Preparation menu rotasi II.2 dan II.3

Assalamualaikum warohmatullahi wabarokatu

Culinary art !!!


Alhmdulillah today is very good. And all of people will do their activity. We can see the people face and the sucurity also show happy face, means that he will gome home.

Well guys today is the second day, where i and my group ready to cook the menu which have ready yesterday, which is chinese spanish and peanut salad

After that we are ready to prepare all the ingredients for Tom Yum Goong

All the materials have ready to cleaning, we separate the shrimp from it’s skin, after that we make shrimp stock for kaldu from Tom Yum Goong

After that all materials ready to prepare, we put all the materials in ghe chiller, then we cleaning our the working area. Beside, there is clarissa that preparing all the menu for rotation and II.3 which konro Bakar (Grilled Beef Ribs)

Alhamdulillah all have done, start from preparing the rotation menu II.2 which Tom Yum Goong, then rotation menu II.3 which Konro Bakas Grilled

After that we are going to do general celaning, to make it clean all the tools that we used. And the next day we can use it again in cleaning condition


TOM YUM GOONG

INGREDIENTS :

100 ml water

 2 stalks Fresh lemongrass cut into 1 inch 2 stalks pieces; or 2 pc dried

3 Slices Fresh galangal root (smashed)

3 Fresh kaffir lime leave

1 tbsp Tamarind paste

1tbsp Fish sauce

300 gr Shrimps, medium to large size, shelled and deveined; butterfly if | desired

12 Thai chili peppers

1/2 pcs Small white onion, cut 1/4 inch | slices

2 tbsp Roasted chili paste

1 Can straw mushrooms

1 pcs Ripe tomatol

1 pcs Lime, squeezed

2 springs Fresh cilantro


PROCEDURE :

1.Bring water to boil over high heat in a medium-sized saucepan.

2.Add the lemon grass, galangal, kaffir lime leaf, fish sauce  and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes..

3.Add the onion, nam prik pao and straw mushrooms. Boil  for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste

4.Garnish with cilatantro, roasted whole chili peppers and a splash of coconut mik if desired and serve hot.

Thank you

Preparation Menu rotasi II.2

Assalamualaikum warohmatullahi wabarokatu

Culinary art !!!

Hallo guys, this week we are come back practicing in rotation menu II.1, this morning, i come to the kitchen at 07.08 am, and senior checking our grooming, then ee are one line in one of section kitchen in main kitchen

In few minute, our senior going to review us, after that mr.faisal give us assignment to counting all of the materials in the chiller and freezer, after finish we are come back one line, adzan dzuhur, we are going to the mosque to pray jama’ah

Alhamdulillah, we have prepared some work, then we made preparations, I was in group 2, we prepared for the "Chinese Spinach and Peanuts" Appetizer, Clarissa and I prepared the nuts

After the nuts finish to fried,we close and put the chiller to make it safety. after that, we are going to cleaning  all the tools and the working table that we used before, and put the tools in their place, and we are going to the mosque to pray together

after that, we are going to do general cleaning, we consist our activity, there is cleaning the table , tools, and the floor.  all the activity have done, the kitchen was clean, and then we prepare to one line and ready to back home.

CHINESE SPINACH AND PEANUT SALAD

INGREDIENTS :

500 gr Spinach, tough ends removed

1 Cup Raw peanuts 

1 tbsp Peanut oil (or vegetable oil)

2 tbsp Chinese black vinegar

1 tsp Light soy sauce

2 tsp  Sugar

1/2 Salt

2 tsp Minced ginger (optional) roasted white sesame seed for decoration


PROCEDURE :

1.Bring a large pot of water to a boil. Add spinach and cook. over medium heat until cooked through, about 2 minutes. Drain spinach and set aside to cool.

2.Add oil and peanuts to a wok (or small skillet). Heat over medium heat and stir with a spatula continuously, until the skin of the peanuts turns dark brown and the edges turn golden brown. Turn off heat immediately and transfer  peanuts to a plate to cool.

3.Combine black vinegar, light soy sauce, sugar, and salt in al small bowl, mix well, and set aside. 4.When spinach is cool enough to handle, squeeze extra water out of it with both hands. Chop spinach into pieces about 8 centimeters (3 inches) in length and transfer to several small serving bowls.

5.Right before serving, top spinach with peanuts and drizzle with the vinegar sauce. Garnish with sesame seeds an serve immediately.

Thank you

Menu rotasi 1.4 ( MID tes )

Assalamualaikum warohmatullahi wabarokatuh

Culinary art !!!

Hallo guys how are you? In my blog, today i’m going to mid test in rotation menu 1.4 where we are in the kitchen at 09.00 to preparing materials for our menu tomorrow

We are one group with 9 members, before we preparing materials today, we have to pray first and hopefully our activity running well aminn. Then we consist our activity, and preparing materials for maincourse, which is Spaghetti Bolognaisse

Alhamdulillah all the ingredients have done, start from appetizer, soup, maincourse and dissert.

And for the next day, the day where we have to finishing 1 set menu, we come back to the our section, i preparing for maincourse food, spaghetti was boiled amount 10 minutes and then we serve it on the plate and give sauce bolognaise and cheese pasmesan and then bring it in restaurant.

Recipe Spaghetti Bolognaisse

Quantity-Ingredients
For bolognaise sauce
15gr  butter
3tbsp  olive oil
1pcs  large onion (finelly chopped)
1stalk  celery stick
3pcs  garlic cloves (crushed)
500gr  lean minced beef
150ml  red wine
800gr  cans chopped tommatoes
2tbsp  tomato paste
3tbsp  oregano
3  bay leaves
Asneeded  salt and pepper
Toserve  grated pamesan

For pasta
1kg  dried spaghety
Asneeded  olive oil
Asneeded salt

Procedure
melt the butter with the oil in a large, heavy-based saucepan and gently fry the onion for 5 minutes. Add the celery an fry for a futher 2 minutes.
Stir in the garli, then add mnced beef, fry gently, breaking up the meat, until lightly browned.
Add the wine and let the mixture bubble until the wine reduces sligtly.
Stir in the chopped tommatoes, tommato paste, oregano and bay leaves and bring to the boil.
Reduce the heat and cook very gently, uncovered, for about 45 minutes or until the sauce is very thick and puply. Check the seasoning.
Boil water and than spinkle some salt into water, pour some olive oil.
Than add pasta and boiling for 7 minutes or al dente, drained in coolander, pour some olive oil into pasta and mix wel. Let it cool.
For finshing spaghetti bolognaise, put 150 gr pasta on the pasta plate, than pour warm bolognaise sauce, serve with grated parmesan.

After all have done, we are going to do general cleaning, and all the tools that we used, we put it back in their place , and alhamdulillah the general cleaning have done and our mid test finished, we are ready to one line to prepare back to home

Thank you

Menu rotasi 1.2

Assalamualaikum warohmatullahi wabarokatuh

Culinary art !!!

hallo guys, today is very beatiful day, and the air is very good. we are one line and the supervisor checking for our grooming first and guide us to the next menu, my group is make sup that the ingredients are ready from yesterday, and it is shrimp bisque.

after we make sup shrimp bisque, we are going to platting in sup cup and we are platting in soup turin under the restaurant, then we neatall the tools and materials that we have been used. then we continue to preparing materials in Rotasi menu1.2. and my group getting main course that consist of fillet of sole meuniere, potatoes. au gretin and adding with bechamel sauce, ad glazet root vegetables. we are in one group consist activity and preparing materilals of potatoes gratin, and I make sauce bechamel first.

alhamdulillah, today all the activiry have done. start from preparing materilas for fillet meuniere, potatoes au gratin, and glazet root vegetable. and then we are going to neat all the tools that we have been used, and then we are going to general cleaning together, and after that we are one line to perpare ourself to back home.

Assalamualaikum wr wb

Menu rotasi 1.3

Assalamualaikum warohmatullahi wabarokatuh

Culinary art !!!

Hallo guys, today is thursday. And now i’m in the kitchen, we are going to one line first for absence and after that preparing for our practicing today

I and my member group ready to preparing doko doko cangkuning that we made yesterday, we’re taking it in one of section kitchen in pastry, then we handle and put it in ovale plate, after that we bring it in restaurant

Alhamdulillah the dissert that we made have done. We consist our member group to help the other group, and i help the appetizer’s group
In appetizer we make sambal ulang ulang and it’s from maluku.

I’m not doing to much here because this in not my group, i just help them. And alhamdulillah sambal ulang ulang have done and ready to serve in restaurant

SAMBAL ULANG-ULANG

Ingredients :

1 pcs           Eggplant. medium (finnally chop)

70gr            Grean beans (sliced 2 cm long)

70gr            bean sprouts

1 pcs           Cucumber (seeded and sliced)

to taste        Salt

to taste        ground white pepper


Dressing :

1 cup          Almond sauce

100gr          Shallot (finnally sliced)

2 pcs           Tomatoes (sliced)

4 tbsp          sliced lemon basil

2 tbsp          Lime juice


Procedures :

1. Bring a pot of water to the boil and blanch eggplant briefly until just tender. set aside an a colande to drain.

2. Repeat to blanch green bean for about 2 minutes until tender but still crips. bean sprouts fo25 second drain well.

3. combine all ingredients for dressing and mix well.

4. combine the vegetables in a bowl and drizzle with the dressing,. toss well and season to taste with salt and white pepper, serve.

ALMOND SAUCE


Ingredients :

50gr            Shallots (sliced)

3-5 pcs        Bird's eye chilles (siliced)

100gr          Almonds (blanched and peeled)

100gr          Tomatoes (grilled,peeled,sliced)

2 tbsp          Lime juice

to taste        Salt


Procedures :

1. combine shallots, chillies and almonds in a stone mortarpr food processor and grind into a coarse paste.

2. add tomatoes and lemon and grind to mix, season to taste with lime juice and salt.

We are going to do general cleaning together, and neat all the tools, also cleaning the area in section part, and alhamdulillah general cleaning today have done. And then we are one line to preparing ourself to go home

Next week, The student of poltekpar especially seni kuliner program, we are going to do mid practing abd mid theory, and i do hope all will be good

Manu rotasi 1.3

Assalamualaikum warohmatullahi wabarokatuh

Culinary art !!!

halo guysss, how are? this the third day to practicing breakfast. i do hpe we all in good condition:) I'm going to the kitchen at 06.30 am and then my member group make main course manu taht we have been prrpare yesterday, and i made potatoes au gratin, and the poatoes is cutting in box shape and then bake in 160C during 30 minutes, after baking  we put it in ovale plate to bring it in under the restaurant.

after fnish make potatoes au gratin, me and my groups are going to preparing materilals dissert rotation 1.3 is Doko-doko cangkuning, where the doko doko cangkuning is the special traditional food in bugis makassar, south sulawesi

alhamdulillah the doko doko cangkunig that we made have done, we put the doko-doko cangkuning in the tray and close with plastic cover, because tomorrow, it will be bring to the restaurant. and then we are going to general cleaning together,and cleaning up all the tools that we have used.

Assalamualaikum wr wb

Menu rotasi 1.1 english version

Assalamualaikum warohmatullahi wabarokatuh

Culinary art !!!

hallo guys, today is very good, i'm walking to go in the campus, and there are several students also walking to the campus, but also there are going to the campus by motorcycle.

before we make shrimp bisque, we have to prepare fish stock first. and these is ingredients to make fisg stock. then we have to prepare the main ingredients to make shrimp bisque

after we prepare the ingredients, we are going to make fish stockand mis en place is the main ingredients to make shrimp bisque, and then we are preparing materials ti make valute sauce

alhamdulillah our practicing today is done, start from preparing ingredients of shrimp bisque, made fish stock, made valute sauce. and then we are going to cleaning up all the tools that we have used, then we are going to general cleaning to make the kitchen is clean.

i think that's all for my activity today.
assalamu alaikum war. wb

Daily activity_1.4 English version

Assalamualaikum warohmatullahi wabarokatuh

Culinary art !!!
Today is februari 14, 2019, and today we are going to the kitchen at 06.00am because we have to make finish our breakfast menu today yeaeey alhamdulillah.

Now is 06.30an and we are online for absence and our supervisor explain And guide us, what we will doing today

I and my group are going to heat soft roll and Hard roll what we made yesterday, after heating, we put it in the tray and close with plastic, after that we take some fruits in the ciller to alice and make coffee and tea

After that, we have to do general cleaning, which one have to cleajing the stuve, utensil, floor, and section pastry. Then, we are goin to the mosque to pray together.
Then, we have to prepare for some foods that we will eat after general cleaning. And we are prepare one line to go home. And we pray together.

Thank

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

Daily activity_1.2 English version

Assalamualaikum warohmatullahi wabarokatuh

Culinary art !!!

Halo guys, alhamdulillah this morning is very bright, maybe it will not raining fall because as we can see that the sky is cloudly, at 06.00 am, the air is very cold. Now I'm in the kitchen and waiting for my group to heat Hard roll together.

After that, we are going to one line and prepare to make american breakfast, and my group have to make Danish, and we devide our duty, ernika and dina going to prepare the tools and all of materials for Danish, and i have to make pastry cream to blush in the dough of danish that we will make

Then, we are going to make danish together, after the dough finish to mix, folding, and proofing, we have to blush the pastry cream to the dough of danish, and put raisin in the roll, after that the dough ready to cut in circle shape and then put in shit pan, then ready to bake with 180°c. Alhamdulillah the danish have done

recipe Danish pastry
ingredients :

400 gr milk
11 gr instant yeast
125 gr butter
150 gr sugar
12 gr salt
200 gr eggs
50 gr egg yolk
800 gr hard flour
200 gr soft roll
500 gr butter or spit

procedure :
modified straight dough method :

1. scald milk. cool to lukewarm. dissolve yeast in milk
2. mix butter, sugar, salt, and spice until smooth, using paddle
3. add liquid (from step 1) and flour mix 3-4 minutes on 2nd speed
4. rest in retarder 20-30 minutes
5. roll in remaining butter and give 3 three-fold

makeup :
see makeup techniques after recipe section
proofing :
90 f (32 c) with little steam. egg wash after proofing
baking :
375 f ( 190 c )

After that, my group going to prepare materials for dressing egg benedict is hollandise, after that we are ready to pray and going to the mosque together. Alhamdulillah our practive today have finish and we have to tidy all the tools that we use, and doing general cleaning together, alhamdulillah after that we are one line to pray together before going home

Thank you

Daily activity_1.1 English version

Assalamualaikum warohmatullahi wabarokatuh

Culinary art !!!

Hallo guys, how are you today? Hopefully we all in good situation amin. 11th februari 2019, in this morning me and my friends gatheting in the kitchen at 06.00. Before we one line, we all have breakfast alhamdulillah.

At 07.00 we one line and the supervisor check our grooming first and we enter in the kitchen first by one based on our absence, and we one line again in one of kitchen section in pastry, before we do our activity today, we are going to pray together and giude pray by our leader class and hopefully everythobg will be running well, and we pray based on our religion.

and then we arrange for materials, and then we make Hard flour and use mixing dough machine, after that the dough going to proofing during 30 minutes, after proofing we are going to scaling portion 40gr, then put in proofing kabinet during 30 minutes and bake for 20 minutes with 180c.

recipe

ingredients

350 gr water

10 gr yeast

625 gr hard flour

14 gr salt

14 gr sugar

14 gr shortening

14 gr egg whites

procedure :

mixing:

straight dough method (see note) 10 minutes at second speed. developing a dough at first or slow speed requires approximately twice as much time as at second speed 

fermentation :

about 1 hour at 27c

make up (oval rolls) :

1. scale and round the rolls as indicated above for round rolls 
2.  roll the rounded units back and forth under the palms of the hands so they, because slightly elongated and tapered
3. proof and wash with water, slash with one lengthwise cut or three diagonal
4. bake with steam
   
   

what we are practicing today is done. and we are going to do general cleaning, all the tools that we used before will be put in their place. and then going to cleaning for our section, to stay clean. after that, we are going to one line to prepare for back to home hehe alhamdulillah.

Bye ;)

Daily Activity_4 English version

Assalamualaikum warohmatullahi wabarokatuh

Culinary Art!!!

Today is very beautiful and bright, alhamdulillah today I would like to make choux paste and Eclairs . Before we are online, we have to pray before we do our activity and after that, the supervisor will introduce himself to us and telling about their experiences when they are apprentice in the hotel.

It's time to Mr. Faisal to explain and show us how to make choux paste and eclairs. We have been know how to make it, and we will make choux paste and eclais . But before, we have to prepare the tools and ingredient. After that we will make the choux paste and eclairs.

After that, we will bake choux paste and Eclair with 200c of temperature, after the dough have done in bake, we put pastry cream in Choux paste and Eclair, Alhamdulillah the choux paste and eclair have done.
We come back oneline to prepare the general cleaning for section kitchen is pastry always clean. After that we back to oneline and prepare back to home and pray together and hopefully we are in good condition until get home

recipe 

ingredients:

500 gr   water and milk

250 gr   butter or shortening

1 stp   salt

375 gr   bread flour

625 gr   eggs

procedure :

1. combine liquid, butter, and salt in a heavy saucepan and bring to a boil
2. remove pan from heat and add the flour all at once, stir quickly,
3. return the pan to moderate heat and stir vigorously until the dough forms a ball and  pulls away from  the sides of the pan.
4. transfer the dough to the bowl of a mixer if you wish to mix by hand, leave it in the saucepan
5. with the paddle attachment, mix at low speed until the dough has cooled slightly. if should be about  (60⁰C) still very warm, but  not too hot to touch.
6. at medium speed,beat in the eggs,a little at a time.add no more than one-fourth of the eggs at once,and wait until each quantity is completly absorbed,the paste is ready to use.

Thank you
Assalamualaikum warohmatullahi wabarokatuh

Daily Activity_3 English version

Assalamualaikum warohmatullahi wabarokatuh

Culinary Art !!!

How are you today??

today is the practical in kitchen whit my classmate, before we doing activity, we pray together led bye our leader class alhamdulillah, today supervisor give us a review of the material, only this time we review reviewed by the group according to the name specified by supervisor, at that time I was reviewed about basic cutting vegetable, sauce, and stock.

then, Mr, Faisal explain how to make Sugar Dough and Pie Dough, Mr. Faisal explain sugar dough and pie dough very well, after that we ware collected with our group, and than we make sugar dough and pie dough, then Mr. Faisal show us how to put pie dough and sugar dough, then Mr. Faisal add sauce Bechamel and Smoke beef, while foe sugar dough Mr. Faisal add pastry cream for sugar dough, then pie dough and sugar dough but again and the chiller

Pie dough

ingredients:

• flour   1000 gr
• shortening  700 gr
• salt 20 gr
• water  300 gr 

procedure :

1. collect all equipment.
2. collect and scale ingrediens
3. dissolve salt in water. set aside
4. place flour and shortening in mixing bowl.
5. rub or cut shortening into flour to the proper degree : for mealy dough - until it resembles coarse cornmeal, for flaky dough - until fat partcles are the size of peas or hazelnuts.
6. add salt and water. mix very gently, just until water is absorbed. do not over work the dough
7. place the dough in pans, cover with plastic, film and place in refrigerator or retarde for several hours.

sugar dough
ingredients :
200 gr flour
100 gr corn strach
2 tbsp milk powder
150 gr butter
1 pcs eggs
1/4 tsp salt
2 tbsp icing sugar

procedure :

1. preparation all ingredients and tolls 
2. mis flour, corn strach, milk powder, salt, icing sugar, and butter. mix until well
3. after that, put the dough in bowl and keep in chiller for 10-15 minutes,
4. to make it easier to shape, roll the dough first
5. brushing butter and dushting flour in the tarlet mould
6. and then, shape dough into the mould
7. keep again in chiller for 15-20 minutes.
8. after that, bake for 15-20 minutes in 170 c

pie dough and sugar dough finished bake and us one line and see processed product all the results is good and very delicious. after that everything has been done all of us doing general cleaning. and than we bake to home

thank you four your visit my Blog ,
bye
Assalamualaikum warohmatulillahi wabarokatuh

Daily Activity_2 English version

Assalamualaikum warohmatullahi wabarokatuh

Culinary Art !!!

How are you today?I hope all of you are in good health aamiin.

today is the second day practical in the kitchen, different from yesterday, where I always arrive earlier than my friends, Alhamdulillah the weather today is not too bad, the clouds look white on the east and look very dark on the west, after a few minutes I am kitchen one by one friends began to arrive with smiles and greetings in the morning. Suddenly the rain began to fall and now it's 8:00 it's time we all go into the kitchen.

09:00 show time where Mr. Faisal reviewed the material that was given yesterday, after that Mr. Faisal gave us Sous Vide material, only this time I saw the sous vide tool Alhamdulillah, after that we did the formation of Puff pastry

recipe paff pastry

• 250 gr Hard Foulr
• 200 gr Fat
• 175 ml Water
•  1 gr Salt 

prosedure :

• place the first quantities of flour and butter in a mixing bowl. with a paddle attachment, mix at low speed until  well blended.
• dissolve the salt in the cold water.
• add the salted water to the flour and mix at low speed until a soft dough from. do not over mix.
• remove the dough from the mixer and let rest in the refrigerator 20 minutes.
• cream the last quantities of butter and flour at low speed in the mixer until the mixture is about the same consistency as the dough, neither too hard nor too soft.
• roll the butter into the dough following the procedure.

then we do general cleaning in the section kitchen that is pastry so that keep cleaning. finally we oneline for back to go home, and we pray together.

thank you for visit my Blog, byee ;)

Daily activity_1 (English version)

Assalamualaikum warohmatullahi wabarokatuh

How are you to day ?  

Culinary art !!!

today is the fist day practical in kichent whit my classmate, and Alhamdulillah today me and my frends to use cook unoform the we wish to much, me and my friends so beautiful and so handsome  But today my friends many late because maybe stuck rain. Alhamdulillah all of them not wet heheh

before we practical today supervisor check grooming our, then we get together in the section kitchen that is pastry, and we have pray together and self introduction to supervisor

and Sir Faisal explain about how to make  Puff pastry for in our class, then we preparation ingredient for making Puff pastry. then we doing haw to make Puff pastry in clique. after that dough Puff pastry entered in chiller. 

ingredients :

• 250 gr Hard Foulr
• 200 gr Fat
• 175 ml Water
•  1 gr Salt 

prosedure :

• place the first quantities of flour and butter in a mixing bowl. with a paddle attachment, mix at low speed until  well blended.
• dissolve the salt in the cold water.
• add the salted water to the flour and mix at low speed until a soft dough from. do not over mix.
• remove the dough from the mixer and let rest in the refrigerator 20 minutes.
• cream the last quantities of butter and flour at low speed in the mixer until the mixture is about the same consistency as the dough, neither too hard nor too soft.
• roll the butter into the dough following the procedure.

then we do general cleaning in the section kitchen that is pastry so that keep cleaning. finally we oneline for back to go home, and we pray together.

thank you for visit my Blog, byee ;)