User Manual

Bread and rolls, pizza and savoury cakes 221
Sus Kering - choux pastry dish from Indonesia [Index: ] [Index: ]
MCRC00902450_BO_Sus_Kering-012_F39MCRC00918137_SE_Sus_Kering-013MCRC00900764_NF_Sus_Kering-014_RZ0Savoury bakingBread rollsPreparation methodsBakingRecipe categoriesBaking
To make approx. 160 pieces
Baking trays and universal pan
CHOUX PASTRY:
300 ml water
½ tsp salt
180 g margarine
180 g flour
4 eggs
75 g grated cheese, e.g. Emmental, Edam or
Gouda
IN ADDITION:
Greaseproof paper
Per piece
16 kcal, 1 g carbs, 1 g fat, 0 g protein, 0,1 BU
PREPARATION
1. Bring the water, salt and margarine to the boil in a saucepan.
2. Pour the sifted flour into the saucepan in one go. Switch off the hotplate. Stir well with a wooden
spoon or the dough hook of a hand mixer. Return to the still warm hotplate to 'reduce' the liquid. To
do so, beat the mixture until it comes away from the sides and forms a soft ball, and until a white
coating becomes visible on the base of the saucepan.
3. Place the ball in a deep mixing bowl. Mix the eggs in one by one at the highest setting. Let the
dough cool down for approx. 10 minutes. Then mix in the cheese and let the dough cool down fully.
4. Line the baking trays with greaseproof paper. Preheat the oven.
5. Pour the choux pastry into a piping bag with a nozzle 1 cm in diameter and ice small blobs onto
the baking trays. Bake the Sus Kering as indicated.
Setting procedure:
CircoTherm
170 °C
Preheat
Bake:
170 °C, 15 minutes
then
150 °C, 35-40 minutes
Tip:
Indonesia used to be a Dutch colony. For this
reason, there are many recipes originating there
which call for Gouda or other kinds of Dutch
cheese.
Serve the Sus Kering as a party snack, with wine
or beer.
!
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