Hiii ... back again on my blog. Today I
came to campus at 6 so I start from home at 5.30 in the morning. I’m on the
road the sky is still dark but i closer to my destination the sky starts to light, the sun
starts to rise.
Arriving at campus relaxed for a while and
the senior incharge arrived and we were oneline. In the pastry our senior divided
us into 4 groups there are those that make appetizers, soups, main courses and
dessert. I am in group 2
we make a soup, menu that is shrimp bisque
with french bread.
Recipe
for French Bread
- hard flour 750 gr
-
yeast 23 gr
-
salt 15 gr
-
water (optional/disesuaikan dengan tekstur rotinya)
-butter 30 gr
-onion
60 gr
-carrot
60 gr
-shrimp
500 gr
-bay
leaf small pinch
-driee
thyme pinch
-fresh
parsleg stems 4 pcs
-tomato
paste 30 gr
-burnt
brandy 60 ml
-white
wine 200 ml
-fish
veloute 1L
-fish
stock 500 ml
-heavy
cream (hot) 250 ml
-salt
& white pepper
In one group I consisted of 8 people to 3 people who made French bread and 5 people who made shrimp bisque.
I was the one who made the french bread, first the french bread mixture was very soft, the excess water was made from soft / soft french bread like a soft roll. Then we make the second mixture again and Alhamdulillah finally the french bread is so good and beautiful, the color is beautiful.
Earlier I helped move the ingredients that had just come to the chiller / freezer, the items were weighed, removed from the plastic wrap, stored in the tray and put in the chiller or freezer.
and earlier, while we prepared the materials, maybe around 9 o'clock we were at the front of the office, Mr. Ical wanted to explain about inputting the ingredients we were going to use. so the explanation is basically every ingredient that we take (not all of them) must we input into the form that has been made.
around 2 o'clock we started GC, I GC played the kitchen for his working table and moved to the cold kitchen to help my friend there (it could also be annoying 😂). it's finished, all of us take a break outside while waiting for friends inside, the croissants are still bake. And back to homee ... the task is wait for us 😁😁
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