video project 0.2

haii gaess

kali ini gua bakalan bagiin kalian 1 konten video yang dimana menjelaskan ke kalian langkah langkah membuat bakpia soo check it out

Bakpiaa.. click this

video project 0.1

step for making puff pastry with apple 

https://www.youtube.com/watch?v=u6SGDqF77bA

final test report ( english version)

Today is the final day. Where is the final this time, we made an event that has been given a modern theme of Celebes. The food we will sell at the event, is modern food but has a taste of Celebes. We were divided into many groups, each group getting a part to make a dish. Me and nhio and rifqi and get parts to make klapetart and lopis

Lopis and klapetart are traditional foods from Sulaswesi besides they taste good. These foods are arguably very traditional because they are very fitting to be included in our modern-themed celebes menu.

The event took place on Thursday, we ourselves began to prepare from Tuesday first we made is to form a banana leaf for lopis container later and also prepare other ingredients such as peeling coconut for chin, the next day we fill the sticky rice into triangular leaves of bananas in the shape of a triangle then steamed, then coconut again and also made brown sugar sauce and the day arrived all was done and I got to keep the lopis stand and klapetart with nhio

At the time of the event, there were no obstacles until the end and at the end of the event we did a photo session together and this is our final final: ’)

daily report ( english version) 2.6

hai gaess today I will do a second trial with a new recipe. this time I reduced the butter again and increased the amount of baking powder and slightly reduced the refined sugar so it wasn't too sweet

after using the results a bit scorched and the size is very large because when printing the dough is too much .. but in the assessment column in terms of taste, and the aroma is good, the appearance should only be tried not to burn but what is still a bit of a problem is in terms of texture like the texture still not crunchy in assessing by the appraisal because it has become a pr for me to look for references and ways so that cookies from this coconut pulp can get the right level of crispness

after our research as usual do general cleaning after that

daily report ( english version) 2.5

hai gaes today not much i doing today .. I'm just looking for references on how to get crispness in cookies and rearrange my recipe to adjust to yesterday's results to get much better results

after that I only helped my friends who were researching and also helped make lanterns from used plastic cups

after 2 o'clock we start cleaning the kitchen then go home. that's all for now, guys, thanks for today

daily report ( english report) 2.4

last day in this week I've started research. so the product that I want to examine is making cookies but I replace flour with coconut pulp. whether the results will be as desired, if there is an effect that occurs when using coconut pulp flour

namu in terms of content arguably better coconut flour compared to coconut flour because the fiber content in coconut dreg flour is higher than wheat flour because it is very suitable for consumption by people who run a diet program

after the research was finished in terms of the appearance of the coconut flour cookies are not fully developed and instead melted thin and widened the color a bit pale but in terms of taste you can say very tasty taste of the coconut taste is very pronounced but the level of crispness is still lacking, so in the next research I will do some changes the recipe adjusts to the results of my first research

daily activity ( english version ) 2.3

Today there is a little progress, the flour that I made yesterday, I decided to speed up the drying. I used a kustel oven with the temperature not too hot. Then I made it on the front, but it must be paid attention to. After that, the drying process finally I dried it a little to make it drier after that, then I mixed it until become smooth

characteristics of coconut flour that is still a little rough and when touched is still a little greasy by it because it is prescribed later I will slightly reduce the use of butter in order to keep crispy from cookies after the mixer I leave it in a container under which I coat the tissue to absorb oil.

daily activity ( english version) 2.2

this is the next day the activity is still the same but I'm still in the drying session of the coconut shell because the oil content is still there because of that I still hang it in the sun until the afternoon

instead while waiting I look for references to the basic recipe that I will use as a benchmark for making barucookies recipes using coconut pulp. and also looking for references to making better flour so that the oil content can be reduced and lost

daily report (english version) 2.1

see you again later, so today according to the chef said yesterday today we have been able to start research. since my title has been acc, so today I can make it but because the ingredients I use can't get it, so I have to make sendri flour from coconut powder

so today I just went to the market to buy coconut dregs whose coconut milk has been squeezed out then the next time I dry it in the hot sun gar the rest of the remaining oil can disappear yapp that's my only activity today

daily report ( english version ) 2.0

soo gaess it turns out that our V semester material has been completed well to continue we will focus more on research for our final project well in the morning we are online and listen to the directions of Mr. Ichal

so starting tomorrow we will be able to conduct research in the kitchen polytechnic for students whose titles have been accredited by Mr. Henry. and also explained that our ichal explained about the assessment form we had to make. so we will make some resumes of research results that are included with the skala liker

after oneline we are allowed to continue our activity which is looking for research titles

daily report ( english version ) 1.9

so we continued that yesterday, the mile crepe has just finished finishing.

so our finishing is the boss we use a long layer to cover the sides well then we make a kind of dough made from pandan leaves then bake it until it's really dry then we blender until it's smooth after that we spread it over evenly to give a more interesting impression

after we showed it to sir ichal we got a very good response in terms of appearance but in terms of taste said ichal taste cendol still not dominating

Yapp that's the result we've tried our best to see you next post

daily report ( english version) 1.8

hi gaess back again on your favorite blog .. yapp continued after yesterday making modern food from tape ketan merah today we divided into 4 groups and we agreed to use the time group to make loster yesterday and our task is to make mile crepes .. yapp for You who don't know what mile crepe is ... mile crepes is a composition of layers of crepes that are arranged and each layer is smeared with creme

nahh but our mile crepe this time is a bit different gaess so we have to make mile crepes which must have a taste like cendol, barongko, and other typical snacks of Makassar well by chance our group got a cendol taste so the color of the dough we gave it green color to make it more like cendol and we give pandanus flavor so that the pancakes taste and the crust itself we give the liquid brown sugar we mix it into the whipe cream after we arrange it until it reaches the specified thickness we store it in the chiller so the cream doesn't melt for new finishing tomorrow we will do it

so for today, that's all for now, gaess bye

daily report (english version) 1.7

next dayyy .. ouh yeah yesterday I didn't post because at that time I was sick so I didn't go to college and today I was able to go in again .. and today with the same group when we were making the llapis legit we were given the task of making apang parangiand make a modern food menu made from tape ketan merah

Ouh, yeah, for the apang we failed, so we will try again tomorrow and for the modern food, we make a creme style choux, and here we use the red sticky rice tape, and for the top it is made of red sticky rice and initially we collect the wrong filling products hahaha so it was rejected but when Rifqi brought the truth, then Pak ical agreed with our product heheheh

daily report ( english version) 1.5

hai gaess back again .. after yesterday we did a lobster competition today back to running as usual this time the group is divided into 3 groups and my group is rifqi and nhio and today we will make cakes that may be familiar to your ears. want to know?

yahh lapis legit cake .. is one of the traditional Indonesian cakes that have existed since the Dutch colonialism, this cake is inspired by the European layer cake but the layer legit is made from some typical Indonesian spices and was very well-liked by Europeans in the past. so we looked for references to the recipe from the internet and then we immediately applied it to make it in the kitchen at first we thought it was difficult but it turned out not to be too difficult. and thank God my group managed to make it

daily report ( english version )1.4

hai still continuing yesterday the next day we continued making lobster until it arrived at the plating here is rather difficult because the color of the lobster meat is pale while the color plate that we use is also white by because it is very difficult to provide attractive colors so it looks more fresh. after several repetitions we finally agreed to use this platform and ready to be photographed. After completing, we photograph it and send the photo to the Poltekpar account to post with the results of other groups' products. The highest number of likes will be added up with the results of the assessment of the lecturer who tasted the taste and the highest score will be declared the winner.

the time is only until 4 pm later. the competition was quite fierce, we were in the last position, slowly rising, but it wasn't enough to reach the first position. the result we did not manage to get the first position hehehe was okay daddy what was important we had tried our best

daily report ( english version ) 1.3

hi gaess today there is something different from the usual practice why? Yapp, because today, there was a competition, so we were divided into groups and it contained 7 people, who later will be given 1 lobster for us to do as we wish.

well, when we finish, we will take a photo and then the official Poltekpar Makassar account will post all the lobster menus we made earlier and the group with the most likes is added to the points given by Pak ical, and the highest will get a cash reward of 400,000 wihh pretty much right? ..

and the menu that we made is very interesting, but the likeness is still inferior to one more group, as a result we can't get the money, but it's important that we try and work well together so we're not sad at all hehhe

mid test ( english version)

haii haii haii gaesss wahhh already midtest hahhaha ouh yeah yeah yesterday it had prepared everything before it was time for our finishing to divide up my tasks and duties and devira was filling the croissants with the filling we had prepared. After everything is finished, the products we have made we take it to the rector's building to be displayed and later lecturers will come and taste the products that we make and will fill out the assessment forms that we have prepared from this form, then our midtest grades can be determined. after reaching the target and by chance our products are also gone we clean our place and bring all the equipment back to the kitchen. after that we general cleaning and go home

daily report (english version) 1.1

After yesterday working croissants from levain that failed miserably, today we made Croissants from instant yeast.

Yesterday before going home, we suddenly made a croissant mixture until proffing the dough to the chiller overnight, today we just need to fold and baking. during proofing time, we prepare to make Sour Bread using Levain which will be rested for the whole day. After that, I made Pie dough after the Sour Bread dough was done.

Today's croissants show a lot of good things, although in the end we were hesitant at the last folding before being formed, because it looked like fat that almost fell with the dough so that it might fail again. When croissants are baked, it looks like the batter is falling. Huufftt ... it felt like giving up but at the same time feeling high curiosity.

But the Tartlet that we made, did not fall at all while the others fell. And we were ordered to make Tartlet again tomorrow which is more perfect.

Here are some of the documentation that I had done today. Thank you for reading!

daily report ( english version ) 1.2

After yesterday working on croissants, sour dough dough, and Tartlet. Today we are more focused on making tartlets.

Arriving at the pastry, we took out the sour bread dough from the chiller, and shaped it and then proofed it again for an hour. Then I made a tartet again with a thinness of 0.5 inch. Obviously you have to be careful. After the tartlet dough is made, I put it in the chiller so it doesn't get too soft when I want to make it later. While we waited, we carved the sour bread mixture, then made it for almost an hour.

After that we formed the tartlet with the largest and medium size. Then save it in the chiller again before baking. And the result is.... perfect !. Then I store it well in a pastry chiller in a wrapped condition.

Here are some of the documentation that I had done today. Thank you for reading!

daily report (english version) 1.0

morning i goo to campus and continue the croissant that i have make yesterday. So for the next, i continue my croissant to the next step. The next step of my croissant is laminating the croissant and folding.

    After i folding the croissant, we keep on chiller for resting the dough. And i take out for moulding. For the next step, we resting on chiller again untill 20 minutes and then we proofing its about 2 hours. After we proofing, we bake with 180 degrees celcius 20 minutes. Unfortunately, the croissant that we make far from a good words.

   So, mr. ical want us to make new croissant dough again but we just make a dough, for tomorrow we directly laminating and folding. After all is done, we going to general cleaning and go home.

daily report (english version) 0.9

welcome back to my blog! it's the third week of practical and will be same like usually we need to focus on croissant. Even though we failed many times doesnt mean we will give up. try again with another method but same recipe, recipe by Antonio Bachour.

This morning we start at 7am. With a little advice from Chef Ical, we started with Bismillah. I made croissant half recipe of Bachour and also with Bachour method. A bit more easy for now because i knew some mistaken that i did. This time i use Fresh Yeast from Sour Dough.

Here is the recipe :

-Flour 375gr

-Sugar 56gr

-Unsalted Butter 25gr

-Salt as needed

-Fresh Milk 250gr

-Croissant Fat 225gr

The method of Bachour is mix all ingredients together in one bowl except Fresh Yeast. Mix it for about 3 or 5 minute and then add milk little by little till 5minute. After that add Fresh Yeast in a bowl, and mix it for 20minutes until the dough sticky or elastic. If the dough is elastic enough, take it off form the bowl and kneading it until soft like a baby cheeks and put it in Fridge for all night. today, thank you for reading my blog. I’ll see you tomorrow.

daily report ( english version) 0.7

Hai guys,

Today it’s my incharge day for my juniors.

As usually activity as a supervisor incharge, I should teach them some knowledge about kitchen. Because today their third day of practice week so they should learn about Raw material and also vegetables.

i teached and gave them some example to make them more easier to understand. First of all we asked them about what did they learn about yesterday, it’s so important to help them to not forget about what they got yesterday. And after that, before I start the class our chef came and said what to teach them some things.

After chef dhino gave them some materials, knowledge and experiences. He let me and my partner to continue the class by give them knowledge about vegetable. Lunch time is at 12o’clock till 1.30pm, after that they should come back and prepare to do general cleaning.

daily report (english version) 0.8

Hi guys,

This Thursday is gonna be different like the last Thursday. If you read my last blog then you already know why. You didn’t read? Omg how possible lol. So today is different because Im not making croissant. Yeay! Little bit happy because im sick of it! But still want to learn until I make it!

Today, me and my group sold fast food for 40pax. It’s routinity of my practice for every single day but different group each day. For my group the menu is Indonesian food. 

Yesterday, my friends already prepared the menu so today we just need to serve it. In the morning we shared coupon to lectures and some friend who followed @mtbgenk on instagram. Then in afternoon we opened restaurant till break and continued it in 2pm till 3pm. After that we did general cleaning and got back home around 6pm.

daily report ( english version ) 0.6

hi gaess come back again...

yesterday I already made the dough and I guaranteed it overnight today today I will try to make it even better .. and hopefully the results are good so I don't get punished hehhehe

but for some reason the rollin is too hard or the butter broke too long gaess: '(yeah the oath is really sad the problem is already very upbeat but ok never mind I just try to continue it hopefully the results aren't as bad as I thought I proofing and expand just when the croissant is down and right croissant failed hehehe as a result got punished hehe

  the punishment was told to run around the kitchen while making heavy safety shoes and it was really tired hahaha the next point should be successful hahah see tomorrow tomorrow .. byeee

daily report (english version) 0.5

hai guys ... week 2: v hahaha ouh yeah this week it's still the same as still making croissants and with the same group .. after one week yesterday it failed miserably it seems pak ical wasn't satisfied with our results so this week we were still given the task of making croissants but with a penalty hehehe

so the first day we just made the dough then kept it in the chiller to be left one night. This is based on the method we read in the book. we will try all the methods and techniques in the book so that our croissants succeed hehehe

ouh, yes, if you want to know a lot about the world of bread, I advise you to read a lot of books from my mainstay chef antonio bachour, especially in the book bachour the bakery, basically its the best, yeah, although I rarely read it really hhehehe

I think just it for today so see you tomorrow

Daily report ( english version ) 0.4

Hey back again as I promised yesterday this time I will share how to make croissants briefly heheh read carefully

so the first thing we do is prepare the tools and ingredients yapp prepare the tools that you need such as bowl, rolling pin, water jug, and plastic roll and then the ingredients like water, flour and other recipes won't I share here if you want to know the recipe is just left in the comments column, I will definitely share it.

well after the tools and ingredients are ready and the fat has also been formed in a box and stored in the refrigerator so it doesn't melt. The first thing you have to do is make the croissant mixture. as usual mix the dry ingredients then mix the liquid until it becomes a smooth dough then leave it after settling remove it then roll a thin rectangular shape after that put in the fat then wrap it until the fat is covered

after the rest remove and then roll again then fold the single again do it as much as 3 times and the last fold do double fold then rest

after that roll flat to get a thickness of about 0.5 - 1 cm then cut the edges until neatly rectangular in shape after that cut into long triangles then roll after that rest at room temperature for about 1 hour after resting eggwash then bake at temperature 300 degrees for 10 minutes

daily report ( english version ) 0.3

haiii back again ... dwiki is here hahahha ouh yeah just want to remind you that this week we are fully focused on making group croissants. so maybe you will get bored listening to me about how to make croissants sooo check its out hahaha

so today I and my group continue yesterday. ouh yeah yesterday we kept one dough in the chiller to stand for one night to try the method we read. we made it very carefully because making croissants is very susceptible to failure well .. especially in the croissant fat if it is too long or too hot then the butter will break easily or melt until the resulting croissants will be bad and have no cavities. because it makes croissants not randomly gaess .. must need patience and accuracy. so that tomorrow I will share with you how to make good croissants so see youuu

ouh yeah almost forgot the material this time there was a penalty  gaess hahaha he said if our croissant failed it would be punished running around the kitchen area a few rounds hehehe

Final tes (indonesian version)

Hari ini merupakan hari final. Dimana final kali ini, kami membuat suatu event yang telah diberikan tema modern Celebes. Makanan yang akan kami jual pada event itu, adalah makanan modern tetapi memiliki rasa Celebes. Kami dibagi menjadi banyak kelompok masing-masing kelompok mendapatkan bagian untuk membuat suatu hidangan. Saya dan nhio dan rifqi dan mendpat bagian membuat klapetart dan lopis

Lopis dan klapetart adalah makanan tradisional dari sulaswesi selain rasanya yang  enak makanan ini bisa dibilang sangat tradisional oleh karna itu makanan ini sangat pas untuk dimasukkan dalam menu kami yang bertemakan modern celebes

Event berlangsung pada hari kamis, kami sendiri mulai prepare dari hari selasa yang pertama kami buat ialah membentuk daun pisang untuk wadah lopisnya nanti dan juga menyiapkan bahan lain seperti mengupas kelapa untuk diambil daginya, next daynya kami mengisi beras ketannya ke dalam daun pisang yang berbentuk segitiga lalu mengukusnya , lalu mengpas kelapa lagi dan juga membuat saus gula merah dan hari H pun tiba semua sudah beres dan aku kebagian untuk menjaga stand lopis dan klapetart bersama nhio

Pada saat event berlangsung, tidak terdapat kendala hingga akhir dan di akhir acara kami melakukan sesi foto bersama dan yapp inilah final terakhir kami :’)

daily report ( english version ) 0.2

hi gaysss .. back again to me on your favorite blog ... ehh yeah? really your favorite hahaha ouh yeah yeah it's been a long time yeah I didn't update it .. I'm really  people like that, I  will update when it's already piled up hehehe ouh yeah yeah btw I've been in the 5th semester well yeah well maybe there aren't many things that I'm going to talk about but calm down let me review it as interesting as possible for you to read it more interesting. Okay??

and ouh yeah this is my first week in the kitchen and this week the chef told us to make croissants. and the group division is divided into 3 3 people per group. and this time I am a group with William and Khair.

daily report ( english version ) 0.1

haiii ... back again with me ......

miss yahhhhh: v i know .. and i miss you too. eaaaaaaa hahahah

 .. ouh ya see you again on my blog that is boring, isn't ? yeah the thing is because your blog is really late posting, sometimes you never post, you word is just like that never change  ... blaa blaa blaa blaa: v you know ?? in Indonesian language I a will say  bacodd hahahah it's up to me right coz this is my blog blogg hahahaha

no, I'm just kidding, yesterday I was like that honestly because I was too fond of delay so I'm sorry, next time I promise I will try to be as order as possible

ouh yeah by the way I already entered semester 5  hahaha one step further towards the end hahah prayain well hopefully in the future I will be in college. hmm for this first day I will not tell the kitchen first anyway because this is the first day anyway. huh ?? hehe so see you tomorrow

daily report ( indonesian version ) 2,6

haii gaess hari ini aku akan melakukan uji coba ke 2 dengan resep yang baru. kali ini saya mengurangi butternya lagi dan menambah takaran baking powdernya serta sedikit mengurangi gula halusnya agar tidak terlalu manis 

setelah di bake hasilnya sedikit hangus dan ukurannya sangat besar soalnya saat pencetakan adonannya terlalu banyak.. namun di kolom penilaian dari segi rasa, dan aroma sudah baik, tampilan hanya tinggal harus diusahakan tidak hangus namun yang masih menjadi sedikit masalah ialah dari segi tekstur sepertiya teksturnya masih kurang renyah di liah penilai oleh karna itu sudah menjadi pr buat saya untuk mencarirefernsi dan cara agar cookies dari tepung ampas kelapa ini bisa mendapat tingkat kerenyahan yang pas 

setelah penelitian kami seperti biasa melakukan general cleaning setelah itu pulang

daily report ( indonesian version) 2.5

haii gaes hari ini sanga sedikit yang saya buat .. saya hanya mencari referensi mengenai cara mendapatkan kerenyahan pada cookies  dan menyusun ulang recipe saya untuk menyesuaikan dengan hasil kemarin untuk mendapat hasil yang jauh lebih baik

setelah itu saya hanya membantu teman teman saya yang sedang penelitian dan juga membantu membuat lampion dari gelas plastik bekas

setelah jam 2 kami memulai membersihkan kitchen lalu pulang. sekian dulu yahh gaes untuk hari inii byeee

daily report ( indonesian version ) 2.4

last day in this week aku sudah memulai penelitian . jadi produk yang mau saya teliti yaitu membuat cookies namun sya mengganti tepung terigu dangan tepung ampas kelapa. apakah hasilnya nanti akan sesuai yang di inginkan, apakah ada pengaruh yang terjadi jika menggunakan tepung ampas kelapa

namu dari segi kandungan bisa dibilang tepung kelapa lebih baik dibanding dengan tepung kelapa dikarenakan kandungan serat di tepung ampas kelapa lebih tinggi dibanding dengan tepung terigu oleh karna itu sangat cocok dikonsumsi oleh orang yang dengan menjalankan program diet

setelah penelitian selesai darii segi tampilan cookies tepung kelapa kurang mengembang dengan sempurna dan malah meleleh menipis dan melebar warnanya sedikit pucat namu dari segi rasa bisa dibilang sangat enak rasa kelapanya sangat terasa namun tinkat kerenyahannya msih kurang oleh sebab itu di next penelitian saya akan melalukan beberapa perubahan resep menyesuaikan dengan hasil penelitian pertama saya ini

daily report (indonesian version) 2.3

yoo gaess hari ini ada sedikit kemajuan nihh tepung yang aku buat kemarin aku putuskan untuk mempercepat pengeringan aku menggunakan oven yang kustel dengan suhu gak terlalu panaslalu aku membakenya disuitepan namun harus sering diperhatikan setelah itu tahap pengeringan akhirnya aku mengsangrainya sedikit agar lebih kering setelah itu lalu aku mixer hingga menjadi halus

karakteristik dari tepung kelapa yaitu masih sedikit kasar dan ketika disentuh masih sedikit berminyak oelh karena iti diresep nanti saya akan sedikit mengurangi penggunaan butter agar tetap menjaga crispy dari cookiesnya setelah di mixer aku mendiamkannya di sebuah wadah yang dibawahnya aku lapisi tisu agar bisa menyerap minyak. b

daily report (indonesian version) 2.2

yuhuu gaess next day nihh kegiatannya masih sama sih aku masih dalam sesi pengeringan ampas kelapanya dikarenakan kandungan minyaknya masih ada oleh karna itu aku masih menjemurnya di terik matahari hingga sore

sebagai gantinya sambil menunggu aku mencari referensi mengenai recipe dasar yang aku akan gunakan sebagai patokan untuk membuat resep barucookies  menggunakan tepung ampas kelapa. dan juga mencari referensi pembuatan tepung yang lebih baik agar kandungannya minyaknya dapat berkurang dan hilang

daily report (indonesian version) 2.1

haii gaess ketemu lagi nihh  nah jadi hari ini sesuai dengan kata chef kemarin hari ini kami sudah boleh mulai penelitian. berhubung judulku sudah di acc jadi hari ini sudah boleh buat namun dikarenakan bahan yang aku gunakan tidak di dapat makanya aku harus buat tepung sendri dari serbuk kelapa

jadi hari ini saya cuman ke pasar untuk membeli ampas kelapa yang santannya telah diperas habis lalu berikutnya saya menjemurnya di terik matahari gar sisa sisa minyaknya bisa hilang yapp hanya itu kegiatan saya hari ini gaess

daily report (indonesian version) 2.0

soo gaess ternyata materi semester V kami telah selesai nah untuk selanjutkan kami akan lebih berfokus pada penelitian untuk tugas akhir kami nahh pagi harinya kami oneline dan mendengarkan arahan dari pak ichal

jadi mulai besok kami sudah bisa melakukan penelitian di kitchen poltekpar bagi mahasiswa yang judulnya telah di acc oleh pak wawan. dan juga dipenjelasan pak ichal kami dijelaskan mengenai form penilaian yang harus kami buat. jadi kami akan membuat semacam resume hasil peneliyian yang disertakan dengan skala liker

setelah oneline kami diperbolehkan untuk melanjutkan kegiatan kami yaitu mencari judul penelitian

daily report ( indonesian version ) 1.9

yuhuuu ngelanjutin yang kemarin nihh kan mile crepenya udah jadi tinggal finishing doang.
jadi finishing kami itu atasannya kami gunakan lapisan yang panjang agar bisa menutupi bagian sampingnya nahh lalu kami membuat semacam adonan yang terbuat dari daun pandan lalu bake dampai benar benar kering lalu kami blender hingga halus setelah itu kami manaburnya diatas secara merata hingga memberikan kesan yang lebih menarik

setelah kami tunjukan ke sir ichal kami mendapat respon yang sangat baik dari segi tampilannya namun dari segi rasa kata pak ichal rasa cendolnya masih kurang mendominasi

yapp itulah hasilya kami sudah berusaha sebaik mungkin yahh see you next post

daily report ( indonesian version) 1.8

hai gaess balik lagi di blog kesayangan kaliann.. yapp lanjutt setelah kemarin membuat modern food dari bahan dasar tape ketan hari ini kami dibagi menjadi 4 kelompok dan kami sepakat menggunakan kelompok waktu membuat loster kemarin dan tugas kami kali ialah membuat mile crepes.. yapp bagi kalian yang gak tau mile crepe itu apa.. mile crepes ialah susunan lapisan crepes yang disusun dan tiap lapisannya diolesi creme

nahh tapi mile crepe kami kali ini sedikit beda gaess jadi kami harus membuat mile crepes yang dimana harus memiliki rasa seperti cendol, barongko, dan jajanan khas makassar yang lainnya nahh kebetulan kelompok kami mendapatkan rasa cendol jadi warna adonan kami beri warna hijau agar lebih menyerupai cendol dan kami beri perisa pandan agar pandannya terasa dan cremenya sendiri kami beri cairan gula merah kami campur ke dalam whipe cream setelah kami susun hingga mencapai ketebalan yang ditentukan kami menyimpannya dalam chiller agar creamnya tidak meleleh untuk finishing baru besok akan kami lakukan

jadi untuh hari ini sekian dulu yahh gaess byee

daily report ( indonesian version) 1.7

next dayyy.. ouh iyaa kemarin aku gak ngepost karena pada saat itu aku lagi sakit jadi gak masuk kuliah  dan hari ini aku sudah bisa masuk lagi.. dan hari ini dengan kelompok yang sama pada saat membuat lapis legit kami diberi tugas membuat apang paranggi dan membuat satu menu makanan modern yang berbahan dasar tape ketan merah

ouh iyaa apang kami gagal gaes hehhehe besok akan kami coba buat lagi dan untuk modern foodnya kami membuat choux ala creme dan disini fillingnya kami menggunakan tape ketan merah begitu juga untuk lapsan atasnya itu terbuat dari tape ketan merah dan awalnya kami mengumpulkan produk yang salah filling hahaha makanya ditolak namun saat rifqi membawa yang sebenarnya barulah pak ical mengiyakan produk kami heheheh

daily activity (indonesian version) 1.5

haii gaess balik lagi nihh .. setelah kemarin kami melakukan kompetisi lobster hari ini kembali berjalan seperti biasanya kali ini kelompoknya dibagi menjadi 3 orang perkelompok dan kelompok saya yaitu rifqi dan nhio dan hari ini kami akan membuat kue yang mungkin sudah asing ditelinga kalian. mau tau?

yahh kue lapis legit.. adalah salah satu kue tradisional indonesia yang sudah ada sejak penjajahan belanda, kue ini terinspirasi dari kue lapis eropa namun lapis legit terbuat dari beberapa rempah khas indonesia dan ternyata sangat disukai oleh bangsa eropa dulunya. jadi kami mencari referensii resepnya dari internet dan kembudia lansung kami aplikasikan pembuatannya di kitchen awalnya kami berfikir itu sulit namun ternyata tidak terlalu sulit intinya ialah ketelitian agar pada saaat mem bake dengan salamander tidak hangus dan pembuatannya harus berlapis lapis. dan puji Tuhan kelompok saya berhasil membuatnya 

daily activity ( indonesian version) 1.4

haii haii haii masih ngelanjutin yang kemarin next daynya kami melanjutkan pembuatan lobsternya hingga tiba pada masa platingan disini agak sulit dikarenakan warna dari daging lobsternya itu pucat sedangkan warna plate yang kami gunakan juga berwarna putih oelh karn aitu sangat sulit untuk memberikan warna yang menarik agar tampilannya lebih fresh. setelah beberapa pengulangan akhirnya kami sepakat untuk menggunakan plattingan ini dan siap untuk difoto. setelah selesai kami memfotonya lalu mengirim foto tersebut ke akun poltekpar untuk dipost bersama hasil produk kelompok lain nah dari hasil like terbanyak nanti akan dijumlahkan dengan hasil penilaian dosen yang mencicipi rasanya dan skor terbanyak akan dinyatakan memenangkannya.

waktu likenya hanya sampai pukul 4 sore nanti. persaingan likenya cukup sengit kami awalnya berada diposisi terakhir perlahan lahan naik namun itu belum cukup mencapai posisi pertama. hasilnya kami tidak berhasil mendappat posisi pertama hehehe gak papa kok yang penting kami sudah berusaha sebaik mungkin

daily report ( indonesian version ) 1.3

haii gaess hari ini ada yang beda loh dari praktek yang biasanya kenapa? yapp karna hari ini pak ical kek ngadain kompetisi gitu jadi kami dibagi menjadi beberapa kelompok dan isinya berisi 7 orang yang dimana nantinya akan diberikan 1 ekor lobster untu kami olah sesuai keinginan kami

nah nantinya setelah selesai kami akan memfoto lalu akun resmi poltekpar makassar akan mempost semua menu lobster yang kami bbuat tadi dan kelompok dengan jumlah like terbanyak dijumlahkan dengan poin yang diberikan oleh pak ical akan diakumulasi dan yang tertinggi akan mendapatkan reward uang tunai sebanayk 400.000 wihh lumayan kann..

dan menu yang kami buat itu sangat menarik lohh namun likenya masi kalah dengan 1 kelompok lagi alhasil kami gak dapat uangnya deh tapi gak papa yang penting sudah berusaha dan bekerja sama dengan baik jadi kami gak sedih sama sekali hehhe