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 I will share the extraordinary experience that has happened in the kitchen.
okay, because since we have entered the middle semester schedule or midterm exam, we are divided into several groups, and by chance my group gets Rotation 1.2 where we have to make several types of
dishes.
however, within that group I have divided small groups and shared assignments that fit their abilities. and I myself will make a dessert that is choux in the style of creme
okay, because since we have entered the middle semester schedule or midterm exam, we are divided into several groups, and by chance my group gets Rotation 1.2 where we have to make several types of
dishes.
however, within that group I have divided small groups and shared assignments that fit their abilities. and I myself will make a dessert that is choux in the style of creme
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.
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.
Thank God, what we did today received praise from Pak Eical, so it made us return to spirit.
I hope we get the value we expect, for the hard work we have done
I hope we get the value we expect, for the hard work we have done
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