today I arrived at the campus at 05.36 and today is a very very, very very stressful day because today is one of the determinants of the future and local wisdom in this flower country because today is the time for me to take mid tests and material from mid Today's test is the 1.4 rotation menu.
In the mid test
this time I got a dessert section, baked custard tart or pie and today I will
only heat baked custard tarts because the pie has been made yesterday and today
I just need to heat and plating the pie. but the pie failed because the oven I
was using was not evenly heated and the gas was exhausted so the pie I made was
cooked but not evenly distributed.
recipe of baked cutard tart
ingredients
shortcrust pastry
200gr plain flour
a pinch salt
100gr fat (butter or vegetable oil)
2-3tbsp ice water
175 gr shortcrust pastry
4pcs eggs
25gr caster sugar
1/2 tbsp vanilla essens
450ml milk
as needed grated nutmeg
P R O C E D U R E
1. sift the flour and salt into a bowl. cut the fat into small pieces and add it to the flour.
2. use your fingertips to rub the fat into the flour very lightly and evenly until it begins to resemble find breadcrumbs.
3. spinkle the water over the surface and stir with a palette knife until the mixture begins to clump together
4. turn out the pastry on to lightly floured surface and press it together lightly with your fingers. cover and chill for about 30 minutes before use
1. roll out the pastry on lightly floured surface and line a 20 cm (8inch) tart in. chill for 30 minutes, then bake blind in a preheated oven,200ᐤc, for 15 minutes. remove the paper and beans of foil and return to the oven for a further 5 minutes. reduce then oven temprature to 160ᐤc.
2. lightly whisk the eggs with the sugar and vanilla essens in a bowl. heat the milk until warm and whisk into the beaten egg mixture.
3. strain the custard into the pastry case.
4. springkle the tart with nutmeg. bake in the oven for 45-50 minutes or until the custard is set and lightly browned. serve warm or cold.
because of the failure that occurred then the menu that had been baked custard sugar was changed to yellow butter cake and I will return to share recipes from yellow butter cake
recipe of yellow butter cake
ingredients
720gr butter
780 sugar
7gr salt
450gr egg
900gr soft flour
35gr baking powder
900gr milk
15ml vanila
P R O C E D U R E
1. scale ingredients accuratelly. have all ingredients at room temprature.
2. place the butter or shortening in the mixing bowl. with the paddle attachment, beat slowly until the fat is smooth and creamy.
3. add the sugar. cream the mixture at moderate speed until the mixture is light and fluffy some bakers prefer to add the salt and flavorings with the sugar to ensure uniform distribution. if melted chocolate is used, it is added during creaming.
4. add the eggs, a little at a time. after each addition, beat until the eggs are absorbed before adding more. the mixture should be light and fluffy after the eggs are beaten in.
5. scrape down the sides of the bowl to ensure even mixing.
add the sifted dry ingredients (including the spices, if they were not added in step), alternating with liquids. this is done as follows:
* add one fourth of the dry ingredients, mix just until blended in.
* add one third of the liquid. mix just until blended in
* repeat until all ingredients are used. scrape down the sides of the bowl occasionally foe even mixing.
the reason for adding dry and .liquids alternately is that the batter may not absorb all the liquid unless some of the flour is present.
cocoa, if used, is included with the flour.
I express my gratitude to Allah SWT for providing health so that I can carry out the mid test activity today and I also thank sir Ical for guiding me and my friends ... Wassalamualaikum Warahmatullahi Wabarakatuh
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