DAILY AKTIVITI (ENGLISH)
February 25 2020
Daily Activity 10
Peace be upon you, and Allah mercy and blessings
hello gays back again on my blog, where my daily activities are at kichen. this morning at 6.45 I arrived at campus, after on campus I went straight to kichen, at kichen I met my classmates, then I greeted them and they also greeted me. when I arrived at kichen I immediately sat down with friends while waiting for our oneline to talk about working on a blog last night.
Arrived at 7:00 we were directly oneline and charged by sisil padil after that we were in the appendents then we immediately entered kichen and headed for the lockers. In the lockers we immediately stored tools namely bags and toolbags, after that we used equipment such as aprons and pocketed smalbooks, pens, and pens. small knife, spoon, and napkin. after everything is complete we go straight to collkichen.
In collkichen we are online and stand according to the group, after that we are asked by kak padil about the menu material that we will make and we are reviewed about the material. After that we are also divided about menu 1.1 and the material is rolled and we get menu about yellow bater cake and french bread, after that we immediately prepare tools and ingredients that are used to make yellow bater cake and french bread menus.
After that we were immediately called by seniors to oneline and Pak ical will teach us the procedures for making these menus. The first thing shown by Pak ical is pate
pastry, baked custard tart, spaghetti bolognese, clam chowder, hollandaise sauce, and brioche.
pate pastry
material
4 cups of all-purpose flour
2 teaspoons of salt
1/2 cup of butter, cold
3/4 cup lard, cold
2 egg yolks
4 to 5 tablespoons of ice cold water
Directions
In a mixing bowl, mix the flour and salt. Mix well. Add butter and lard and stir until the mixture resembles coarse crumbs. Add eggs and water and let stand for 1 minute. Either using a fork or your hand, press together the mixture carefully to form a soft ball. Wrap in plastic wrap and chill for at least 30 minutes. Remove the dough from the refrigerator and place it on a slightly floured surface. Roll out the mixture, on the flour surface, into a rectangle 25 to 20 inches in diameter and 1/8 inch thick. Gently fold the mixture in half and then in half again so you can lift it without tearing it, and open it to 12 by 3 1/2 by 2 1/2-inch pottery terrine molds.
Baked custard tart
INGREDIENTS
2 tablespoons of apricot jam, warmed, filtered
1 vanilla bean, halved
1 1/2 cups milk
2 eggs
1 egg yolk
2 tablespoons of caster sugar
1/4 teaspoon Ground Nutmeg Masterfoods
fresh fruit, to be served
CAKE
1 1/3 cup flour
1/4 cup of caster sugar
125g of butter, cold, chopped
1 egg yolk
Select all ingredients
ADD LISTSHOP INGREDIENTS NOW IN PRINT COLES RECIPES
METHOD
Step 1
Making cakes: Place flour, sugar and butter in a food processor. Process until the mixture resembles fine breadcrumbs. Add egg yolk. Process until the mixture is mixed, add 1 tablespoon of cold water if necessary. Turn the pastry onto a light flour surface. Knead until smooth. Shape into discs. Wrap in plastic wrap. Chill for 30 minutes.
Step 2
Preheat the oven to 200 ° C / 180 ° C fan driven. Brush the pan springform measuring 6cm, 20cm (basic). Base line with baking paper. Spread the pastry between 2 pieces of baking paper to 5mm thick. Cut 28cm round from the cake. Pan line with pastry. Chill for 10 minutes.
Step 3
Place the baking sheet on the baking sheet. Cookie box with baking paper. Fill with ceramic weights or raw rice. Bake for 10 to 12 minutes or until the tips are light gold. Remove weights or rice and paper. Bake for 5 to 7 minutes or until the base is light golden. Set aside to cool. Cake box brush with jam.
Step 4
Meanwhile, reduce the oven to 180 ° C / 160 ° C. Scrape the seeds from the center of each half of the vanilla seeds. Remove the beans. Add milk, eggs, egg yolks, sugar and vanilla seeds into a large bowl. Shake until combined. Pour the milk mixture into a cake container. Bake for 25 minutes or until the custard has just been set. Sieve the nutmeg on the mixture. Remove the baking pan from the oven. Allow it to cool. Chill for 2 hours or until cool. Serve with fruit.
Send feedback
History
Saved
Community
Spaghetti bolgnese
material
2
Cooking Bolognaise Sauce
Carrots (finely chopped) 35 g
Black Pepper Powder 1 g
Salt 2 g
Knorr Chicken Powder 4 g
Oregano 0.50 g
Tomato Sauce 50 g
Garlic (bruises) 8 g
Onion (finely chopped) 30 g
Minced meat (sauteed until dry) 150 g
Knorr Tomato Pronto Sauce 2kg 100 g
Prepare for
Spaghetti
Ripe Spaghetti 200 g
Parmesan Cheese 10 g
Preparation
Cooking Bolognaise Sauce
Heat a frying pan then saute onions, garlic, carrots and oregano until fragrant. Then stir-fried minced meat, Knorr Tomato Pronto, tomato sauce, Knorr Chicken Powder, salt, and black pepper. Saute until all ingredients are well blended.
Prepare Spaghetti
Blanch spaghetti that has been cooked, place it in a serving plate. Then pour the cooked bolognaise sauce, sprinkle with the top parmesan cheese. Serve.
House
Clam chowder
Ingredients Clam Chowder
700 g of tofu shells, boil until cooked, save the remaining boiled water
2 tablespoons olive oil
2 cloves of garlic, finely chopped
75 g of onion, finely chopped
50 g carrots, diced 0.5 cm
1 pipilan sweet corn
50 g of paprika-red, roughly chopped
50 g chopped celery
50 g of ground beef
2 tablespoons wheat flour
½ teaspoon salt
700 ml of milk
1 stick of french bread, cut 1 ½ cm
1 tablespoon basil, finely chopped
How to Make Clam Chowder
1Heat olive oil and butter, saute garlic and onion until fragrant.
2 Add the carrots, paprika, celery and beef, stirring until cooked.
3 Add flour and stir well.
4Pour the milk little by little while stirring until it thickens.
5 Add salt, sugar, tofu clams, and corn, cook until boiling, remove from heat.
6 Spread each slice of bread with olive oil, sprinkle with chopped basil to dry.
7 Serve the clam chowder with the bread while it's warm.
Hollandaise sauce
Ingredients
4 servings
170 grams of butter
3 Egg Yolks
1/2 teaspoon white wine vinegar
4 tablespoons of Sprite
1 tablespoon of Mustard (mustard)
1/4 teaspoon Salt
1/4 teaspoon Tabasco Sauce
1 Lemon
to taste White Sugar
Look Who made it?
Fyro already made this recipe
Any question?
Add to Plan
Rinaldi Tando plans to make
Rinaldi Tando
Step
15 minutes
melt the butter until slightly browned then cool to room temperature.
lemon zest and all the juice.
Put egg yolks, sprites, white wine vinegar, lemon juice, grated lemon zest, salt, sugar, tobasco and dijon mustard into a container, try to make the container made of stainless steel.
beat the egg yolks and other ingredients with the egg beaters until they are well mixed.
boil the air in the pan, then shake the egg yolks over boiling water This is done for cooking while developing egg yolks. Continue stirring for 5 minutes until the yolk thickens and expands to more than 2x the original volume. If it is considered a high temperature, it can be cooled from boiling air and continue to stir until about 5 minutes.
After the egg yolk has thickened and expanded, add a little melted butter. If you can drop drops so that sausages are not separate. Need a little patience at this time so that the hollandaise sauce doesn't break. After all the butter, hollandaise sausage is ready to be served with asparagu or pan seared salmon.
after that we immediately prepare the ingredients for making the menu and continue with General Cilining.
Daily Activity 10
Peace be upon you, and Allah mercy and blessings
hello gays back again on my blog, where my daily activities are at kichen. this morning at 6.45 I arrived at campus, after on campus I went straight to kichen, at kichen I met my classmates, then I greeted them and they also greeted me. when I arrived at kichen I immediately sat down with friends while waiting for our oneline to talk about working on a blog last night.
Arrived at 7:00 we were directly oneline and charged by sisil padil after that we were in the appendents then we immediately entered kichen and headed for the lockers. In the lockers we immediately stored tools namely bags and toolbags, after that we used equipment such as aprons and pocketed smalbooks, pens, and pens. small knife, spoon, and napkin. after everything is complete we go straight to collkichen.
In collkichen we are online and stand according to the group, after that we are asked by kak padil about the menu material that we will make and we are reviewed about the material. After that we are also divided about menu 1.1 and the material is rolled and we get menu about yellow bater cake and french bread, after that we immediately prepare tools and ingredients that are used to make yellow bater cake and french bread menus.
After that we were immediately called by seniors to oneline and Pak ical will teach us the procedures for making these menus. The first thing shown by Pak ical is pate
pastry, baked custard tart, spaghetti bolognese, clam chowder, hollandaise sauce, and brioche.
pate pastry
material
4 cups of all-purpose flour
2 teaspoons of salt
1/2 cup of butter, cold
3/4 cup lard, cold
2 egg yolks
4 to 5 tablespoons of ice cold water
Directions
In a mixing bowl, mix the flour and salt. Mix well. Add butter and lard and stir until the mixture resembles coarse crumbs. Add eggs and water and let stand for 1 minute. Either using a fork or your hand, press together the mixture carefully to form a soft ball. Wrap in plastic wrap and chill for at least 30 minutes. Remove the dough from the refrigerator and place it on a slightly floured surface. Roll out the mixture, on the flour surface, into a rectangle 25 to 20 inches in diameter and 1/8 inch thick. Gently fold the mixture in half and then in half again so you can lift it without tearing it, and open it to 12 by 3 1/2 by 2 1/2-inch pottery terrine molds.
Baked custard tart
INGREDIENTS
2 tablespoons of apricot jam, warmed, filtered
1 vanilla bean, halved
1 1/2 cups milk
2 eggs
1 egg yolk
2 tablespoons of caster sugar
1/4 teaspoon Ground Nutmeg Masterfoods
fresh fruit, to be served
CAKE
1 1/3 cup flour
1/4 cup of caster sugar
125g of butter, cold, chopped
1 egg yolk
Select all ingredients
ADD LISTSHOP INGREDIENTS NOW IN PRINT COLES RECIPES
METHOD
Step 1
Making cakes: Place flour, sugar and butter in a food processor. Process until the mixture resembles fine breadcrumbs. Add egg yolk. Process until the mixture is mixed, add 1 tablespoon of cold water if necessary. Turn the pastry onto a light flour surface. Knead until smooth. Shape into discs. Wrap in plastic wrap. Chill for 30 minutes.
Step 2
Preheat the oven to 200 ° C / 180 ° C fan driven. Brush the pan springform measuring 6cm, 20cm (basic). Base line with baking paper. Spread the pastry between 2 pieces of baking paper to 5mm thick. Cut 28cm round from the cake. Pan line with pastry. Chill for 10 minutes.
Step 3
Place the baking sheet on the baking sheet. Cookie box with baking paper. Fill with ceramic weights or raw rice. Bake for 10 to 12 minutes or until the tips are light gold. Remove weights or rice and paper. Bake for 5 to 7 minutes or until the base is light golden. Set aside to cool. Cake box brush with jam.
Step 4
Meanwhile, reduce the oven to 180 ° C / 160 ° C. Scrape the seeds from the center of each half of the vanilla seeds. Remove the beans. Add milk, eggs, egg yolks, sugar and vanilla seeds into a large bowl. Shake until combined. Pour the milk mixture into a cake container. Bake for 25 minutes or until the custard has just been set. Sieve the nutmeg on the mixture. Remove the baking pan from the oven. Allow it to cool. Chill for 2 hours or until cool. Serve with fruit.
Send feedback
History
Saved
Community
Spaghetti bolgnese
material
2
Cooking Bolognaise Sauce
Carrots (finely chopped) 35 g
Black Pepper Powder 1 g
Salt 2 g
Knorr Chicken Powder 4 g
Oregano 0.50 g
Tomato Sauce 50 g
Garlic (bruises) 8 g
Onion (finely chopped) 30 g
Minced meat (sauteed until dry) 150 g
Knorr Tomato Pronto Sauce 2kg 100 g
Prepare for
Spaghetti
Ripe Spaghetti 200 g
Parmesan Cheese 10 g
Preparation
Cooking Bolognaise Sauce
Heat a frying pan then saute onions, garlic, carrots and oregano until fragrant. Then stir-fried minced meat, Knorr Tomato Pronto, tomato sauce, Knorr Chicken Powder, salt, and black pepper. Saute until all ingredients are well blended.
Prepare Spaghetti
Blanch spaghetti that has been cooked, place it in a serving plate. Then pour the cooked bolognaise sauce, sprinkle with the top parmesan cheese. Serve.
House
Clam chowder
Ingredients Clam Chowder
700 g of tofu shells, boil until cooked, save the remaining boiled water
2 tablespoons olive oil
2 cloves of garlic, finely chopped
75 g of onion, finely chopped
50 g carrots, diced 0.5 cm
1 pipilan sweet corn
50 g of paprika-red, roughly chopped
50 g chopped celery
50 g of ground beef
2 tablespoons wheat flour
½ teaspoon salt
700 ml of milk
1 stick of french bread, cut 1 ½ cm
1 tablespoon basil, finely chopped
How to Make Clam Chowder
1Heat olive oil and butter, saute garlic and onion until fragrant.
2 Add the carrots, paprika, celery and beef, stirring until cooked.
3 Add flour and stir well.
4Pour the milk little by little while stirring until it thickens.
5 Add salt, sugar, tofu clams, and corn, cook until boiling, remove from heat.
6 Spread each slice of bread with olive oil, sprinkle with chopped basil to dry.
7 Serve the clam chowder with the bread while it's warm.
Hollandaise sauce
Ingredients
4 servings
170 grams of butter
3 Egg Yolks
1/2 teaspoon white wine vinegar
4 tablespoons of Sprite
1 tablespoon of Mustard (mustard)
1/4 teaspoon Salt
1/4 teaspoon Tabasco Sauce
1 Lemon
to taste White Sugar
Look Who made it?
Fyro already made this recipe
Any question?
Add to Plan
Rinaldi Tando plans to make
Rinaldi Tando
Step
15 minutes
melt the butter until slightly browned then cool to room temperature.
lemon zest and all the juice.
Put egg yolks, sprites, white wine vinegar, lemon juice, grated lemon zest, salt, sugar, tobasco and dijon mustard into a container, try to make the container made of stainless steel.
beat the egg yolks and other ingredients with the egg beaters until they are well mixed.
boil the air in the pan, then shake the egg yolks over boiling water This is done for cooking while developing egg yolks. Continue stirring for 5 minutes until the yolk thickens and expands to more than 2x the original volume. If it is considered a high temperature, it can be cooled from boiling air and continue to stir until about 5 minutes.
After the egg yolk has thickened and expanded, add a little melted butter. If you can drop drops so that sausages are not separate. Need a little patience at this time so that the hollandaise sauce doesn't break. After all the butter, hollandaise sausage is ready to be served with asparagu or pan seared salmon.
after that we immediately prepare the ingredients for making the menu and continue with General Cilining.
Komentar
Posting Komentar