PRACTICE ACTIVITY 8 (ENG VER)

Hi Guys,

          Welcome back with my new post and this time I will tell you about my activities on campus, especially in the kitchen section and at this time I will discuss about Bread in the Bakery Section.

          On this occasion I will make Abon Bread, Bread is the main food made from wheat flour and water, which is fermented with yeast, but some are not using yeast. But the advancement of human technology makes bread processed with various ingredients such as salt, oil, butter, or eggs to add the level of protein in it so that certain textures and flavors can be obtained. Bread is a staple food in many Western countries. Bread is a pizza base and an outer layer of sandwiches. Bread is usually sold in sliced form, and in a "fresh" condition that is neatly packed in plastic.

          Whereas Abon is food made from animal flesh fiber. Appearance is usually light brown to blackish due to flavored soy sauce. Shredded looks like cotton fibers, because it is dominated by dry muscle fibers which are shriveled. Because it is dry and has almost no residual moisture, abon usually lasts for weeks to months in an airtight package. 

          Besides being made from basic ingredients of meat (cows, goats, horses, pigs and sheep), there are several abon making using basic ingredients from seafood, such as tuna, catfish, eel, crab and shrimp, so let's we start how to make Abon Bread. 

           First of all, prepare the tools and materials that we will use then start the product that we will make. Mix all dry ingredients of Flour, Sugar, Yeast, and Bread Improver except Salt into Mixing Mechine and also Butter and let it mix until smooth, after the mixture is well blended and there are no lumps of Butter then enter the Egg Yolks and let it mix again.

 

           If the dough is well mixed then enter the water and leave it for a few minutes until the dough binds to each other and the yeast has started working in the process of proofing later.

 

          If the dough starts to not stick to the Mixing Bowl and starts to smooth or elastic, enter the Salt and leave it until the dough is perfectly smooth or elastic.

 

           The next, the dough is rested at room temperature for 30 minutes until the yeast on the dough reacts, usually during this process try to keep the dough closed so that it does not dry which causes a lack of water because it will affect the expansion process so that it cannot expand to the maximum.

 

           After 30 minutes the proofing process has been finished, then the dough is divided into each portion with 30 grams because I will make it a little small, it could be 50 or 60 grams if we want to be bigger then it depends on us.

           After it has been divided to the portion then first rounding the dough after it is spread and given a Shred in the middle then closed until shredded is in the middle and rouding again and arranged directly above the sit pan for the next process.

           Next is the last proofing process for 1 hour, we can use room temperature or Proofing Machine. Baked Bread with a temperature of 180'c to 200'c for 15-20 minutes until nice brown.

 

           Abon Bread is ready to served, make it a habit after the Bread is cooked, apply Butter on the top so that the Bread is not dry and looks shiny and also gives a more savory taste and nice smell when eaten.

           That's my activity this time about the Bakery Section and for those of you who have questions please comment below and see you on the next Blog.