hi guyssss welcome back to my blog. Immediately, today I arrived in the kitchen at 07.00 at 07.30, we were immediately rivaled by my senior who was assigned to get ingredients about cutting basic vegetables, hmm I don't need to explain anymore, because I explained it in the previous blog. After rivewing, we made a roll call and were then allowed in and online in the main kitchen to see Rifki and Agung Agung displayed. They practice making pate pastry, baked custard tart and spaghetti bolognese. I'll give you a bit of the terminology of pate pastry and baked custard tart
Pate pastry is a cold appetizer made from chicken, beef, fish, liver which is finely chopped and then printed with printed ingredients and wrapped in a dough (pie) then put into a mold and baked in the oven cooled in the refrigerator.
baked custard tart or flap pĆ¢tissier is a pastry consisting of an outer pastry crust filled with egg custard and baked. The development of pudding is very closely related to custard tart or pie derived from the old French croissade, which means a kind of pie. Some other names for varieties of custard tarts in the Middle Ages are doucettes and darioles.
After the seniors appeared, we were told to continue our work, my group continued to make baked custard tart and brioche. Today we actually opened a restaurant but because there was a time delay so Mr. Ical instructed us that the food we made today could not be served because of the time and conditions that were not possible. So the food we make, we eat alone. Uhhhh the fun is today hehehe
Brioche starts from Normandy, which is located in northern France. Brioche has been around since the 1600s. In that area, butter production is famous for a long time, where butter is also an important ingredient in creating brioche.
Butter for brioche is the main ingredient. Butter cannot be replaced with margarine because the texture will definitely be different. a trick to compensate for the use of high butter, using more egg yolk than bread or other pastry products. This egg yolk plays a role in reducing brioche density due to the high use of butter.
After all is done we do general cleaning. Maybe that's all my story today, hopefully it can be useful for all of us, Don't forget to comment in the comments section of gengsss, wassalamu 'alaikum warahmatullahi wabarakatuh
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