Hello! Today we continue to make the rotation menu 1.2 that we already prepare yesterday. I arrived at college at 07:15 am and i continue what should i do with my team. We discuss for a minute, then we continue. I'm blanching the carrot for beef stew and i saute the onion, tomato and cellery. After that i heat the brown stock for a while. I'm not doing it alone, the senior in charge help me and give me some advice to do it, and my friends too. Ohh i forgot to tell you that first we must sous vide the meat because it takes time a lot. So, the senior in charge help me to sous vide the meat.
Then i continue to saute the tomato, onion and cellery with butter.
After that i add the brown stock and mix it well
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Then i continue to saute the tomato, onion and cellery with butter.
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Then i add the tomato puree, and mix it again. And the senior in charge taught me that to make brown roux for thickening agent. After the beef is done. The senior saute the beef until it brown. Then he add the beef to the big bowl and mix it with wooden spatula. And then he add the seasoning. And the beef stew is ready to serve
The next is zucchini saute provencale. The zucchini still empty in the kitchen, so we change it with cucumber and carrot and turnip. First i saute the garlic and onion, then i saute the carrot after that the senior told me to add the dry parsley and seasoning it with salt and pepper. Then Chef Ichal show us about plating. He mix the beef stew, zucchini saute provencale and baked potatoes. And with yogurt on the top of baked potatoes and a pinch of parsley for finishing. It's very beautiful.
After that we do the one line and Chef Ichal told us about the rotation menu 1.3 for tomorrow and we must prepared it today. My team got dessert and the menu is hard roll and choux ala creme.
After all of us finished our prepare. We break and do the general cleaning as usual. We finish GC at 06.10 pm. And we go home at 07.15 pm.
Guys i'm gonna share the recipe of Choux Ala Creme and Hard Roll.
Choux Ala Creme
500 gr Water or milk
250 gr Butter
375 gr Hard flour
625 gr Egg
Procedure :
1. Combine liquid, butter, and salt in a heavy sauce pan and bring to boil
2. Remove pan from heat and add the flour all at once.
3. Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan
4. Transfer the dough to the bowl of a mixer. If you wish to mix by hand, leave it in the saucepan.
5. With the paddle attachment, mix at low speed until the dough has cooled slightly. It should be about 140°F still very warm. But not too hot to touch.
6. At medium speed, beat in the eggs, a little at a time. Add no more than one-fourth of the eggs at once, and wait until each is completely absorbed before adding the next. When all the eggs are absorbed, the paste is ready to use
Hard Roll
700 gr Water
45 gr Yeast
1250 gr Hard flour
30 gr Salt
30 gr Shortening
30 gr Egg white
Procedure :
Mixing
Straight dough method
10 minutes, 2nd speed (see note),
Fermentation :
About 1 hour at 80°F
Scaling and makeup :
Rolls-1 lb(500 g) per dozen
French-type loaf - 18 oz (550 g) per loaf.
See makeup technique after recipe section.
Dock after proofing, brush with water.
Baking :
425°F. Steam for first 10 minutes.
Note : mixing speeds and times given in bread formula in this book are guidelines only. Small mixers might be damaged if they run at too high a speed with a stiff dough. In such cases, use a lower speed and extend the mixing time as necessary. Depending on the mixer, developing a dough at first or slow speed requires about twice as much mixing time as at second speed. Follow the manufacture's recommendations.
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