Tuesday, March 5 2019 this is our second day of practice this week as my story starts when my cellphone alarm sounds, as usual 4:30 I wake up then clean, shower, dress and pray and then leave campus. get to campus directly to the pastry while waiting for another friend.
like the 1.1 day rotation will come out, the material we prepared yesterday we will make today starts from beef stew, baked potatoes and zhuccini saute provancale.
beef stew
ingredients:
3kg beef chunk
125ml oil
onion 500gr
10gr chopped garlic
flour 125gr
tometo puree 125gr
2L brown stock
leafe bay
thyme
celery leaves
carrot 500gr
salt
pepper
How to make:
· Cut beef, potatoes, carrots in large dice sizes ... leave some meat to make beef broth
Slice 2 onions and garlic
· Boil the remaining meat with half onion to make beef broth
· Heat the oil then add the meat plus salt and pepper to taste until browned and drain
· With the remaining cooking oil, add the onions and garlic ... potatoes and carrots and celery ... add salt and pepper ... stir until slightly wilted
Potatoes baked
puncture the potato with a fork, then salt to taste and wrap using aluminum foil, bake at 200 for 1 hour cake.
zhuccini saute provancale
ingredients:
2.7kg zhuccini
175 ml olive oil
onion 175gr
garlic 4-6 pcs
salt and white pepper
How to make:
1. a zhuccini cut in the form of a small triangle, while making the other one soak the zhuccini in water with a little salt
2. sauteed onion chop, garlic chope and parsley chop until it smells sweet
3. Enter zhuccini, saute until wilted then give salt and pepper
that we continued preparing to recipe the rotation of 1.2 of our group to handle dessert, namely choux ala creme and hard roll
choux ala creme
ingredients:
12 pcs egg yolk
sugar 250gr
milk 1L
15 ml vanilla
How to make:
Heat the milk, do not boil, then add flour and sugar, stir until mixed, move to mixing dough until the heat is reduced, then enter the egg yolk little by little.
print, then use it at 180
hard roll
ingredients:
700gr water
yeast 45gr
hard flour 1250gr
salt 30gr
sugar 30gr
shortening 30gr
egg white 30gr
