Gilas Lipat-Gilas Lipas Di Kelas Pastry

Kelas Pastry di Natural Cooking Club (NCC) merupakan kelas yang banyak ditunggu para membernya. Mengingat kelas ini jarang diadakan. Kisaran tiga bulan sekali baru diulang. Kelas yang memiliki tingkat kesulitan tersendiri ini, sepertinya memberi tantangan khusus pada setiap orang untuk mencobanya.

Kali ini dicoba mencampurkan 1 bagian Orchid Butter pada Pastry fat yang digunakan. Aha, sungguh sebuah tantangan yang memicu adrenalin para peserta kursus. Pagi-pagi saat kelas dibuka, semua peserta diajak untuk mencampur dan menyiapkan pastry fat yang bakal dipakai untuk membuat adonan Croissant, Danish Pastry dan Puff Pastry.

Secara teory, diawal kelas dijelaskan perbedaan antara masing-masing resep. Hal ini dimaksudkan agar setiap peserta tidak keliru mengaplikasikan setiap jenis adonan sesuai peruntukannya.

Kelas kemudian sibuk dengan praktek bersama membuat lapisan-lapisan pastry. Pastry yang sudah disiapkan terlebih dahulu, disisipkan diantara adonan yang sudah cukup istirahat didalam freezer. Lho, koq harus didalam freezer? Iya benar, karena adonan beragi harus relax terlebih dahulu. Dengan demikian adonan tidak akan ngaret ketika digilas dan dilipat. Proses gilas lipat ini sangat menarik dan seru sekali. Peserta kursus melakukan sendiri dengan semangat. Mereka mulai bisa membedakan dari tekstur adonan saja mana yang Croissant, mana yang Danish dan mana yang Puff.

Orchid Butter yang digunakan pada semua resep adalah jenis Creamery Butter yang diproduksi tanpa fermentasi sehingga sangat cocok digunakan untuk membuat Cake dan Cookies. Memberikan tekstur adonan yang lebih stabil dengan hasil akhir yang sangat lembut. Pada awal pembuatannya, aroma butter belum tercium, hal ini bisa dimengerti karena proses fermentasi yang tidak ada dalam proses pembuatan Orchid Butter. Semua proses dilakukan secara alami. Tapi begitu Pastry, Cake dan cookies dipanggang dalam oven, aroma harum butter baru keluar sempurna dan bertahan terus hingga saat dikonsumsi. Satu hal yang penting diingat, Orchid Butter adalah satu-satunya butter produksi dalam negeri yang telah bersertifikat Halal MUI.

Croissant dibentuk menjadi seperti roti tanduk, Danish Pastry dibentuk aneka ragam bentuk, dan Puff digunakan sebagai topping Zuppa soup. Danish Pastry tampil sangat cantik diakhir proses produksi setelah diberi topping Vla dan Aneka buha segar. Vla yang enak dibuat hanya menggunakan bahan cair Indomilk susu UHT saja. Seperti apa jadinya? Lihat pada jajaran foto terlampir.(fb)

About the author  ⁄ NCC Indonesia

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