hello everyone ... today I will again tell my story in the Makassar Polytechnic Kitchen ... today is my second day in this week in the kitchen and I will also continue the activities to process the chicken salad hawaian ... and hopefully what I write can be useful.
I arrived at the campus at 7:00 a.m. ... when I arrived at the campus I immediately took out all the ingredients that I had prepared the kematin from the chiller ... after that I immediately cut the chicken into pieces of squares ... after that I prepared a tool for sous vide because in order to produce soft meat, we use the sous vide method to ripen the chicken.
after the chicken has been cooked all the ingredients are immediately mixed into one ... during the mixing process we were suddenly given instructions to do oneline ... when oneline we were told that tomorrow we had to prepare breakfast and the group providing breakfast was my group so I asked permission in my friend not to do the plating because I will prepare for the breaksfast tomorrow ... I prepare danish for breakfast tomorrow while my other friends each prepare strawberry muffins, english muffins and also a twist bread ... below I will giving the danish recipe that I made today
recipe of danish
ingredients:
400gr milk
11gr yeast
125gr butter
150gr sugar
12gr salt
200gr eggs
50gr egg yolks
800gr hard flour
200gr soft flour
500gr croissant fat
P R O C E D U R E
mixing:
modified starigt dough
1. scald milk. cool to lukewarm. dissolve yeast in milk
2. mix butter, sugar, salt, and spice until smooth, using paddle. beat in eggs and yolks
3. add liquid (from step 1) and flour mix 3-4 minutes on 2nd speed
4. rest in retarder 20-30minutes
5. roll in remaining butter and give 3 three-folds
makeup
see makeup techniques after recipe section
proofing:
90ᐤf (32ᐤc) with little steam. egg wash after proofing
baking:
375ᐤf(190ᐤc)
and below is a photo of my activity today.
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