daily inggris 09

Assalamu'alaykum Warohmatullahi Wabarokatuh...
hayyhayyhello...
Welcome back to our virtual world. Yupps blog. We are back to writing our activity in kitchen. Ohyeah Alhamdulillah i got some learning from Sir Ical, it sucks open my mindset. I ever knew the really function of this blog. Big thanks to Sir Ical who always gift to us motivation for being a good chef in the future.Apprently this blog is very usefull to record our track as long as we are learning in the kitchen.

Today we are learning about new material, that is rotation menu. Rotation menu is menu who that person or guest didn't need to order menu. Rotation menu is prepared from Appetizer, Soup,Main course untill Dessert. In this opportunity i must prepared dessert that are Yellow butter cake and French bread. Me and Anita prepare for Yellow butter cake, Ucu and Indah prepare for French Bread.

(Preparatiom all of the tools and Ingridients)

(Doing)

 I'm so confused , i think my cake is fail. But Alhamdulillah everything is running well. Although all of my friends and senior told me that i must to throw away this dough huhuhu. But i keep preserving it. I'm so so happy when Sir Ical said our cake is succes. It was true that in the Pastry we must really to use our heart, we must believe and doing carefully.  So that after doing we are general cleaning. This is very important to keep cleaning our kitchen.
See you tomorrow guys in my another activity...

(Tadaaa, Yellow Butter Cake it's ready to deserve)

Now i want to tell you guys how to make this...

Ingrdients:

-Butter 720 gr

-Sugar 780 gr

-Salt 7 gr

-Egg 450 gr

-Soft flour 900 gr

-Baking powder 35 gr

-Milk 900 gr

-Vanilla 15 ml

Procedure:

1.Scale ingridients accurently. Have all the ingridients in room temperature.

2.Place the butter or shortening in the mixing bowl.With the padle attachment ,beat slowly untill the fat is smooth and creamy.

3.Add the sugar.Cream the mixture at moderate speed untill the mixture is light and fluffy some bakers prefer to add the salt amd flavorings with the sugar to ensure uniform distribution.If melted chocolate it used,it is added during creaming.

4.Add the eggs ,a little at tiime. After each addition ,beat untill eggs are absorbed before adding more. The mixture should be light and fluffy after the eggs are beaten in

5.Scrape down the sides of the bowl to ensure even mixing.

6.Add the sifted dry ingridients including the spices.If they were not added in step 3,alternating with the liquids.This is done as follows:

-Add one-fourth of the dry ingridients.Mix just untill blended in

-Add one-third the liquid.Mix just untill blended in

-Repeat untill ingridients are used .Scrape down the slides of the bowl occasionaly  for even mixing.

The reason for adding dry and liquids alternately is that the batter may not absorb all the liquid unless some of the flour is present.Cocoa ,if used ,is included with the flour.