Daily activity #5 (version ing)

Daily activity # 5 (version indo)

Thursday, February 07 2019


Today is the last practice this week. Today's activity is to make Choux a`la creme. As usual in the morning come to campus before 8 o'clock. Well at 8 o'clock oneline our kitchen is being serviced, checking grooming and equipment.
as usual we are one line in the pastry room. While waiting for Mr. Ical, we introduce ourselves because our seniors are just inching the problem because they just returned from Training, and they also share their experiences during Training at Hotels

Pak Ical had arrived and the senior began preparing materials and equipment to show Choux. After Mr. Ical showing we began to also prepare the materials and tools to be used. After everything is ready we start making the Choux.

Material :
water 500 mlbutter 250 grsoft flour 300 grhard flour 70 gr milk powder 5 gregg 625 ml
The way to make it is quite easy, but it needs accuracy, first the milk is warmed, but don't boil, then butter or margarine is put into the milk. If the butternta has melted the flour is put slowly and then stirred until all are clumped and not sticky in the pan. Now the dough has been moved to the mixer and mixed until hot steam is reduced.

If the hot steam begins to decrease, enter the eggs while in the mixer at low speed, if everything is mixed, increase the speed of the mixer, mixer until the mixture is soft and smooth. Just prepare the piping bag and pan. Put the mixture into the piping bag and cut the tip then make a circle on the baking sheet, maybe about 3 rounds and then bake.
Completed in the cake, given a little hole under it to be filled with pastry cream.

After that we oneline returned to restore the kitchen section, and began cleaning the kitchen. after that we ate choux like crwame then oneline to go home.