PRACTICE ACTIVITY 13 (ENG VER)

Hi There,

          Hello everyone welcome back with me and as usual I will share my activities in the kitchen, especially the Pastry and Bakery Section or Patisserie and Bread Section, for those of you who have read my post about Table Breakfast in Practice Activity 3, Table Breakfast is the group that responsible for the Breakfast Menu and this is my second time from my group and I got a Table Breakfast turn, usually on Thursday but because there will be a 2018 Job Fair event held at the Hall I Wayan Bedhi Toursm Polytechnic of Makassar which will last for 2 days.

          Our Breakfast Menu are Croissant, Danish, Berliner, Roti Abon, Cinnamon Roll, Spring Rolls and the Traditional Cake Menu are Cantik Manis, Doko - doko Cangkuning, and Cassava Apem, and the obligatory cake for each group is Whole Cake and this time my group makes Black Forest and White Forest as Whole Cake.

          Today is the preparation day or preparing all the menus that have been determined then we divide to make the food or the responsibility of the food and I get Berliner, Cinnamon Roll, and Roti Abon, as we know the 3 foods I will make is Bread. 

          A Berliner Pfannkuchen (referred to as Berliner for short) is a traditional German pastry similar to a doughnut with no central hole, made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling and usually icing, powdered sugar or conventional sugar on top. They are sometimes made with chocolate, champagne, custard, mocha, or advocaat filling, or with no filling at all. 

          A cinnamon bun (also cinnamon roll, cinnamon swirl, cinnamon Danish, and cinnamon snail) is a sweet roll served commonly in Northern Europe and North America. In Denmark, it is known as Kanelsnegl' cinnamon snail and is a form of wienerbrød ('Vienna Bread'). In North America, it is commonly eaten for breakfast or dessert. Its main ingredients are flour, cinnamon, sugar, and butter, which provide a robust and sweet flavor. In some places, it is eaten as a breakfast food and is served with cream cheese or icing. So let's begin now.

          Basically these 3 menus have the same type of dough, Sweet Bread or Sweet Roll, so we can make 1 time the mixture and then divide it into 3. 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. It is recommended to use cold water so it is not easy to heat and make the dough float quickly.

           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 characteristics of the dough is smooth or elastic are the dough does not stick to the Bowl or the container of the machine, the dough binds to each other and looks more shiny.

           Then the mixture is divided into 3 to make Abon Bread, Berliner, and Cinnamon Roll Bread, then rest with room temperature for 30 minutes until Yeast in the dough reacts, usually during this process try to always cover the dough so that it does not dry which causes water shortage because of that will affect the expansion process so that it cannot expand maximally. To make Berliner and Cinnamon Roll we need the first developer process or proving because it has a shape so we form it first then proving while Abon Bread is not a problem because we will make the Abon Bread only round.

           Like Cinnamon Roll, we immediately roll approximately 0.5 cm then give Icing Sugar and Cinnamon Powder that has been mixed evenly then Roll the dough and cut, I usually put it in the mold for Muffins so the bread size is the same and neater.

            Berliner we immediately roll without going through the first proving process, then use a ring cutter so that the spheres are flat and the bread size is the same after that it is put into the proving machine for the proving process 15-20 minutes, which needs to be considered is that the dough is not over proving or the development process excessive so that when fried later it will be very large and if it is cold it will shrink or wrinkle so it is not good to be seen even though it will be given later.

           For Abon Bread, after the first proving process has been completed then the process of scaling or weighing the dough per portion so that the size and weight of the dough are the same, After finishing the divide according to the portion then rounding the dough is then arranged directly on the sit pan for the next proving process.

           And this time I make Abon Bread it outside or on bread if you want to be inside it can also depend on us. So guys that's my activity today to prepare Table Breakfast tomorrow and I hope you enjoy for that.