Spun Sugar (Angel's Hair)
source: Dessert Techniques by Le Cordon Bleu Cooking Schools
sugar syrup
Heavy use 1 1/4 cups sugar to 7/8 cup water.
step:
- Heat the sugar syrup to 311 F then plunge into a pan of cold water to halt the cooking process.
- cover your work surface with parchment paper. Holding a rolling pin in one hand over the papaer, dip the whisk into the sugar syrup and flick it back and forth over the rolling pin so that railing threads are formed.
- Gently gather up the strands and fold them back over the rolling pin. Loosen and lift them or slide them off the pin gently.
- Break the sugar in halft and gently shape each half as desired in your hands.
Kue Sus source: Budi Sutomo
125 gr margarin
125 gr terigu protein sedang
4 telur
250 ml air
1/4 sdt baking powder
1/2 sdt garam halus
Vla:
300 ml susu tawar cair
4 sdm tepung maizena
2 sdm tepung terigu
75 gr gula pasir
2 kuning telur
1 sdm mentega
1/4 sdt pasta vanilli
1 sdm rum
Cara:
Kulit:
- didihkan air, margarine, dan garam. rebus hingga mendidih.
- masukkan tepung terigu, masak sambil terus diaduk hingga terbentuk adonan yang kental, licin, kalis tidak lengket di panci. angkat.
- setelah adonan hangat, masukkan BP dan telur satu persatu sambil dimikser atau diaduk dengan sendok kayu hingga tercampur rata.
- tuang adonan ke dalam plastik segitiga. Semprotkan adonan di atas loyang beroles margarin.
- panggang dalam oven suhu 200 derajat celcius (vin-180 derajat celcius), hingga kue mengembang, matang dan berwarna kuning kecoklatan. angkat.
Vla:
- larutkan tepung maizena, tepung terigu, gula dan garam dengan susu cair.
- masak hingga mendidih, mengental dan matang. angkat.
- Selagi panas, tambahkan mentega, vanilli, kuning telur dan rum. aduk rata.
- dinginkan, suntikan ke dalam kue sus.
hasil: 15 buah
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