Wednesday, April 30, 2008

Cheese Stick

I love cheese stick so much!!! with extra cheese of course. Honestly, this is not my first attempt in making cheese stick. Couple months ago, I tried my luck to make cheese stick (puff pastry) which turned out to be successfully failed :(( hiks hiks hiks....because I didn't know what was envelope-fold looks like and what I had to do with the pastry margarine. You know....I didn't cut the pastry-margarine into small-thin cubes but I just put the whole big lump in the middle of the dough hehehehe... It really a complete disaster since I had to struggle so hard when rolling out the dough and it won't puffed like it supposed to be.. hard as a Rock dude!! hiks hiks hiks

Based on my last experience, a bad one indeed... I need about 3 months of recovery to gather some encouragement to come out and play with pastry....

Fortunately, I found a cheese stick recipe plus its step-by-step pictures... prayers was finally answered :DD...

Here is the FAIL-FREE guarantee CHEESE STICK from Primarasa Menu 16 from Menu Keluarga 79.

500 g flour,10 g salt, 50 g butter/margarine, 225 ml cold ice-water, 250 g pastry margarine or butter**, 2 egg yolks for greasing, 150 g cheddar cheese (shredded), 100 g parmesan cheese (for sprinkle)


  • Combine flour, salt, margarine/butter, and cold water in a large mixing bowl. Mix well with pastry-fork or simply use your careful not to over mixing by transferring too much heat from your fingers to the dough. Form a ball. Put into a plastic bag and let rest in the frigde for 30 mins.

  • Roll out dough into +/- 7 mm thick, put pastry margarine or cold butter evenly onto 2/3 of dough surface. Fold un-greased dough to the middle and fold the other 1/3 of greased dough on top of it.

  • Roll out again into +/- 7 mm thick, sprinkle 1/3 part of the dough (in the middle) with 25g parmesan. Cover with 1/3 part from your left then sprinkle again with 25 g parmesan. Close with 1/3 dough part from your right side. Roll out into +/- 7 mm thick again. Double fold. Let rest for 15 mins.

  • Roll out again into +/- 7 mm thick. Sprinkle half of the dough with 50 g parmesan. Double fold again. once again, roll out. Double fold. Let rest for +/- 30 mins.

  • Pre-heat oven into 200^C. Roll out dough into 2 mm thick. Spread with lightly beat egg-yolks. Sprinkle with shredded cheddar cheese evenly. Cut into 1x20cm size.

  • Twist and place neatly onto cookie tin. Bake for 10 mins. Lower the temperature into 150^C. Bake for another 25 mins until pastry completely puff and golden brown.
** Chill the butter and continue the process.

Yummmmmyyyy....... Ready for snack time....

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