Assalamu'alaikum warohmatullahi wabarokatuh,
Hay guys, Alhamdulillah, we are entering the second day of practice this week, and this time we have to be quick to do. because, yesterday's chicken breast in thawing was not soft / soft. But Alhamdulillah, this morning the chicken is soft and ready to use. Before we start working on it, we are oneline first, as always our grooming is checked.
After oneline, we also immediately entered and worked on the chart material which had been prepared yesterday. First we refine the chicken meat that has been thawed, we use Chopper machines so that the process is completed quickly. Meanwhile, I prepared water to be boiled, and heated the stock that we had made yesterday as a broth from Tori tsumire jiru.
After everything was finished, we also started cooking, meanwhile, Arni and Aswan continued making suop. Then we divided several groups to prepare ingredients for tomorrow's menu. So the menu for tomorrow is chinese food. And incidentally my group got a dessert menu, namely tang yuan and tang zong. Rahmi and I prepared to make tang zong, while the others prepared to make tang yuan, some helped Arni and Aswan to finish making soup.
We started to prepare all the ingredients in making tang zong, the ingredients used were the same as the ingredients for making bread, which distinguishes them from the more tender tang zong dough. After making the dough, we also start forming and printing tang zong dough weighing 45 grams per seed. When finished form, proofing the tang zong mixture, then bake for 20-25 minutes.
Today my body is not yet in condition, so I cannot join the GC and instead my body is getting weaker and finally I have to take a rest, while Rahmi continues to use tang zong. And in the end I am. had to go home because my body was getting weaker. I asked permission from my mother because my body was too weak to continue the practice today. And Alhamdulillah, there is a friend who is willing to take me home.
Other friends also suggested not to enter today. maybe because I'm too stubborn. And I express my gratitude to my friends for the attention of all my friends, may Allah SWT. always maintain the family that we have built up so far and bless our work and steps. Sorry for not being able to continue preparing today, thanks again guys.
Wassalamu'alaikum warohmatullahi wabarokatuh
Recipe:
Ingredient:
1. Hard flour 900 gr
2. Sugar 150 gr
3. Salt 6 gr
4. Egg 3 pcs
5. Fresh milk 480 ml
6. Instant yeast 10 gr
7. Butter 90 gr
Egg wash:
1. Egg 1 pcs
2. Fresh milk 10 ml
Procedure:
1. in a stand mixer, add all the ingredients of the dough ' expect butter, knead on low speed for S-7 minutes. And then add butter in; continue kneading for another 5 minutes until you get a smooth, elastic and soft dough.
2.Transfer the dough out to a slightly floured board after 5 minutes and smash it against the operating board, grab it up and smash again. Repeat this process for 2-3 minutes and shape into a round ball. This can help to strong the gluten.
3.Place in a large bowl and cover with a plastic wrapper and set aside for the first rise until it is doubled in size.
4.Transfer the dough out and divide it into two halves. Press each halves to remove the inner bubbles and then shape into a round ball. Then divide one half of the dough into 8 portions and place them one by one in a cake mould. You can make the other half the same or maker larger stuffed buns like me.
5.Place the moulds in the oven along with a large bowl of warm water. Set aside for the proofing.
6.When the buns are almost doubled in size, preheat the oven to 170 degree C f 340 degree F) and brush egg wash and garnish toasted sesame seeds. Top with buns with sliver paper when the buns are well colored (optional). Bake for 20 to 25 minutes. Remove out and cool down.
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