Learn from us: Recipes Chicken Lemper Puff Pastry

Dough Ingredients :

• 250 g High-Protein Wheat Flour
• 125 g Water
• ½ Egg (30 g)
• 10 g Granulated Sugar
• 25 g FILMA® Prestige (Butter Blend Margarine)
• 5 g Salt
• 125 g FILMA® Puff Pastry Shortening

Instructions :

1. Prepare plastic wrap, place FILMA® Puff Pastry Shortening, and roll it thin.
2. Mix all dough ingredients except salt and FILMA® Prestige (Butter Blend Margarine).
3. Mix using a mixer until well combined.
4. Add FILMA® Prestige (Butter Blend Margarine) and salt, and continue mixing until well blended; no need to knead until elastic.
5. Let the dough rest for 30 minutes in the chiller.
6. Roll out the dough, place FILMA® Puff Pastry Shortening in the center.
7. Fold both sides of the dough to the center, then fold again (double fold).
8. Roll out to about 1 cm thick, fold 1/3 part to the center, then pull the other side (single fold).
9. Perform a double-single fold one more time.
10. After each fold, rest the dough for 10 minutes in the refrigerator.
11. Rest the dough for 30 minutes in the refrigerator before the final rolling.
12. Shape as desired.
13. Bake at 200°C for about 30 minutes.

Filling Ingredients :

• 300 g Chicken Breast, boiled and shredded
• 150 ml Coconut Milk
• Sugar, salt, powdered broth
• 1 Stalk Lemongrass, smashed
• 3 Kaffir Lime Leaves

Spice Paste :

• 5 Shallots
• 3 Garlic Cloves
• 2 Roasted Candlenuts
• 1 tsp Ground Coriander

Instructions :

1. Sauté the spice paste, lemongrass, and kaffir lime leaves.
2. Add the shredded chicken.
3. Pour in the coconut milk, then add sugar, salt, and powdered broth.
4. Cook until it dries and is fully cooked, then remove from heat.

Topping Ingredients : Egg Yolk & Sesame Seeds