Cheesy Chicken Pot
Sunday, March 1, 2020
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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.
· 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.