Cocok untuk Pemula!! Adonan Puff Pastry Hanya 4 BAHAN!! Tanpa Kulkas!

Summary

In this video, Romi demonstrates a simple and practical method for making puff pastry dough from scratch. The process involves mixing margarine or butter with high-protein flour, adding a saltwater solution, and kneading the dough until smooth. The dough is then folded and rolled out in multiple steps with the addition of special puff pastry margarine. Romi uses a single fold technique, ideal for beginners, and shows how to shape and store the dough. The pastry is tested with a chocolate filling and baked to perfection, resulting in a crispy, flaky texture with a deliciously soft interior.

Takeaways

• 😀 Use 35 grams of margarine or butter to start the puff pastry dough.
• 😀 Mix 250 grams of high-protein flour with the margarine or butter to create a crumbly texture.
• 😀 Add 125 ml of water mixed with 3-4 teaspoons of salt and combine into the dough.
• 😀 Knead the dough until smooth, and let it rest for 10-15 minutes for ease of rolling.
• 😀 Roll the dough into a 30x25 cm rectangle, then apply 125 grams of softened corsvet (special puff pastry butter).
• 😀 Perform a 'single fold' by folding the right and left sides to the center and then rolling out to about 45 cm.
• 😀 Slice off the edges of the dough and mark three slight cuts along the dough before folding again.
• 😀 Rest the dough for another 10 minutes and dust with flour before rolling it out again to 40-45 cm.
• 😀 After rolling, cut the dough into equal parts of about 13-15 cm in length, then perform a third 'single fold.'
• 😀 After the third fold, roll out the dough to 50-60 cm, cut the edges for a neat finish, and divide it into two or three sheets.
• 😀 To test the dough, roll out one sheet, fill with chocolate chips, fold, and bake at 180-200°C for about 20 minutes to check the results.

Q & A

What type of margarine is used in the puff pastry recipe?

The recipe uses 35 grams of margarine, but you can also use butter for added fragrance.

Can I use a different type of flour for this recipe?

It's recommended to use high-protein wheat flour (250 grams) for the best results, as it helps achieve the desired texture of puff pastry.

How should the butter or margarine be applied to the dough?

The margarine or butter (125 grams) should be softened and then spread evenly over the rolled-out dough.

What is the purpose of the single fold in the puff pastry process?

The single fold helps create the layers in the dough, which is crucial for achieving the flakey, layered texture typical of puff pastry.

How long should the dough rest before the next step?

After each folding and rolling, the dough should be rested for 10 to 15 minutes to relax, making it easier to roll out.

Can I use a mixer instead of hand kneading the dough?

Yes, you can use a mixer to knead the dough, but it’s essential to ensure the dough comes together and is smooth before resting.

How thick should the dough be when rolling it out?

The dough should be rolled to about half a centimeter thick.

What can be used to keep the dough from sticking when rolling it out?

You can dust the dough lightly with flour to prevent it from sticking when rolling it out.

What happens if the puff pastry is not folded correctly?

Incorrect folding can lead to uneven layers in the pastry, resulting in less flakey and less desirable texture after baking.

How should I store extra puff pastry dough?

Leftover puff pastry can be stored in plastic wrap and placed in the fridge for short-term use or frozen for longer storage.