daily activity (english version) #8

Holaaa guys...
As usually i want to tell you what i doing today and you shoul reading my blog without boring...today on 14th february 2019 Most people say today is Valentine's Day but in my opinion today is Thursday..

Okay today we practice all breakfast starting from continental, english, american and indonesian breakfast...today I'm a little late because it turns out we are one line faster and I didn't pay attention to that and that was my fault ... I did my job to prepare cereals and help other friends and also heat the bread that was made yesterday.

today is the last day of this week my class is practicing and next week we enter a quiet week in class and have to face drowsiness while listening to lecturers' explanations ... this week there are many lessons that I have learned that will be a provision for the future ... and thanks for pak ical for all his guidance.

 recipe of muffin and english muffin
muffin 
ingredients:
1200gr soft flour
600gr sugar
72gr baking powder
15gr salt
360gr eggs, beaten
840gr milk
30gr vanila extract
480gr melted butter

P R O C E D U R E
mixing:
muffin method
scaling and panning:
grease and flour tins or use paper liners. scale batter with no .16 scoop, 2oz (60gr) per unit
baking 400ᐤf(200ᐤc), about 20 minutes
muffing method:
1. sift together the dry ingredients
2. combine all liquid ingredients, including melted fat or oil
3. add the liquids to the dry ingredients and mix just until all the flour is moistened. the batter will look lumpy. do not overmix
4. pand and bake immediately. the dry and liquid mixtures may be prepared in advanced. once they are combined, the batter should be baked without delay, or loss of volume may results. when portioning batter into muffin tins, be carefull not to stir the mix and toughen it. scoop the batter from the outside edge for best results

english muffin
ingredients:
375gr water (see mixing instruction)
8gr yeast
500gr hard flour
8gr salt
8gr sugar
12gr nonfat milk solids shortening
8gr shortening

P R O C E D U R E
mixing:
straight dough method  20-25 minutes at second speed . this though is intetionality overmixed to develop its characteristic coarse texture. because of this long mixing time, use twice your normal machine friction factor when calculating water temperature. for this reason, and because of the low fermentation tempreture, it is usually necesarry to use very cold water or part crushed ice.
fermentation:
dough temprature 70ᐤ f (21ᐤc). ferment 2 1/2 to 3 hours
scaling and makeup:
because this dough is very soft and sticky, yu must use plenty of dusting flour. scale at 1.5oz (45gr) per unit. round and relax the units, then flatten with the palms of the hands, place on cornmeal-covered trays to proof
baking:
bake on both sides on a griddle at low heat