Langsung ke konten utama

PRACTICE ACTIVITY 17

Hi guys, I hope you fine right there so let's star right now
                  This time I will tell you my activities in the kitchen with Buffet Menu. Actually this week is midterm exam but not my group just my friends so my job is will be like a subordinate and arranged by my friend who again tests. And me on Dessert Team, as we know Dessert is a confectionery course that concludes a main meal. The course usually consists of sweet foods and beverages, such as dessert wine or liqueurs, but may include coffee, cheeses, nuts, or other savory items. In some parts of the world, such as much of central and western Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. Today I will make Eglair with Salsa Sauce, so let's begin now.

                 The first prepare all ingredients to make Salsa Sauce, actually really simple and fresh fruit we gonna make so when we eat juice on the fruit we can feel it with lemon juice alsa become dressing of sauce.
 
                 After that we cut like cube cut but a little small 'cause gonna feeling of eglair and than we enter inside of eglair.

                And than we toast all of ingredient and add lemon juice, after that give seasoning are salt and pepper after that keep in the chiller because we want sauce is cool when we served with eglair.

                  The next is I'm make dough of Eglair become body of Salsa Sauce we make before, prepare all ingredients are Fresh Milk, Sugar, Salt, Butter, Egg, and Flour. The first is boil the fresh milk and butter until butter malted after that add flour, Sugar, and Salt with low heat after boiling but before mix before you put in the Fresh Milk and Butter, and than stir until the dough nothing is sticky anymore in Sauce Pan. I suggest you using Ballon Whisk to make the dough is balance and not clot.

                   And than let the dough is cool after that add egg one by one, but make sure your dough is cool because if not egg will be cooked inside the dough than is failed. After than take piping bang than make like rather long 'cause just like the name is eglair, if you done so let the dough is resting 20 minutes and bake with 180 degrees Celsius is 30 minutes.
 

                  After Eglair is cook and cool now time to give Salsa Sauce inside of Eglair, we cut on the side and enter sauce.
                  So guys that's my activities today I hope you enjoy and try at home, if you have a some question just comment below, do not forget to follow my food Instagram @dedybestpict and my personal Instagram @dedyriyady04 . thanks for you attention



Komentar

Posting Komentar

Postingan populer dari blog ini

PRACTICE ACTIVITY 22

Welcome back on my blog guys                        So guys today I would like to tell you about my activities in the kitchen, my activities in the kitchen is cooking but still on Butcher Saction and I hope you are not boring to read this one actuallt this my last week in Butcher Saction with my team also. Just like a before we are waiting order before doing or prepare of ingredients they need.                        Not long time order coming are Chicken Fillet, Shrimp, and Shell by 10 pack again after that we give that, like what I say before in my blog before every ingredients had a different like how to cut or haw to handle or cooking also so that one very importand we mush know that and besicly we mush understand that.       ...
Posting Komentar
Baca selengkapnya

PRACTICE ACTIVITY 9 (IND VER)

Hello Guys,           Kali ini saya akan menceritakan aktivitas saya di dapur, dan pada kesempatan ini sedikit berbeda seperti  biasanya karena kali ini saya akan membuat Tape atau Tapai.           Tapai atau tape adalah kudapan yang dihasilkan dari proses fermentasi bahan pangan berkarbohidrat sebagai substrat oleh ragi. Di Indonesia dan negara-negara tetangganya, substrat ini biasanya umbi singkong dan beras ketan. Ragi untuk fermentasi tapai merupakan campuran beberapa mikroorganisme, terutama fungi (kapang dan jamur), seperti Saccharomyces cerevisiae, Rhizopus oryzae, Endomycopsis burtonii, Mucor sp., Candida utilis, Saccharomycopsis fibuligera, dan Pediococcus sp, namun tidak tertutup kemungkinan jenis lain juga terlibat. Tapai hasil fermentasi dengan ragi yang didominasi S. cerevisiae umumnya berbentuk semi-cair, lunak, berasa manis keasaman, mengandung alkohol, dan memiliki tekstur...
Posting Komentar
Baca selengkapnya

TOOLS IN THE KITCHEN 3

CHEESE KNIFE           Cheese cutters are designed to cut soft, sticky cheeses (moist and oily), and accordingly do not have a large sharp edged blade compare to a cheese knife with holes in the blade. The cutting edge of cheese cutters are typically a fine gauge stainless steel or aluminium wire (a "cheesewire") stretched across a supporting frame. The thin wire cuts through a cheese block with hand pressure.           The original Prodyne Gourmet Cheese Slicer had a wooden board with a slot cut into it and a hole through which one end of a U-shaped steel cutting arm was inserted. In the patented design, a stainless steel wire extends between the two ends of the cutting arm fit into the slot, and cuts the cheese. The wire has loops at each end; one loop is around the steel cutting arm in the slot, while the other passes around a metal pin though a plastic handle on the other end of the cutt...
Posting Komentar
Baca selengkapnya