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STANDAR
RECIPE
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Dish :
Danish Pastry
Yield :
10 pc
Portion
size : ± 100 g
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No.
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Ingredient
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Quantity
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Procedure
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1.
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Hard
Flour
Instant
Yeast
Milk
Powder
Sugar
Salt
Eggs
Ice
Water
Butter
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250 g
3 g
20 g
40 g
2 g
50 g
125 g
25 g
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1. In
steel bowl, combine all ingredient at low speed (speed 1), occasionally
spread with spatula.
2. Increase
speed to medium (spees 2) until the dough smooth and elastic. Cover with
plastic and chill for 10 minutes.
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2
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Korsvet
Butter
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80 g
40 g
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3. Soften
the korsvet and mix with butter. On floured surface, roll out the dough into
a rectangle and 1 cm thick. Place the korvet on a half of the dough, fold and
lock the edges.
4. Turn
the dough to look like a book, with binding from the left abd roll again into
rectangle and fold into three (single turn). Do this procedure twice. Fold the
dough for double turn or single turn again.
5. Finally,
roll the dough into rectangle 5 mm thick. Cut into the shape as needed and
place on the grease baking tray. Set aside for proving (15minutes).
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3
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Egg
yolk
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1 pc
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6. Brush
danis, avoid the sides of the pastry as this will prevent the dough from
rising as it cooks. Bake at 2000 C for 15-20 minutes or until
golden brown.
7. Cool
on the wire rack.
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