Sponge cake 3

Sponge cake
Today i go to campus at 07.30 at august 15 2018, the third day we teach about hoe to make good and true shower dough and after that we directly decorate the sponge cake like our habit after that we cleaning the kitchen and back home

#sponge cake

15 egg yolks

Whole eggs 5 grains

Tbm 15gr

Wheat flour 100gr

Chocolate powder 25gr

Milk powder 20gr

Maize flour 25gr

Liquid Mandarine 225gr

Chocolate paste 2gr

The Ingredients
Eggs yolk 15 item
Eggs 5 item
TBM 15gr
Flafour 100gr
Coklat pawder 25gr
Milk powder 20gr
Cornstratch 25gr
Soil Margarine 225gr
Chocolate pasta

#How To make it
Mix TBM and sugar until have a shape like sponge
Insert the dry materilas that have been seufed before untul mix all
The last insert the butter that have been melted to the adonan and ix until smooth
Then insert to the printer and bake

#Shower Dough
To mamke a shower dough we have to focus to see the alteration, more and more good shower dough it will looks porouses, the fisrt step to make a shoer dough is we use wheat 100gr and insert water 50gr mix untul smooth and let stand in the damp room, after two days have to feeds like insert the flour and water for 7 days and see the alteration

Sponge cake 2

Today i’m going to campus at 07.30 in august 18 2018. After i;m arrive in there i and my team work begin to decorate the sponge cake that we have made yesterday, after that we make sponge cake again and the result is is very good, after that we cleaning the kichen then back to home


#sponge cake

15 egg yolks

Whole eggs 5 grains

Tbm 15gr

Wheat flour 100gr

Chocolate powder 25gr

Milk powder 20gr

Maize flour 25gr

Liquid Mandarine 225gr

Chocolate paste 2gr

How To make it
Mix TBM and sugar until have a shape like sponge
Insert the dry materilas that have been seufed before untul mix all
The last insert the butter that have been melted to the adonan and ix until smooth
Then insert to the printer and bake

Croissant 1

Today I went to campus at 7.30 Monday on August 13, 2018. Today I practice in the kitchen, the first day I gather in class for presentations. After my presentation and my group immediately preaper the ingredients "to make croissants and sponge cake. The first day I failed to make a croissant and failed to make a sponge cake, then we were told to run 6 princess next to the kitchen. After running, I immediately sponge cake into the chiller for decoration the next day, I sorted out the kitchen and waited for the nation's children to finish our nation.

Croissant

500 all purpose

275 fresh milk

10 yeasts

 2.5 sugar

5 salt

150 croisant fatS

ponge cake

15 egg yolks

Whole eggs 5 grains

Tbm 15gr

Wheat flour 100gr

Chocolate powder 25gr

Milk powder 20gr

Maize flour 25gr

Liquid Mandarine 225gr

Chocolate paste 2gr

Sponge cake

Hari ini saya masuk jam 7.30 pada tgl 15 agustus 2018. Hari ke 3 yaitu kami di ajarin membuat shower dough yg baik dan benar dan selesai itu seperti biasa kami langsung praktek dan mengias sponge cake, selesai memghias kami langsung siap-siap bersih dan pulang.

#Sponge cake
Kuning telur 15 butir
Telur utuh 5 butir
Tbm 15gr
Tepung terigu 100gr
Coklat bubuk 25gr
Susu bubuk 20gr
Tepung maizena 25gr
Mandarine cair 225gr
Coklat pasta 2gr

Cara membuat
-mix telur tmb dan gula sampai berbentuk sponge dan postur adonan lembut
-masukin bahan" kering yg sudah di ayak terlebih dahulu mix sampai tercampur rata
-terakhir masukan butter yg sudah melted ke adonan mix sampai rata
-masukan ke dalam cetakan dan bake

#shower dough
Dalam membuat shower dough kita membutuhkan ketelitian dalam melihat perubahan, semakin bagus shower dough akan terlihat berpori".  Awal membuat shower dough kita memakai gandum 100gr dan di tambahkan air 50gr aduk sampai merata dan diamkan di tempat yg lembab, setelat dalam 2 hari harus di kasi makan yaitu tambahkan flour dan air salama 7 hari dan lihat perubahannya

Sponge cake

Hari ini saya masuk kampus jam 7.30 pada tgl 14 agustus 2018. Sesampai di kampus saya dan teman kelompok menghias sponge cake yg sudah di buat kemarin, sesudah menghias kami membuat lagi sponge cake dan hasilnya sangat bagus. Selesai membuat kami membersihkan dan siap" pulang.

  

#Sponge cake
Kuning telur 15 butir
Telur utuh 5 butir
Tbm 15gr
Tepung terigu 100gr
Coklat bubuk 25gr
Susu bubuk 20gr
Tepung maizena 25gr
Margarine cair 225gr
Coklat pasta 2gr

Cara membuat
-mix telur tmb dan gula sampai berbentuk sponge dan postur adonan lembut
-masukin bahan" kering yg sudah di ayak terlebih dahulu mix sampai tercampur rata
-terakhir masukan butter yg sudah melted ke adonan mix sampai rata
-masukan ke dalam cetakan dan bake

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

Tugas Minggu ke-2

Hari adalah minggu kedua saya berkunjung ke pasar Pabaeng-Baeng pada hari Jum'at tanggal 10 Agustus 2018. hari ini saya berkunjung ke pasar mencari tahu harga sebuah sayur-sayuran.

Pasar Pabaeng-Baeng

Inilah data dari pasar yang saya kunjungi semoga siapa yang membaca dari blog saya dapat mengetahui harga sebuah sayur-sayuran di pasar Pabaeng-Baeng

Tugas Minggu Ke-1

pada hari ini saya menceritakan tentang sedikit pengetahuan dari swalayan yang terdiri dari peralatan dapur, supaya kita tahu dari jual beli peralatan. hari ini saya berangkat dari Rumah ke Smartclub jam 03.00 pada tanggal 4 Agustus 2018 untuk memenuhi tugas mingguan program studi MTB (Manajemen Tata Boga).

Smartclub

Inilah hari pertamaku berkunjung di Swalayan untuk mengetahui harga suatu peralatan equipment dalam pengtahuan tentang suatu peralatan dan harga sebuah barang di pakai membuat berbagai macam makanan.

Mixing Dough

Rice cooker

Tools

TOOL 2.3

1.    Bain marie (equipment)

Function : to keep food heat

Material : stainless steel and glass

Cleaning : clean it with wet napkin

2.  Freezer (equipment)

Function : storing ingredients into frozen

Material : plastic steel

Cleaning : with wet napkin

    3. Grill (equipment)

Function : to grill food

Material : made of iron

Cleaning : clean with dishwashing liquid, rinse with clean water

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

Tarlet

Hari ini saya masuk ke kampus jam 7.30 dan hari ini yang kedua saya masuk ke kitchen. Hari kegiatan saya membuat tarlet, dan sebelum membuat tarlet kami di ajarkan cara membuatnya dengan seorang chef pastry yaitu chef salam. Sesudah dia mempraktekan untuk kami, kami segera mengikuti cara dia untuk membuat tarlet.

Resepi:

Tartlet ;

Sugar dough

Bahan-bahan ;

1. Tepung terigu 200gr
2. Tepung maizena 100 - 50 gr
3. Susu bubuk 2 sdm
4. Mentega 150 gr
5. Telur 2 butir
6. Garam 1/4 sdt
7. Gula halus 2 sdm

Metode ;

1. Bahan kering campur(Terigu, tepung maizena susu bubuk, garam, & gula halus)
2. Aduk hingga rata
3. Tambahkan mentega
4. Masukkan telur
5. Aduk pake tangan sementara(yg jelas sudah rata)
6. Masukan ke chiller 15mnt
7. Wrapping
8. Rolling membentuk bulat pipih(plastik roll)
9. Cetak 
10. Masukkan lagi ke chiller selama 15mnt
11. Tusuk pake garpu agar adonan tidak mengembang
12. Setelah setengah matang, olesi dengan egg wash
13. Baking 30mnt dengan suhu 70'C . 

Sesudah selesai membuat tarlet kami langsung di praktekan lagi dengan chef ical untuk membuat croissant, sesudah di praktekan kami langsung mengikuti caranya chef, sesudah selesai membuat croissant dari awal sampai penyimpanan kami langsung gc. 

Resipi : 

Croissant: 

1. 500 all purpose

2. 275 fresh milk

3. 10 gr yeast

4. 12,5 gr sugar

5 salt

6.150 croisant fat