English version 8

Assalamualikum wr.wb
today we immediately took the dough in the chiller and made it again not forgetting also today we made sour bread and my tarlet made all three with different times so I made croissants first while waiting for croissants proffing for 2 hours I made sour breadand while waiting for the sour dough to be proofed in room temperature for 20 minutes I weighed the material to make the tarlet.
sour dough after 20 minutes we knead again and we form a group I made two shapes namely french bread and round. after being formed was stored again for 3 hours and during that time I also returned to make a tarlet and shaped it and put in kedalma chiller for 1 hour before bake .Okayfor our croissants, our dough we failed again for today the fat broke so the result is not good because we are not desperate clog [ok I go back to cooking bahn and make the dough again for tomorrow and keep it in the chiller, after that I use tarlet mixture with temperature low batterI'm for a good tarlet but my dough is not like a lecturer I want my dough to go down and thick as a result we repeat it for the tarlet.
We continued to Sour bread. We made it, but as a result the dough was torn because our oversight, our bottom was well locked, but for this dough we did not make it because it was in livin, livin was finished so inhsa we made it in two weeks.

after finishing we have lunch first and general creaning after that we gather in the lobby to fill in the data from the LSP or assessment for the competency test that we are required to do this semester after that we are ready to go home.

Komentar