Resep masakan: Renyah & Praktis: Resep QUICK PUFF PASTRY PORTUGUESE EGG TART | Devina Hermawan’s Baking Class (video)

Resep lengkap buka di description box ini dan geser sampai ke bawah.
**English description is at the bottom section.**

00:00 : intro
01:47 : persiapan bahan (prepping the ingredients)
02:33 : membuat adonan puff pastry (making puff pastry dough)
05:58 : menggilas adonan puff pastry (rolling puff pastry dough)
11:12 : membuat isian egg tart (making Egg Tart filling)
11:49 : membentuk adonan (shaping)
14:02 : memanggang adonan (baking)
15:16 : hidangan siap & serving (the dish is ready to serve)

#PortugueseEggTartRecipe #ResepDevinaHermawan

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[INDONESIAN]
Resep Portuguese Egg Tart (untuk 12-14 pcs)

Bahan kulit:
250 gr tepung terigu protein sedang
60 gr Filma® Prestige (Butter Blend Margarine)
125 ml air
¼ sdt baking powder

Bahan laminasi:
150 gr Filma® Prestige (Butter Blend Margarine)

Bahan isian:
30 gr putih telur
80 gr kuning telur
65 gr gula pasir
125 gr susu
250 gr whipping cream
1 gr perisa vanila (opsional)
¼ sdt garam (opsional)

Cara membuat:
1. Siapkan plastik, letakkan Filma® Prestige (Butter Blend Margarine) kemudian pipihkan sambal diratakan
2. Potong kotak dengan pisau kemudian masukkan ke dalam freezer hingga beku
3. Di dalam mixer, campurkan tepung terigu, baking powder, Filma® Prestige (Butter Blend Margarine) dan air secara perlahan sambil diaduk di kecepatan rendah, mixer hingga rata
4. Patahkan Filma® Prestige (Butter Blend Margarine) yang sudah dibekukan kemudian masukkan ke dalam mixer, mixer sesaat di kecepatan rendah
5. Siapkan plastik, masukkan adonan kulit dan bentuk kotak persegi. Masukkan ke dalam freezer selama 15-20 menit
6. Taburkan tepung terigu pada kedua sisi adonan. Gilas dengan rolling pin kemudian lipat dan gilas kembali. Ulangi hingga butter blend menjadi tipis dan masukkan kembali ke dalam freezer selama 15-20 menit
7. Pipihkan kulit dengan ketebalan 0,5 cm kemudian masukkan ke dalam freezer dan diamkan semalaman
8. Untuk isian, di dalam mangkuk masukkan kuning telur, putih telur, gula, garam dan perisa vanila, aduk rata kemudian masukkan susu dan whipping cream, aduk rata dan saring
9. Cetak bulat adonan dengan ring cutter diameter 8 cm atau kurang lebih 25 gram
10. Siapkan loyang, bentuk adonan lebih tinggi dari loyang kemudian tuang isian ¾ penuh
11. Panggang di suhu 165 derajat celcius selama 30 menit. Setelah 20 menit putar posisi loyang. Naikkan suhu menjadi 190 derajat celcius pada 5 menit terakhir
12. Portuguese egg tart siap disajikan

Jangan lupa cek produk FILMA lainnya!
Website: https://www.filmapro.co.id/
Instagram: https://instagram.com/filmaprof/
Pemesanan produk: https://smartpluspro.com/e-catalog-indonesia

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[ENGLISH]
Portuguese Egg Tart Recipe (yield 12-14 pcs)

Crust ingredients:
250 g all-purpose wheat flour
60 g Filma® Prestige (Butter Blend Margarine)
125 ml water
¼ tsp baking powder

To laminate:
150 g Filma® Prestige (Butter Blend Margarine)

Filling ingredients:
30 g egg white
80 g egg yolk
65 g sugar
125 g milk
250 g whipping cream
1 g vanilla extract (optional)
¼ tsp salt (optional)

Steps:
1. Prepare a plastic sheet. Place Filma® Prestige (Butter Blend Margarine) on it, then flatten and spread it evenly.
2. Cut into cubes with a knife, then place it in the freezer until frozen.
3. In a mixer, combine flour, baking powder, Filma® Prestige (Butter Blend Margarine), and water slowly while mixing on low speed until well combined.
4. Break the frozen Filma® Prestige (Butter Blend Margarine) into pieces. Add to the mixer and mix briefly on low speed.
5. Prepare a plastic sheet. Place the dough and shape it into a square. Freeze for 15-20 minutes.
6. Dust both sides of the dough with flour. Roll with a rolling pin, then fold and roll again. Repeat until the butter blend is thin, then freeze again for 15-20 minutes.
7. Flatten the dough to 0.5 cm thickness, then freeze and let rest overnight.
8. For the filling, in a bowl, add egg yolk, egg white, sugar, salt, and vanilla extract. Mix well, then add milk and whipping cream. Mix well and strain.
9. Cut the dough into circles using a 8-cm ring cutter or about 25 g.
10. Prepare the baking cups. Press the dough until it’s higher than the cup, then pour the filling until ¾ full.
11. Bake at 165°C for 30 minutes. After 20 minutes, rotate the tray. Raise the temperature to 190°C for the last 5 minutes.
12. Portuguese Egg Tart is ready to serve.

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