RESEP KUE SUS (anti kempes)

Summary

In this cooking tutorial, the presenter demonstrates how to make delicious Kue Sus (cream puffs) filled with a smooth vanilla custard. The process involves preparing a creamy filling with milk, egg yolks, and corn starch, followed by making the puff pastry dough. The dough is mixed with eggs and piped into small rounds, then baked to achieve a crisp, hollow texture. The video provides helpful tips for perfecting the recipe, ensuring that the puffs stay firm and do not collapse. The result is a light and tasty treat that's both easy to make and incredibly satisfying.

Takeaways

• 😀 The video demonstrates how to make delicious *kue sus* (cream puffs) with a soft and creamy milk filling.
• 😀 To make the *fla susu* (milk cream), first mix 50g cornstarch, 100g sugar, vanilla essence, and 500ml milk, then cook on low heat until it thickens.
• 😀 Add 2 egg yolks into the milk mixture and cook until it boils, then add 30g margarine to make it smooth and creamy.
• 😀 To prevent a skin from forming on the *fla susu*, cover the top with plastic wrap while it cools.
• 😀 For the *kue sus* dough, bring 250ml water, 100g margarine, and 1 tsp sugar to a boil, then mix in 150g all-purpose flour.
• 😀 After the flour mixture cools slightly, beat in 4 eggs one at a time, mixing thoroughly after each addition.
• 😀 The consistency of the dough should be smooth and not too runny before placing it in a piping bag for shaping.
• 😀 Shape the dough into small puffs on a baking tray lined with baking paper or greased with margarine, ensuring they are even in size.
• 😀 Bake the *kue sus* at 200°C (392°F) for 20 minutes to form hollow centers, then lower the temperature to 180°C (356°F) for an additional 20 minutes.
• 😀 Ensure there are no bubbles in the *kue sus* shells after baking, as bubbles indicate the shells are not fully formed and will collapse upon cooling.
• 😀 After baking, allow the *kue sus* to cool completely before filling them with the creamy *fla susu* for a delicious treat that doesn't collapse or harden.

Q & A

What is the main recipe featured in the video?

The main recipe featured is making 'Kue Sus' or cream puffs, which consists of a puff pastry filled with a smooth milk custard (Fla susu).

What are the ingredients for the custard (Fla susu)?

The ingredients for the custard include 50 grams of cornstarch, 100 grams of sugar, half a teaspoon of vanilla essence (or vanilla powder), 500 ml of milk, 2 egg yolks, a pinch of salt, and 30 grams of margarine.

How do you prepare the custard for the kue sus?

To prepare the custard, first mix cornstarch, sugar, vanilla essence, and half of the milk in a pan. Stir until the cornstarch dissolves, then add the egg yolks and the remaining milk. Cook on low heat while continuously stirring to avoid lumps. Once it boils, add margarine and stir until it dissolves. Let it cool covered with plastic wrap to prevent skin formation on top.

What ingredients are used for the puff pastry (kulit sus)?

The ingredients for the puff pastry include 250 ml of water, 100 grams of margarine, 1 teaspoon of sugar, and 150 grams of all-purpose flour.

What steps are involved in making the puff pastry dough?

To make the puff pastry dough, bring water, margarine, and sugar to a boil. Then, quickly stir in the flour until smooth. Cook the mixture over low heat until it forms a dough that doesn't stick to the pan. Let it cool before adding the eggs one by one, mixing thoroughly after each addition.

What is the purpose of adding eggs to the puff pastry dough?

Adding eggs helps to create a smooth and elastic dough that will puff up properly during baking. The eggs contribute to the structure of the pastry, allowing it to expand and form hollow centers when baked.

What is the importance of using a piping bag for shaping the puff pastry?

Using a piping bag helps to shape the dough into uniform sizes and gives the puff pastry its characteristic round or oval shape. It also ensures that the pastry puffs up evenly during baking.

What temperature should the oven be set to for baking the puff pastry?

The oven should be preheated to 200°C (392°F) for the first 20 minutes to form the hollow centers in the pastries. After that, reduce the temperature to 180°C (356°F) to finish baking the pastries until they are golden brown and crisp.

How do you ensure that the puff pastry does not collapse after baking?

To prevent the puff pastry from collapsing, it's important to bake it until the bubbles in the skin have disappeared and the pastry is firm. This ensures that the structure is set, and the pastry won't deflate once it's out of the oven.

Can the kue sus be stored, and if so, how?

Yes, the kue sus can be stored in the refrigerator. It's recommended to keep them cool as they remain delicious even after cooling. Storing them properly will help maintain the texture and flavor of the puff pastry and custard filling.