DAILY ACTIVITY (English Version) #7

Hi friends ... today my activity in the kitchen is to prepare for continental breakfast and also Indonesian breakfast


Continental breakfast consists of coffee and tea, preserves, apple and pineapple juice, hard roll and soft roll ...


Now my team its handle the hard roll and also the soft roll

so after I prepared for fried rice I made a hard roll and also a soft roll ...


But it's very unfortunate because on that day my soft roll failed because it was too over in the oven so the color was a bit dark so 😁😂😅


But its okay ... we are also learning, right ... so you know it can fail ... Anyways failing is also the beginning of success right 👌👌


So on that day my team went home longer than the others ... about 7:00 p.m. It was only then that we could leave the kitchen ..


And after all this we tidied up the kitchen again and also cleaned it ... then went home ..


Today's journey is quite overwhelming but even though we are tired we have to keep up the spirit, guys ... don't despair just because there is one mistake ... okaayyyy


Keep up the spirit of friends

and don't forget to smile to start your day 😊😊😊

RECIPE OF HARD ROLL 

Ingredients 

350 gr water 

10 gr yeast 

625 gr hard flour 

14 gr salt 

14 gr sugar 

14 gr shortening 

14 gr egg whites 

How to make? 

Mixing : 

Straight dough method 10 minutes at second speed. Developing a dough at first or slow speed requires approximately twice as much time as at second speed 

Fermentation : 

About 1 hour at 27'C 

Makeup (Oval Rolls) : 

1. Scale and rounded the rolls as indicated above for round rolls

2. Roll the rounded units back and forth under the palms of the hands  so they became slighltly elongated and tapered 

3. Proof and wash with water, Slash with one lengthwise cut or three diagonal 

4. Bake with steam 

Baking 218'C for loaves, 230'C for rolls. Steam for first 10 minutes

RECIPE OF SOFT ROLL

Ingredients : 

720 gr water 

14 gr yeast 

1250 gr hard flour 

24 gr salt 

125 gr sugar 

60 gr non fat milk powder 

60 gr shortening 

60 gr butter or margarine 

How to make? 

Mixing : 

Straight dough method 10-12 minutes at 2nd speed 

Fermentation : 

1 1/2 hours at 27'C 

Scaling and makeup : 

16-20 oz (450-600 gr) per dozen rolls. See makeup techniques after recipe section

Baking : 

200'C 

Per 1 roll : 

Calories = 120 

Protein  = 3 gr 

Fat         = 2,5 gr 

Cholesterol = 0 mg 

Carbohydrates = 20 gr 

Fiber = 0.5 gr 

Sodium 190 mg