Back at my blog again, after a week i not update my blog and now as usually i want to story what i do today...you dont get bored reading my story althougt this story might be boring so i want to enjoying in my blog.
Okay today i'm arrive in campus at 7.38am....is it still too early? of course not because today we practice about BREAKFAST. Practice today is continental breakfast and english breakfast...and my team got the continental breakfast and i have make is hard roll...i think practice today easy because we are allowed to use mixing dough machine and because that our product is finished so fast.
Practice today is very fun because this is first time we make something where our class is responsible for a menu...I think it's enough to get here I don't stop hoping that your readers won't get bored with what I write, you can also give input for the future of my blog.
RECIPE OF HARD ROLL
ingredient:
350gr water
10gr yeast
625gr hard flour
14gr salt
14gr sugar
14gr shorthening
14gr egg whites
P R O C E D U R E
mixing:
satraight dough method 10 minute at second speed. developing a dough at first or slow speed require approximately twice as much time as at second speed.
fermentation:
about 1 hour at 80ᐤf (27ᐤc)
makeup (oval roll)
1. scale and round the rolls as indicated above for round rolls.
2.roll the rounded units back and forth under the palms of the hands so they
3. proof and wash with water. slash with one lenghtwise cut or three diagonal cuts.
4, bake with steam.
Baking:
425ᐤf (218ᐤc) for loaves 450ᐤf (230ᐤc) forrolls. steam for first 10 minutes
See you
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