Alhamdulillah, today is the fourth day we practice making breakfast, we are serve all breakfast menus today, starting from continental breakfast, english breakfast, american breakfast, ang indonesian breakfast. My group made muffin, english muffin, and cereals.
We come in this campus at 06:00, and immediately prepare all meals before being released to the restaurant, after we prepare and immediately serve all the food, we take a break to eat. After eating we do general cleaning until 12 o'clock, and continued again after the prayers.
We finished general cleaning before 3 o'clock, and rested again for prayer. After that, we thought that after prayer we would go home, there was still something prepared for tomorrow, that is a product and food for all of us for after doing general cleaning.
After all finished, we returned to our homes.
Thank you guys for today
Assalamu'alaikum warohmatullahi wabarokatuh
Recipe english muffin:
Adapun recepi yang di perlukan dalam pembuatan english muffin yaitu:
*hard flour (500 g)
* water. ( 375 g)
* nonfat milk solod shortening ( 12 g)
*instan yeast. (8 g)
*shortening. (8 g)
*salt. (8 g)
*sugar. (8 g)
Recepi muffin yaitu:
*pastry flour. (1200g)
*sugar. (600 g)
*baking powfer ( 72 g)
* salt. ( 15 g)
*eggs, Beaten. (360 g)
*milk. ( 840 g)
*vanilla extract. ( 30 g)
*melted butter or shortening ( 480 g)
a. how to make muffin
- sift together the dry ingredient
- combine all liquid to tge dry ingredient, including melted fat or oil
- add the liquid to the dry ingredients and mix just until all the flour is moistened. The better will look lumpy. Do not over mix
- pan and bake immediately. The dry and liquid mixtures may be prepared in advance. Once they combined, the bettet should be baked without delay, ot loss of volume may result. When portioning batter into muffin tins, be careful not to stir the mix and thoughen it. Scoop the batter from the outside edge for best result.
b. how to make english muffin:
- straight dough method 20-25 minutes at second speed. This dough is intrntionalli overmixed to develop its characteristic coarse texture. Because of this long mixing timeuse twice your normal machine friction factor when calculating water temperature. For this reason, and because of the low fermentation temperature. It is usually necessary to use very cold water or part crushed ice.
-dough temperature 70°F (21°C) ferment 2 1/2 to 3 hours
- scalling and makeup
Because this dough is very soft sticky, you must use plenty of dusting flour. Scale at 45 g per unit. Round and relaks the units then flathen with the palms of the hands, place on commeal-covered trays to proof.
- bake on both sides on a griddle at low head.
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