Selasa, 29 Mei 2012

KBB#29 : Eccles Cake



Tantangan KBB kali ini dilihat dari bahannya, enak nih sepertinya, tapi kalo dilihat dari cara pengerjaannya rada2 ribet, soalnya puff pastry nya harus bikin sendiri hahaha... ngegilasnya sih ngga masalah, tapi kebocorannya itu lho yang bikin sakit hati... Yup bocor, terjadi kebocoran di sana sini, sepertinya karena masalah  pembungkusan butter block nya, sehingga timbul gelembung2 udara dan begitu digilas, sukses pecah dan bocor deh, akhirnya adonan mengendon 3 hari di kulkas dan waktu di isi untung tidak mengalami masalah lagi.

Eccles Cake ini diambil dari nama sebuah kota di Inggris. Tidak diketahui siapa yang pertama kali membuat Eccles Cake ini, tetapi tercatat bahwa James Birch adalah orang pertama yang menjual eccles cake ini.

Untuk biji pala dan cengkehnya, aku ganti dengan bumbu spekuk sebanyak 1 sdm, sedangkan brandy nya dicoba diganti dengan kahlua, yang dari pertama beli belum pernah di pakai, jadi cuma digunakan 1 sdt takut rasanya jadi aneh, tapi ternyata pemakaian 1 sdt kurang, karena rasanya sama sekali tidak ada yang berubah, masih dominan rasa bahan-bahan yang lain.

Rasanya sendiri enakkkk banget, perpaduan yang pas antara raisin, asam2 lemon, wangi bumbu spekuk dan puff pastry yang renyah.. Penampakannya rada2 gosong karena iseng-iseng mencoba menabur menggunakan gula palem, hehe, tapi hasil akhir, semua setuju taburan gula putih biasa lebih enak dibandingkan dengan gula palem..

EGGLESS CAKE


Makes about 50 smallish cakes 

For Filling :

6 tablespoons unsalted butter
1 cinnamon stick
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Peel from 2 lemons
Peel from 2 oranges 
2 cups dried currants 
1/2 cupgolden raisins
2 tablespoons brandy 
1/4 cup fresh-squeezed lemon juice 

Direction :

Melt the butter in a small saucepan over medium heat. Add the spices and peel and fry until they are fragrant in the butter. Add the fruit, brandy,and juice. Simmer for ten or fifteen minutes, stirring occasionally. Let cool, then put in the fridge overnight to let the flavors really meld. 

For Dough Puff Pastry :

1 pound (4 sticks) unsalted butter
4 cups All Purpose flour
1 teaspoon salt

Direction :
Butter Block

Between 1 and 1/2 cups ice water.
Take three of the sticks of butter and slice them in half lengthwise and then again widthwise. 
Arrange them into a rectangle on a large piece of wax paper. 
Put another piece of wax paper on top and roll them the butter out into a 9x12-inch rectangle between the sheets of waxed paper. 
Chill for at least four hours. 
---> 3 stik mentega dipotong-potong, atur berbentuk persegi panjang di atas kertas minyak. Tutup atasnya dengan kertas yang lain dan gilas sehingga rapi sisi nya dan ketebalannya sama. Bungkus dan dinginkan selama 4 jam.

Dough:
Put the four cups of flour into a food processor. 
Cut up the remaining stick of butter and add it, bit by bit, to the flour and pulse into dusty crumbs. 
Dump the butter-flour crumbs into a big bowl and add ice watergradually, stirring, just until the dough comes together. 
Knead for a couple minutes until smooth. 
Wrap and refrigerate four hours or overnight. 
Roll the dough out into a 1/4-inch-thick rectangle and place the butter rectangle on top.
Fold the corners of the dough over the butter and rollout to its previous size. 
Fold the sides of the dough up to the middle,like folding a piece of paper into thirds, then fold it again in half —like closing a book. You're working the butter into the dough in finer and finer layers; the butter if it stays cold will puff the pastry up indelicious and spectacular ways when you're finished. 
Wrap this parcel well and put back in the fridge for at least an hour or two.
Take the dough out and roll the parcel out into the rectangle again, then repeat the folding process. This is working the butter into the pastry in finer and finer layers. 
Continue this process - rolling out, then fold. These are called turns. 
Do at least four turns - six or more is even better.


---> Campur terigu dan sisa mentega dan garam, bisa menggunakan food processor, pastry blender, garpu atau pake tangan (sebaiknya semua dalam kondisi dingin), hingga tercampur rata seperti remahan pasir. Tambahkan air es secukupnya dan ulenin seperlunya saja sampai menjadi dough. Istirahatkan kurang lebih 4 jam. Makin lama dough istirahat, semakin mudah untuk di gilas.

---> Setelah dough cukup istirahat, gilas dough bentuk persegi panjang. Ukuran dough harus lebih besar dari ukuran blok mentega. Untuk bentuk persegi panjang ini, ukuran dough 1/3 lebih besar dari blok butter.

---> Letakkan mentega di atas dough yang sudah digilas, kemudian lipat dari ujung sisi yang tidak ada menteganya ke tengah, kemudian lipat lagi seperti melipat buku, jadi akan terbentuk 1/3 persegi panjang dengan 3 lapisan, pastikan seluruh mentega tertutup dough, dan tidak ada mentega yang terlihat ataupun keluar, bungkus dengan plastik dan dinginkan.

---> Setelah istirahat, kemudian mulai menggilas adonan menjadi persegi panjang lagi dan lipat seperti sebelumnya sebanyak 5 -6 kali SINGLE FOLD. Pengulangan lipatan ini dikenal dengan istilah TURNS

---> Tiap turns harus diistirahatkan dulu, supaya mudah di gilas dan fat tidak menjadi lembek. 



It's very simple: the longer you let the dough rest and chill between turns, and the more turns you do, the lighter and flakier your pastry will be. I did five turns over the course of about 8 hours, and mine was fine -but if I was doing some other kind of pastry I would definitely let it sit overnight at least once. 

Assembly :
1 egg, beaten
Coarse sugar 
Heat the oven to 375°F. Line a baking sheet with parchment paper. 
Take a third of the the puff pastry dough from the fridge. It should be very cold and firm, but not hard. 
Roll it out to a thickness of about 1/8-inch. 
Cut small circles - I used a biscuit cutter that gave me four-inch circles. You could do larger, but I wanted a lot of individual pastries.
Put a small dollop of filling (about 1 teaspoon) in the center of each dough circle. 
Fold in half, like a potsticker dumpling, and seal the edges with yourfingers. 
Now bring the two pointy edges up and fold them in the center, on the curved seam. 
Flatten out the little pouch with your fingers, and roll it into a small circle - just thin enough that the filling shows through the dough a little. Try not to let it leak out, though. 
Make two or threes hallow slashes in the top of the finished round cake. 
Brush with beaten egg, and sprinkle with sugar. (Note: I think that my pastry dough was pretty warm by this point, from all the handling and rolling. I didn't try this at the time, but in the future I think I would put the finished, unbaked pans of cakes in the fridge or freezer to let them chill again - maybe for an hour. This would make a higher, lighter pastry.) 
Bake for about 20 minutes, or until golden brown and puffy. Try not to eat one immediately - the hot raisin filling will scorch your mouth - believe me, I know. These are amazingly good even a few days later.







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