, that is by folding the sides of the edges towards the center.

To make puff pastry is required 6 times single-fold or 4 times double fold and each time will do the polishing and folding of the dough should be rested in the freezer for 20 minutes. Each start of the polishing is always rotated 90o from the previous direction.
In fact, besides the 2 methods above, there is also the Dutch method, but it is not recommended to be done in tropical countries except in a very cool AIR conditioned room. In the Dutch method folding fat is outside the dough. Because it is outside the dough, if the weather is warm like in Indonesia which is a tropical climate is very risky fat becomes very mushy and melted so that it becomes sticky and difficult to do.



·         Soup:

2 tbsp butter
1 piece (50 g) onion, chopped
3 grains of shallot, chopped
30 g multipurpose Wheat flour
500 ml full cream liquid milk
500 ml evaporated milk
250 g smoked chicken, can be replaced with smoked beef
100 grams of peas
100 g carrot, boiled briefly, diced small
100 g grated Old cheese
Salt, pepper, sugar to taste
2 tbsp celery. Finely chopped

·         How to make:

Prepare the classic puff pastry dough, until the ready stage is formed, flatten 0.5 cm thick, storage in an airtight container or wrap in plastic. Store in the refrigerator until it is used.
Soup: Heat the butter, put onion and onion, cook until fragrant. Put wheat flour, cook and stir until yellowish, pour two kinds of milk slowly while stirring until smooth and silky. Put all ingredients except celery, cook and stir until boiling. Add celery, stir briefly, from the fire. Set aside.
Prepare 6 small heat-resistant bowls or aluminum foil bowl.
Fill each bowl with soup up to 3/4 full. Flatten the puff pastry dough, cut with a wide size adjusted to the top of the bowl (the size of puff pastry should be greater). Apply the upper (lip) bowl with egg yolk, but each of the pieces of puff pastry in the lid.
Preheat the oven with a temperature of 190oC. Apply the surface of the puff pastry with egg yolks then sprinkle grated cheddar cheese, bake in the oven for about 25 minutes. Lift and serve hot.

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