daily activity ( englis version)

Assalamualaikum warohmatullahi wabarakatu.

today I arrived early at 6:00 a.m., when I arrived at the kitchen I immediately saved my bag and put on an epron then I immediately did the work that had to be made this morning for breakfast. Today's breakfast menu is:

coffee and tea
veserve
egg benedict
choclate muffins
croissants
dannish

then I immediately saute smoked beef, after being sauteed, I immediately gave my group friends to egg benedict.
After the egg benedict, bread, and muffins are ready and it's 09.00 it's time to be taken to the rector for display. And I returned to the kitchen to be prepared to make a hard roll.
Then we break right at 12 noon and continue preparing for tomorrow. And my team gets dessert, which is making choux in the style of creme and hard roll. Had failed in the first attempt to make choux, but to do the next we succeeded.

Followed by making a hard roll, it turns out that making a hard roll in a large portion is rather complicated if it is mixed manually by hand so I use the dough sitter, making it easier. And the hard roll works.


After all completed preparing for tomorrow, we do general cleaning. And I was told by the steward myself. Oh my God, lots of laundry. So, yeah, your self-esteem. Ciayoo !! . After the general cleaning was finished late in the afternoon so it returned late at night. I arrived at home at 7:28 p.m. Immediately take a shower and eat and rest the stretch so


Hard Roll


700 gr Water
45 gr Yeast
1250 gr Hard flour
30 gr Salt
30 gr Shortening
30 gr Egg white


Procedure :
Mixing
Straight dough method
10 minutes, 2nd speed (see note),

Fermentation :
About 1 hour at 80°F

Scaling and makeup :
Rolls-1 lb(500 g) per dozen
French-type loaf - 18 oz (550 g) per loaf.
See makeup technique after recipe section.
Dock after proofing, brush with water.

Baking :
425°F. Steam for first 10 minutes.

Note : mixing speeds and times given in bread formula in this book are guidelines only. Small mixers might be damaged if they run at too high a speed with a stiff dough. In such cases, use a lower speed and extend the mixing time as necessary. Depending on the mixer, developing a dough at first or slow speed requires about twice as much mixing time as at second speed. Follow the manufacture's recommendations


Choux Ala Creme


500 gr Water or milk

250 gr Butter

375 gr Hard flour

625 gr Egg


Procedure :

1. Combine liquid, butter, and salt in a heavy sauce pan and bring to boil

2. Remove pan from heat and add the flour all at once.

3. Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan

4. Transfer the dough to the bowl of a mixer. If you wish to mix by hand, leave it in the saucepan.

5. With the paddle attachment, mix at low speed until the dough has cooled slightly. It should be about 140°F still very warm. But not too hot to touch.

6. At medium speed, beat in the eggs, a little at a time. Add no more than one-fourth of the eggs at once, and wait until each is completely absorbed before adding the next. When all the eggs are absorbed, the paste is ready to use