DAILY ACTIVITY (ENGLISH VERSION)

Assalamualaikum warahmatullahi
wabarakatu.

 Wednesday, February 20, 2019, the third day we practice this week, as usual, we wake up at 4:30 cleaning, bathing, dressing and praying. 6:30 I left for campus to arrive at the campus another friend had started oneline before going into the kitchen was given an attendance, checking grooming and completeness of equipment after going straight into the pastry and returning one line before we did we listened to the explanation or direction about the material today from senior.     food that will come out today is american breakfast, which is topped up:
croissants
danish  egg dishes coffee, tea and milk  groups of 6-10 that will make american breakfast and group 1-5 prepare for tomorrow, we group 6 handle croissants and yesterday we made croissants so, today we only reheat the croissants that have been made.     before 9 o'clock, for american breakfast it was ready and the restaurant was open so we immediately brought the food to the restaurant. then we prepare for tomorrow which is a buffet consisting of continental breakfast, english breakfast, american breakfast and english breakfast. today all have to prepare. today we make raisin muffun and croissants. first we make raisin muffins and for the croissants we help other groups to make them.     as always, first prepare any ingredients needed and the tools used in making raisin muffins:
ingredients:
1.soft 600 gr flour
2. fitness 300 gr
3. 36 gr baking powder
4. salt 7.5 gr
5. eggs 180 gr
6.milk 420 gr
7. Ivanilla extract 15gr
8. melted butter or shortening 240 gr
9. adequate raisin after all the ingredients are ready we immediately make it:
   first, separate dry ingredients and liquid ingredients, mix dry ingredients such as soft flour, baking soda and mixed salt evenly then strain several times, add sugar, stir until evenly distributed and mix liquid ingredients like egg, milk, vanilla extract, and melted butter and one bowl stir well.        second, pour little by little the lidquid ingredients that have been mixed into the bowl containing dry ingredients stirring using a wishk ballon, the mixture is not too dense and not too runny after the mixture has blended evenly and no lumps add enough raissin as desired. print then bake at 180 for about 15-20 minutes.
  11:45 we rested the prayer, finished praying, we continued to make croissants, the first croissants made by other groups turned out to fail because the fat came out so that when proofing the mixture was destroyed. then we made it again and the second time it failed again because we used a machine to grind, the third time we made it and it turned out that when it was proofing the croissant didn't expand but the senior said it was good. around 6:35 we go home. Croissant ingredients: 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.