Learn from us: Recipes

Ingredients A:

• 800 gr Bread flour
• 200 gr All-purpose flour
• 40 gr Granulated sugar
• 30 gr Powdered milk
• 3 gr Cream of tartar (can be replaced with 1 tsp Lemon Water)

Ingredients B:

• 50 gr PALMVITA MARGARINE
• 30 gr BOS PALMVITA
• 20 gr Salt

Ingredient C:

• ± 480 gr Ice water

Ingredient D:

• 500 gr FILMA Puff Pastry Shortening

AYAM CURRY:

Ingredients A:

• 250 gr Chicken (diced)
• 30 gr Onions (coarsely chopped)
• 30 gr PALMVITA MARGARINE
• 1 sachet of instant curry
• 25 gr Water
• Add salt, pepper, sugar to taste

Ingredients B:

• 25 gr Curry leaves (optional)
• 30 gr Cheddar Cheese (cut into small cubes)
• 100 gr Ripe peas

How to make :

• Sauté the onions with PALMVITA MARGARINE until fragrant, then add the chicken, saute until the chicken is slightly wilted, add water
• Put the instant curry sachet, saute again until the chicken is tender
• Reduce the heat then add ingredient B, stir briefly until evenly distributed and the water is reduced
• Chicken stuffing is ready to use

How to make Puff Pastry:

• Stir ingredient A and ingredient B until the dough is evenly mixed (until ¾ smooth)
• Let it stand for 15 minutes, then roll the dough in a rectangular shape, store in the freezer for 20 minutes
• Roll the dough and put it in the middle of FILMA Puff Pastry Shortening, then cover it neatly.
• Roll the dough with a thickness of 12 mm, then do a single fold and let stand for 15 minutes at room temperature.
• Do the above method 4 times then let stand for 30 minutes (in Chiller). Roll the puff pastry dough with a thickness of 3 mm then form a 9 cm x 9 cm square
• Fill the middle with chicken filling and cover one side to the other (triangle shape)
• Glue the edges and press it with a fork until it is tight
• Polished with whole egg polish, then bake at a temperature of 190 C on top and bottom fire for about 20 minutes. Reduce the oven temperature to 150 C and bake again for 10 minutes.
• Remove and ready to serve.