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Pia Isi Coklat by : Titiek Purnomo



Pia Isi Coklat
by : Titiek Purnomo

Ibun lebih suka pia yg renyah dan kering, jadi lebih awet dari bakpia pathuk yg agak basah. Kulit pia ini beremah dan merupul (duh...bahasa nya apa yaa 😁).
Pia ini disimpan udah 2 hari kulitnya masih renyah dan nge prul.

Hari ini ngajar class online dg tema bakpia. Dan ini hasil praktek seminggu yg lalu. Pakai resepnya mba Diah Didi.
Semangat!! 🙏

Waktu : 2 jam
(Resep untuk 20 buah)

Bahan-bahan
Bahan Isian :
100 gr tepung terigu
30 gr coklat bubuk
25 gr susu bubuk full cream
125 gr gula tepung/gula halus
2 sdm air es
50 gr margarin

Bahan Kulit A :
250 gr tepung terigu protein sedang
125 ml minyak sayur
75 ml air
50 gr gula halus
1/2 sdt garam

Bahan Kulit B :
100 gr tepung terigu protein sedang
50 ml minyak sayur

Langkah :
1. Isian : sangrai tepung selama 5 menit lalu dinginkan. Campurkan semua bahan, aduk hingga rata. Hasil adonan lembab dan basah sehingga bisa dibentuk agar mudah saat di bungkus bahan kulit. Jika adonan isi masih terasa kering (blm bisa dibentuk) boleh ditambahkan air es/margarin.




2. Bahan kulit A : campur semua bahan hingga rata, uleni sampai rata. Adonan jadi kalis dan lembab. Lalu bagi jadi 20 bagian, bulatkan.




3. Bahan Kulit B: campur semua bahan hingga rata, uleni. Adonan agak mawur tapi lembab lalu bagi menjadi 20 bagian dan bulatkan.




4. Pipihkan adonan A beri adonan B diatasnya lalu bungkus seperti amplop, gilas dengan rolling pin hingga pipih lalu bentuk amplop lagi dan gilas lagi lakukan hingga 3x.




5. Pipihkan adonan kulit lalu isi dengan bahan isian, bentuk bulat pipih.




6. Panaskan teflon lalu masak pia dengan api keciiiill hingga matang, tiap 10 menit cek bila sudah kuning kecoklatan balik. Bisa juga dioven 15-20 menit di suhu 180°C sampai matang, bolak-balik jika perlu. Simpan dalam wadah tertutup saat sudah dingin.







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