Reportase Kursus: Aneka Pie

Pie adalah salah satu pastry yg berkulit renyah dengan isian buah-buahan atau pun daging ayam dan lainnya yang awalnya sangat populer di Amerika, seiring dengan perkembangan budaya, pie akhirnya merambah eropa bahkan seluruh dunia.

Hidangan yang konon berasal dari negara Mesir ini, sebagian besar terdiri dari komposisi terigu dan mentega/margarine. Fungsi mentega atau margarine disini sangatlah menentukan hasil akhir sebuah pie. Penggunaan margarine berkualitas akan menjadikan pie renyah dan tentu saja enak.

Pada kursus aneka pie NCC di Toko Jojo, Bintaro, bersama dengab seluruh peserta kursus kami membuat 4 resep pie, yaitu : Egg Tart (pie susu), Fruit Pie, Quiche Lorraine dan Chiffon Pie.

Pie susu atau Egg Tart yang terkenal dari pulau Bali saat sedang booming menjadi oleh-oleh atau buah tangan yang digemari orang.

Berbeda dengan pie jenis lainnya yg berbahan dasar terigu dan dipanggang, Chiffon Pie hanya menggunakan cracker yg di haluskan dan dicampur margarine blue band dan sus, kemudian di cetak dan didinginkan, setelah kulit siap, baru diisi dengan mousse lemon…hhmm lezat dan lembut bagaikan chiffon.

Rahasia untuk menjaga kerenyahan kulit pie berada pada proses pembentukan adonan dan cara penyimpanan setelah pie matang,  untuk itu gunakan Blue Band Master Gold Margarine yang ada kandungan butternya 30%.

Usaha pie akan menjadi sangat menguntung apabila kita mencari pasar yang tepat dan mencermati perubahan selera dari pasar.

Selamat membuat pie enak..:)

Kursus NCC didukung penuh oleh Blue Band Master www.ufs.com

About the author  ⁄ NCC Indonesia

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