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Friday, May 1, 2015

Recipe Golden Churn Kaya & Coconut Cream Puff

Golden Churn Kaya & Coconut Cream Puff

Ingredients:

250g Water
5g Sugar
100g Golden Churn Butter
150g Plain flour
4 eggs
2 egg yolks
230g whipping cream
100g kaya
½ cup desiccated coconut
3 tbsp Golden Churn Butter, melted


Method - Cream Puff:

1. Preheat oven to 200⁰C.
2. Place water, sugar and butter in a pot and bring to boil.
3. Remove from heat and add in the flour. Stir with a wooden spoon until combined.
4. Return to the heat and stir constantly until the dough comes away from the side of the pot and form a smooth ball.
5. Transfer the dough into a mixer and beat with the paddle attachment to release the steam for about 3 minutes.
6. Once the dough is lukewarm, add the 4 eggs gradually and beat until a smooth and thick paste is formed.
7. Pipe the paste on a baking sheet and brush the top with a lightly beaten egg yolk using a pastry brush.
8. Bake for 15 minutes at 200⁰C then bring it down to 170⁰C for a further 30 minutes.


Method - Filling:

1. Whip cream until stiff peak and pipe a doughnut shape inside the cooled cream puff.
2. Pipe the kaya in the middle of the whipped cream.
3. Brush melted butter on top of the cream puff then sprinkle the desiccated coconut over it.

above recipe in English version, below in Bahasa Malaysia
Golden Churn Puff Krim Kaya & Kelapa

Bahan-bahan:

250gram Air
5gram Gula
100gram Golden Churn Butter
150gram Tepung gandum
4 telur
2 kuning telur
230gram krim whipping
100gram kaya
½ cawan kelapa parut kering
3 sudu besar Mentega Golden Churn, cairkan


Cara-cara membuat Puff Krim:

1. Panaskan ketuhar kepada 200⁰C.
2. Masukkan air, gula dan Mentega Golden Churn ke dalam periuk dan masak sehingga mendidih.
3. Apabila sudah mendidih, tutupkan api dan masukkan tepung gandum. Gaul sehingga sebati dengan senduk kayu.
4. Panaskan semula periuk, teruskkan memasak dan gaul sebati sehingga ia tidak melekat pada periuk dan menjadi satu kepingan bulat yang rata.
5. Pindahkan doh ke dalam mesin pengadun (mixer) dan pukul dengan "paddle attachment" untuk keluarkan stim selama 3 minit.
6. Setelah doh menjadi suam, masukkan 4 telur satu demi satu dan pukul sehingga mejadi pes yang rata dan pekat.
7. Paipkan pes ke atas kertas kalis minyak (baking paper) dan sapukan bahagian atas dengan kuning telur yang telah dipukul ringan.
8. Bakar pada suhu 200⁰C selama 15 minit dan kemudian rendahkan suhu kepada 170 ⁰C, bakar selama 30 minit.


Cara-cara membuat inti:


1. Putarkan krim sehingga menjadi foam kental dan paipkan krim berbentuk donut dalam puff krim yang telah sejuk.
2. Paipkan kaya di bahagian tengah krim yang telah disediakan.
3. Sapukkan Mentega Golden Churn yang telah dicairkan ke bahagian atas puff krim dan taburkkan kelapa parut kering ke atas ia.

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