DAILY REPORT ENGLISH VERSION PART 5

DAILY REPORT ENGLISH VERSION
DATE 11/02/2019

Bismillahir rahmanir Rahim
Assalamualaikum warahmatullahi wabarokatuh

How are you guys, may we all be protected by Allah. Don't forget to be grateful today, because being grateful will make us better understand life. I will tell you about my activities today in the kitchen.

Right now I am writing the blog of today's activities in the kitchen. therefor, I will explain to you what we did this morning in the kitchen. to start of, all of us woke up at four o'clock this morning. First of all, we prepared our selves for college. We went to the kitchen, there we checked the attendace list  or checked if we are complete everybody is on his or her places.

Today's we got material about breakfast, all of group it split two session. the fisrt session made continental breakfast and the second session prepared for tomorrow english breakfast. The first session consists of 5 groups, each group gets its own section. While in the second group we prepared for English breakfast, my group prepared muffins and English muffins. After preparing the ingredients and tools used, then all ingredients are mixed and immediately baked.

 

Anastasia teaches us English about pronouncation and grammar, albeit with a very short time but many lessons that I usually get. The most important thing is the confidence when talking with Anastasia, because the nature and atmosphere provided is quite interesting.

while the floor are getting dry, we went back to our rest place. When the floor is dry we can back again to check everybody is at work / check the attendance list. Later on we wait the advice from Mr. Ical which is followed by preparing the class for the daily pray session. To finish our day we go back home.

RECEIPE 

1. English Muffin:
Hard flour (500 g)
Water. ( 375 g)
Nonfat milk solod shortening ( 12 g)
Instan yeast. (8 g)
Shortening. (8 g)
Salt. (8 g)
Sugar. (8 g)

2. Muffin :

Pastry flour. (1200g)
Sugar. (600 g)
Baking powfer ( 72 g)
Salt. ( 15 g)
Eggs, Beaten. (360 g)
Milk. ( 840 g)
Vanilla extract. ( 30 g)
Melted butter or shortening ( 480 g)

a. how to make muffin
- sift together the dry ingredient
- combine all liquid to tge dry ingredient, including melted fat or oil
- add the liquid to the dry ingredients and mix just until all the flour is moistened. The better will look lumpy. Do not over mix
- pan and bake immediately. The dry and liquid mixtures may be prepared in advance. Once they combined, the bettet should be baked without delay, ot loss of volume may result. When portioning batter into muffin tins, be careful not to stir the mix and thoughen it. Scoop the batter from the outside edge for best result.

b. how to make english muffin:
- straight dough method 20-25 minutes at second speed. This dough is intrntionalli overmixed to develop its characteristic coarse texture. Because of this long mixing timeuse twice your normal machine friction factor when calculating water temperature. For this reason, and because of the low fermentation temperature. It is usually necessary to use very cold water or part crushed ice.
-dough temperature 70°F (21°C) ferment 2 1/2 to 3 hours
- scalling and makeup
Because this dough is very soft sticky, you must use plenty of dusting flour. Scale at 45 g per unit. Round and relaks the units then flathen with the palms of the hands, place on commeal-covered trays to proof.
- bake on both sides on a griddle at low head.