31-10-2019
PASTRY SACTION
Hello guys today is the last we are practice a la carte. and today no prepare again we are just open order in restaurant. so keep stay in my blog guys and read until finish and i can share about culinary and the recipe.
Today we are just waiting for restaurant open, and no prepare again, so today i just give main kitchen section dough for pizza and tosh bread for sandwich that has been we are prepare before.
After that we are help group for plating. bubuh injin, rice pudding. and sachertorte. And that menu we have for prepare before, and we are just plating for open order in restaurant.
After open restaurant we are explain in chef Fiasal, and you know what we have nice progress, the firs i am make pizza dough very thin and day by day is good and today is perfect.
And what about bubuh injin, nice progress too because day by day we are bubuh injin very nice taste, and very nice for look. and the rice pudding later chef Faisal say not good because the texture broken like potato puree. so we are repair and make sure and search another reference and the last day we have nice rice pudding.
sachertorte the first we make sachertorte with 2 layer and evidently 3 layer. and the last day we are prepare all with thorough and the result all in pastry in last day is prefect.
And i have promise yesterday i can share you recipe from sachertorte:
Sacher cake:
Ingredients:
Butter softened - 135 gr
Fine granulated sugar - 110 gr
Egg yolk - 120 gr
Egg whites - 180 gr
Fine granulated sugar - 60 gr
soft flour - 40 gr
Cocoa powder - 40 gr
Almond (grind) - 55 gr
Procedure:
1. Cream the butter and sugar. Add the egg yolks as in the basic creaming method.
2. Whip the egg whites and sugar to a stiff meringue.
3. Sift together the flour and cocoa powder. Mix in the almonds.
4. Fold the meringue and dry ingredients alternately into the butter mixture, starting and ending with the meringue
5. Butter pans, line bottom with parchment and dust with flour. Use loave 8-in. (20 cm).
6. Baking on the oven with temperature 325'F (165`c) 35-45 minutes. depending on size.
Chocolate ganache:
Ingredients:
Heavy Cream - 600 ml
Vanilla powder - pinch
Dark chocolate - 600 gr
Butter, softened - 100 gr
Procedure:
1. Bring the cream and vanilla powder to a boil.
2. Chop the chocolate.
3. Pour the hot cream over the chocolate. Stir until the chocolate is melted.
4. When the mixture has cooled to 95'F (35'C), stir in the butter. Use the panache at once.
Chocolate glacage or sacher glaze:
Heavy cream - 150 gr
Dark chocolate - 150 gr
Butter - 50 gr
1. Prepare a ganache with the cream and chocolate: Heat the cream to boiling and pour over the finely chopped chocolate. Stir until the chocolate is melted and the mixture is uniformly blended.
2.Add the butter and stir to mix in. use as soon as possible.
Component:
Baked sacher cake - 1 leave
simple syrup/ rum - as needed
Apricot or other jam - as needed
Ganache - as needed
Chocolate glacage - as needed
grated dark chocolate - as needed
Procedure:
1. Trim the cake, if necessaryinto two layers. Moisten both layers with kirsch syrup.
2. Sandwich the layers together with a layer of apricot jam. Mask the top and sides of the cake with ganache,
3. spreading it perfectly smooth.
4. Chill the cake until the ganache is firm.
5. Place the cake on a wire rack on a tray. ice the cake by pouring warm chocolate glacage over it. Run a palette knife over the top and tap the tray to make the icing.
and don`t forget for watch my video on you tube share and like guys: https://www.youtube.com/watch?v=JnGfXSUcZ_g
maybe that all from me guys thank for read until end. see you on the last practice before we are go to training. And PEACH OUT
After open restaurant we are explain in chef Fiasal, and you know what we have nice progress, the firs i am make pizza dough very thin and day by day is good and today is perfect.
And what about bubuh injin, nice progress too because day by day we are bubuh injin very nice taste, and very nice for look. and the rice pudding later chef Faisal say not good because the texture broken like potato puree. so we are repair and make sure and search another reference and the last day we have nice rice pudding.
sachertorte the first we make sachertorte with 2 layer and evidently 3 layer. and the last day we are prepare all with thorough and the result all in pastry in last day is prefect.
And i have promise yesterday i can share you recipe from sachertorte:
Sacher cake:
Ingredients:
Butter softened - 135 gr
Fine granulated sugar - 110 gr
Egg yolk - 120 gr
Egg whites - 180 gr
Fine granulated sugar - 60 gr
soft flour - 40 gr
Cocoa powder - 40 gr
Almond (grind) - 55 gr
Procedure:
1. Cream the butter and sugar. Add the egg yolks as in the basic creaming method.
2. Whip the egg whites and sugar to a stiff meringue.
3. Sift together the flour and cocoa powder. Mix in the almonds.
4. Fold the meringue and dry ingredients alternately into the butter mixture, starting and ending with the meringue
5. Butter pans, line bottom with parchment and dust with flour. Use loave 8-in. (20 cm).
6. Baking on the oven with temperature 325'F (165`c) 35-45 minutes. depending on size.
Chocolate ganache:
Ingredients:
Heavy Cream - 600 ml
Vanilla powder - pinch
Dark chocolate - 600 gr
Butter, softened - 100 gr
Procedure:
1. Bring the cream and vanilla powder to a boil.
2. Chop the chocolate.
3. Pour the hot cream over the chocolate. Stir until the chocolate is melted.
4. When the mixture has cooled to 95'F (35'C), stir in the butter. Use the panache at once.
Chocolate glacage or sacher glaze:
Heavy cream - 150 gr
Dark chocolate - 150 gr
Butter - 50 gr
1. Prepare a ganache with the cream and chocolate: Heat the cream to boiling and pour over the finely chopped chocolate. Stir until the chocolate is melted and the mixture is uniformly blended.
2.Add the butter and stir to mix in. use as soon as possible.
Component:
Baked sacher cake - 1 leave
simple syrup/ rum - as needed
Apricot or other jam - as needed
Ganache - as needed
Chocolate glacage - as needed
grated dark chocolate - as needed
Procedure:
1. Trim the cake, if necessaryinto two layers. Moisten both layers with kirsch syrup.
2. Sandwich the layers together with a layer of apricot jam. Mask the top and sides of the cake with ganache,
3. spreading it perfectly smooth.
4. Chill the cake until the ganache is firm.
5. Place the cake on a wire rack on a tray. ice the cake by pouring warm chocolate glacage over it. Run a palette knife over the top and tap the tray to make the icing.
and don`t forget for watch my video on you tube share and like guys: https://www.youtube.com/watch?v=JnGfXSUcZ_g
maybe that all from me guys thank for read until end. see you on the last practice before we are go to training. And PEACH OUT
THE FIRST RULE OF KINDNESS IS TO BE KINE YOUR SELF
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