Assalamualaikum warahmatullahi wabarakatuh.
Pada hari kamis tanggal 31 januari 2019 jam 7:30 hati terkhir praktek minggu pertama kami masuk kitchen, sebelum masuk kami d absen dan mengecek grooming satu persatu dan oneline di pastry.
Kemudian oneline dan di review. Sementara di review kami menunggu dosen untuk masuk memberikan materi dan senior menyiapkan alat dan bahan, dosen pun datang dan memberi materi yang di suruh kemarin untuk mempelajarinya sebelum praktek.
Yang kami praktikkan adalah ECLAER PASTE setelah dosen memberikan materi kami langsung doing menyiapkan alat dan bahan yaitu terigu, telur, butter, milk, salt, kemudian di mixing kecuali salt dan telur.
Setelah mencampur semuanya di bentuk dan di diamkan sambil menunggu yang lain selesai terus d baking kemudian jam 11:30 adzan dhuzur sebagian teman-teman yang lain pergi sholat dan sebagian yang berhalangan menjaga ECLAIR PASTE d baking.
Setelah di baking d keluarkan dari oven dan hasilnya membahagiakan karena hasilnya bagus kata dosen (pak ical) kemudian pak ical masuk dan menunjukkan cara mengisi pastry cream ke dalam choux.
Setelah menjelaskan yang paling membahagiakan kami di berikan waktu beristrahat 1 jam dan kemudian oneline kembalii mengisi choux dan langsung di makan. Setelah itu general cleaning,online, berdoa lalu pulang!!! Sekian daily saya untuk hari ini yahh
Wassalamualikum warahmatullahi wabarakatuh.
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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