KBB#9: Classic Puff Pastry

My very first time homemade puff pastry :)). This time KBB (Indonesian Baking Club) challenge to make puff pastry really make me worry because I´m not sure I can do it. Why? I love puff pastry but I used to buy ready to use puff pastry and the important things: quick, easy and I can get delicious snacks. See my older posts using puff pastry: Blätterteig Tuna/Tuna puff pastry, Pisang molen (Banana puff pastry), Choco Pudding in horns, zwiebelkuchen/Onion Pie.

Finally, I did it. I´m sooooo happy. It must be treated carefully, patience and of course..time consuming. Will I make it again in the future? Hmm.... I still prefer to buy ready to use puff pastry than make by my own. At least, I have completed the challenge successfully.

Classic Puff Pastry (Pate Feuilletee)
Source: King Arthur Flour 200th Anniversary Cookbook ingredients: 1 pound (4 cups) unbleached all purposed flour/plain flour (or 3 ½ cups all-purposed/plain flour + ½ cup cornstarch/cornflour- 1 pound (4 sticks) unsalted butter, ½ stick chilled, the rest at room temperature 1 – 2 tsp salt (1 for sweet, 2 for savoury) 1 ¼ cups cold water (or substitute it with 1 Tbs lemon juice for 1 water if you wish to further temper the gluten in the flour

I follow only halves recipe suggested by Emma Isti:
227 g flour ( 28 g maizena/cornflour + 199 g all purpose flour) --> take 28 g mixed flour for butter block.
for dough: 199 gram flour + 28 g butter, 1/2 tsp salt, 1 tsp lemon juice, 100 ml water
for butter block: 199 g butter + 28 g flour

Dough: Measure the flour into a mixing bowl. Remove ½ cup and set it aside in another bowl. Take the half stick of chilled butter, cut it into small pieces and drop it into the flour. With two knives, a pastry blender or your fingertips, cut or rub the butter into the flour until it resembles cornmeal. Add the salt (and optional lemon juice) to the water and add this to the flour. Mix gently with a fork until you have a rough dough that pulls away from the sides of the bowl. If you need to add more water, do it a tablespoon at a time until the dough holds together. Turn the dough out onto a lightly floured surface and knead until it is smooth and the gluten has been somewhat developed, about 2-3 minutes. Wrap it in plastic and refrigerate for at least 30 minutes.

Butter
Take the remainder of the butter and the reserved flour and mix the two together until they're well blended and smooth. You can do this with a mixer, a food processor or with a spoon, by hand. Pat this butter/flour mixture into an 8-inch square on a lightly floured piece of waxed paper. Cover it with second sheet of waxed paper and refrigerate it for at least 30 minutes. By mixing the butter with flour, you stabilize it somewhat so it won't decide to 'flow'.

Rolling-Folding
Remove the dough from the refrigerator and put it on a lightly floured surface. Gently roll it into a square about 12 inches on a side. You don't have to be obsessive about the dimension but be pretty close. Put the butter square in the centre of the dough square but turn it so that the corners of the butter square point toward the sides of the dough square. Fold the corners of the dough over the butter until they meet in the middle. Pinch and seal the edges of the dough together. Turn the square over and tap it gently with your rolling pin or by hand into a rectangular shape. Rolling the dough into a larger rectangle 20 inches long and 10 inches wide. When the dough is the right size, fold the bottom third of the dough up to the centre and the top third over and turn the dough package ¼ turn to the right so it looks like a book ready to be opened. If the dough is still nice and cold and still relaxed, do another rolling and turning the same way. (If it begins feel too soft or wants to resist being rolled, cover it, put it on a small baking sheet and refrigerate it for 15 minutes). If you've successfully rolled it out and folded it twice, you've completed 2 turns. Classic puff pastry gets six. Continue refrigerating it after each 2 turns (or more often if necessary) until all 6 turns are completed.

Chill
When all 6 turns are done, put the dough in the refrigerator for at least an hour (and preferable overnight) before shaping.

Shaping
After being thoroughly chilled, the dough can be shaped into croissants, patty shells, twists, straws, etc. Scraps can be chilled and rerolled.

directions in Bahasa Indonesia see here.

My Savoury muffins vs Veggie Fritters

Veggie Fritters

Actually, I want to make savoury muffins with similar recipe for veggie fritters or we call it Bala-Bala/Bakwan Sayur. The Idea is to bake something more healthy than deep fry snacks. I´m quite suprised with the result. My son tried one bite and he said the taste is weird, don´t make it again! So, back to normally I do, just deep fry it instead of baking, though it´s healthier. My entry for EFM (Event for Month) with theme Savouries arranged by SriLekha of Srishkitchen. So, how about you?. Which one do you choose? Savoury muffins or veggie fritters version.

ingredients: 250 g self raising flour, 250 ml water,
4 cloves garlic, crushed
1/2 tsp ground white pepper,
125 g cabbage, shredded
1-2 carrots, shredded
100 g green peas
salt to taste
cooking oil for frying

directions: place flour in a bowl. Gradually, add water. Stir in garlic paste, vegetables, pepper and salt. Deep fry in hot oil until gold brown. Serve warm.

Savoury muffins

Banana Fritters

Banana Fritters, just perfect for morning or afternoon tea . My entry for original recipe monthly event hosted by Lore of Culinarty.

ingredients:
250 g self raising flour
200 ml milk
3 bananas
4 tbsp sugar
1 tbsp vanillie sugar
1 tsp ground cinnamon
1/2 tsp salt
cooking oil for frying

directions: place dry ingredients in a medium bowl. Gradually, pour into milk. Stir until thoroughly combined together. Cut banana into about 1,5 - 1cm in thickness. Add into the batter. Deep fry in hot oil until golden brown.

My own King Cake: Spices Bread

Though we don´t have family tradition to celebrate on the feast of the Three Kings, I´d like to participate Zorra of 1x ümruhren bitte invitation-Make Your Own King Cake. Today is the last day of submision. I tried to make the bread using a recipe from mbak Fenty, with slighly modification as usual :D. Thanks to Zorra who gives step by step how to fill the filling. My bread turn out not really good, anyway.. I love the taste of spices in the bread. Next time, I´ll try again!

ingredients:
250 g flour type 550 *( me: 500 g flour type 550)
250 g flour type 1050 *(I omitted this)
1 yeast/hefe
150 ml warmed milk
2 eggs 50 g sugar
50 g butter, melted
1 tsp salt, 1 tsp cinnamon powder
12 cardamoms, grinded then sifted
2 tsp vanillie sugar
filling: 200 g ground hazelnuts, 150 g sugar, 2 tsp cinnamon powder,
1 egg, 50 g butter, melted

* according to Wikipedia: German flour type numbers (Mehltype) indicate the amount of ash (measured in milligrams) obtained from 100 g of the dry mass of this flour. Standard wheat flours (defined in DIN 10355) range from type 405 for normal white wheat flour for baking, to strong bread flour types 550, 650, 812, and the darker types 1050 and 1600 for wholegrain breads.

Guess, who got the trinket? my hubby :D. I also made braided bread from the similar recipe.

directions: Dissolve yeast into lukewarm milk. Place a half amount of flour, eggs, yeast mixture, butter, salt, sugar, spices (ground cardamoms and cinnamon) into a food processor, mix well. Gradually, add the rest of flour. Turn the dough onto lightly floured surface, knead until smooth and elastic. Cover the dough and stand in warm place until double in bulk for about 1 hour. Divide the dough into two, use a rolling pin to roll the dough in 30 cm length. Fill with Hazelnuts filling. Brush with the beaten egg yolk and sprinkle with sesame seeds. Bake in preheat oven at 180 °C for about 20-30 minutes.

Choco-Sour Cream Muffins

End of the year 2008, I planed to make spiegeleikuchen. All of ingredients had been bought including sour cream. It was kept in the refrigerator until a new year and I realized the sour cream almost reaches its expired date. Before it´s too late, I bake muffins instead of spiegeleikuchen (too lazy to make it)

ingredients: for 12 muffins
250 g all purpose flour
125 g sugar
1 egg
200 g sour cream/schmand
3 tsp chocolate powder
1 tsp mocca pasta
2 1/2 tsp baking powder
1/2 tsp baking soda/Natron
100 ml milk
75 ml cooking oil

directions: beat sugar, egg, and sour cream with electric mixer. Sift together the flour, baking powder, baking soda, chocolate powder. Gradually, fold in dry ingredients , then pour into milk, cooking oil and mocca pasta. Mix until they are thoroughly incorporated. Place batters into muffin pans. Bake in preheat oven 180°C for about 25 minutes.

Kue Lumpur

When my oldest son saw Kue Lumpur at Ayin of AG´s Food, he begged me to make it. I just made slightly modification by using kartoffelpüree/mashed potato powder and substitute amount of coconut milk with milk. Ayin, thank you for sharing the recipe.

ingredients:
source: Ayin
Yields for 24
200 g all purpose flour
300 g potato, , peeled, steamed and mashed ( me: 100 g kartoffelpüree/mashed potato powder+350 ml hot water)
100 g sugar, 1 teaspoon vanilie, 6 eggs, 1/2 tsp salt, sultanas
400 ml coconut milk (me: 250 ml coconut milk + 150 ml milk)
2 tablespoons margarine, melted

directions: place sugar, vanillie, salt and eggs in a bowl of electric mixer. Beat together for about 3 minutes until thoroughly mixed. Gradually, fold in the flour, mashed potato alternately and adding milk/coconut milk between each addition. Add melted butter and mix well. Put spoonfuls of batter into greased muffin pan. Bake in a moderate preheat oven 180°C for about 20 minutes.