Langsung ke konten utama

PRACTICE ACTIVITY 1 (ENG VER)

Hello Guys,
          Back again with me on my Blog, this time I will tell you about my activities that I usually do in the kitchen, and that's not all I want to give you information that the Blog I will post about Pastry and Bakery maybe before I've discussed some about Pastry and Bakery when I was On The Job Trainee in Jakarta, now I have done On The Job Trainee so I go back to campus to continue studying.
          Maybe I no longer need to explain in details what is Pastry and Bakery for those of you who have read Blogs I must have understood about it, but I just explained in general about Pastry is Pastries and Bakery is Bread so I hope there is already a shadow of Pastry and Bakery, so let's start.

 Croissant
          This time I made a Croissant or Crescent Moon Bread named so because its shape resembles a crescent moon. According to legend, this bread originated in Europe to celebrate the victory of the Franks for the Umayyad army in the war in Tours in 732, with a crescent-like shape, while in other legends or according to other sources this bread was first created in Buda or Vienna in 1683 to celebrate the victory of the Christian army over the Ottomans in the battle for the city, as an illustration of the Ottoman flag The period of time for which it was made according to the procedure at first could take several days, therefore, it required a high level of patience. Today, large amounts of sickle bread are usually made with machines.
           On the basis we have learned the basics in making Croissants in semester 1, only in semester 5 is this really how we repeat and understand in detail in its manufacture both from the manufacturing technique through the machine and the manufacturing technique in menual and this time the creation of Croissants menually .

           The first is to prepare the tools and ingredients used then make Croissant dough is Flour, Sugar, Salt, Yeast, Eggs, Milk, and Butter. The first thing to do is butter which is piped or spread with a thickness of approximately 1.5 cm and try to form a square then store it in the refrigerator so that the butter does not melt due to room temperature. This butter will be the contents of Croissant later.
         To make the mixture mix all dry ingredients then put the liquid little by little stir until smooth and smooth or yeast on the dough reacts. After that, store the mixture and rest for 1 hour until the dough is doubled from before.
 
          After that, roll the mixture until it covers the butter that was rolled and paste it in the middle of the mixture.

           Make sure the butter is closed all because to overcome the butter comes out when rolled later, then store it again in the freezer for 1 hour. After 1 hour of starting the first roll with a length of 60 cm and a width of 30 cm after the folds of the Single, why do we use a single fold so that each layer is clearly visible between the dough and butter but we can also use Double. Each rolling will be wedged for 1 hour and has 3 times a roll every 1 hour which is rested so that it takes 3 hours.
 
          After 3 times roll then form bread dough like Crescent, and also must be measured to have the same size.
 
           After we form and then rest again for 1 hour and rubbed with eggs to make it shiny, after that it's time to Bake.

           And finally Croissant is ready to be served, the good croissant has a cavity in the middle and every fold is visible and the bread will rise to the top.
           That was my activity on campus about Croissants, I hope you enjoy and if you have questions, blame the comments below and see you again.

 
 


 
  
 

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...

FOODS TRAINEE 3

HAINAN CHICKEN RICE           Hainanese Chicken Rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China. It is considered one of the national dishes of Singapore. Hainanese chicken rice is most commonly associated with Singaporean, Malaysian and Hainanese cuisines, although it is also popular in Thailand, where it is known as Khao Man Gai, Vietnam and Indonesia. It is based on a well-known Hainanese dish called Wenchang chicken, due to its adoption by the Hainanese overseas Chinese population in the Nanyang area (present-day Southeast Asia). Catherine Ling of CNN describes Hainanese chicken rice as one of the "40 Singapore foods we can't live without". In Malaysia, as in Singapore, chicken rice is available in many Chinese coffee shops, restaurants and street hawker stalls, and also in chain restaurants such as The Chicken Rice Shop and OldTown White Coffee.      ...

I am Dedy Riyady

Hello guys? Welcome to my blog so for this time I would like to introduce myself, my name is Dedy Riyady or you can call me Dedy, now I'm 19th and I'm from Makassar City and then I studied in Tourism.                  Polytechnics of Makassar with my major is Food Production Management. So I think enough for a little introducing myself 😊.                 Well , I would like to a little bit explain about my major, as we know is not stranger we hear anymore because so many we can see our eyes and true so let me to tell you what is the meaning of Food Product.                The Food Product is knowledge in the field of culinary (the art of cooking) which covers the scope of food, from preparation of processing to serving the food itself which is both tradi...