Kamis, 22 Agustus 2019
Rabu, 21 Agustus 2019
Selasa, 20 Agustus 2019
Daily Activity Inggris
AssalamAlaikum.....
Today is the second day of the third week we enter practice, we are back to making croissants because the croissants we made yesterday failed so we have to repeat them. while there were some groups making sourdough but there were also some who didn't make it because the sourdought failed so they rebuilt their fabrication.
Nabila and I, Darma, started making croissant dough, starting from preparing the ingredients to the proofing stage and after that we let it sit in the chiller and tomorrow it will begin execution. after the dough has been kept in the chiller, the other groups are still busy making their own sourdought. after that we ate together that our friend had made. after we eat we also continue our activities, namely GC.
Croissants are French pastries made from leavened dough that are folded with a layer of butter. So it's no wonder the taste of the butter is strong and the texture is a little tough and crispy crisp. However, because croissants have a layered structure, sometimes people have difficulty eating it. Not infrequently even croissants become messy when eaten. Meanwhile, if cut with a knife is also not easily broken because the texture is supple like bread. So it is recommended to eat it by hand.
Today is the second day of the third week we enter practice, we are back to making croissants because the croissants we made yesterday failed so we have to repeat them. while there were some groups making sourdough but there were also some who didn't make it because the sourdought failed so they rebuilt their fabrication.
Nabila and I, Darma, started making croissant dough, starting from preparing the ingredients to the proofing stage and after that we let it sit in the chiller and tomorrow it will begin execution. after the dough has been kept in the chiller, the other groups are still busy making their own sourdought. after that we ate together that our friend had made. after we eat we also continue our activities, namely GC.
Daily Activity Indonesia
AssalamuAlaikum....
Hari ini adalah hari kedua diminggu ke tiga kami masuk praktik, kami kembali membuat croissant karna croissant yang kami buat kemarin gagal sehingga kami harus mengulanginya kembali. sementar itu ada beberapa kelompok membuat sourdough tapi ada juga yang belum membuatnya karena sourdought nya gagal jadi mereka membuat kembali fermetasinya.
saya dan Nabila, Darma mulai membuat adonan croissant , mulai ddari prepare bahannya hingga ketahap proofing dan setelah itu kami diamkan didalam chiller dan besok baru mulai di eksekusi. setelah adonan telah di keep didalam chiller, adapun kelompok lain masih sibuk membuat sourdought nya masing- masing. setelah itu kami makan bersama yang telah dibuat oleh teman kami. setelah kami makan kamipun melajutkan kegiatan kami yaitu GC.
Croissant merupakan pastry Prancis yang terbuat dari adonan beragi yang dilipat dengan lapisan mentega. Jadi tak heran rasa menteganya kuat dan teksturnya sedikit liat serta garing renyah.Namun karena croissant memiliki struktur bentuk yang berlapis, kadang orang kesulitan menyantapnya. Tak jarang bahkan croissant menjadi berantakan saat dimakan. Sementara jika dipotong dengan pisau juga tak mudah terputus karena teksturnya lentur seperti roti. Makanya dianjurkan untuk menyantapnya dengan tangan.
Senin, 19 Agustus 2019
Daily Activity Inggris
AssalamuAlaikum....
Today is our first day in week 3 of our practice to start learning how to make croissants. but before we entered the kitchen we put together the task in advance, the task was to translate Chapter 1-4 and my group got chapter 3. but one of my groups had just translated it so we were told to fix it after then we were allowed to enter the kitchen. we also have fixed it and have been permitted to enter.
at 9 pak ical came in to show you how to make croissants. and while the dough is left inside and we form divided groups and 1 group consists of 2-3 people then we start to wipe croissants and there are several groups following the recipes from campus as well as following the recipes from where they are training. but I followed the recipe from campus. we also started working. from preparing the ingredients, making the dough, putting the fat into the dough, roll the dough to the proofing stage.
at the time of the first proofing we also continue again, until the third proofing finally here it appears that our croissants failed. and it turned out that making croissants was difficult haaahhah, and on this first day we all failed to make croissants. we will continue to repeat making croissants until successful. after that we tidy up our work area and do general cleaning.
Today is our first day in week 3 of our practice to start learning how to make croissants. but before we entered the kitchen we put together the task in advance, the task was to translate Chapter 1-4 and my group got chapter 3. but one of my groups had just translated it so we were told to fix it after then we were allowed to enter the kitchen. we also have fixed it and have been permitted to enter.
at 9 pak ical came in to show you how to make croissants. and while the dough is left inside and we form divided groups and 1 group consists of 2-3 people then we start to wipe croissants and there are several groups following the recipes from campus as well as following the recipes from where they are training. but I followed the recipe from campus. we also started working. from preparing the ingredients, making the dough, putting the fat into the dough, roll the dough to the proofing stage.
at the time of the first proofing we also continue again, until the third proofing finally here it appears that our croissants failed. and it turned out that making croissants was difficult haaahhah, and on this first day we all failed to make croissants. we will continue to repeat making croissants until successful. after that we tidy up our work area and do general cleaning.
Daily Activity Indonesia
Assalamu Alaikum....
Hari ini hari pertama kami masuk di minggu ke 3 praktik kami mulai belajar cara membuat croissant. namun sebelum kami masuk kitchen kami mengumpulkan tugas terlebih dahulu yaitu tugasnya adalah menerjemahkan Chapter 1-4 dan kelompok saya mendapatkan chapter 3. tetapi salah satu dari kelompok saya ada yang asal translate saja jadi kami disuruh untuk memperbaikinya setelah itu barulah kita diijinkan masuk kitchen. kamipun telah memperbaikinya dan telah diijikan untuk masuk.
jam 9 pak ical masuk untuk showing cara membuat croissant. dan sementara adonan didiamkan didalam dan kami membentuk dibagi kelompok dan 1 kelompok terdiri 2 -3 orang kemudian kami pun mulai menyiakan bahan croissant dan ada beberapa kelompok mengikuti resep dari kampus adapun mengikuti resep dari tempat mereka training. tapi saya mengikuti resep dari kampus. kamipun mulai bekerja. mulai dari menyiapkan bahan , membuat adonan , memasukkan fat kedalam adonan, roll adonan hingga ketahap proofing.
pada saat proofing pertama kamipun melajutkan kembali , hingga proofing ke 3 akhirnya disini kelihatan bahwa croissant kami gagal. dan ternyata membuat croissant itu ternyata sulit haaahhah, dan di hari pertama ini kami semua gagal membuat croissant . kami akan terus mengulang membuat croissant hingga berhasil. setelah itu kami pun membereskan area kerja kami dan melakukan general cleaning.
Kamis, 08 Agustus 2019
Daily Activity Inggris
AssalamuAlaikum....
Today I arrived early because the group that runs fast food and we also continued the work that we had prepared yesterday. I also help my friends to make soup noodles and satay. The condiment consists of yellow noodles, chicken suir, and fish balls.
we also prepared food that would be ordered by the guests and we distributed coupons to be exchanged for 1 food package that our group made. 1 package consisted of chicken satay, rice cake, sambal matah, and soup noodles. after that I continued my sourdough back and then made it into French bread, yesterday I had made yeast from my sourdough yesterday and even today it is ready to be made into french bread.
after making french bread from sourdounght we also clean the area and proceed with general cleaning. and today it is the turn of men to take part in studies in mosques and kitchens which are completed by women. Key bread is bread that is different from other breads, which is long and large in size, and very crispy. Baguette standard diameter of about 5 or 6 cm, but its length can reach 1 meter. This bread weighs 250 grams. The outside texture is very hard. Where white and soft inside.
Today I arrived early because the group that runs fast food and we also continued the work that we had prepared yesterday. I also help my friends to make soup noodles and satay. The condiment consists of yellow noodles, chicken suir, and fish balls.
after making french bread from sourdounght we also clean the area and proceed with general cleaning. and today it is the turn of men to take part in studies in mosques and kitchens which are completed by women. Key bread is bread that is different from other breads, which is long and large in size, and very crispy. Baguette standard diameter of about 5 or 6 cm, but its length can reach 1 meter. This bread weighs 250 grams. The outside texture is very hard. Where white and soft inside.
Daily Activity Indonesia
AssalamuAlaikum..
hari ini saya datang lebih awal karna kelompok yang menjalankan fast food dan kamipun melajutkan pekerjaan yang telah kami prepare kemarin. saya pun membantu teman-teman untuk membuat mie soup dan sate . kondiment nya terdiri dari mie kuning, ayam suir, dan bakso ikan.
kamipun menyiapkan makanan yang akan di pesan oleh para tamu dan kami menyebarkan kupon untuk ditukarkan dengan 1 paket makanan yang kelompok kami buat.1 paket terdiri dari sate ayam, lontong , sambal matah, dan mie soup. setelah itu saya melajutkan sourdough saya kembali untuk kemudian dibuat menjadi French bread , kemarin saya telah membuat ragi dari sourdough saya kemarin dan hari inipun sudah siap untuk dibuat menjadi french bread.
setelah membuat french bread dari sourdounght kamipun membereskan area dan dilanjutjan dengan general cleaning. dan hari ini giliran laki laki mengikuti kajian di mesjid dan kitchen di selesai kan oleh para perempuan.french bread adalah roti yang bentuknya lain dari roti lainnya yaitu panjang dan ukurannya yang besar, dan sangat renyah. Diameter standar Baguette kira-kira 5 atau 6 cm, tetapi panjangnya dapat mencapai 1 meter. Roti ini memiliki berat 250 gram. Tekstur luarnya sangat keras. Di mana dalamnya putih dan lembut.
Rabu, 07 Agustus 2019
Daily Activity Inggris
AssalamuAlaikum...
Right on Wednesday we came at 7:30 a.m. I continued my sourdough to be made into bread. This bread is called sourdough loaf, how to make this bread is very different from other breads because this bread should be left in the mixture for 1 day in the chiller to then be processed into bread.
after settling for 1 day in the chiller I also did Knocking Back, then left again at room temperature so that the dough can expand, after one hour then put into the oven with 230-250 degrees Celsius for 30 minutes. Meanwhile I also helped the group that issued food fast food to the restaurant.
I will explain a little about Knocking Back so Knocking Back is the process of removing air from the bread that has been diproofing or allowed to stand so that the bread becomes more dull. And Proofing is the process of silencing the bread so the bread can expand perfectly in this process usually takes 30 minutes - 1 hour . after the food was released to the restaurant we also helped my group who were still preparing for the food tomorrow, after that we also cleared the area and continued with general cleaning. and in this 5th semester we have additional special activities on Wednesday for women, we take part in a study conducted at the Poltekpar mosque so that our knowledge about Islam will increase.
Right on Wednesday we came at 7:30 a.m. I continued my sourdough to be made into bread. This bread is called sourdough loaf, how to make this bread is very different from other breads because this bread should be left in the mixture for 1 day in the chiller to then be processed into bread.
after settling for 1 day in the chiller I also did Knocking Back, then left again at room temperature so that the dough can expand, after one hour then put into the oven with 230-250 degrees Celsius for 30 minutes. Meanwhile I also helped the group that issued food fast food to the restaurant.
Daily Activity Indonesia
AssalamuAlaikum
Tepat pada Hari Rabu kami datang jm 7:30 saya melanjutkan sourdough saya untuk dibuat menjadi roti. roti ini di namakan dengan sourdough loaf, cara membuat roti ini sangat berbeda dengan roti lainnya karna roti ini adonannya harus di diamkan selama 1 hari di dalam chiller untuk kemudian diolah menjadi roti.
Tepat pada Hari Rabu kami datang jm 7:30 saya melanjutkan sourdough saya untuk dibuat menjadi roti. roti ini di namakan dengan sourdough loaf, cara membuat roti ini sangat berbeda dengan roti lainnya karna roti ini adonannya harus di diamkan selama 1 hari di dalam chiller untuk kemudian diolah menjadi roti.
setelah didiamkan selama 1 hari di chiller saya pun melakukan Knocking Back , kemudian didiamkan lagi di suhu ruangan agar adonan dapat mengembang, setelah satu jam barulah dimasukan ke dalam oven dengan 230-250 derajat celcius selama 30 menit.sementara itu sayapun membantu kelompok yang mengeluarkan makanan fast food ke restoran.
saya akan sedikit menjelaskan tentang Knocking Back jadi Knocking Back adalah proses mengeluarkan udara dari dalam roti yang telah diproofing atau didiamkan agar roti semakin kalis.dan Proofing adalah proses didiamkannya roti agar roti dapat mengembang dengan sempurna pada proses ini biasanya memakan waktu 30 menit – 1 jam.setelah makanan dikeluarkan kerestoran kami sayapun membantu kelompok saya yang masih prepare untuk makanan besok, setelah itu kamipun membereskan area dan dilanjutkan dengan general cleaning. dan di semester 5 ini kami mempunyai kegiatan tambahan khusus di hari rabu untuk perempuan, kami mengikuti kajian yang dilaksanakan di mesjid poltekpar agar pengetahuan kami tentang agama islam akan semakin bertambah.
Selasa, 06 Agustus 2019
Senin, 05 Agustus 2019
Daily Activity Inggris
AssalamuAlaikum...
The second day, I also issued a prepare that I made yesterday, the first thing I made was to boil the stock that had been added with water above the stockpot. then I put in the condimet which is red beans and minced meat. after that we also pack food that has been made. Today's food must be ready and take away at 11:00. After I finished my red bean soup, I helped my other friend.
after the lunch box I also prepare the noodle soup ingredients. Miso soup is Japanese cuisine in the form of dashi-based soup plus the soup contains a little seafood or vegetables, and is given miso as a flavoring. Miso soup is enjoyed by lifting the soup bowl and drinking the broth, while the soup contents are eaten using chopsticks.
after that we clean the area and do our routine, which is GC. and we are preparing tomorrow to make sour dough loaf. Sourdough bread is bread fermented with naturally occurring yeast and bacteria. For thousands of years, this is the only way to make bread, because the science of microscopic life has not yet developed. So, during that time, yeast had not been deliberately cultured or even sold. Sourdough bread has a delicious flavor, and can be made from very basic ingredients. By following a few simple steps, you can learn how to make sourdough bread quickly.
The second day, I also issued a prepare that I made yesterday, the first thing I made was to boil the stock that had been added with water above the stockpot. then I put in the condimet which is red beans and minced meat. after that we also pack food that has been made. Today's food must be ready and take away at 11:00. After I finished my red bean soup, I helped my other friend.
Daily Activity Indonesia
hari kedua , sayapun mengeluarkan prepare yang saya buat kemarin, yang pertama saya buat adalah didihkan stocknya yang telah ditambahkan air diatas stockpot. kemudian saya memasukkan kondimet nya yaitu kacang merah dan daging cincang. setelah itu kami pun mem packing makanan yang telah dibuat. makanan pun hari ini harus ready dan take away jam 11:00. setelah sop kacang merah saya selesai sayapun membantu teman saya yang lain.
setelah lunch box saya pun prepare bahan mie so soup . Sup miso adalah masakan Jepang berupa sup dengan bahan dasar dashi ditambah isi sup berupa sedikit makanan laut atau sayur-sayuran, dan diberi miso sebagai perasa. Sup miso dinikmati dengan mengangkat mangkok sup dan meminum kuahnya, sedangkan isi sup dimakan menggunakan sumpit.
setelah itu kami pun membersihkan area dan melakukan rutinita kami yaitu GC . dan kami pun besoknya menyiapkan untuk membuat sour dough loaf. Roti sourdough adalah roti yang difermentasi dengan ragi dan bakteri yang terbentuk secara alami. Selama beribu-ribu tahun, ini merupakan satu-satunya cara membuat roti, karena ilmu pengetahuan tentang kehidupan mikroskopis belum berkembang. Jadi, selama masa itu, ragi belum sengaja dikultur bahkan dijual. Roti sourdough memiliki rasa yang lezat, dan dapat dibuat dari bahan-bahan yang sangat mendasar. Dengan mengikuti beberapa langkah sederhana berikut ini, Anda dapat mempelajari cara membuat roti sourdough dengan cepat.
Minggu, 04 Agustus 2019
RECIPI 01
Resep Bagea Palopo Kue Sagu Sederhana Spesial Asli Enak. Kue Bagea adalah sejenis resep kue kering tradisional dari bahan sagu dicampur dengan tepung terigu. Makanan khas Palopo Sulawesi Selatan ini, sebenarnya ada juga di Manado, Bugis, Makassar, Maluku, Maluku Utara, dan Papua. Sekarang Kue Bagea ini ada juga yang telah diproduksi secara modern dengan bentuk dan rasa yang berbeda dan dengan penmpilan dan kemasan yang berbeda. Inilah peluang usaha bisnis online Anda dibidang kuliner khususnya kue kering tradisional Indonesia Timur. Kue ini tidak mudah hancur jika dikemas atau dipacking menggunakan plastik kemudian diberi dus kardus dan dilakban rapi.
Adapun aneka kreasi dan macam variasi kue bagea ini ada yang menggunakan gula merah, gula pasir, kacang mete, kenari cincang, kangkung, bagea bawang putih ambon dll. Paling spesial yang ada kenari menurut Abang Syamsidar paling enak biasanya dinikmati bersama minuman kopi hitam panas atau teh panas atau hangat.
Menurut situs Wikipedia Bagea adalah kue tradisional khas Maluku, Maluku Utara, dan Kota Palopo, Sulawesi Selatan, Indonesia. Bagea biasanya berbentuk bulat dan warnanya cokelat pucat. Bagea sifatnya keras, dan susah dimakan, orang yang tak terbiasa memakannya akan kesulitan. Bagea adalah salah satu olahan dari sagu. Biasanya Bagea disantap dengan teh atau kopi. Di Ternate, Bagea biasanya ditambahkan dengan biji kenari. Bahan-bahan untuk membuat Bagea adalah gula halus, biji kenari yang telah dicincang, tepung sagu, minyak sayur, tepung terigu yang telah diayak, kacang tanah yang dicincang halus, kayu manis bubuk, dan cengkih bubuk. Sedangkan untuk video tutorial bikin kue kering bagea ini ada di situs Youtube.
Resep Kue Kering Bagea ini asli lho dari teman saya yang ada di Palopo namanya Syamsidar Landao, sebentar lagi kue kering tradisional khas Palopo Sulawesi Selatan ini akan mendarat di Bandung, karena Admin Blog Cara Buat Resep akan dikirimi langsung dari kota Palopo Sulsel. Jauh ya? Gpp dari bentuknya saya lihat kue ini enak rasanya tidak sabaran saya ingin mencicipi kue unik nan mungil ini secara tampilan mirip biskuit ya, yang uniknya ada retak-retak di kuenya. Berikut rahasia kumpulan aneka resepi bagea kenari sajian sedap istimewa lengkap dengan cara bikin sendiri di rumah ala rumahan (Homemade) yang simple mudah dan praktis untuk konsumsi sendiri maupun untuk jualan usaha oleh-oleh khas Indonesia Timur.
RESEP BAGEA
BAHAN:
2 kg tepung sagu (Sagu basah dijemur dulu sampai benar-benar kering kemudian diayak. Kalau ga mau repot bisa pakai sagu tani siap pakai.
1 kg tepung terigu
1 liter kelapa sangrai (2 kelapa setengah tua, parut, sangrai sampai kecoklatan, tumbuk/ blender halus)
2 gelas minyak goreng
2 sdt munjung Kayu manis
Potas secukupnya
Vanili secukupnya
15 butir telur bebek (utuh putih dan kuning)
1 kg gula pasir
200 gram kenari cincang
CARA MEMBUAT KUE BAGEA PALOPO :
Telur + gula dikocok sampai setengah res. Tambahkan 1 gelas minyak goreng. Tambahkan bumbu. Kocok sampai res. Tambahkan 1 gelas minyak dan kelapa sangrai. Kocok lagi sebentar. Masukkan tepung (dan kenari) sedikit2 sampai bisa dibentuk. Bentuk oval lonjong.
Panggang (oven) sampai matang. pakai api sedang. Sampai kue kecoklatan.a
Kamis, 01 Agustus 2019
Utensil and Equioment 04
Function: untuk mengukus bakpaw(bao)
Material: wood
Cleaning: menggunakan sabun dan bilas dengan air bersih
MEZZALUNA
Function: untuk chop bahan makanan
Material: stainless steel
Cleaning: menggunakan sabun daan bilas dengan air bersih
BOTTLE OPENER
Function: untuk membuka botol
Material: iron or stainless
Cleaning: cukup menggunakan sabun dan air bersih
Langganan:
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