Langsung ke konten utama

PRACTICE ACTIVITY 18

Hello, I see you sit over there welcome to my blog again thank before.
                   Well, today I tell you my activities but dont you know today is my midterm exam specially for my group after that when my lecturer come and she will examination us so the menu is Buffet Menu. Dont you know I never thinking I will get Dessert but that was happen right now than make me surprised to heat that but I mush be know and beliave to do that and the next I have a change to get cook helper with  my friends to make menu today.
                     Because my exam is Dessert Menu are Blackout Cake with my little team so let's begin now.

                   The first is prepare all ingredients and tools we gonna used after that let's star cooking now, firts one we do is malted Dark Chocolate, Butter, and Cocoa with Tim Methode and than let chocolate become cool before we mix all ingredients.
 
                  After that make the dough is Mixing egg and sugar until foaming or double size until the dough is stiff after the dough is stiff now add the flour littel by litte and mix well, and than add the chocolate malted we make before and make sure chocolate is cool before mix together becuase will make the egg inside the dough is cook, and than mix well.
 
                  After the dough is mix well so time to bake but before used mold is rectangular and give butter to make the dough is not sticky. Bake the dough with 30 minutes and 180 Degrees Celsius.
 
                  Beside we waiting the dough is cook so we make Chocolate Ganache and Chocolate Mousse. Chocolate Gnache for on the top of cake and Chocolate Mousse for layering and garnish later.

                   When all of is ready so time to plating to served, and do not forget give simple syrup on the top of cake before you layering to make the cake is not dry when we eat.
                    So guys I think enough to tell you my activities than I feel happy 'cause I get it to make this menu and I would like says thanks to my little cook helper to doing this menu. If you have question about this recipe just comment below guys.

 




Komentar

Postingan populer dari blog ini

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 lengket. Produksi tapai biasanya dilakukan oleh industri kecil dan menengah. Jenis Tapai

VIDEO BASIC PREPARATION 1

FRENCH DRESSING SAUCE                  French dressing is a term originally used for any oil-and-vinegar-based salad dressing. Today, it refers to a creamy ketchup-based dressing which varies in color from pale orange to bright red. It can be made by blending olive oil, vinegar, tomato paste, ketchup, brown sugar, paprika, and salt. In the United States during the 1950s, manufactured "French dressing" was developed. The manufactured version is sweet in taste and colored orange-to-red from the use of paprika and tomatoes. In manufactured versions, "French dressing" is generally a pale orange and creamy, while "Catalina French dressing" is generally bright red and less creamy in nature.                   The term French dressing or Vinaigratte used in food processing is an unstable mixture or emulsion between oil, water and spices. French dressing, derivatives: a) English mustard b) French mustard c) Lemon dressing d) Miller dressin

PRACTICE ACTIVITY 19 (ENG VER)

Hi You,           I will tell you about my activities as usual in the kitchen and this time I will make one of the Traditional Cakes, Lapis Legit ( Spekkoek ), Lapis Legit is no stranger to Indonesians because there are many productions that make it easy to reach then the price is friendly in the mother's pocket , indirectly discussing Lapis Legit will definitely think of cakes that have many layers that have yellow color and each layer is brownish and tastes distinctive so on this occasion I will explain how to make this Traditional Cake.            Spekkoek (kue lapis legit or spekuk in Indonesian) is a type of Indonesian layer cake. It was developed during colonial times in the Dutch East Indies. The firm-textured cake is an Indo (Dutch-Indonesian) version of the European multi-layered spit cake. However it is not baked on a rotating spit, and contains a mix of Indonesian spices, such as cardamom, cinnamon, clove, mace and anise. The cake is made of flour and yolk