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Sus Jepang/choux craquelien

 

Sus Jepang/choux craquelien

Bahan topping:
35 gram gula pasir blender sebentar
30 gram margarin
30 gram tepung terigu
1/4 sdt coklat bubuk

Bahan choux:
2 butir telur
70 garam margarin
60 gram tepung terigu
120 ml air
Sejumput garam

Bahan vla:
300 ml susu cair
45 gram gula pasir
30 gram tepung maizena
1 SDM margarin
1 butir kuning telur
Sejumput garam

Cara:
A. Membuat topping
1. Siapkan wadah, masukkan bubuk coklat, gula pasir, dan mentega, aduk rata, kemudian masukkan tepung terigu, aduk rata.
2. Tutup dg plastik wrap, lalu bilas lebar, masukkan ke dalam kulkas selama 30 menit, kemudian keluarkan, cetak bulat, sisihkan.

B. Membuat choux
1. Tuang air, mentega, dan sejumput garam ke dalam panci masak hingga mendidih, angkat.
2. Masukkan tepung ke dalam cairan mentega, aduk cepat sampai setengah kalis.
3. Masak lagi dg api kecil hingga Kalis. Tunggu sampai agak hangat, Masukkan telur secara bertahap aduk menggunakan whisk sampai adonan licin
4. Tuang adonan ke dalam plastik segitiga, gunting bagian ujung, semprot di loyang yg telah di olesi margarin, semprot sesuai ukuran yg diinginkan. Tambahkan topping diatasbya yg sudah dicetak bulat.
5. Panggang menggunakan api atas bawah sampai kulit kecoklatan dan permukaan atas kering, tidak ada busa diatas permukaan kulit sus, Jangan membuka oven saat memanggang. Usahakan oven dipanaskan terlebih dahulu sebelum adoanan masuk.

C. Membuat vla
1.campur semua bahan, kecuali margarin, aduk rata, saring adonan, masak sampai meletup dan mengental, tambahkan margarin, aduk sampai licin,. 2.Pindahkan ke mangkuk, tutup menggunakan plastik wrap, biarkan dingin. Setelah Masukkan ke dalam plastik segitiga, semprot di kulit kue sus.



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