Daily Report

Continental Breakfast 

     this morning we enter to the kitchen and we are direct to one line in front of the kitchen.after one line , the senior   direct to absent we all,and check our tool.after finish eximination our tools,we direct to oneline in cold kitchen.

     after one line,mr.sahrial given me some material abaut breakfast.after mr.sahrial given some material,we direct to doing with our group,and my group got twist bread.after finish the doing we take some rest at 13:20

     after finish the rest,we doing again with the our group,and my group got the croissant.after finish the doing,we direct to general cleaning.after finish,we prepare for go home at 19:15pm

Material :

180g water

3g yeast

312g hardflour

6g salt

31g sugar

15g nonfat milk powder

15g shortening

15g butter or margarine

How to make:

Mix all the dry ingredients into the bowl. Then mix well. Mixed well, add water (liquid). Mix again into a dough dough. Then the round shape, do the process of expanding which has been covered wet cloth wait 15 minutes. After the dough douche fold. Remove air dough (knocking) Portion 60 g, elongated shape of the dough then wrap each other into a chain or braid shape. Put into sitpan wait a few minutes (proving sitpan) Olesi twist with egg wash then put into the oven. Baking for approximately 30 minutes. Temperature 200 ©