Daily Activity English Version 04

assalamualaikum teman-teman :)


today is the fourth day I practice after mid semester, where the weather today is very good :). I left for campus at 6:30. when I arrived at campus I read material about "choux and eclair" which is material that will be practiced today and I also opened youtube how to make "choux and eclair" so later if sir faisal is doing there is already a shadow of how to make it. then the supervisor told us to oneline then the supervisor checked our grooming and equipment. then we went in and stored the bag in the locker. after that I oneline returned in the pastry while waiting for another friend to come too, then before starting the practice we prayed according to their respective religions each one.

sir faisal went into the pastry to explain the material that will be practiced today which is "choux and eclair" while sir faisal reviewed us too. after that sir faisal would do choux and eclair, after that we were all told by sir faisal to make choux and eclairs.
the supervisor writes the recipe choux and eclair then we will all do choux and eclair, doing it in groups yaa friend :). after finishing doing, the mixture that has been formed into choux or eclair is time to bake.


after that, we went in again to oneline because sir Faisal will go back to the pastry to explain how to fill this choux and eclair pastry cream. after sir faisal doing doing, sir faisal told us to take a break to eat yeeyy haha ​​we all shouted say thank God heheh ...after the break we returned oneline again in the kitchen to be absent, and general clening assignments will be shared, after that we are all general clening according to their respective duties, then we take a break then we return oneline to go home, before going home the class leader leads the prayer, then go home.

RECIPE

CHOUX & ECLAIR

Ingredient and procedure

• milk               125 ml
• butter             63  gr
• salt                 1    gr
• all purpose    93  gr
• egg                156 gr

1. Combine liquid, butter, and salt in a heavy saucepan and bring to a boil. 
2.  Remove pan from heat and add the flour all at once. Stir quickly.
3.  Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
4. Transfer the dough to the bowl of a mixer. If you wish to mix by hand, leave it in the saucepan. 
5. With the paddle attachment, mix at low speed until the dough has cooled slightly. It should be about 140°F (60°C)—still very warm, but not too hot to touch. 
6.  At medium speed, beat in the eggs, a little at a time. Add no more than one-fourth of the eggs at once, and wait until each quantity is completely absorbed before adding the next. When all the eggs are absorbed, the paste is ready to use