Pisang Bolen is a typical Indonesian pastry, very popular as a souvenir from Bandung, with its characteristic crispy, thin, and flaky crust similar to a croissant or puff pastry. The inside is filled with sweet banana pieces, often combined with cheese or chocolate to provide a balance of sweet and savory flavors. Its layered texture is achieved by the technique of folding flour dough with fat (korsvet or special butter), resulting in a bite sensation that is crisp on the outside but soft and chewy on the inside.
Ingredient A (Main Dough)
250 g Medium Protein Flour & 250 g High Protein Flour
125 g Granulated Sugar
± 225 g Ice Water
7.5 g Salt
2.5 Egg Yolks (± 50 g)
25 g Green Valley Powdered Milk
10 g Mrs. Liem Condensed Milk
Ingredient B
100 gr Flexibetter 3020 (Bulky)
Ingredient C
300 gr Flexibetter 3110 (Sheet)
Filling dan Glaze
Filling: Banana, cheese, or chocolate, according to taste.
Filling Ingredients (Mix Well): 50 g Flexibetter 3020, 50 g Granulated Sugar, 100 g Buttercream.
Glaze: 6 Egg Yolks & 15 drops of Mrs. Liem Egg Yolk Coloring.
Making the Skin Dough
Layering Process
Formation
Baking
