Tuesday 20 October 2009

Kulit puff dan Choux pastry

1 cawan air
1 cawan mentega

Setelah mendidih,tutup api dan masukkan

1 cawan tepung

Gaul hingga adunan menjadi bebola.
Gunakan cake mixer untuk memutar 4 biji telur ke dalam adunan tadi.
Adunan telah siap untuk di bakar 180 deg c.
Kulit paf ini boleh di inti custard manis atau inti curry potatoes or sardine berlimau bawang.


Atau awda boleh menggunakan sukatan di bawah ini untuk membuat kulit puff.
For the choux paste:-
50 g butter
150 ml water
When the butter melts,then bring to a rapid boil.Take off the heat.
Immediately pour in 65 g of white plain flour and a pinch of salt.
Beat the mixture until smooth and glossy.Leave to cool for 10 mins.
Then whisk in 2 eggs until thick and shiny.
Spoon the choux paste on to the baking sheet.Bake 25 mins in a 220 deg c oven.

Pipe into the buns, some chocolate sauce or whipped double cream.
Decorate with sifted icing sugar.

or use:-75 g butter
225 ml water
100 g flour
1 and a half teaspoon cocoa powder
a pinch of salt
3 eggs

Mix as the above and bake.

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