Jakarta – Indonesian people against cronut enthusiasm is still high . This is evident from convening cronut detikfood cooking class for the second time . Guided Yong Gunawan expert pastry , pastry making class marriage lasted croissants and donuts interactive !
Located at The Cook Shop , Jakarta , Saturday ( 07/12/13 ) , cooking class cronut detikfood reopened . This activity was held to accommodate those who entered the long waiting list cronut first cooking class because of the limited capacity of the place .
Starting at 10:00 , the participants were all women immediately surrounds the kitchen table where Yongki action . The experts pastrypun opening this class to expose things to remember before you start making cronut .
” Cronut can not use eggs or baked croissant recipe , because it will absorb the oil , ” said Yong . And he chose butter and margarine pastry coating the water yield of 0 % so that the oil does not get into cronut .
In making cronut , required high protein wheat flour with a protein content of 13-14 % . One popular brand is a Chakra Twin commonly used to make bread and noodles . Instead of cake flour ( 11-12 % , Blue Triangle ) is a versatile and low protein ( in that 11 % , Blue Key ) are often used to make cakes and pastries .
“If you want the result is soft , use bread improver , ” Yong suggestions . One brand is CB One , but this material is not required to be used . This man also reminded the basic technique when mixing the ingredients . ” Mix the dry ingredients first , separate the wet ingredients , then mix the two , ” he said .
Yong recommend the use of crushed ice slightly as a substitute for water . The goal is that the dough is not hot shaken and the results are good . When whisk to the mixer , use low speed until all the ice cubes melt and do not read ‘ klutuk – klutuk ‘ again .
Wear a ‘ hook ‘ in the form of a spiral or hook beneath it , to stir ordinary bread dough . Not ‘ whisk ‘ the bubbly to whisk the eggs , nor ‘ paddle’ flat to stir the butter .
After practicing how to make dough cronut original , Yong creative by mixing ‘ red velvet cake mix’ and ‘ kraftkorn ‘ to make Red Velvet Cronut and Cereal Cronut . Not to forget , how to make custard variety of flavors such as mango , green tea , or cream cheese for the stuffing cronut also exemplified .
” For the custard filling green tea , green tea essences use to get a bright green color . Add a bit of the original green tea powder ( matcha ) to get the flavor and aroma , ” said Yong .
Dominique Ansel creator cronut cronutnya to inject custard . However , Yong prefers splitting cross cronut vlanya to be more practical and more evenly .
How to make chocolate or white chocolate topping is also shown . ” You should wear fresh dairy cream remaining fat and no sweet milk to make it more palatable. Unlike non-dairy cream that the fat is taken and tastes sweeter , ” he said .
Yong encourage participants to be creative to make cronut bolder . ” Cronut savory , why not ? Contents could be chicken ragout . Wear ‘ mayonnaise mayo ‘ soy is not easy to melt , do not ‘ real mayonnaise ‘ which is made from eggs and salad oil , because it is easy to melt , ” he advised .
After learning to make the dough , fold the dough with fat , printing , frying , and decorating cronut , this time tasting croissants and donuts this marriage . The scramble pesertapun cronut tasting the finished piece .
Wow , nice fluffy cronutnya , high evenly with a layer of pastry that looks clear . The color is golden yellow . Crunchy texture without feeling greasy left , let alone the Cereal Cronut . Custard filling and chocolate topping and sliced almonds make it taste even more delicious !
After lunch with rice , black pepper beef , and salad , participants each took home two cronut . There is no cost involved detikfood cooking class !