Assalamualaikum guyss,...
Well today I re-follow the practice with my friends after Incharge yesterday, today my joint group went on making croissants, sour bread, and turlet.
First we finish making the croissant but in between the making of the croissant we divide the task to make sour bread dough, but we do not directly bake sour bread but we let stand for 1 night in the chiller.
After the croissant so and in let stand for 1 hour we further make turlet dough and proceed until roasting, after all finished we directly clean all areas of pastry and berisirahat.
After the turlet we grilled our Mateng immediately showed the result to our lecturer and he said the shape was good but too thick so we asked to repeat it to make it tomorrow.
Well today I re-follow the practice with my friends after Incharge yesterday, today my joint group went on making croissants, sour bread, and turlet.
First we finish making the croissant but in between the making of the croissant we divide the task to make sour bread dough, but we do not directly bake sour bread but we let stand for 1 night in the chiller.
After the croissant so and in let stand for 1 hour we further make turlet dough and proceed until roasting, after all finished we directly clean all areas of pastry and berisirahat.
After the turlet we grilled our Mateng immediately showed the result to our lecturer and he said the shape was good but too thick so we asked to repeat it to make it tomorrow.
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