hy guys today is the second day practical after mid test and today i will tell you what i do today. im come to campus at 07.00 am.after im arrived in campus im replay again the material in first semester and waiting my friend to come after that we make a oneline and our supervisor cek our grooming our tools.and then we enter and save our bag in locer.
after that we are one line in pastry and waiting for our friends to coming, and than we are pray before starting a practical.and than sir faisal review about puff pastry,sugar dough, and pie dough.
after that sir faisal give intruction to doing puff pastry. after that sir faisal enter in pastry for doing how cooking methode sous vide. and than our supervisor give intruction for doing with our group. before we go back to our home we are dong a general clening.
recipe "puff pastry"
Ingredients and procedure:
- hard flour 1 kg
- butter 800 gr
- salt 15 gr
- cold water 700 ml
- put flour and butter in the bowl. with a paddle attachhment , mix at low speed untill will blended.
- Dissolve the salt in the cold water.
- Add the salted water to the flour and mix it at low speed untill a sof dough forms. Do not overmix
- Removing the dough from the mixer and let rest in the refrigator 20 minutes.
- Cream the last quantities of butter and flour at low speed in the mixer untill the mixture is about the same consistency as the dough, neiyher too hard not too soft.
- Roll the butter into the dough. give the dough 4 four-folds or 5 three-folds.
metode sous vide pada "pouch egg"
Poach egg
- if use sous vide machine, time for cooked in 45 minutes in tempereture 145 F after that egg boiled for removing membrane
. Boil Egg
· Soft boil egg : using sous vide machine to cook in 45 minutes in temperature 145 F
· Medium boil egg : Using sous vide machine to cook in 45 minutes in temperature150F
· Hard boil egg :using sous vide machine to cook in 45 minutes in temperature 160 F
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