Pastel Lapis Ayam (tanpa margarin) by Rachma Esty Utami
by Rachma Esty Utami
Ternyata bisa juga meski tanpa margarin membuat pastel lapis/pastel keong ini. Tapi menurut saya hasilnya masih lebih ringan yang menggunakan margarin. Meskipun tetap sama bisa berlapis dan renyah juga sih. Setidaknya bisa buat alternatif kalo pas pengen buat pastel keong/pastel lapis gak ada persediaan margarin di rumah, bisa memakai minyak goreng kan? ^.^ Oiya, disini hanya saya tulis resep kulitnya saja ya. Saya memakai resep dari tabloid Nova. Untuk isian daging ayam suwir resepnya ada di resep pastel lapis isi ayam suwir. Atau diisi sesuai selera. Btw, ini lagi males melintir-mlintir, jadi hanya ditekan dengan garpu saja untuk menutup pinggirannya ya hehehhee
Hasil jadi: 6 porsi
Bahan-bahan
Bahan Kulit Luar:
235 gr tepung terigu protein sedang
1 sdt gula pasir
1 sdt garam
110 ml air
45 gr minyak goreng
Bahan kulit dalam:
200 gr tepung terigu protein sedang
85 gr minyak goreng
Langkah
Kulit Luar: Larutkan gula pasir dan garam di dalam air. Masukkan sedikit-sedikit ke dalam tepung terigu sampai tercampur rata. Masukkan minyak goreng. Uleni sampai licin. Diamkan 15 menit di suhu ruang. Bagi adonan menjadi 10 bagian (@ 38 gr). Bulatkan.
Kulit Dalam: Campur tepung terigu dan minyak goreng. Gumpalkan. Bagi adonan juga 10 bagian (@ 20 gr).
Ambil 1 bagian adonan kulit luar dan pipihkan. Isi dengan adonan kulit dalam. Bentuk bulat.
Giling tipis memanjang. Gulung. Giling tipis lagi memanjang dengan posisi berbeda. Gulung. Ujungnya direkatkan dengan air.
Potong adonan menjadi dua bagian sama besar. Giling tipis di atas adonan yang diiris, bentuk bulat. Balik. Beri isi. Lipat dua. Rekatkan dengan air. Pilin pastel dengan posisi berdiri atau tekan-tekan dengan garpu. Lakukan hingga adonan habis.
Setelah selesai, bisa langsung digoreng di dalam minyak yang dipanaskan dengan api sedang sampai matang. Atau bisa disimpan dalam freezer dan sewaktu-waktu bisa digoreng.
Sajikan
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