Daily Report 01

Hello guys, welcome back to my page. This time I wanted to share about my activities today on the kitchen of my campus.
Today I was making Puff Pastry and prepared ingredients for BDI participator. I hope you already know BDI guys because I already share it in my previous page..  If you were curious you can open this page https://dewiyuliantifoodlover.blogspot.co.id/2017/08/training-diklat-production-of-various.html .

Okay guys, this is the recipe of Puff Pastry

Puff Pastry

Hard Flour           500 g
Water                   325 ml
Salt                          1 pinch
Croissant Fat       400 g

  How to Make  :

1. Cut fat into cubes.
2. Mix all ingredients, not kalis.
3. After that flatten on the table and roll it into square shape. Fold it with a side that is not same length, roll it again into rectangular shape and fold it again.  Rest in chiller about 30 minutes
4. Next, do the same thing like number 3, 3 times.
5. Last rest it about 1 day before you used it.

                 You can see how to make it in this video.

Rectangular shape

I should have seen the camera not the cameraman..

Omg and I am running out memory so I can't continue the video.. I am sorry guys..

Oh I found another video in my phone, even though it's not my hand but it's okay. For the sake of you guys..

and I already edit the photos in my phone 

I just have this song in my phone so i used it as a backsound.

Next I prepared Seaweed Donuts

Hard Flour               250 g

Margarine                  50 g

Sugar                         50 g

Egg Yolk                     1 pcs

Carrageenan              25 g

Dry Yeast                 2.5 g

Milk Powder            7.5 g

Salt                           1.5 g

Water                         50 ml

I don't posting photo because I'm not making this I just prepared the ingredients.

  How to Make  :

1. Mix all ingredients, except water.
2. Meanwhile it mixing, pour water little by little until kalis.
3. Proofing dough about 20 minutes, after that knocking back dough to get rid of air inside the dough.
4. Divide dough into 25-30 g and proofing again until double size.
5. Deep frying in medium heat and don't often flipped it.
6. After cooked cooling down about 10 minutes and you can add topping it as you like.

Note.

The function of carrageenan in this recipe is for making the texture of donuts become more soft and rich in fiber.

My group friend

After prepared ingredients

   This is the end of my activities today..

Thank you for reading guys..

  See you at my next posting..