hello guys, i know today is a very happy day because we feel so glad, we come in this campus at 07:20. before we join in the kitchen, we oneline and absent but today i don't have many time for enjoy, because i want to succeed to making something.
The product we will make today is eclier and choux paste. and how to make it easy, the tools used to make choux paste, such as piping bag, bowl, wooden saptula, saute pan. and ingredients used such as butter, milk, flour, salt, and egg.
after we finished baking choux paste, we did general clening because, this activity was an activity that was always done after finishing the practice. after that we prepare to go home.
thank's guys for collaburations today
Assalamu'alaikum warohmatullahi wabarokatuh
Recipe coux ala creme
Ingredients:
* water or milk. 500 g
* butter or shortening. 250 g
* salt. 5 g
* bread / hard flour. 375 g
* egg. 625 g
Procedure:
1. Combine liquid, butter, and salt in a heavy saucepan and bring to a boil.
2. Remove pan from heat and add the flour all at once. Stir quickly.
3. Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
4. Transfer the dough to the bowl of a mixer. If you wish to mix by hand, leave it in the sautepan.
5. With the paddle attachment, mix at low speed until the dough has cooled shlightly. It shound be about 140°F (60° C) - still very warm, but not too hot to touch.
6. At medium speed, beat in the eggs, a little at a time. Add no more than one-fourth of the eggs at once, add wait until each is completely absorbed before adding the next. When all the eggs are absorbed, the paste is ready to use.
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