Recipe of Any-night-of-the-week 04. Dalgona choux pastry / Soes Dalgona
Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, 04. dalgona choux pastry / soes dalgona. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
- Dalgona choux pastry / Soes Dalgona is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. 04. Dalgona choux pastry / Soes Dalgona is something that I’ve loved my entire life.
Dalgona Chocolate Milk - This Dalgona chocolate milk is a mix between a chocolate shake, chocolate milk, and chocolate whipped cream. You can make more or less of the fluff but remember to keep that ratio. Dalgona (달고나) or ppopgi (뽑기) is a Korean candy made with melted sugar and baking soda. It has a different name for each region.
To get started with this recipe, we have to prepare a few ingredients. You can have 04. dalgona choux pastry / soes dalgona using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make 04. Dalgona choux pastry / Soes Dalgona:
- Get 200 ml air (bisa pakai susu, me : air matang)
- Make ready 125 gram margarin
- Get 1 sdt gula halus
- Make ready 150 gram tepung terigu protein tinggi
- Take 3 butir telur
- Make ready 🍓 Fla
- Prepare 50 gram wipping cream bubuk
- Take 4 gram Nescafe tanpa ampas
- Prepare 120 ml air dingin(80 ml SKM ditmbah smpai 120 ml dgn air dingin)
The recipe here calls for four medium eggs. Eunbin Jeong, as known as Dalgona. Choux Pastry can be used in anything from cream puffs, profiteroles, and eclairs to churros, croquembouche, French cruller donuts, choux beignets, and gougères! Unlike other pastries, choux pastry is made in a saucepan and rather than being rolled, the soft, glossy dough is piped or spooned into shape.
Steps to make 04. Dalgona choux pastry / Soes Dalgona:
- Siapkan panci anti lengket atau teflon besar. Tuang air,gula dan margarin, panaskan sambil di aduk dengan api sedang sampai margarin larut dan air mendidih..kecilkan api..
- Masukan tepung terigu, aduk cepat, sampai Kalis..matikan api dan tunggu dingin..
- Setelah dingin, masukan telur satu per satu.. masuk satu, aduk rata, masukan telur lagi aduk rata, masukan lagi..sampai benar tercampur..(ini tak usah dilakukan di atas kompor ya, sudah di angkat teflonnya)
- Masukan ke piping bag, dan cetak pakai cetakan bunga..di cetak di cup aluminium foil yg sudah di olesi mentega..semprotkan kira kira 1/4 sampai 1/2 nya cetakan bulat itu ya..
- Masukan ke oven, yg sudah di panaskan terlebih dahulu min 10 menit. 200 dc api atas bawah..panggang selama 30 menit, turunkan menjadi 180 dc selama 10 menit sampai buih di kue hilang..
- Jangan di buka selama proses pemanggangan karna bisa kue nya nanti melempem..
- Membuat Fla : satukan semua bahan, kocok dengan mixer kecepatan tinggi. Setelah mengembang, matikan mixer dan masukan ke piping bag. Semprot kan vla ke dalam Soes..
Choux Pastry can be used in anything from cream puffs, profiteroles, and eclairs to churros, croquembouche, French cruller donuts, choux beignets, and gougères! Unlike other pastries, choux pastry is made in a saucepan and rather than being rolled, the soft, glossy dough is piped or spooned into shape. The best flour to use is strong white plain (bread-making) flour. Use butter for the best flavor. To make choux pastry and shape it into eclairs of puffs, simply follow the step-by-step directions given.
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