DAILY REPORT ENGLISH VERSION PART 21
DAILY REPORT ENGLISH VERSION
DATE : 04/22/2019
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.
Today we enter a new menu, dessert. At this time we will make green banana according to the rotation menu that we get, today's rotation menu is 2.3 menu celebes or typical food of South Sulawesi. today we should be able to prepare for ijo banana, only the banana that you want to use is not available, we only help other groups.
I helped the croissant bread group, but I did not help to make my dough only to help folding or folding using dough shitter because the group I helped did not understand how to use the dough shitter so I took the initiative to help him. I helped them until all the croissants were finished folding.
After helping folding croissants, I continued helping friends to make jalangkote, I also only helped to thin the jalangkote dough or skin because it was easier to use a dough shitter than to have to use a rolling pin. With the dough shitter all work is finished quickly, the jalangkote is finished.
In making jalangkote there are things that are very difficult to do, namely folding the skin dough which has been filled with the term "kalumping" which is a very complicated process for those who are just learning. If you want to learn kalumping, you really need patience and perseverance and accuracy because the shape must be neat.
After the jalangkote is made directly fried half-cooked so that the skin is not moldy and the filling is also not fast stale when left for one night. Furthermore, jalangkote is stored in the tray and then wrapping, but do not do wrapping on foods that are still hot because that will cause stale fast food.
PISANG IJO
INGREDIENTS :
12 Finger bananas or large bananas 12 with skin Dough :
250 g All purpose flour
50g White sugar
30 ml Coconut or vegetable oil
400 ml Water
1/2tsp Pandan essence
1/2 tsp Green food colouring
1 pinch salt
Coconut Sauce :
250 ml Coconut milk
50 g Rice flour
50 g White sugar
1 Pandan leaf, bruised
1 Pinch salt to taste
PROCEDURE :
1.Steam bananas for 30 minutes. Cool to room temperature. Peeled.
2.For the dough combine all ingredients and blend well. Knead dough into a smooth, soft, elastic dough. Press evenly into a 4cm thick disk. 3.Place dough into a steamer and steam for 70 minutes or until dough no longer sticks to the steamer. Cool to room temperature.
4.Knead dough again into a smooth, soft elastic dough. This will take a few minutes.
5.Divide dough into small balls @ 50g each. Roll into 2 mm thick x 10 cm squares
6.Place one banana at the edge of the dough. Gently fold the dough around the banana and reshape into a banana shape. Allow to rest in cool place for 15 minutes. Carefully cut bananas into even 2 cm thick slices.
7.For the coconut sauce combine all ingredients in saucepan, whisk well and bring to a slow boil; simmer over very low heat while frequently whisking until sauce lightly | thickens. Cool to room temperature.
8.Place three-table spoon of coconut sauce into a deep serving bowl. Cover with a generous amount of shaved or| finely crushed ice. Evenly drizzle with condense milk and | red syrup.
DATE : 04/22/2019
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.
Today we enter a new menu, dessert. At this time we will make green banana according to the rotation menu that we get, today's rotation menu is 2.3 menu celebes or typical food of South Sulawesi. today we should be able to prepare for ijo banana, only the banana that you want to use is not available, we only help other groups.
I helped the croissant bread group, but I did not help to make my dough only to help folding or folding using dough shitter because the group I helped did not understand how to use the dough shitter so I took the initiative to help him. I helped them until all the croissants were finished folding.
After helping folding croissants, I continued helping friends to make jalangkote, I also only helped to thin the jalangkote dough or skin because it was easier to use a dough shitter than to have to use a rolling pin. With the dough shitter all work is finished quickly, the jalangkote is finished.
In making jalangkote there are things that are very difficult to do, namely folding the skin dough which has been filled with the term "kalumping" which is a very complicated process for those who are just learning. If you want to learn kalumping, you really need patience and perseverance and accuracy because the shape must be neat.
After the jalangkote is made directly fried half-cooked so that the skin is not moldy and the filling is also not fast stale when left for one night. Furthermore, jalangkote is stored in the tray and then wrapping, but do not do wrapping on foods that are still hot because that will cause stale fast food.
PISANG IJO
INGREDIENTS :
12 Finger bananas or large bananas 12 with skin Dough :
250 g All purpose flour
50g White sugar
30 ml Coconut or vegetable oil
400 ml Water
1/2tsp Pandan essence
1/2 tsp Green food colouring
1 pinch salt
Coconut Sauce :
250 ml Coconut milk
50 g Rice flour
50 g White sugar
1 Pandan leaf, bruised
1 Pinch salt to taste
PROCEDURE :
1.Steam bananas for 30 minutes. Cool to room temperature. Peeled.
2.For the dough combine all ingredients and blend well. Knead dough into a smooth, soft, elastic dough. Press evenly into a 4cm thick disk. 3.Place dough into a steamer and steam for 70 minutes or until dough no longer sticks to the steamer. Cool to room temperature.
4.Knead dough again into a smooth, soft elastic dough. This will take a few minutes.
5.Divide dough into small balls @ 50g each. Roll into 2 mm thick x 10 cm squares
6.Place one banana at the edge of the dough. Gently fold the dough around the banana and reshape into a banana shape. Allow to rest in cool place for 15 minutes. Carefully cut bananas into even 2 cm thick slices.
7.For the coconut sauce combine all ingredients in saucepan, whisk well and bring to a slow boil; simmer over very low heat while frequently whisking until sauce lightly | thickens. Cool to room temperature.
8.Place three-table spoon of coconut sauce into a deep serving bowl. Cover with a generous amount of shaved or| finely crushed ice. Evenly drizzle with condense milk and | red syrup.
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