Daily activity_1.3 English version

Assalamualaikum warohmatullahi wabarokatuh

Culinary art !!!

Halo guys, today is the 3rd day for breakfast practice guys. How are you today? Hopefully we all in good condition:'). But i see in the sky is not bright, just looks like will be raining fall, i'm walking to go to campus, because i have to standbye in the campus at 06.00, and now the time is 05.58am. Alhamdulillah now i'm in the kitchen, i'm not coming late.

I'm with my crew's group and also the other groups to prepare what will we doing today, i heat the danish that i have been make yesterday with my crew. And alhamdulillah the danish have been heat

After that, i'm with my crew and ready to make hollandise The hollandise that requst from Sir. Ical is not same like what he want, and after that i have to be ready to repair the hollandish until done, and alhamdulillah the sauce hollandise have done. And the next, i make a new group for our berakfast, i get continental breakfast group. After that, we have to prepare for materials to make soft roll and hard roll.

hollandaise sauce
ingredients:
2 tbsp white wine vinegar
1  bay leaf
1/2 tsp black pepper
2 pcs egg yolk
200 gr unsalted butter, softened
a pinch  salt and pepper

procedure :

1. put the vinegar, bay leaf, peppercorn and 1 tbsp water in a small, heavy-based saucepan. heat until bubbling and simmer until the liquid has reduced by half
2. heat a medium sized pan containing about 5 cm of water until simmering. put the egg yolk in a headproof bowl that sits comportably over the pan without the base touching the water. strain the vinegar mixture into yolk and whisk lightly to cimbine.
3. whisk in a cube of butter. as soon as it melted info the sauce, add another cube ans whisk again until absorbed. continue adding the remaining butter. check the flavor and season with salt and pepper.

Soft roll
ingredient :
750 g water
14 g yeast
1250 g hard flour
24 g salt
125 g sugar
60 g nonfat milk powder
60 g shortening
60 g butter or margarine

procedure :
mixing :
straight dough method
10-12 minutes at 2nd speed
fermentation :
1 1/2 hours at 80 f (27 c)
scaling and makeup:
16-20 oz (250-600 gr) per dozen rolls
baking :
400 f (200 c)

Then, i continue to help my group's member  to make soft roll and hard roll, then we bake during 180C, after all have done, we have to tidy all the tools we used. And then we alerady doing to general cleaning. And after that we are ready to one line to prepare ourself to come to home, and then pray together

I think that's all for day activity today.
Assalamu alaikum wr.wb