Hay guys!!!, welcome back to my blog, now i want to tell you about my activities today. Right i usually get up at four o'clock and prepare for pray, after that i prepare to going to collage, but before i going to the collage,i am take a bath and i go to collage with my sister.
I go to collage at six o'clock and i arrive in this collage at six past halp, after that me and my friends one line for preparing to join in the kitchen, today we make english breakfast, english breakfast have the menu such as coffee, tea, preserved, muffin, english muffin, oat milk, and cereal.
After we finish we prepare for membuat American breakfast for tomorrow, and today we make croissant, Danish, French bread, pastry cream, hollandise sauce for tomorrow morning, and we prepare ingredients American breakfast for thursday, after we finish, we are exercise general cleaning. After we finish we are break and go in our home
And i wont to say thank's for today
Assalamu'alaikum warohmatullahi wabarokatuh
Recipe croissant:
* milk. 450 g
* instant yeast. 8 g
*sugar. 30 g
* Salt. 15 g
* butter, soft. 80 g
* bread flour / hard. 800 g
* butter / croissant fat. 450 g
how to make/ procedure:
- mixing:
Straight dough method.
Sclad milk, cool to lukewarm, and dissolve yeast. add remaining ingredients except last 1 lb (450 g) butter. Mix into a smooth dough.
do not overmix.
- fermentation:
1 hour at 80°F (27°C).
Punch down, spread out on flat pan, and rest in retarded 30 minutes.
Roll in last amount of butter and give 3 three- folds rest in retarder overnight.
- makeup:
See figure 30.20 on page 929.
- proofing:
80°F (27°C). Egg wash after proofing.
- baking:
400°F (200°C).
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