Tutti Frutti Cone

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.
1 egg yolk, for spreads
50 g granulated sugar, for sprinkles

  • 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.

  • 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:

400 ml Full cream liquid milk
3 egg yolks
100 g granulated sugar
40 g cornstarch
1/2 tsp salt
1/4 tsp vanilla essence
300 g canned peach fruit (already sprinkled), diced
100 g red cherry Lollipop, split 4

  • Topping:

50 g sweetened stemmed cherry
100 g canned peach berries, diced
1 kiwi, small cut

  • How to make:

1.    Prepare the base dough of classic puff pastry, preheat oven at a temperature of 190oC. Prepare a short baking dish (dry baking). Prepare 12 cone Mold, top surface apply with egg yolks and sprinkle sugar.
2.    Bake in the oven for + 30 minutes or until it is brownish-yellow. Once cooked out of the oven and let stand to cool, while it is making contents.
3.    Contents: Reheat milk over a small fire until hot, while in the container whipped egg yolks and sugar until the pale color, input cornstarch, salt, and vanilla, shake briefly until blended. Pour about 1/3 pieces of the hot milk into egg dough, stir using a whisk until blended.
4.    Pour the dough back into hot milk and reheat over a small fire while stirring until boiling. Put peach fruit and candied cherries, stir briefly, lift from the flames. Let stand until warm then input the contents into the triangle plastic, cut the edges 1 cm.
5.    Spray the contents of the puff pastry to full skin, decorate the top with fruits, serve.

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