Daily Activity 7.4

ALA CARTE 1

Assalamu alaikum warahmatullahi wabarakatuh

Halo Sunshine...
Welcome back to my shining blog, hari ini adalah hari keempat minggu ketujuh  praktek sebelum final. dan ini sangat menyenangkan bagiku karena mendapatkan tugas membuat dessert yaitu sachertorte.
hari ini adalah hari terakhir mereview menu ala carte 1, dan aku sangat puas dengan apa yang telah ku kerjakan beberapa hari ini.

Masih sama seperti kegiatan biasanya, kali ini pun dimulai dengan pemberin arahan oleh chef untuk kami semua,dan tak lupa pula dengan showing-showing yang sangat mengagumkan. dimana kita bias lebih memahami step-by step dan apa-apa saja yang sebaiknya dilakukan pada metode metode memasak.

maka khusus minggu ini kelompok 2 alias team ku, mendapatkan giliranDessert yang sangat sedikit di bandingkan yang lainnya, tapi menurutku itu sangat menantang dan pasti akan sangat seru. dimulai dari prepare, proses, plating dan serve. semuanya dilakukan sekaligus.
untuk hari ini, aku lebih banyak beraktifitas karena membantu temanku membuat menu lain yaitu rice pudding, cara pembuatannya tidak terlalu sulit, dan cukup mudah. apalagi makanan ini sudah sangat sering dijumpai

 

RECIPE RICE PUDING

INGREDIENT:

250  gr Rice

1500 mL Milk

5 ml Vanila extract

2 gr Salt

95 gr egg yolk

250 gr sugar

250 ml light cream

As needed cinnamon

 

PROCEDURE

1. wash the rice well.drain.(in order to remove even more loose starch,some cooks prefer to blanch the rice in boiling ater for 2 minutes,then drain and rinse.

2. cobine the rice,mik,vanila,and salt in a heavy saucepan. cover and simmer over low heat untill the rice is tender,about 30 minutes. stir occasionally to be sure the mixture doesn'heat when cooked .

3. cmbine the egg yolk,sugar,and cream in a mixing bowl. mix until evenly combined.

4. ladle some of the hot milk from the cooked rice into this mixture and mixwell. Then slowly stir the egg mixture back into the hot rice

5. pour into a buttered 10x12 in. (25 x 30 cm)baking pan. sprinkle the top with cinnamon. (to use a full-size hotel pan, double the quantities)

6. bake in a water bath at 350'F (15'c)for 30-40 minutes until set. Serve warm or chilled.

 

Daily activity 7.3

ALA CARTE 1

Assalamu alaikum warahmatullahi wabarakatuh

Halo Sunshine...
Welcome back to my shining blog, hari ini adalah hari ketiga minggu ketujuh  praktek sebelum final. dan ini sangat menyenangkan bagiku karena mendapatkan tugas membuat dessert yaitu sachertorte.

Masih sama seperti kegiatan biasanya, kali ini pun dimulai dengan pemberin arahan oleh chef untuk kami semua,dan tak lupa pula dengan showing-showing yang sangat mengagumkan. dimana kita bias lebih memahami step-by step dan apa-apa saja yang sebaiknya dilakukan pada metode metode memasak.

maka khusus minggu ini kelompok 2 alias team ku, mendapatkan giliranDessert yang sangat sedikit di bandingkan yang lainnya, tapi menurutku itu sangat menantang dan pasti akan sangat seru. dimulai dari prepare, proses, plating dan serve. semuanya dilakukan sekaligus.
untuk hari ini, aku lebih banyak beraktifitas karena membantu temanku membuat menu lain yaitu bubuh injin, cara pembuatannya tidak terlalu sulit, dan cukup mudah. apalagi makanan ini sudah sangat sering dijumpai.

Recipe bubuh injin;
INGREDIENT
250 gr Black glutinous rice
75 gr white glutinous rice
1,25 L Water
1 pcs Screwpine leaf ( daun panr
A pince Salt
375 ml Coconut cream

PROCEDURE
1. Rince black and white glutinous rice well under running water. Soak overnight and drain before using.
2.Combine 750 mL water, bot types of glutinous rice and scrawpine leaf in heavy pan. simmer over medium heat for about 45 minutes,adding more water if necessary
3. Add palm sugar and continue to cook  until most liquid has evaporated. season to taste with salt. Remove from heat and leave to cool.
4. Serve at room temperature topped with desired amounts of coconut cream.

 

Daily Activity 7.2

ALA CARTE 1

Assalamu alaikum warahmatullahi wabarakatuh

Halo Sunshine...
Welcome back to my shining blog, hari ini adalah hari kedua minggu ketujuh  praktek sebelum final. dan ini sangat menyenangkan bagiku karena mendapatkan tugas membuat dessert yaitu sachertorte.

Masih sama seperti kegiatan biasanya, kali ini pun dimulai dengan pemberin arahan oleh chef untuk kami semua,dan tak lupa pula dengan showing-showing yang sangat mengagumkan. dimana kita bias lebih memahami step-by step dan apa-apa saja yang sebaiknya dilakukan pada metode metode memasak.

maka khusus minggu ini kelompok 2 alias team ku, mendapatkan giliranDessert yang sangat sedikit di bandingkan yang lainnya, tapi menurutku itu sangat menantang dan pasti akan sangat seru. dimulai dari prepare, proses, plating dan serve. semuanya dilakukan sekaligus.
masih seperti kemarin, hari ini saya tetap membuat dessert yaitu sachertorte dengan recipe yang masih sama pula, begitupun metode-metode yang dilakukan.

SACHERTORTE

Ingredients

CAKE

• 6 large eggs, separated
 
• 1 cup all-purpose flour
 
• 1/2 cup almond flour or 2 ounces blanched almonds (1/3 cup), ground
 
• 1/4 teaspoon salt
 
• 1 1/2 sticks unsalted butter, softened
 
• 1 cup sugar
 
• 5 ounces bittersweet chocolate, melted and cooled slightly

FILLING AND GLAZE

• 1 3/4 cups apricot preserves
 
• 2/3 cup light corn syrup
 
• 2 tablespoons rum
 
• 10 ounces bittersweet chocolate, chopped
 
• Unsweetened whipped cream, for serving (optional)
 
 

• How to Make It

  Step 1    make the cake

  Preheat the oven to 375°. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper and butter the paper. Dust the pan with flour, tapping out the excess.
  Step 2    make the cake

  In a large bowl, using a handheld electric mixer, whip the egg whites at high speed until soft peaks form.
  Step 3    make the cake

  In a small bowl, whisk the all-purpose flour with the almond flour and salt. In another large bowl, beat the butter and sugar until fluffy. Add the yolks, one at a time, and beat until fluffy. Beat in the chocolate, then beat in the flours. Beat in one-fourth of the whites, then, using a spatula, fold in the rest of the whites until no streaks remain.
  Step 4    make the cake

  Scrape the batter into the prepared pan and smooth the top. Bake the cake in the center of the oven for 35 to 40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let the cake cool on a wire rack for 30 minutes, then remove the ring and let the cake cool completely. Invert the cake onto a plate and peel off the parchment. Turn the cake right side up. Using a long serrated knife, cut the cake horizontally into 3 even layers.
  Step
  Step 5    make the filling and glaze

  In a small microwave-safe bowl, whisk 1/4 cup plus 2 tablespoons of the apricot preserves with 1/4 cup of water and microwave until melted.
  Step 6    make the filling and glaze

  Set the bottom of the springform pan on a wire rack and set the rack on a baking sheet. Arrange the top cake layer, cut side up, on the springform pan. Brush the cake with one-third of the melted apricot preserves. Spread 1/2 cup of the unmelted apricot preserves on top and cover with the middle cake layer. Brush the surface with another third of the melted preserves and spread another 1/2 cup of the unmelted preserves on top. Brush the cut side of the final layer with the remaining melted preserves and set it cut side down on the cake. Using a serrated knife, trim the cake edges if necessary to even them out.
  Step 7    make the filling and glaze

  In the microwave-safe bowl, microwave the remaining 1/4 cup plus 2 tablespoons of the apricot preserves until melted, about 30 seconds. Press the preserves through a strainer to remove the solids. Brush the preserves all over the cake until completely coated. Refrigerate for 20 minutes until set.
  Step 8    make the filling and glaze

  Meanwhile, in a medium saucepan, whisk the corn syrup with the rum and 2 tablespoons of water and bring to a boil. Cook until slightly thickened, about 1 minute. Put the chocolate into a heatproof bowl and pour the hot mixture on top. Let stand until melted, then whisk until smooth. If the chocolate glaze is too thick to pour, whisk in another tablespoon of hot water. Let cool to warm.
  Step 9    make the filling and glaze

  Using an offset spatula, scrape off any excess preserves from the cake so that it is lightly coated. Slowly pour half of the warm chocolate glaze in the center of the cake, allowing it to gently coat the top and spread down the side. Spread the glaze to evenly coat the torte. Microwave the remaining glaze for a few seconds and repeat pouring and spreading. Scrape up any excess glaze. Refrigerate for at least 10 minutes to set the glaze, then cut the torte into wedges and serve with the whipped cream

Daily Activity 7.1

ALA CARTE 1

Assalamu alaikum warahmatullahi wabarakatuh

Halo Sunshine...

Welcome back to my shining blog, hari ini adalah minggu ketujuh  praktek sebelum final. dan minggu ini adalah minggu special bagiku, karena materi yang akan kami praktekkan adalah ala carte, and im so excited about this practice, karena menurutku ala carte akan membutuhkan banyak tenaga dan ada banyak hal-hal baru yang di dapatkan dlam kegiatan kali ini.

Masih sama seperti kegiatan biasanya, kali ini pun dimulai dengan pemberin arahan oleh chef untuk kami semua,dan tak lupa pula dengan showing-showing yang sangat mengagumkan. dimana kita bias lebih memahami step-by step dan apa-apa saja yang sebaiknya dilakukan pada metode metode memasak.

maka khusus minggu ini kelompok 2 alias team ku, mendapatkan giliranDessert yang sangat sedikit di bandingkan yang lainnya, tapi menurutku itu sangat menantang dan pasti akan sangat seru. dimulai dari prepare, proses, plating dan serve. semuanya dilakukan sekaligus.

Dan satu surprise sebelum melakukan kegiatan praktek adalah….. kegiatan Suka rela memungut sampah plastic di sekeliling kampus, ya, kagiatan ini adalah bentuk hukuman dari dosen kami karena tidak melaksanakan satu kewajiban yang harus kami ikuti sesuai jadwal, alhasil kami sekelas melakukan kegiatan suka rela tersebut dengan sangat suka rela.

oke guys mari kita mulai, kali ini hanya ada tiga makanan yang akan tersaji yaitu Sachertorte, Rice pudding dan Bubuh Injin. disini kami membagi tim kerja dan aku mendapat Sachertorte yang merupakan kue coklat yang sangat banyak diminati,dan aku sangat excited dengan makanan yang akan kubuat ini.

SACHERTORTE

Ingredients

CAKE

• 6 large eggs, separated
• 1 cup all-purpose flour
• 1/2 cup almond flour or 2 ounces blanched almonds (1/3 cup), ground
• 1/4 teaspoon salt
• 1 1/2 sticks unsalted butter, softened
• 1 cup sugar
• 5 ounces bittersweet chocolate, melted and cooled slightly

FILLING AND GLAZE

• 1 3/4 cups apricot preserves
• 2/3 cup light corn syrup
• 2 tablespoons rum
• 10 ounces bittersweet chocolate, chopped
• Unsweetened whipped cream, for serving (optional)

• How to Make It

  Step 1    make the cake

  Preheat the oven to 375°. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper and butter the paper. Dust the pan with flour, tapping out the excess.
  Step 2    make the cake

  In a large bowl, using a handheld electric mixer, whip the egg whites at high speed until soft peaks form.
  Step 3    make the cake

  In a small bowl, whisk the all-purpose flour with the almond flour and salt. In another large bowl, beat the butter and sugar until fluffy. Add the yolks, one at a time, and beat until fluffy. Beat in the chocolate, then beat in the flours. Beat in one-fourth of the whites, then, using a spatula, fold in the rest of the whites until no streaks remain.
  Step 4    make the cake

  Scrape the batter into the prepared pan and smooth the top. Bake the cake in the center of the oven for 35 to 40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let the cake cool on a wire rack for 30 minutes, then remove the ring and let the cake cool completely. Invert the cake onto a plate and peel off the parchment. Turn the cake right side up. Using a long serrated knife, cut the cake horizontally into 3 even layers.
  Step
  Step 5    make the filling and glaze

  In a small microwave-safe bowl, whisk 1/4 cup plus 2 tablespoons of the apricot preserves with 1/4 cup of water and microwave until melted.
  Step 6    make the filling and glaze

  Set the bottom of the springform pan on a wire rack and set the rack on a baking sheet. Arrange the top cake layer, cut side up, on the springform pan. Brush the cake with one-third of the melted apricot preserves. Spread 1/2 cup of the unmelted apricot preserves on top and cover with the middle cake layer. Brush the surface with another third of the melted preserves and spread another 1/2 cup of the unmelted preserves on top. Brush the cut side of the final layer with the remaining melted preserves and set it cut side down on the cake. Using a serrated knife, trim the cake edges if necessary to even them out.
  Step 7    make the filling and glaze

  In the microwave-safe bowl, microwave the remaining 1/4 cup plus 2 tablespoons of the apricot preserves until melted, about 30 seconds. Press the preserves through a strainer to remove the solids. Brush the preserves all over the cake until completely coated. Refrigerate for 20 minutes until set.
  Step 8    make the filling and glaze

  Meanwhile, in a medium saucepan, whisk the corn syrup with the rum and 2 tablespoons of water and bring to a boil. Cook until slightly thickened, about 1 minute. Put the chocolate into a heatproof bowl and pour the hot mixture on top. Let stand until melted, then whisk until smooth. If the chocolate glaze is too thick to pour, whisk in another tablespoon of hot water. Let cool to warm.
  Step 9    make the filling and glaze

  Using an offset spatula, scrape off any excess preserves from the cake so that it is lightly coated. Slowly pour half of the warm chocolate glaze in the center of the cake, allowing it to gently coat the top and spread down the side. Spread the glaze to evenly coat the torte. Microwave the remaining glaze for a few seconds and repeat pouring and spreading. Scrape up any excess glaze. Refrigerate for at least 10 minutes to set the glaze, then cut the torte into wedges and serve with the whipped cream