Page 6 - E-Modul Choux Paste Berbasis STEM

Gambar 42 Planetary mixer ................................................................................................... 31
Gambar 43 Spuit untuk mencetak choux paste ...................................................................... 32
Gambar 44 Hasil spuit choux paste ........................................................................................ 32
Gambar 45 Piping bag silikon ................................................................................................ 33
Gambar 46 Piping bag plastik ................................................................................................ 33
Gambar 47 Loyang ................................................................................................................. 34
Gambar 48 Pastry brush ......................................................................................................... 34
Gambar 49 Lapisan pembuat baking mat ............................................................................... 35
Gambar 50 Eclair dan choux mat ........................................................................................... 35
Gambar 51 Oven .................................................................................................................... 36
Gambar 52 Cooling wire ........................................................................................................ 37
Gambar 53 Alur pembuatan choux paste................................................................................ 37
Gambar 54 Persiapan bahan choux paste ............................................................................... 38
Gambar 55 Proses merebus cairan dan lemak ........................................................................ 39
Gambar 56 Proses mencampur tepung ................................................................................... 39
Gambar 57 Proses mendinginkan adonan .............................................................................. 40
Gambar 58 Proses memasukkan telur .................................................................................... 41
Gambar 59 Konsistensi tes jari ............................................................................................... 41
Gambar 60 Konsistensi tes v spatula ..................................................................................... 42
Gambar 61 Konsistensi tes v paddle ...................................................................................... 42
Gambar 63 Mencetak cream puff ........................................................................................... 42
Gambar 62 Mencetak éclair ................................................................................................... 42
Gambar 64 Mencetak paris brest ........................................................................................... 43
Gambar 65 Memanggang choux paste ................................................................................... 43
Gambar 66 Proses yang terjadi saat pemanggangan choux paste .......................................... 44
Gambar 67 Menggoreng churros ........................................................................................... 45
Gambar 69 Pengisian filling choux paste ............................................................................... 45
Gambar 68 Pengisian filling belah samping ........................................................................... 45
Gambar 70 Pastry cream ........................................................................................................ 46
Gambar 71 Diplomat cream ................................................................................................... 47
Gambar 72 Mousseline ........................................................................................................... 47
Gambar 73 Chantilly .............................................................................................................. 48
Gambar 74 Ragout .................................................................................................................. 49
Gambar 75 Choux paste dengan isian salad........................................................................... 49
Gambar 76 Choux paste tidak mengembang .......................................................................... 51
Gambar 77 Choux paste kempis ............................................................................................. 52
Gambar 78 Food dehydrator .................................................................................................. 55
Gambar 79 Frozen choux paste .............................................................................................. 56
Gambar 80 Kemasan kardus choux paste ............................................................................... 57
Gambar 81 Kemasan mika ..................................................................................................... 57
Gambar 82 Contoh label stiker ............................................................................................... 57
Gambar 83 Contoh label paper belt ....................................................................................... 57

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