Bolen puff pastry Senior food editor Claire Saffitz came up with a genius cheater puff pastry recipe ("rough puff" as they call it on The Great British Bake Off). Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage). The butter is put inside the dough (or vice versa), making a paton which is repeatedly folded and rolled out before baking.

Bahan Membuat Bolen puff pastry

8 lembar Puff pastry instant.
1 buah pisang raja, potong2 belah 2.
secukupnya Ceres/dcc.
Keju potong kecil panjang.
1 butir kuning telur utk olesan.
1 sdm gula.

Langkah Memasak Bolen puff pastry

Potong2 kulit pastry ukuran 10x10cm, beli aja di supermarket2 besar/frozen food. Aku pake merk edo, giling dengan rollan tapi tidak terlalu tipis.
Ambil 1lembar, beri pisang atasnya, keju+ceres/dcv yang sudah diserut. Ber sedikit gula, lalu lipat amplop.
Lakukan berulang2 sampe kulit puff habis. Kalo aku ga bikin semua, cuma 8buah aja, oles dengan kuning telur beri parutan keju atasnya.
Oven sampai matang, cirinya bagian bawah berwarna kecoklatan & atasnya menggelembung, biarkan dingin baru siap dihidangkan. Praktis ga perlu ribet lagi, hasilnya pun ga kalah sama bolen brand terkenal, garing diluar & lembut di dalamny😁.
Ga cukup 1 pokoknya klo nyobain.

Puff pastry consists of flaky layers of crispy bread. The flakiness is achieved by alternating layers of water-based dough with butter-based dough. Baking creates steam pockets that separate the layers. Crisp puff pastry covers tender meat in these individual Wellingtons - the ultimate main course for a Top puff pastry with onion and cheese, then finish with caramelised slices of carrot for a stylish. Puff pastry is made from hundreds of paper-thin layers of butter Essential Tools for Puff Pastry.

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