Utensil & Equipment

EGG SEPARATOR

Function : separating egg yolk from egg white

Material : rubber, silicone

Cleaning : wash it with dishwasher soap, rinse and drain

ROLLER DOCKER

Function : to pierce dough to prevent over rising or blistering

Material : plastic, steel

Cleaning : wash with dishwasher soap, rinse and drain

CHERRY PITTER

Function : removing the pit of cherry / olive

Material : steel

Cleaning : cleaning with dishwasher soap, rinse and drain

Daily Activity (Croissant D5)

haii everyone!
welcome back to my blog's life.Sorry about yesterday i didn't write anything because im sick and i didn't make it to campus, i need some rest at home before i back to my routine. But now here i am, did my usually activity in Practice Week.

Same like last week, today we all gonna make croissant. it's the 5th day already making croissant and hoping today will be success. Came in early morning because haveto start pratice in 7am, if student late then they have to looking for plastic around campus. We started to make croissant by Bachour Recipe.

Somehow we failed. i rolled it faster and it makes the butter broken and no layers. Same like my friends, they also failed it even its the 5th times already. But from here we learned something. That yeast we have to use is Fresh Yeast, not instant yeast. Why? because fresh yeast could make the dough and butter more good than instant yeast. Well, as punishement we should run around campus 3times. after that we cleaned the kitchen and got back home around 6pm.

Thank you for read my story of the day,
and croissant see you next time.
bye

Daily Activity (Fast Food)

Hi guys,

This Thursday is gonna be different like the last Thursday. If you read my last blog then you already know why. You didn’t read? Omg how possible lol. So today is different because Im not making croissant. Yeay! Little bit happy because im sick of it! But still want to learn until I make it!

Today, me and my group sold fast food for 40pax. It’s routinity of my practice for every single day but different group each day. For my group the menu is Indonesian food.  

Yesterday, my friends already prepared the menu so today we just need to serve it. In the morning we shared coupon to lectures and some friend who followed @mtbgenk on instagram. Then in afternoon we opened restaurant till break and continued it in 2pm till 3pm. After that we did general cleaning and got back home around 6pm.

Here is some pict of the day:

Well thank you for reading my blog. See you in next practice week!

Bye

Daily Activity (Incharge)

Hai guys,

Today is Wednesday and it’s my incharge day for my juniors.

As usually activity as a supervisor incharge, I should teach them some knowledge about kitchen. Because today their third day of practice week so they should learn about Raw material and also vegetables.

Me and Sally teached and gave them some example to make them more easier to understand. First of all we asked them about what did they learn about yesterday, it’s so important to help them to not forget about what they got yesterday. And after that, before I start the class our chef came and said what to teach them some things.

After chef Syahrial gave them some materials, knowledge and experiences. He let me and sally to continue the class by give them knowledge about vegetable. Lunch time is at 12o’clock till 1.30pm, after that they should come back and prepare to do general cleaning.

General cleaning finished around 4.30pm and then wait for Sir Jaya to let us go home. So that’s all I did today, thank you for reading my blog. I’ll see you tomorrow.

Bye

Daily Activity (Croissant D4)

Welcome back !

today is not gonna be different like yesterday because im still making croissant, us actually all of us. so because we failed again. this time is 9x around campus. huft omg so tired and then should learn more.

my chef gave us some motivation and support to do it better in the next practice week. should read more about this hardest bread ever in the world. haha kidding but yeah seriously its hard. we finished maybe around 5pm or 6pm then got back home.

oh yeah, before we go home. we prepared the menu for tomorrow, friday is sharing day for each other who needed food around campus, we usually share about 30pax every friday. after prepared we keep it and will finish the food tomorrow.

thank you fore reading my blog, see ya in the second week of pratice.

Here is some picture of today :

Daily Activity (Croissant D3)

Welcome Wednesday!

Today I have to run 6x around campus because of failed croissant yesterday! Again! I have no idea what to do more to make the croissant perfectL I just giveup. Like literally give up but my chef and my senior keep support to do it.

I did it again. After run, my chef want us to keep make croissant. So me and my group make a plan to make different croissant from different recipe. We tried like 5 different recipe and also different strategy or method.

This time I tried Antonio Bachour’s recipe and method. Literally same like what he said or write in his book. But still even I do his  method im still failed. But never give uup.  Try again tomorrow with all of my friend until success.

Here is some picture of today :

Daily Report (Croissant D2)

Hai everyone!

Welcome back to my blog!

Second day of practice week, im still doing my croissant. Its not easy as I thought because yesterday I failed two times yesterday and got a punishment because of that failed.

I learned a lot from yesterday. I think my mistake is on the recipe, because I tried recipe from my brother. And I wasn’t really understand about bakery recipe so sometime I put a little more than recipe. The recipe is :

250gr              Hard Flour

15gr                Sugar

5gr                  Salt

7gr                  Yeast

1pcs                Whole Egg

6gr                  Baking powder

150gr              Croissant Fat

after bake it looks good but not good enough to be croissant or in other means “failed”. I read a lot from internet that said croissant need egg to be perfect. So today I tried to add 1 more whole egg. And freeze it or keep it in refrigerator allnight.

Here is some picture of today or my second experiment :