Hello guys, welcome back to my blog, yah today is a beautiful day. because today we feel so happy heheh and today we practice about pie dough and sugar dough, and before we doing, we oneline and absent and cek grooming.
today we make a produc pie dough and sugar dough and we make produc with team, and before we practice we review matery by senior , and today we back practice bechamel again for topping by pie doug.
After that before we go home we doing general cleaning after that we oneline for prepare to go home, we back to go home at 17:30
and thank's for today guys, see you next time
Assalamu'alaikum warohmatullahi wabarokatuh
-Pie dough ingredients
* flour. 500 g
*shortenibg or butter. 350 g
*cold water. 150 g
* salt. 10 g
* sugar. 25 g
PROCEDURE
Mixing:
1. Collect all equipment.
2. Collect and scale ingredients.
3. Dissolve salt in water. Set aside.
4. Place flour and shortening in mixing bowl.
5. Rub or cut shortening into flour to the proper degree:
For mealy dough—until it resembles coarse cornmeal.
For flaky dough—until fat particles are the size of peas or hazelnuts.
6. Add salt and water. Mix very gently, just until water is absorbed. Do not
overwork the dough.
7. Place the dough in pans, cover with plastic film, and place in refrigerator or
retarder for several hours.
- sugar dough ingredient
* pastry flour. 375 g
* butter. 250 g
*egg. 70 g
* salt. 2 g
* sugar. 90 g
Procedure sugar dough:
- preparation all ingredients and tools
-mix flour, corn strach, milk powder, salt, icing sugar, and butter. Mix until well.
- after that put the dough in bowl and keep in chiller for 10-15 minutes.
-to make it easier to shape, roll the dough first.
- brushing butter and dusthing flour in the tarlet mould.
- and than, shape dough into the mould.
- keep again in chiller for 15-20 minutes.
- after that, bake for 15-20 minutes in 170°C.
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