Croissant

today i go to campus at monday 7.30 in  august 13, 2018, this practical at kitchen, this first day i collect in the class for presentation, after that me and my group directly prepare the materials for make croissant and sponge cake, the first day i failed to make a croissant and sponge cake, then we got punishment to run around the kichen for 6 lap. after that i directly keep the sponge cake in to the chiller for decorate tomorrow, i finished

Croissant
500 all purpose
275 fresh milk
10 yeast
12,5 sugar
5 salt
150 croisant fat

How to make it 

1. mix all flour,yeast,sugar and salt and mix until smooth, thenenter the milk liquid and mix for 3 minutes
2. let stand in 20c for 1 hours and if in the chiller 30 minutes
3. rolling the dough like square shape and insert the fat that has been slim shape, rollng the first pliegue then insert to the freezer for 30 minute
4. rolling again until the third pliegue and elongated and shaped like croissant, arrange on setpan then let stand in the room for 2 hours
5. bake the dough in 180c for 15-18 minutes

Sponge cake
egg yolk 15 butir
eggs 5 butir
Tbm 15gr
flour 100gr
Coklat powder 25gr
milk powder 20gr
maizena flour 25gr
Mandarine liquid 225gr
Coklat pasta 2gr
How to make

1. mix the TBM and sugar until smooth
2. before entering the dough, sieve before the dry substance and mix step by step with spatula
3. insert the liquid margarine into the dough and mix until smooth
4. entering to the printing and bake