بِسْمِ اللّهِ الرَّحْمَنِ الرَّحِيْمِ
Hayy friend's
How are you to day....?
I hope you still be fine everytime
Okay now i want to explain my practical in the kitchen to day
okay... i go to the campus at 06.00 am for prepare our menu, yasterday sir faisal divide a new at random. and i got a american breakfast group. yasterday after we tidy up our tools and ingredients. we are prepare for breakfast to day. my group prepare dannish and croissant dan thawing sausage, beef bacon, and smoke beef.and the other friend's from the indonesian breakfast prepare seasoning for satay.from english breakfast prepare muffin and english muffin.
and to day we just make a menu with our group, and my group at the morning put the egg in sous vide mechine for make a poach egg and boil egg. and we prepare for condement omelette composed onion, tomato, and mushroom. and the condiment in saute before put into the egg. and my group saute the beef bacon, sausage, and smoke beef beef with butter.
a few moments letter our supervisor arrived and help us and teach us a lot. a friens from indonesian breakfast group cook ayam taliwang,bubur ayam,satay nasi goreng, mie goreng and make a slice fruit, and from english breakfast they are make muffin and english muffin, and from continental breakfast they are prepare coffee and tea. after the food ready to order in the restaurant. we finished our job and bring the food to restaurant.
and then we break for a moment and prepare for general cleaning. after that we prepare the food for tomorrow. and then we go back to home.
Ingredient dan procedure croissant
- hard flour 1 kg
- fresh milk 550 gr
- yeast 8 gr
- sugar 25 gr
- butter 100 gr
- whole egg 100 gr
- salt 15 gr
- croissant fat 300 gr
Mixing:
Straight dough method. Scald milk, cool to lukewarm, and dissolve yeast. Add remaining ingredients except last 1 lb (450 g) butter. Mix into a smooth dough. Do not overmix. Fermentation: 1 hour at 80°F (27°C). Punch down, spread out on flat pan, and rest in retarder 30 minutes. Roll in last amount of butter and give 3 three-folds (see Figure 30.3). Rest in retarder overnight.
Makeup: Proofing: 80°F (27°C). Egg-wash after proofing. Baking: 400°F (200°C).
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