Day 1: Daily Activity (Eng Ver.)

January 28, 2019

This morning is a routine activity after holiday. This Monday is the first week of our practice at the beginning of this day, and as usual we begin practical activities at 8:00 a.m. After 8 o'clock in the morning, we also started our Oneline morning, along with new seniors who had returned from their PKL (Field Work Practices), shortly after that we stored the items, and entered the Pastry and Bakery section.

At the beginning of our introduction, the senior began to introduce himself and then they told us to introduce ourselves, we did this to get to know each other, so that intimacy between the brothers would be established, a few moments later Sir. Ical also entered the room to do the Showing or practicing how to make Puff Pastry, but we only completed it until the dough was made, and after that we were told to store the dough into the Chiller overnight.

Here are some things that must be prepared before making: 

Puff Pastry

Ingridients:

1. Bread flour 750 gr

2. 125 gr butter

3. Salt 15 gr

4. Cold Water 562 gr

Procedure:

1. Place the first amount of flour and butter in the bowl. with a paddle attachhment, mix at low speed untill will be blended.

2. Dissolve the salt in the cold water.

3. Add the salted water to the low speed for a sof dough form. Do not overmix

4. Removing the dough from the mixer and let it rest in the refrigator 20 minutes.

5. Cream the last amount of butter and low speed in the mixer the mixture is the same consistency as the dough, too hard not too soft.

6. Roll the butter into the dough. give the dough 4 four-folds or 5 three-folds.

Our second task is to make Egg Dishes, but before that, sir. Ical always gave us an example of the process of making Egg Dishes, there are various kinds of Egg Dishes which are made like:

A. Sunny Side Up: The egg is not reversed. Egg yolks do not break. The top surface of the egg still looks slimy or wet (runny).

How to make:

1. Heat butter over sautee pan, then break 2 eggs in a bowl (so it doesn't break)

2. Put the broken egg into the saute pan then give the ring cutter mold to the egg so that it doesn't widen the egg white further and also the lid on the ring cutter mold to quickly cook ... (don't forget seasoning first with salt and pepper, friend -friend)

3. Give a little water in the sautee pan so the bottom of the egg doesn't burn

4. Wait until the water in the pan is finished, open it and see if the egg is cooked or not, if it is cooked, gently lift and serve

(Sunny side up is good and good if the egg yolk is covered by the white membrane, and uses butter to cook it because butter can reduce the fishy smell from the yolk).

B. Turn Over: The egg is reversed. White and egg yolks are cooked until they are fully cooked.

How to make :

1. Heat oil over sautee pan and break 2 eggs in a bowl (so that it doesn't break)

2. Put the broken egg into a saute pan then give the ring cutter mold to the egg so that it does not widen the egg white and also the lid on the ring cutter mold to make it cook fast (don't forget seasoning first with salt and pepper)

3. Love the little water in the sautee so that the bottom of the egg is not easily burnt

4. Wait until the diseased water runs out and slowly open and flip the egg

5. Wait until it is fully cooked if it is ripe, lift slowly and serve

C. Scramble Egg: Scrambled egg is a scrambled egg that is usually also added with milk.

How to make it:

1. Heat butter in sautee pan, then break 2 egg yolks in a bowl then shake using a fork

2. After that put the egg into the saute pan and stir it slowly then add enough milk to your liking

3. Don't forget to give seasoning salt and pepper

4. Stir again slowly, do not stir too quickly, friends, because later scrambled it will crumble and become small granules.

5. If it is ripe, lift slowly, drain and serve

D. Omelette: Omelette is an omelette that usually has various kinds of condiments such as red or green peppers, tomatoes, onions, leeks and also usually added with cheese.

How to make:

1. Heat oil first in sautee pan. then break 2 egg yolks in a bowl and shake using a fork

2. If it's hot, enter the condiment omelette to be cooked. Sautee for a moment

3. Then add the beaten egg to the pan, add seasoning

4. Turn the egg to one side and if it's ripe the bottom, slowly wait until it's all cooked

5. If done, lift and serve

E. Poached Egg: Poached egg is a boiled cow's egg which is boiled slowly in a little boiling water or simmering method.

How to make:

1. Break the egg above the bowl so that the egg does not break when put in the pan, because usually when it is broken on the pan the egg will break

2. Heat water in a pan that has been given vinegar and salt. Wait for a little boiling. Then stir the water first using the whisk ballon

3. Then pour the eggs slowly, let stand for a moment until the white membrane covers the yolk

4. Cook eggs according to the level of maturity you want, yes. Four minutes for very soft textured eggs, 5 minutes for medium maturity, or 8 minutes if you want hard-textured eggs.

5. Turn off the stove

6. Use a hollow spoon to scoop eggs from boiling water. The goal is that there is no excess water that follows. You can also use a filter if there are no hollow spoons.

7. To keep the shape of your poached egg still beautiful, put it in a bowl of ice water until it's cool.

8. Lift the eggs from the bowls filled with ice water and drain.

9. Poached egg is ready to be served.

F. Boiled Egg: Boiled Egg is divided into 3 namely: Soft Boiled Egg, Medium Boiled Egg, and Hard Boiled Egg.

How to make:

1. Soft Boiled Egg is about 4 minutes in cooking.

2. Medium Boiled Egg ranges from 5-7 minutes, and

3. Hard Boiled Egg ranges from 7-12 minutes.

(Increasing the size of the eating egg can also increase the minutes in cooking).

After we finish, we also do General Cleaning with our senior, we clean the Pastry and Bakery area, along with Main Kitchen. Our General Cleaning was finished at 5:00 a.m., and half an hour after that we were finally told Oneline to return to our homes.