hello sunshine ...
back again in this blog post with me chefriza will give a
little experience of my practice while in the kitchen all day long. I hope that
this can be a benefit for all of us.
today we will practice the 1.2 rotation material where the
explanation of the material will be explained by Mr. Eical while we stand
oneline.
after the group division and practice material, we began
preparing materials that had to be matched with the recipe that had been
distribute.
As for the recipe that we practice is dessert, which is
making choux ala cream :
CHOUX ALA CREME
Ingredients :
500gr Fresh milk
250gr Butter or shortening
375gr Hard flour
625gr Egg
Procedures :
1. combine liquid butter and salt in heavy sucepan and bring to a boil
2. remove pan from heat and add the flour all at once, stir quickly
3. return the pan to moderate heat and stirvirgorously until the dough form a ball an d pulls away from the sides of the pan.
4. transfer the dough to the bowl of a mixer, if you wish to mix by hand, leave it the saucepan.
5. with a padle attachment, mix at low speed until the dough has cooled slightly, it should be about 140*F (60*C) still very warm but not too hot to touch.
6. at medium speed, beat in the eggs, a little at a time. add no more than one-fourth of the eggs at once and wait until each is completely absorbed before adding the next. when all the eggs are absorbed, the paste is ready to use.
CHOUX ALA CREME
Ingredients :
500gr Fresh milk
250gr Butter or shortening
375gr Hard flour
625gr Egg
Procedures :
1. combine liquid butter and salt in heavy sucepan and bring to a boil
2. remove pan from heat and add the flour all at once, stir quickly
3. return the pan to moderate heat and stirvirgorously until the dough form a ball an d pulls away from the sides of the pan.
4. transfer the dough to the bowl of a mixer, if you wish to mix by hand, leave it the saucepan.
5. with a padle attachment, mix at low speed until the dough has cooled slightly, it should be about 140*F (60*C) still very warm but not too hot to touch.
6. at medium speed, beat in the eggs, a little at a time. add no more than one-fourth of the eggs at once and wait until each is completely absorbed before adding the next. when all the eggs are absorbed, the paste is ready to use.
after all the preparations have been completed, we will start cleaning the
work area that we usually call this activity is general cleaning
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