Resep: Enak Choux Pastry / Kue Sus / Soes

Kumpulan Resep-Resep Enak Dan Mudah

Choux Pastry / Kue Sus / Soes. A LITTLE BACKGROUND WITH KUE SUS ISI VLA Choux pastry is of French origin, but it comes to Indonesia via the Dutch during colonial time. It is known as "Soes" in Dutch and in Indonesian version is written as "Sus". Adonan choux pastry ini bisa bikin banyak kue, seperti kue soes, kue eclair, kue Paris-Brest, dll Video ini buat Ibu-ibu dan teman-teman yang mau bikin kue.

Choux Pastry / Kue Sus / Soes Choux pastry filled with a lovely light lemon curd - decorate with flowers and make it perfect for high tea party. Choux pastry creates delicious fluffy, air balls of cooked dough. Here we dive into how to make them and why it should be done that way. Kamu dapat harus Choux Pastry / Kue Sus / Soes menggunakan 11 bahan dan 13 Langkah. Inilah cara kamu mencapai itu.

Bahan-Bahan Choux Pastry / Kue Sus / Soes

  1. Siapkan 200 ml , air.
  2. Siapkan 100 gram , margarine.
  3. Siapkan 1/2 sdt , garam.
  4. Siapkan 125 gram , tepung terigu.
  5. Siapkan 3 btr , telur.
  6. Siapkan , Vla.
  7. Siapkan 500 ml , susu cair.
  8. Siapkan 1/2 sdt , vanila / 1 sdm rum.
  9. Siapkan 100 gram , gula pasir.
  10. Siapkan 50 gram , maizena.
  11. Siapkan 2 , kuning telur.

Choux pastry truly is a little piece of magic. A very light, twice-cooked pastry usually used for sweets and buns. Choux pastry is used to make profiteroles, éclairs and choux puffs and is the basis of the dramatic dessert Gâteau St Honoré. It can also be used for savoury pastries such as gougère, a large ring of choux.

Langkah-langkah pembuatan Choux Pastry / Kue Sus / Soes

  1. Langkah 1 : Sus.
  2. Rebus air, margarine dan garam hingga mendidih.
  3. Masukkan tepung terigu sedikit sedikit sambil diaduk hingga rata.
  4. Kecilkan api, aduk terus sampai adonan kalis. Angkat / matikan api.
  5. Tambahkan telur satu persatu sambil dikocok rata.
  6. Cetak di loyang menggunakan plastik segitiga untuk bentuk yang bagus (aku hanya buletin pake 2 sendok 🙈).
  7. Oven 180 derajat 25 menit - 30 menit (jangan buka oven selama memanggang sus krn adonan bisa gagal mengembang dengan sempurna).
  8. Langkah 2 : Vla.
  9. Rebus susu cair, pasta vanila / rum, gula pasir, maizena, aduk sampai mendidih (meletup-letup). Matikan api.
  10. Masukkan kuning telur, aduk cepat hingga rata.
  11. Hidupkan kompor, aduk terus adonan hingga mendidih atau meletup-letup. Matikan api, biarkan dingin..
  12. Belah sus yang sudah matang, semprotkan vla ke tengahnya.
  13. Siap di santap ! 😋.

Choux pastry is used for making beignets, cream puffs, and eclairs. It's traditional to use a pastry bag with the ½-inch plain tip to pipe the choux dough onto your baking sheet. You could just spoon it out into little mounds, or for éclairs, shape the dough into little cylinders with your hands. What about profiteroles, cream puffs, and cheesy gougères? Aside from making us drool just thinking about them, the one thing all these pastries have in Baking the pâte à choux is also a three-step process.