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بِسْمِ اللّهِ الرَّحْمَنِ الرَّحِيْمِ


hay guys hw are you to day

to day is my last day in this practical week 
so lets reading my activity 




so i going to the campus at 05.30 pm. why? because to day my group handle breakfast menu. at the daily report yesterday I told about me and my group preparing menu breakfast. but i can explain again what we prepare yesterday if you are forget it. okay we divided a work because there item's menu of breakfast.
there handle toast bread, croissant, cupcake, potato wedges and omelet






and I'm handle condiment omelet. so my and my friend cut the paprika with brunoise piece.and the smoke beef remover from freezer and put in the chiller for thawing process.after that we put the paprika piece in chiller so that the paprika still fresh. after that i going to pastry for scaling the ingredient's for butter cake.after all of ingredient done for scale so we make the dough of butter cake and after that the dough  in the cup and ready for baking.
the following ingredient's and procedure yellow butter cake 

  • butter   720gr
  • sugar   780gr
  • salt       7gr
  • egg       450gr
  • soft flour   900gr
  • baking powder   35 gr
  • milk    900gr
  • vanilla     15 ml
  1. scale ingredients accurately. have ail ingredient's at room temperature
  2. place the butter or shortening in the mixing bowl. with the paddle attachment, beat slowly until the fat is smooth and creamy
  3. add sugar. cream the mixture at the moderate speed until the mixture is light and fluffy some bakers prefer to add the salt and flavorings with the sugar to ensure uniform distribution. if melted chocolate used is added during creaming
  4. add the eegs a little at time. a little at time after each addition, beat until the eggs are absorbed before adding more.the mixture should be light and fluffy after the egg are beaten in 
  5. scrape down the sides of the bowl to ensure oven mixing
  6. add the sifted dry ingredient (including the spices, if they were not added in step 3) alternative with the liquid this is done as follows:

  • add one-four f the dry ingredients mix just until blended in
  • add the one-third of the liquid mix just until blended in
  • repeat until all ingredient are used. scrape down the sides of the bowl accasionally for even mixing
the reason for adding dry and liquids alternately is that the better may not absorb all the liquids unless some of the flour is present

cocoa, if used is included with the flour

and to day all of prepare for breakfast is done just make topping for cupcake with cream, slice a toast bread and give butter and sugar,fryed potato wedges and make omelet. when i arrived in kitchen I making omelets,and my friend fryer potato wedges, topping the cupcake, and greased the toast bread with butter and sugar. at 07.30 pm all of our product is done. and reading for bring to the makassar tuorism 
polytechnic rector


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