Assalamu’alaykum warahmatullahi wabarakatuh
Halo sahabat sunshine… kembali lagi bersama saya chefrixa
dalam karya tulisan blog ini, dan semoga tulisan ini bias bermanfaat untuk kita
semua.
hari ini aku akan membagikan pengalaman yang sangat luar biasa yang telah terjadi di kitchen.
oke, karena berhubung kami sudah memasuki jadwal middle semester atau ujian tengah sesmester, maka dari itu kami di bagi menjadi beberapa kelompok, dan kebetulan kelompokku mendapat Rotasi 1.2 dimana kami harus membuat beberapa jenis masakan.
namun, didalam kelompok itu aku telah membagi kelompok kecil dan mebagikan tugas-tugas yang sesuai dengan kemampuan mereka. dan aku sendiri akan membuat dessert yaitu choux ala 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.
dan hasilnya, ZONK!
yah, karena ada kesalahan pada oven maka adonan yang kubuat tidak bisa mengembang, kuharap nanti oven di kitchen akan segera diperbaiki. aamiin
dan hasil kerja kami hari ini akhirnya membuahkan hasil yang seperti kami harapkan, alhamdulillah.
semoga kelompok kami mendapat nilai yang lumayan melegakan, hehe aamiin
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