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KBB#29 : Eccles Cake

Surcin datang di akhir bulan April 2012 dari duet host Jo & Monica..
..tantangan kali ini adalah sejenis pastry yang berasal dari sebuah kota di Inggris. 
Kue ini pertama kali tahun 1793 oleh toko James Birch, yang terletak di jalan Vicarage di kota Eccles. Kue dengan bentuk bundar pipih, dan berisi kismis ini menjadi kue yang sangat laku dikala itu dan kemudian dikenal dengan nama "Eccles Cake" sesuai dengan nama kota tempatnya berasal...

Hadeeuuh.. bikin pastry lagi.. udah kebayang deh urusannya lipat, giling, bocor sana sini, nggak muncul lapisan2nya seperti tantangan KBB #9 yang lalu.. Tapiii, biar bagaimanapun tetap harus semangat.. Tantangan harus ditaklukkan..! Semoga kali ini lebih sukses!
Disarankan untuk nge-bar supaya bisa, dan temen2 Bandung udah ngajakin ngerjain bareng. Sayangnya waktunya nggak pas. Saat mereka ngajak kumpul aku ada keperluan lain. Akhirnya bikin sendiri deh.
Saran ke-2 bikinnya jangan sks karena prosesnya yang lama.. aku yang sukanya ngerjain sks akhirnya ngerjain 4 hari sebelum deadline..hihihi.. tetep mepet..!

Baca dulu Resepnya:
(Terjemahan bebasnya bisa diintip di blog KBB)

Eccles Cakes
(Makes about 50 smallish cakes Filling)

6 tablespoons unsalted butter
1 cinnamon stick
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Peel from 2 lemons 
Peel from 2 oranges 
2 cups dried currants 
1/2 cup golden raisins
2 tablespoons brandy 
1/4 cup fresh-squeezed lemon juice 


Melt the butter in a small saucepan over medium heat. Add the spices and
peel and fry until they are fragrant in the butter. Add the fruit, brandy,
and juice. Simmer for ten or fifteen minutes, stirring occasionally. Let
cool, then put in the fridge overnight to let the flavors really meld. 


Puff Pastry
1 pound (4 sticks) unsalted butter
4 cups AP flour
1 teaspoon salt
Between 1 and 1/2 cups ice water 


Take three of the sticks of butter and slice them in half lengthwise and
then again widthwise. 
Arrange them into a rectangle on a large piece of wax paper. Put another piece of wax paper on top and roll them the butterout into a 9x12-inch rectangle between the sheets of waxed paper. Chill for at least four hours. 


Put the four cups of flour into a food processor. 
Cut up the remaining stick of butter and add it, bit by bit, to the flour and pulse into dusty crumbs. 
Dump the butter-flour crumbs into a big bowl and add ice water gradually, stirring, just until the dough comes together. Knead for a couple minutes until smooth. Wrap and refrigerate four hours or overnight. 


Roll the dough out into a 1/4-inch-thick rectangle and place the butter rectangle on top. Fold the corners of the dough over the butter and roll out to its previous size. Fold the sides of the dough up to the middle, like folding a piece of paper into thirds, then fold it again in half — like closing a book. You're working the butter into the dough in finer and finer layers; the butter if it stays cold will puff the pastry up in
delicious and spectacular ways when you're finished. 
Wrap this parcel well and put back in the fridge for at least an hour or two. 


Take the dough out and roll the parcel out into the rectangle again, then repeat the folding process. This is working the butter into the pastry in finer and finer layers. Continue this process - rolling out, then folding.
These are called turns. Do at least four turns - six or more is evenbetter.
It's very simple: the longer you let the dough rest and chill between turns, and the more turns you do, the lighter and flakier your pastry will be. I did five turns over the course of about 8 hours, and mine was fine - but if I was doing some other kind of pastry I would definitely let it sit overnight at least once. 


Assembly
1 egg, beaten 
Coarse sugar 


Heat the oven to 375°F. Line a baking sheet with parchment paper. Take a third of the the puff pastry dough from the fridge. It should be very cold and firm, but not hard. 
Roll it out to a thickness of about 1/8-inch. Cut small circles - I used a biscuit cutter that gave me four-inch circles. You could do larger, but I wanted a lot of individual pastries.
Put a small dollop of filling (about 1 teaspoon) in the center of each dough circle. Fold in half, like a potsticker dumpling, and seal the edges with your fingers. Now bring the two pointy edges up and fold them in the center, on the curved seam. Flatten out the little pouch with your fingers, and roll it into a small circle - just thin enough that the filling shows through the dough a little. Try not to let it leak out, though. Make two or three shallow slashes in the top of the finished round cake. Brush with beaten egg, and sprinkle with sugar. 
(Note: I think that my pastry dough was pretty warm by this point, from all the handling and rolling. I didn't try this at the time, but in the future I think I would
put the finished, unbaked pans of cakes in the fridge or freezer to let them chill again - maybe for an hour. This would make a higher, lighter pastry.) 
Bake for about 20 minutes, or until golden brown and puffy. 
Try not to eat one immediately - the hot raisin filling will scorch your mouth - believe
me, I know. These are amazingly good even a few days later.
---

Phieew..resepnya panjang sekali.. tapi cukup detail.. dan nampaknya memang prosesnya lama..
Langkah pertama yang aku lakukan, ngumpulin bahan lalu browsing2 dan melototin youtube dulu untuk panduan. Setelah paham betul apa yang dimaksud Eccles cake, cara pembuatannya dan bentuknya seperti apa, siap bertempur di dapur deh..
Bismillah.. yuk, mulai kerja.

Siapkan bahan2nya dan prosesnya: (Aku bikin 1/2 resep)

Bahan filling:
Ada sedikit berry2an, kismis kuning, bumbu rempah (kayu manis, cengkeh, pala bubuk), butter, lemon yang akan dipakai kulit dan airnya. (Brandy di skip, orange nggak punya).
Lalu dimasak dengan api kecil, sesekali di aduk.. ditinggal bentar ke depan.. waaaks gosong! Hayya.. padahal nggak sampai 10 menit masaknya! Huhuhu... Bikin lagi deh.
Berry habis, jadi pake kismis kuning doang..ulangi lagi prosesnya deh..  masak, diaduk sesekali, dimasak 5 menit saja supaya nggak gosong lagi.. Dinginkan, masukkan dalam wadah tertutup rapat, simpan di kulkas.

Bahan pastry (dough & butterblock):
Butter, terigu, garam, air es.

Butter diambil 3/4 bagian, dipipihkan, dibentuk kotak kira2 ukuran 11x15cm. Bungkus rapat, simpan dalam kulkas.  (butterblock).

Untuk pembuatan dough:
Karena nggak punya FP, pembuatan dough dikerjain secara manual.
Sisa butter yang 1/3 dipotong kecil2.  Campur garam dan terigu, masukkan potongan butter satu persatu sambil diaduk dan diremas menggunakan jari sampai berbutir2.
Tuang air sedikit2 sambil diaduk. Uleni sampai halus dan nggak lengket di tangan. Tutup rapat dan simpan dalam kulkas. Diinapkan semalam. =>> aku bungkus kertas roti, masukin tupperware, simpan di kulkas..:)

Karena ada kesibukan, 2 hari berikutnya baru sempat melanjutkan proses pembuatan pastry ini.

Keluarkan dough, lebarkan bentuk kotak, letakkan butterblock di atasnya.
Lipat bentuk amplop, gilas perlahan sampai ukuran seperti semula.. usahakan jangan sampai bocor.
Lipat ke tengah menjadi 3 bagian, lipat 2. Bungkus rapat, simpan dalam kulkas.
Lakukan proses giling, lipat beberapa kali. Usahakan butter tetap dingin.
=>> Pastry dough yang aku buat sangat lentur. Di tahap awal, ketika butter sudah terbungkus oleh dough aku nggak berani menggilingnya, takut butternya bocor. Jadi aku tepuk2 aja perlahan sampai menipis, melebar dan bisa dilipat.
Selama proses ini terjadi kebocoran juga.. upaya yang aku lakukan, ditabur terigu, tepuk2 perlahan sampai rata, lalu giling perlahan .. Lalu didiamkan lagi semalam. Keesokan harinya dilakukan lagi proses giling lipat sebanyak 3 putaran, setiap selesai 1 putaran pastry dough disimpan di kulkas sampai betul2 dingin.

Tahap akhir, giling pastry melebar, cetak pakai ring cutter, isi bahan filling, lipat, oles telur, beri keratan, oven... ooops, lupa naburi gula. Pastry udah setengah matang, dikeluarkan dulu, olesi telur, taburi gula, oven lagi sampai matang.

Daan.. alhamdulillah jadi dan lapisan2nya kelihatan..

Enak sekali dinikmati dengan secangkir teh hangat..

Lulus deh.. alhamdulillah..

Sampai ketemu lagi di KBB#30..