Hello Foody, happy reading :) this time I will re-tell my activities during being in the kitchen today. Today we entered at 7:45 am, we all directly oneline in front of the kitchen and in the absent by the supervisors who served today. First we were given directions and input about the results of our preparation yesterday by Mr. Syahrial. There are many mistakes we made yesterday one of them on Beef Stew meat not roasting whole before, of course from this mistake we get a panachment of garlic.
This time Group 1 will be doing results of the prepare yesterday that should be ready at 12.00 for lunch. Like yesterday my group will make Hard Rolls, French Bread, and Yellow Butter Cake and we divide ourselves so that everything can be done and finished before the appointed hour. Me and my friend will make Hard Rolls as much as 40 pcs, and we are assisted by Mr. Syahrial and he shown how to make it in accordance with Recipi for satisfactory result.
Because I make Hard Rolls then I will explain the stages of manufacture as well as what materials are needed in the making, the following:
Ingredients:
1. 700 gr water
2. 45 gr Yeast
3. 1250 Hard Flour
4. 30 g of Salt
5. 30 gr Sugar
6. 30 gr Shortening
7. 30 gr Egg Whites.
Steps:
1. Mix all dry ingredients, except butter.
2. Destroy the butter first.
3. Mix all materials using Mixing Dough at standard speed
4. Enter the water
5. After all mixed, then enter the shortening / butter that has been destroyed and Mix back.
6. After that, enter Egg Whites and Mix at a speed above the standard and occasionally batter in check whether it is already not easily torn.
7. If it is already not easily torn, remove the dough from Mixing Dough and Proofing until the size reaches 2x larger than the original shape.
8. If it is expands, cut the dough and weigh as much as 60 grams per portion, then round not to wrinkle.
9. Prepare Sit Pan that has been smeared with butter and has been sprinkled with flour.
10. Stacking above sit pan and spread again with egg wash.
11. Bake for the first 10 minutes and occasionally check until the color is light brown and the bottom is not charred.
Chicken Salad Hawaian
Shrimp Bisque
Bake Potato with Beef Stew and
Zucchini Saute Provencale
Butter Cake
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