KBB# 9 : Puff Pastry (Apple Strudel)

Akhirnya bisa juga ngikutin tantangan kali ini setelah bulan lalu ga ngikutin karena kesibukan yang banyak sekali. Sebenarnya bulan inipun sama sibuk banget karena Alika harus di operasi ginjalnya, alhamdulillah semua berjalan lancar dan sukses.

Untuk tantangan kali ini seperti biasanya aku ngerjain mepet waktu tapi yang penting aku ngerjain kan bu host....biarpun di ganggu terus sama Alika. Wah ternyata tantangan kali ini sulit banget menurutku setelah coba bikin croissant gagal aku beralih bikin apel strudel ternyata menurutku yang ini berhasil...



Bahan-bahannya



Giling menggiling



Lipat melipat


This is the recipe

Source: King Arthur Flour 200th Anniversary Cookbook

- 1 pound (4 cups) unbleached all purposed flour/plain flour/tepung terigu (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/garam (1 for sweet, 2 for savory)

- 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.



# 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.

Setelah selesai didinginkan, adonan dapat dibentuk menjadi croissants, patty shells, twists, straws, dsb. Sisa2nya dapat didinginkan lagi dan digilas lagi.


*Freezing
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Like other pastry doughs, you can freeze puff pasty in a non-self defrosting freezer for up to a year if it's well wrapped. It can also be frozen at any time during rolling, folding, turning process. Defrost it thoroughly before you use it, just to make sure it does not get too soft.




Apple Strudel Recipe

Ingredients
- Pastry dough
- 1 egg
- 1 tbsp. water
- 2 tbsp. granulated sugar
- 1 tbsp. all-purpose flour
1/4 tsp. ground cinnamon
2 large Granny Smith apples, peeled, cored and thinly sliced
2 tbsp. raisins
Confectioners' sugar (optional)
Directions
Thaw the pastry sheet at room temperature for 40 minutes or until it?s easy to handle. Heat the oven to 375°F. Lightly grease a baking sheet. Beat the egg and water in a small bowl with a fork.

Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1-inch of the edges. Starting at the short side, roll up like a jelly roll. Tuck the ends under to seal. Place seam-side down on the baking sheet. Brush the pastry with the egg mixture. Cut several 2-inch-long slits 2 inches apart on the top.

Bake for 35 minutes or until the pastry is golden. Cool on the baking sheet on a wire rack for 30 minutes. Sprinkle with the confectioners' sugar, if desired.

Tip: Make sure to toss the apples and raisins in Step 2 until they're evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.