Pineapple Puff


Dough baseClassic 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.

·    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

Red Velvet Puff Rollcake



·    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.



·         Content:

250 g condensed pineapple jam (Jam for Nastar)

·         Topping:

1 egg yolks, beaten loose

·         How to make:

1.    Prepare the classic Puff pastry dough until ready-shaped stage. Divide into two parts, one section is aligned until reaching a thickness of 0.5 cm, cut using a round-shaped cookie cutter 8 cm in diameter, this will later become the base.
2.    One other part is also evenly aligned with the same thickness then the shape becomes mesh with the help of Wheeler if there is no can use a sharp knife.
3.    Preheat the oven at a temperature of 200oC. Prepare a short pan, apply with butter until evenly, set aside. Take one piece of puff pastry that becomes the base, give 1 tbsp of pineapple jam, apply the edges with egg yolks then pile the cover, press a little to stick. Do until the dough and fill out.
4.    In a baking pan, apply the surface with egg yolks, roast in the oven for 30 minutes or until the puff pastry expands and is golden in color. Lift and serve.

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