DAILY ACTIVITY (ENGLISH VERSION)

Assalamualaikum warahmatullahi wabarakatu

     Tuesday, February 19 2019 the second day we practice this week and still with my story in the kitchen. not much different from yesterday morning, 4:30 a.m. the alarm goes cellphone, cleaning, bathing, dressing and praying. around 6:30 I was ready to go to campus. on campus there are already a number of classmates and seniors. as usual oneline, attendance, checking grooming, completeness of equipment, entering the pastry and back oneline then receiving material from Mr. Eical, engglish breakfast is our material today.

     engglish breakfast that we practice today, that is

muffin muffins

chocolate muffins

The image for chocolate muffins

engglish muffin

The picture for the english muffin

coffee and tea

The results of the picture for coffee and tea

juice

oat meal and cereal

because yesterday our group made a muffin for resto so the day we made the muffin was reheated at 150.American breakfast is the material for tomorrow, we are appointed by group 6 seniors to make croissants and today we will make croissants for tomorrow at the restaurant, first we prepare materials such as:

milk 600ml

yeast 28gr

sugar 60gr

salt 18gr

1kg hard flour

60gr butter

egg 4 btr

600gr croissant fat

How to make:

- first, add croissant fat and then store it in frizeer, then mix the dry ingredients with dry ingredients such as flour, salt, yeast and sugar, stir, then add the butter to stir until blended after evenly add the egg stir again and finally fresh milk mix little by little

- the dough that has been made, wrap it using a plastic wrap then store it in the chiller for 1 hour

- after 1 hour of removing it from the chiller, flatten the dough using a roll pin the size is slightly larger than the croissant fat, then cover the croissant fat with the dough that has been flattened.

- then fold double, re-flatten, fold single and store again in chillers for 1 hour - remove it from the chiller and then flatten it until it is elongated and thin, then cut into a triangular shape, then roll the mixture starting from the width to the triangle, arrange it on a baking sheet and proofing it back until it expands after expanding with a little fresh milk. -Bake at 180 for 15-20 minutes.     the first croissant we made failed to be, we had to repeat it again and just finished around 9:15 p.m., we cleaned the area that we had used then went home.