Assalamualaikum warahmatullahi wabarakatuh.
weolcome to my blog guys!!!
On thursday 31 january 2019 at 07.30 the last day of practice, the first week we intered the kitchen, before intering we were absent and check the grooming one by one in one line in the pastry.
then one line and review. while in the review we waited for the lecturer to enter to provide material and the senior prepared tools and materials. while waiting for lecturer, seniors introduce themselves as usual and share experience. when the lecturer arrived, he began giving material about eclair paste.
After the lecturer gave the material, we immediately did the preparation of tools and materials, namely flour, eggs, batter, milk, salt, then mixed except eggs and salt. then after mixing everything is formed and left to stand while waiting for the others to finish and then baking. at 11.30 a break for the dzuhur pray, some of the other friends went to prayer and others kept the eclair paste in baking. after baking it out of the oven and the results are happy.
Then the lecturer came back in and explained how to fill the pastry cream into the choux. after explaining we were given time to rest for 1 hour. then one line and fill the choux then divide the storage for general cleaning. after that, eating and returning to one line, praying and going home.
Daily from me this time. I am sorry if i have a mistake, hopefully helpful and thank you
Jadi ini recipe choux and eclairnya :
Water / milk 500 gr
Butter 250 gr
Salt 5 gr
Bread Flour 375 gr
Eggs 625 gr
Procedure :
1. Combine liquid , butter, and salt in a heavy sauce pan and bring to boil
2. Remove pan from heat and add the flour all at once. Stir quickly
3. Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan
4. Transfer the dough to the bowl of a mixer. If you wish to mix bg hand, leave it in the sauce pan.
5. With the paddle 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, heat in egg, a little at a time, add no morenthan one - fourth of the eggs at once, and wait until each quantity is completely absorbed before adding the next. When all the eggs are absorbed, the paste is ready to use.
7. Mould the paste with pastry bag. And make the choux and eclair
Water / milk 500 gr
Butter 250 gr
Salt 5 gr
Bread Flour 375 gr
Eggs 625 gr
Procedure :
1. Combine liquid , butter, and salt in a heavy sauce pan and bring to boil
2. Remove pan from heat and add the flour all at once. Stir quickly
3. Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan
4. Transfer the dough to the bowl of a mixer. If you wish to mix bg hand, leave it in the sauce pan.
5. With the paddle 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, heat in egg, a little at a time, add no morenthan one - fourth of the eggs at once, and wait until each quantity is completely absorbed before adding the next. When all the eggs are absorbed, the paste is ready to use.
7. Mould the paste with pastry bag. And make the choux and eclair
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