Daily activiti #2 (english version)

Hello guys, today is the second day enter the kitchen during semester 5. Today we made a tarlet, croissant, criossant chocolate and dannish. Except for the tarlet, it's not good today, Still making the tarlet tomorrow.

Every product we make less good then we will get santion from an incharge lecturer.

Today my group in made orange lemon tart croissant and dannish. And my group made it pretty well, because my group is not punished.

Sugar dough

Ingredients:
- flour                   300 gr
- egg                      2 pcs
- milk powder     2 tbsp
- butter                 260 gr
- garam                1/4 tsp
- icing sugar        2 tbsp

How to make: 

1. Enter flour, milk powder, salt, and sugar then stir until well blended using rubbing technique. 

2. After mixing the butter. 

3. then enter the last egg. 

4. After that, the dough roll is 0.5 mm thick then put it in the chiller for 15 minutes 

5. Print the dough using pie mold then use it for 10 minutes. 

6. After that, spread with eggwash then use it again for 5 minutes.

7. Enter the filling and store it in the chiller.

Croissant

ingredients for make croissant :
1     kg     cakra flour 
90   gr      sugar
15   gr      salt
10   gr      instan yeast
2     pcs    egg
600 ml     fresh milk
600 gr      shortening fat

how to make a croissant:
1. Prepare all ingredients 
2. do the straigh dough method, which is to mix all dry ingredients (chakra flour,  sugar, salt, yeast) 
3. mix until mix well. 
4. add egg mix until well blended 
5. add fresh milk little by little. 
6. After that, knead the mixture until the mixture is not sticky in the hand. 
7. proofing at room temperature between 20-25 degrees celsius for approximately 30 minutes. 
8. form of shortening fat with a size of 15 * 15 cm - 17 * 17 cm 
9. put fat into the chiller for approximately 1  hour.
10. after that the shape of the moon dough with a diameter of 20 cm can cover the fat that will be on
  slip in the dough, and form a square with a size of 20 * 20 cm. 
11. put again it in the freezer for 30-minute .
12. After that, roll the dough where the folds over the to us, with a length  approximately 60 cm. 
13. after that fold the dough and I use a single fold, 
14. put in the freezer. 
15. rolling the length of the dough back where it's still the same as before, don't forget, folded. 
16. put it back in the freezer for 30 minutes.  
17. after that rolling back with a length of 120 cm and a width of 20 cm. 
13. After that the dough is elongated so that it is triangular in shape with legs. 
14. after that form / roll the dough so that it forms like a crescent moon. 
15. proofing at room temperature with a period of approximately 2 hours. 
16. After that, spread with egg wash and let it sit again for 10 minutes. 
17. reapply with egg wash. 
18. bake with a temperature of 175 degrees Celsius for approximately 15 minutes. 
19. after that lower the temperature to 150 degrees celsius and bake back for more or less 10 minutes.
20. then be a croissant.