DAILY REPORT ENGLISH 23-04-2019

23-04-2019

Make nasu cemba and prepare for breakfast

Hello guys welcome back to my blog, and today i am come back to tell you what happened in kitchen and what we are doing and what recipe can you learn today ? so keep read my blog until end. 

Today I wake up at 4:00 I immediately take a shower and pray at dawn, after the morning prayer I check all the practical equipment and grooming. after everything was complete and my clothes were neat I left for the kitchen.

After we arrived at the kitchen we were one line to be absent and after one line we immediately did and my group got nasu cemba, but before helping my group friends make rice first, I made 3 kg of rice.

after that I helped my group friends make Nasu Cemba. and at the time we made it, chef ical tried to replace the place used for cooking nasu cemba using a place that was covered so that the flavor and aroma did not come out.

RECIPE NASU CEMBA:
1. 1 Kg Beef
2. 2 Kg Bone (usually the best is the neck bone)
3. 5 Garlic cloves.8 Red Onion grains 6 pieces of Kemiri ginger
4. ½ tablespoons of Pepper
5. ½ tablespoons of Turmeric
6. 2 tablespoons of Coconut roasted (mashed to remove oil)
7. Leaf Cemba (who is still young)
8. Salt
9. Flavorings

PROCEDURE:
1. Wash the beef clean and the bones are then cut according to the wishes (usually for sale in meat stalls tied to the bone using a small raffia).
2. Garlic, onion, ginger and pecan are mashed and mixed and sauteed until fragrant.
3. Put the cut beef into a pan and cook it.
4. Add Garlic, red onion, ginger and stir-fried candlenut Add pepper and turmeric.
5. Add salt and flavoring (to taste).
6. Enter the roasted Coconut (roasted coconut which has been mashed to remove oil) 2 tablespoons.
7. Add cemba leaves about a handful.
8. Cook about 2-3 hours then ready to serve.
SOURCE:http://reseptradisionalsul-sel.blogspot.com/2013/03/nasu-cemba-asal-enrekangsul-sel.html

After that we were ordered to make prepare for breakfast tomorrow. and I helped group friends to make danish pastry.

INGREDIENTS:

• 1/4 cup (60ml) warm water, 105F-115F degrees
• 2 and 1/4 teaspoons active dry yeast (1 standard package)
• 1/2 cup (120ml) milk, at room temperature*
• 1 large egg, at room temperature
• 1/4 cup (50g) granulated sugar
• 1 teaspoon salt
• 2 and 1/2 cups (315g) unbleached all-purpose flour
• 14 Tablespoons (210g) unsalted butter, cold

Egg Wash

• 1 large egg
• 2 Tablespoons (30ml) milk

PROCEDURE:

1. Whisk the yeast and warm water together in a large bowl. Allow to sit for 3 minutes until foamy. Add milk, egg, granulated sugar, and salt. Once these wet ingredients are mixed together, set the bowl aside and make your butter/flour mixture.
2. Cut butter into 1/4 inch slices and add to a food processor or blender. Top with flour. Pulse the mixture 10-12 times, until butter is fairly crumbled.
3. Pour the flour mixture into the wet ingredients. Very gently fold the two mixtures together. Do not be angry with the dough! You want to be very, very, very gentle when you are folding the two together. Fold *just until* the dry ingredients are moistened. The butter must remain in pieces, which creates a flaky pastry. Turn the dough out onto a large piece of plastic wrap. Wrap the dough up tightly and refrigerate for at least 4 hours or overnight.
4. After 4-12 hours, take the dough out of the refrigerator to begin the "rolling and folding" process. Flour a work surface. The dough will be sticky, so make sure you have flour nearby as you roll and fold. Using the palm of your hands, gently flatten the dough into a small square.  From there, roll out into a 15 inch long rectangle using your rolling pin. You may have to continue to lightly flour the counter as you are rolling. Fold the dough together as if it were a business letter. And roll it out into a 15 inch long rectangle again. Then, fold again into a business letter. You'll repeat rolling and folding 1 more time for a total of 3 times.
5. Fold the dough up tightly, wrap in plastic wrap, and chill for at least 30 minutes or up to 1 day.
6. After at least 30 minutes, take the dough from the refrigerator and cut it in half. Wrap 1 half up and keep chilled as you work with the first half. Roll out your dough to make a 12x6 inch rectangle. I rolled this dough out onto a floured work surface, but I suggest you roll it out onto a lined baking sheet. (Lined with parchment paper or a silicone baking mat.) It is tough to transfer the braided dough from the counter to the baking sheet, unless you are very careful!
7. Cut off two corners of the dough and then two small triangles at the other end. (visual below)
8. Spread 1/2 of the filling (raspberry or cream cheese) down the length of the center of the strip. Cut slanting strips (3/4 inch - 1 inch each) along both sides. I used a very sharp knife, but a pastry wheel or pizza cutter will work just fine. I find this video VERY helpful. Fold the bottom end up to "seal" the filling in and allow the braid to rest for 15-20 minutes as you preheat your oven. Repeat with the second half of the dough and the rest of the filling.
9. Preheat oven to 400'F. Beat the egg wash ingredients together. Brush the top of the pastry with egg wash. There will be enough egg wash for both braids. The egg wash gives your pastry that beautiful sheen.
10. Bake each braid for 15-16 minutes or until golden brown. Make sure to rotate the pan at least two times to ensure the braid is browning evenly. My oven has hot spots, so I rotated my braid every 5 minutes. Mine took 16 minutes.
11. Allow to cool for at least 10 minutes. Drizzle with glaze, slice, and enjoy!

COURSE: https://sallysbakingaddiction.com/danish-pastry-dough/

That all from me thank you for read, AND PEACH OUT

WHEN YOU CAN BE HAPPY IN YOUR SADNESS AS YOU ARE IN HAPPINESS. THEN YOU KNOW THE KEY FOR LIFE