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.