early in the morning of 7th day, i was told that the A in the timetable means, 7am to 3pm, and not 8am to 4pm. And, since last week was my orientation week, so i was given 8am to 4pm....
i request to change into baker, which means my working time will be 5am-1pm.
Since, there are buffet on the coming friday and saturday, so i was advised to stay back in Pastry, to learn(buffet setting) for another week, and turn into baker in next week.
what i do:
1. cutting puff (things) , the puff should putting on table, and not holding on hand while cutting it.
2. make agar-agar, then make Chocolate Eclair (puff). Then the agar-agar is given time to become solid, while doing the Chocolate Eclair (puff).
3. wipe and arrange things in Chiller(Huge Refrigerator), arrange things in Huge Frezzer.
what i learnt :
1. while cooking agar-agar, and you want the colour "in one layer" after adding santan, please pour in the santan when the agar-agar liquids is not that hot, then the santan will not spread from the agar-agar and form 2 layers.
2. while putting things into the Chiller(HUGE refrigerator), take away the boxes, so that it use less place.
3. put the cooked/less used things on top on the rack. The mostly used things on the 2nd and 3rd level(so can take things easily). Egg on the lowest rack, so that it is safety while taking?
4. Do not need to wipe the rack in Frezzer, since when the clothes touches the rack, it will stick on it(since the water vapour on cloth will become ice, and stick on the rack), and the rack in freezer is usually clean, it is because only keep cakes, muffin, and some material.
5. when the Tiramitsu is done, u can decorate anythings on the Tiramitsu cake, but PLEASE REMEMBER TO PUT COCO-POWDER ON IT.
----------------------------------
Puff Resipe :
(related with Chocolate Eclair/Cream Puff)
Ingredians :
Choux Paste
Fresh Milk 500ml
water 500ml
butter 400g
salt 10g
cake flour 800g
egg 20nos
Method :
Boil Choux Paste, Fresh Milk, Water, butter, Salt.....then add in cake flour, and continue boiling...
then, pour into mixing bowl, and beat it...and adding Eggs slowly....then put into pumping tube, and pump it out...
-------------------------------------------
* for doing Chocolate Eclair, pump the paste into a 5cm length.
* for doing Cream Puff, pump the paste into a round.
------------------------
Temperature : 210'C
Fire : 4,3,1
Time : 25 minutes
-----------------------------
frying is better to serves
(recommended by Dainty)
----------------------------
Chocolate Eclair :
ingredian :
puff, wiping cream, custard, liquid chocolate, hard chocolate.
method :
1. beat wiping cream, then mix well with custard, Ganach(liquid chocolate).
2. cut the puff on the middle, not cutting into half.
3. put in mixture into pumping pipe, and pump into the puff.
4. dip the puff into chocolate liquid(melted hard chocolate).
5. put in refrigerator, to let the topping chocolate to become solid, and its ready for serves.
*SERVES CHILLED has a better taste*
---------------------------------
Cream Puff :
ingredian :
wipping cream, custard
method :
1. beat wiping cream, and mix well with custard.
2. put mixture into pumping paip.
3. pump into Puff, and it is done, and ready for serves...
*SERVES CHILLED has a better taste*
-----------------------------------------------
went to CT ACADEMIC to have English test, due to tiredness, and i had not reading and study for a long time, i straightly feels tired and sleepy. Then, i stop my test after doing the 10 Objective Question, and sms my mum to bring me home. I sleep for 2-3 hours after i reach home.
No comments:
Post a Comment