KBB#29: Eccles Cake

Tantangan KBB yang ke 29 ini buat aku bisa mencetak rekor terlama dalam pengerjaannya *lebay euyy.* Untuk bikin seperempat resep Eccles cake diperlukan waktu 6 hari ...hehe. Kebetulan emang pas minggu-minggu ini lagi hectic banget, sampe nyaris drop klo badan ga diistirahatkan. 
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.
Maju mundur sebenarnya pas awal mau ngerjain, secara lagi pengen diet *hohoho* dan stop baking dulu. Tapi flakiness dari bakpia bule ini seolah-olah memanggilku untuk menaklukannya. Tentu saja itu alasan kedua setelah komitmen *jiaaaah.*
Untuk bikin tantangan ini baca resepnya aja rasanya lamaaa dan panjaaang, itu juga masih dilanjut browsing2 untuk memperjelas cara pembuatannya. Puyeng-puyeng akhirnya untuk pastrynya aku bikin sama ama cara dari tantangan KBB sebelumnya disini. Resepnya sih tetep pake pastry eccles cake. Untuk laminating butternya pun aku pake model amplop cuman karena kamera yang mau kupake entah dimana jadi tidak ada fotonya. 
Langsung saja hyuuuk mareee.....

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 (kuganti jus lemon)
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, apple and lemon 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 butter out 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 even better.
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. Bake for about 20 minutes, or until golden brown and puffy.