Reportase kursus: Zuppa Soupnya Melembung Sempurna

“Baiklah, ibu-ibu cantik, saya mulai kelasnya dengan memasak Sup Krim Ayam Jamur, supaya ketika Puff Pastry sudah siap, supnya sudah tidak panas lagi”, demikian Fatmah Bahalwan yang menjadi instruktur dikelas Aneka Pastry Natural Cooking Club memulai kelas setelah selesai menjelaskan panjang lebar mengenai perbedaan adonan Croissant, danish dan Puff pastry.

Sup yang dibuat dengan menumis Bawang Bombay pada BlueBand Master Cake Margarine yang sudah panas terlebih dahulu ini, menghasilkan aroma yang sangat sedap. Sehingga ketika tepung terigu ikut dimasak, ditumis sebentar hingga matang, kemudian dituangi campuran kaldu dan susu sedikit demi sedikit. Terbentuk kaldu krim yang pas sebagai bahan sup yang akan ditutup dengan puff pastry.

Blue Band juga memiliki Pastry Fat yang cocok digunakan untuk membuat puff pastry. Cukup ditipiskan terlebih dahulu Blue Band Pastry fat dapat disisipkan pada adonan yang sudah digilas. Kemudian dilakukan lipatan single, gilas lagi, lipat single, demikian hingga tiga kali berturut-turut dengan proses istirahat limamenit pada setiap lipatan. Terakhir pada penipisan keempat kalinya, lembaran pastry digilas hingga ketebalan sekitar 4mm, untuk siap dipotong sesuai ukuran permukaan mangkuk sup. Bagaimana Hasilnya? Puff Pastry melembung, mengembang sempurna dengan lapisan yang terlihat jelas.

Para siswa tampak puas dengan hasil praktek mereka masing-masing. “lumayan pegal ya bu, olah raga”, kata Yu Fen yang sangat jenaka, sejak awal selalu menjadikan suasana kelas ceria. Membuat pastry memang membutuhkan sedikit kesabaran pada proses menggilas dan melipat. Akan tetapi setiap orang akan merasa bangga luar biasa ketika berhasil . Siapa bilang membuat pastry susah? Kami bisa lho!.(fb)

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

 

Inilah para pemenang kuis Blue Band Master edisi Oktober 2016,

crop-win-kuis-oktober-2016

 

About the author  ⁄ NCC Indonesia

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