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DAILY REPORT ACTIVITY
( english version )
Minggu-1
1
August 2018
Assalamualaikum warahmatullahi wabarakatu.........
Hello guys... today is the lastday practice in this week. I feel
very tired. So, i wake up late again and i late for five minutes when im going
in to campus. Luckly bos genk have not been angry. When im in the campus,
i immediately went to the pastry for help my friends who was working a
croissant.
Today want to make a croissant as good as possible to cover up the
yesterday’s mistakes. So, Initially when making the dough it looks fine. However,
after arriving at the second stage something very unwanted happened. That is,
the dough looks like a crack. Bos genk said that it happened because most of
the flour or how to roll the dough was not with the heart, but using emotion
while when roll the dough it must be soft and use the heart. Not using emotions.
Said boss genk. So, the results are not
as expected. The texture that is visible after being rough and when cut is no
air cavity formed
In addition to making croissants, on the sidelines during the manufacturing process we were given assignments as well to make tarlets. However, this time with a different feeling each group made a tarlet whose feeling had not been made yesterday. This time my group got the task of making apple pie. Apple pies have the basic ingredients of apples that are cooked until the texture is soft. First, heat the butter and sugar until the sugar dissolves in butter. Then put the apple slices, walnut sticks, grated lemon peel, and sweet powder. Stir until well blended, then wait until it's cool and then enter the piece of wine. After finishing making feeling. Put it in the pie skin. Bake for 20-30 minutes with a temperature of 150 ° C.
Today we are also shown how to make good and
right puff pastry by boss genk. it turns out that making ppuff pastry is not
difficult, but it's also not easy. however, for practice we will be carried out
in the coming practice week. the difference in the process of making puff pastry
and croissant dough are croissan there
is a laminating process or inserting butter or fat into the dough. however, if
the puff pastry butter or fat is mixed directly into the mixture then stir
until blended. apart from mixing techniques. the ingredients used are
different, namely croissants using yeast while puff pastry is not.
Yesterday's agreement, we were get punished for not make a good croissants today.
Namely, run around the field five times. After serving a sentence. We just sat
waiting for the oneline time to go home. It's a bit long and even a long time
waiting for the lecturer. And finally we went home again at night. But, it's
okay I enjoy it. When I gather with friends and have activities like this, even
though I'm tired, I feel happy and comfortable. Thank you for today friends.
