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.
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.
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