Tarlet

Today I entered the campus at 7.30 and today the second I go into the kitchen. My activity day is to make a tarlet, and before making our tarlet we teach how to make it with a chef pastry that is chef greetings. After he practiced for us, we immediately followed his way to make a tarlet.

Recipes:


Tartlet;

Sugar dough


Ingredients ;

Wheat flour 200gr

Maize flour 100 - 50 gr

2 tbsp milk powder

Butter 150 gr

2 eggs eggs

1/4 tsp salt

2 tablespoons fine sugar

Method ;

Dried ingredients (Flour, cornstarch powder, salt, & refined sugar)

Mix well

Add butter

Enter the eggs

Stir hand pake temporarily (which is obviously flat)

Input to chiller 15mnt

Wrapping

Rolling flat round forming (plastic roll)

Print

Enter again to the chiller for 15mnt

Plug the fork so that the dough does not expand

After half-baked, spread with egg wash

Baking 30mnt with temperature

After finished making our tarlet directly in practice again with chef ical to make croissants, after the practice we immediately follow the way chef, after finished making croissants from scratch until our storage directly gc.


Recipes:


Croissants:

1. 500 all purpose

2. 275 fresh milk

3. 10 gr yeast

4. 12.5 gr sugar

5 salt

6,150 croisant fat