Senior food editor Claire Saffitz came up with a genius cheater puff pastry recipe ("rough puff" as they call it on The Great British Bake Off).
Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage).
The butter is put inside the dough (or vice versa), making a paton which is repeatedly folded and rolled out before baking.
Bahan Membuat Bolen puff pastry
- 8 lembar Puff pastry instant.
- 1 buah pisang raja, potong2 belah 2.
- secukupnya Ceres/dcc.
- Keju potong kecil panjang.
- 1 butir kuning telur utk olesan.
- 1 sdm gula.
Langkah Memasak Bolen puff pastry
- Potong2 kulit pastry ukuran 10x10cm, beli aja di supermarket2 besar/frozen food. Aku pake merk edo, giling dengan rollan tapi tidak terlalu tipis.
- Ambil 1lembar, beri pisang atasnya, keju+ceres/dcv yang sudah diserut. Ber sedikit gula, lalu lipat amplop.
- Lakukan berulang2 sampe kulit puff habis. Kalo aku ga bikin semua, cuma 8buah aja, oles dengan kuning telur beri parutan keju atasnya.
- Oven sampai matang, cirinya bagian bawah berwarna kecoklatan & atasnya menggelembung, biarkan dingin baru siap dihidangkan. Praktis ga perlu ribet lagi, hasilnya pun ga kalah sama bolen brand terkenal, garing diluar & lembut di dalamny😁.
- Ga cukup 1 pokoknya klo nyobain.
Puff pastry consists of flaky layers of crispy bread. The flakiness is achieved by alternating layers of water-based dough with butter-based dough. Baking creates steam pockets that separate the layers. Crisp puff pastry covers tender meat in these individual Wellingtons - the ultimate main course for a Top puff pastry with onion and cheese, then finish with caramelised slices of carrot for a stylish. Puff pastry is made from hundreds of paper-thin layers of butter Essential Tools for Puff Pastry.
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