Seni Kerajinan dan Pariwisata Basic Choux Pastry Seni Kerajinan dan Pariwisata
Seni Kerajinan dan Pariwisata Ingredients 60g strong plain flour 50g butter 2 eggs (large) 150ml water Seni Kerajinan dan Pariwisata
Seni Kerajinan dan Pariwisata Equipment Weighing scales, measuring jug, saucepan, baking tray, wooden spoon, pastry brush, and 2 small metal spoons. Seni Kerajinan dan Pariwisata
Seni Kerajinan dan Pariwisata Method 1. Preheat the oven to 200C or gas mark 6. Grease and sprinkle a little water on a baking tray. Seni Kerajinan dan Pariwisata
Seni Kerajinan dan Pariwisata 2. Sift the flour onto a piece of greaseproof paper. Seni Kerajinan dan Pariwisata
Seni Kerajinan dan Pariwisata 3. Beat the eggs in a small bowl. Seni Kerajinan dan Pariwisata
Seni Kerajinan dan Pariwisata 4. Melt the butter in the water in a saucepan. Seni Kerajinan dan Pariwisata
Seni Kerajinan dan Pariwisata 5. When it starts to boil, remove from the heat and shoot in the flour. Seni Kerajinan dan Pariwisata
Seni Kerajinan dan Pariwisata 6. Beat the mixture briskly until it is smooth and leaves the side of the pan. Seni Kerajinan dan Pariwisata
Seni Kerajinan dan Pariwisata 7. Stir in the egg, a little at a time, to form a smooth paste. Seni Kerajinan dan Pariwisata
Seni Kerajinan dan Pariwisata 8. Place small spoons of choux pastry onto the baking sheet. Seni Kerajinan dan Pariwisata
Seni Kerajinan dan Pariwisata 9. Bake for 10 minutes. Increase heat to 220C, gas mark 7, and bake for 15 minutes. 10. Slit with a knife and place on a cooling rack. Handy Hints Make chocolate profiteroles:- see next slide Seni Kerajinan dan Pariwisata
For further recipes, go to: www.nutrition.org.uk/cookclub © British Nutrition Foundation 2006 Seni Kerajinan dan Pariwisata