Danish Pastry dan Tips Membuatnya

Faktor-faktor yang harus diperhatikan lainnya,
adalah:

Lemak yang digunakan untuk pelapisan harus mempunyai daya plastisitas yang tinggi, yang sering
digunakan adalah jenis margarin, dapat juga dicampur dengan mentega atau lemak jenis lain.

Plastisitas dari adonan harus sesuai/sebanding dengan plastisitas dari lemak.

Gunakan tepung sawur secukupnya ketika melakukan pelapisan dan seluruh kelebihan tepung harus dibuang, karena akan membuat adonan keras
dan kering yang terlihat pada hasil akhir.

Jika adonan terlalu muda, adonan tidak akan mengembang sewaktu dibakar, pastikan agar panas
“proover” tidak lebih tinggi dari daya cair lemak yang digunakan, jika tidak lemak akan cair dan
keluar dari adonan.

Panas oven yang terlalu rendah akan menyebabkan lemak keluar dari adonan, karena adonan akan
mengembang secara berlebihan dan pengulitan akan terlambat.

Resep Danish Pastry

Bahan:

2 kg Tepung terigu protein sedang
200 g Margarine
400 g Telur
200 g Gula pasir
12 g Garam
300 g Lemak lapis
300 g Pastry shortening
40-60 g Dry yeast
30 g Vanilla
400 g Air dingin

Cara Membuat:

1. Campurkan dan kocok gula, garam, dan margarine sampai lembut, tambahkan telur dalam dua kali pemasukkan, tambahkan air dan vanilla, lanjutkan
pengocokkan.

2. Tebarkan yeast ke dalam air, diamkan selama 15 menit. Campurkan dengan adonan di atas, aduk terus sampai rata istirahatkan selama 20 menit.

3. Campurkan lemak pelapis dan shortening.

4. Giling adonan ke dalam bentuk empat persegi panjang dengan ketebalan 1/2 inci. Lapiskan lemak
pelapis ke 1/2 permukaan adonan, tutup dengan adonan sebelahnya, lalu rapatkan ujungnya agar
lemak tidak keluar.

5. Giling kembali adonan ke dalam ukuran semula, tebarkan sedikit tepung sawur ke atas/bawah
adonan, supaya adonan tidak lengket. Buang kelebihan tepung lalu lipat ke dalam tiga lipatan,
istirahatkan selama 10-15 menit.

6. Lakukan lapisan sebanyak 3 kali, beri istirahat setelah satu kali pelapisan selama 10 menit.

7. Setelah pelapisan keempat dilakukan, oleskan minyak ke atas adonan, lalu istirahatkan minimal
30 menit sebelum digunakan.

8. Giling adonan dengan ketebalan lebih kurang 3-5 mm, isi dan bentuk.

9. Kembangkan adonan hingga dua kali lipat ukurannya.

10. Bakar pada suhu 200 derajat celcius selama 15-25 menit.

~ Semoga Bermanfaat ~

Location: South Jakarta, South Jakarta

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