daily activity english version 09

assalamualaikum guys


How are you all? Alright? Alhamdulillah, today was the first day of practice in the third week, I left for campus at 6:00 a.m. when I arrived at campus while waiting for another friend to come I and my friend went to the cafeteria first to buy food for breakfast hehe. After that I returned to kitchen and sitting while studying the rotation menu. Not long ago, the supervisor told us to oneline then the supervisor checked our grooming and equipment. Then we enter one by one into the kitchen and store the bag in the locker.

Then we all go back oneline again in the kitchen. And the supervisor divides the group, which group gets the appetizer, soup, main course, and dessert not long ago, sir faisal comes over to us. Then sir faisal explains what was made today and sir faisal too told us to prepare breakfast for tomorrow.
and the one who gets breakfast is group 1, my group is guyss: ')
And the breakfast menu for tomorrow that is :

Coffee and tea

***

Muffin chocolate

Croissant

Danish

Egg benedict

After that we were all given direction to the supervisor so that what was done today was no problem and smooth. Then my group friend and I will make croissant. The ingredients are hard flour, sugar, butter, croissat fat, salt, egg, yeast. Then I mix all the ingredients except croissant fat because it will be put in a plastic roller and then crushed using a rolling pin to form a long shape.

After the mixture has been mixed and the texture of the mixture is good, I immediately wraps the mixture and put it in the chiller about 30 minutes, then after that I take out the mixture then knocking back. , as it continued to arrive, finally proofing the sitpan then bake.

After that we all did general cleaning, ate breaks, then went home.

recipe "CROISSANT"

- 1000 gr hard flour

- 550 gr fresh milk

- 8 gr yeast

- 25 gr sugar

- 100 gr butter

- 100 gr whole egg

- 15 salt

- 300 gr croissant fat

procedure

mixing :

1. straight dough method.

2. scald milk,cool to lukewarm,and dissolve yeast. add remaining ingredients except last 1 lb (450 gr) butter. mix into a smooth dough.

3. do not overmix.

fetmentation :

1 hour at 80 °F (27 °C).

punch down, spread out on flat pan, and rest in retarder 30 minutes.

roll in last amount of butter and give 3 three-folds rest in retarder overnight.

makeup:

see figure 30.20 on page 929.

proofing :

80 °F (27 °C). egg wash after proofing 

baking :

400 °F (200 °C).