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DAFTAR ISI
KATA PENGANTAR ............................................................................................................... i
DAFTAR ISI ...........................................................................................................................ii
BAB I ..................................................................................................................................... 1
PUFF PASTRY ..................................................................................................................... 1
A.SEJARAH PUFF PASTRY ............................................................................................. 1
B.PENGERTIAN ................................................................................................................ 1
C.BAHAN-BAHAN YANG DIGUNAKAN DALAM PEMBUATAN PUFF PASTRY
BESERTA FUNGSINYA .................................................................................................... 1
D.PERALATAN YANG DIGUNAKAN DALAM PEMBUATAN ADONAN PUFF PASTRY ... 2
E.PEMBUATAN ADONAN DASAR PUFF PASTRY........................................................... 2
F.TIPS PENGADUKAN PUFF PASTRY ............................................................................ 3
G .TEKNIK PELAPISAN DAN PENGGILASAN PADA ADONAN PUFF PASTRY .............. 3
H. METODE PELIPATAN UNTUK MEMASUKKAN LEMAK PELAPIS ( KORSVET ) ........ 4
I . PROSES PELIPATAN PUFF PASTRY .......................................................................... 6
J. FAKTOR KEGAGALAN DALAM PEMBUATAN PUFF PASTRY DAN PENYEBABNYA. 8
K. PANDUAN PEMBUATAN DAN PEMANGGANGAN ADONAN PUFF PASTRY ............ 8
L.AERASI PUFF PASTRY ............................................................................................... 10
M.DOCKING .................................................................................................................... 10
N.TUJUAN DOCKING ..................................................................................................... 10
O.PENYIMPANAN PUFF PASTRY .................................................................................. 10
P.MACAM-MACAM BENTUK PUFF PASTRY ................................................................. 11
Q.LATIHAN SOAL ........................................................................................................... 12
BAB II .................................................................................................................................. 13
DANISH PASTRY ............................................................................................................... 13
A.PENGERTIAN .............................................................................................................. 13
B.JENIS-JENIS DANISH PASTRY .................................................................................. 13
C.BAHAN UTAMA YANG DIGUNAKAN DALAM PEMBUATAN DANISH PASTRY ......... 16
D.BAHAN PENDUKUNG DALAM PEMBUATAN DANISH PASTRY ................................ 23
E.BAHAN PENGISI YANG DIGUNAKAN DALAM PEMBUATAN DANISH PASTRY ....... 25
F.KARAKTERISTIK PRODUK DANISH PASTRY YANG BAIK ........................................ 28
G.LATIHAN SOAL ........................................................................................................... 28
BAB III ................................................................................................................................. 29
ROTI MANIS ....................................................................................................................... 29
A.PENGERTIAN ROTI ..................................................................................................... 29
B.BAHAN YANG DIGUNAKAN DALAM PEMBUATAN ROTI DAN FUNGSINYA ............ 30
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