daily activity ( indonesian version)

Assalamualaikum warohmatullahi wabarakatu.


hari ini saya datang lebih awal pada pukul 06.00 pagi,sesampainya di kitchen saya langsung menyimpan tas dan memakai epron lalu saya langsunng melakukan pekerjaan yang harus dibuat pagi ini untuk breakfast. menu breakfast hari ini yaitu:

1. coffee and tea
2. veserve
3. egg benedict
4. muffin choclate
5. croissant
6. dannish

lalu saya langsung saute smoked beef,setelah sudah di saute,saya langsung memberikan kepada teman kelompok saya untuk egg benedict.
Setelah sudah siap egg benedict, roti, dan muffin dan sudah pukul 09.00 saatnya untuk dibawa ke rektorat untuk di display. Dan saya kembali ke kitchen untuk prepared untuk membuat hard roll.
Lalu kami break tepat jam 12 siang dan melanjutkan prepare untuk esok hari. Dan team gue mendapatkan dessert yaitu membuat choux ala creme dan hard roll. Sempat gagal pada percobaan pertama membuat choux, namun utk doing brikutnya kami berhasil.



Dilanjutkan dengan pembuatan hard roll, ternyata membuat hard roll dalam porsi banyak agak rumit jika di mix manual menggunakan tangan jadi gue menggunakan dough sitter , sehingga lebih mudah. Dan hard roll nya berhasil.



Setelah semua menyelesaikan prepare untuk esok hari, kami melakukan general cleaning. Dan gue sendiri disuruh bagian steward. Oh my God, cucian banyak. Jadi yah semangatin diri sendiri yak. Ciayoo!! . Selesai general cleaning agak sorean jadi pulangnya lumayan malam. Gue sampai di rumah jam 19.28. Langsung mandi terus makan dan istirahat bentaran gitu deh.

• 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