daily inggris 10
Assalamualaykum Warohmatullahi Wabarokatuh..
Ma Syaa Allah tireeed dayy, i'm felt so tired today guyss. We are full of activity today.But Alhamdulillah everything is running well.When i arrived at the kithen i ate my breakfast hahaha. After i ate my breakfast ,i helping my friends to prepare their food that are Chicken Hawaian Salad and Beef stew.
After sir Ical come ,he told me to make butter cream for Yellow butter cake.Firstly i don't know how to make this,big thanks for Youtube who always told me ehehe.Butter cream is made from butter,icing sugar,and vanilla extract.After butter cream is ready , i'm continue to garnish my cake. I'm garnish my cake with butter cream,cinammon powder ,dark chocolate chopped ,red and green cherry,mint, and icing sugar.
Ohyaah today is my turn to prepare breakfast for tomorrow. Our menu breakfast are Saute sausage,roasted tomato,English muffin,Strawberry Muffin,American soft roll,Danish,and Coffea and tea.In this opportunity i make english muffin ,strawberry muffin and helping Astrid to forming the American soft roll.I hope tomorrow will running well aamiin.
Now i want to tell you guys how to make English Muffin and Strawberry Muffin
1.English muffin
-Hard Flour 1kg
-Water 600 gr
-Yeast 16 gr
-Salt 16 gr
-Sugar 16 gr
-Fresh milk 24 gr
-Butter 16 gr
Procedure :
Mixing:
Straight dough method 20-25 minutes at second speed.This dough intentionally overmixed to develop it's characteristic coarse texture.Because of this long mixing time,use twice your normal machine finction factor when calculating water temperature.For this reason,and because of the low fermentation temperature,it is usually necessary to use very cold water or part crushed ice.
Fermentation:
Dough temperature 70 derajat celcius.Ferment for 2-3 hours
Scalling and makeup:
Because this dough is very soft and sticky ,you must use plenty of dusting flour. Scale at 45 gr per unit. Round and relax the units.Then flatten with the palms of the hands. Place on cornmeal covered trays to proof.
Baking:
Bake on both sides on a griddle at low heat.
2.Strawberry Muffin
-Pastry flour 1200 gr
-Sugar 600 gr
-Baking powder 72 gr
-Salt 15 gr
-Eggs beaten 360 gr
-Milk 840 gr
-Vanilla extract 30 gr
-Melted butter 480 gr
-Strawberry jam 100 gr
Procedure:
Mixing:
Muffin method
Scalling and panning:
Grease and flour muffin tins or use paper liners. Scale batter with 16 scoop or 60 gr per unit.
Baking:
400 derajat farenheit
Muffin method :
1.Sift together the dry ingridients
2.Combine all liquid ingridients ,including melted fat or oil
3.Add the liquids to dry ingrdients and mix just untill all the flour is moistered.The batter wll look lumpy.Do not overmix
4.Pan and bake immedetly.The dry and liquid mixtured may be prepared in advance.Once they are combined.The batter should baked without delay or loss of volume may result.When portioning batter into muffin tins,be careful not to stir the mix and toughen it.Scoup the batter from the outside edge for best results.
Ma Syaa Allah tireeed dayy, i'm felt so tired today guyss. We are full of activity today.But Alhamdulillah everything is running well.When i arrived at the kithen i ate my breakfast hahaha. After i ate my breakfast ,i helping my friends to prepare their food that are Chicken Hawaian Salad and Beef stew.
After sir Ical come ,he told me to make butter cream for Yellow butter cake.Firstly i don't know how to make this,big thanks for Youtube who always told me ehehe.Butter cream is made from butter,icing sugar,and vanilla extract.After butter cream is ready , i'm continue to garnish my cake. I'm garnish my cake with butter cream,cinammon powder ,dark chocolate chopped ,red and green cherry,mint, and icing sugar.
Ohyaah today is my turn to prepare breakfast for tomorrow. Our menu breakfast are Saute sausage,roasted tomato,English muffin,Strawberry Muffin,American soft roll,Danish,and Coffea and tea.In this opportunity i make english muffin ,strawberry muffin and helping Astrid to forming the American soft roll.I hope tomorrow will running well aamiin.
1.English muffin
-Hard Flour 1kg
-Water 600 gr
-Yeast 16 gr
-Salt 16 gr
-Sugar 16 gr
-Fresh milk 24 gr
-Butter 16 gr
Procedure :
Mixing:
Straight dough method 20-25 minutes at second speed.This dough intentionally overmixed to develop it's characteristic coarse texture.Because of this long mixing time,use twice your normal machine finction factor when calculating water temperature.For this reason,and because of the low fermentation temperature,it is usually necessary to use very cold water or part crushed ice.
Fermentation:
Dough temperature 70 derajat celcius.Ferment for 2-3 hours
Scalling and makeup:
Because this dough is very soft and sticky ,you must use plenty of dusting flour. Scale at 45 gr per unit. Round and relax the units.Then flatten with the palms of the hands. Place on cornmeal covered trays to proof.
Baking:
Bake on both sides on a griddle at low heat.
2.Strawberry Muffin
-Pastry flour 1200 gr
-Sugar 600 gr
-Baking powder 72 gr
-Salt 15 gr
-Eggs beaten 360 gr
-Milk 840 gr
-Vanilla extract 30 gr
-Melted butter 480 gr
-Strawberry jam 100 gr
Procedure:
Mixing:
Muffin method
Scalling and panning:
Grease and flour muffin tins or use paper liners. Scale batter with 16 scoop or 60 gr per unit.
Baking:
400 derajat farenheit
Muffin method :
1.Sift together the dry ingridients
2.Combine all liquid ingridients ,including melted fat or oil
3.Add the liquids to dry ingrdients and mix just untill all the flour is moistered.The batter wll look lumpy.Do not overmix
4.Pan and bake immedetly.The dry and liquid mixtured may be prepared in advance.Once they are combined.The batter should baked without delay or loss of volume may result.When portioning batter into muffin tins,be careful not to stir the mix and toughen it.Scoup the batter from the outside edge for best results.
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