Biar mefet dead line, pokoke teteup lapor yha....
Tantangan dikerjakan dalam 2 hari dan selalu pagi hari waktu my huby n si cantik berangkat sekolah plus sebelum daku berangkat ke kantor.
Hari I, Pastry: timbang2 bahan sesuai resep n petunjuk plus info2 dari rekans sekalian terus masukkin ke blender yang ada "pulse"nya (males ngeluarin food processor jeh..). Setelah air masuk adonan langsung dikeluarin n aduk lagi pake pisau pastry biar lebih nyatu, abis itu masuk plastik n simpen di kulkas kurleb 20 menit (waktunya mefet pisan euy..). Keluarin lagi, timbang n bagi 4 karena pake loyang pie kecil2 biar gampang bawaknya. Adonan ditusuk2 garpu n gak pake biji2an soale loyangnya kecil, alhamdulillah ndak pake "melendung" - dooh bahasanya hehehe- Adonan di diamkan kurleb 15 menit aja terus masuk oven n panggang 15 menit. Ternyata masih pucet so, tambah pake api atas 5 menit langsung matiin oven n daku tergopoh2 masuk mobil sambil teriak minta tolong pintu oven dibuka dikit. Hasilnya terlalu garing sodara2, tapi masih bisa dipotong cuma remah2nya banyak.
Hari II, Filling: dimasak plek sesuai resep n lamanya ndak lebih dari 4 menit dengan api kecil soale takut jadi susah dimakan, mending rada runny deh. Teruss ngocok non dairy krim.... dihias sedapetnya n di foto seadanya juga. Horeee...selesai....!!!
Recipe:
Sumber: Foodtown Magazine. October-November 2007; Cuisine Magazine, November 2002. dengan modifikasi resep pastry dan filling.
Pastry
300g flour, 150g unsalted butter, diced, 5 Tbs sugar, 2 egg yolks, 3 Tbs cold water
Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.
Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes.
Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.)
Filling
75g butter, 50g brown sugar, 3 Tbs milk, 300g sweetened condensed milk, 2 firm bananas, 300ml cream, ½ -1 cup white chocolate curls atau grated white chocolate
Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly.
Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill for at least 2 hours. Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate. (You can always use your piping bag and noozle! You are allowed to use nuts if you'd like). Makes 4-6.
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