In making this dish, first you have to do is measure the composition of the ingredients precisely. Because in this one quality menu will be dishes are influenced by processing marinade. Therefore, choosing the material quality ingredients is the first thing you notice. After that, the second is your time management in the cooking is very important to note. Here's an overview of the menus in full
Zuppa enjoy a warm soup and topped with crispy pastry shell nan feels good. This soup is very fitting if presented for a special occasion.
Ingredients / spices:
Leather material I:
300 grams of cake flour
30 grams of cold unsalted butter
1/2 teaspoon salt
1/2 tablespoons sugar
165 ml of ice water
Leather Material II:
225 grams of pastry margarine
30 grams of cake flour
Soup Ingredients:
250 grams of chicken breast, cut into the box
1,000 ml of water
1 onion, finely chopped
100 grams champignon mushrooms, thinly sliced
3 tablespoons cake flour
2 sheets bayleave
2 teaspoons salt
1/4 teaspoon black pepper powder
1 teaspoon nutmeg
1/2 teaspoon sugar
100 grams of grated cheddar cheese
200 ml cooking cream
3 tablespoons unsalted butter for frying
How to make:
Materials I, mix flour, unsalted butter, salt, and sugar. Stir well.
Pour ice water a little while diuleni to 3/4 dull. Round and let stand 15 minutes.
Materials II, stir pastry margarine and flour until smooth. Flatten. Box shape. Set aside.
Cut four pieces do not break I. Milled material. Place the middle of the second material. Fold closed.
Milled again lengthwise. Fold the top towards the middle and the bottom towards the middle overlapped. Let stand 15 minutes in the freezer.
Do the same creases 3 times longer. Lastly let stand 30 minutes in the freezer.
Milled dough 1/2 cm thick. Cut into a size of 10 × 10. Set aside in the refrigerator.
Soup, boiled chicken and water to boiling and the chicken is cooked. Lift and strain the broth.
Measure 800 ml of broth (if less may be added water)
Cut the chicken box. Set aside.
Saute onion until fragrant. Enter champignon mushrooms. Saute until wilted.
Add the flour. Stir until grained.
Pour the chicken broth little by little, stirring until smooth. Add chicken, bayleave, salt, black pepper powder, nutmeg powder, and sugar. Cook until boiling. Add grated cheddar cheese and cooking cream. Cook until the pop - letup.
Pour dimangkuk heat resistant. Oles lip heat resistant dish with water. Cover with skin.
Oven 20 minutes at a temperature of 200 degrees Celsius until cooked.
Serves 8
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