Daily Activity 1 (ENG)

Monday, 12 February , 2018, at the Kitchen Laboratory in Tourism Polytechnic of Makassar. I made Croissant to open Resto the next day. Previously, my arrival to the campus at 07:08 am. then gathered at 08:07 am to enter the kitchen while presence check and grooming check by 3 Supervasiors of Senior in 4th Semester of Prodi Management of Food Product Manajement. After checking, I keep the bag in the looker and stand one line (standing on one medium-sized floor per person) with others.

Then Chef Dyno gave directions on what will we make, divided in groups that had previously been formed. Each Recipe is made by 2 groups of 4 people. My group (Group 4) and Group 3 got the Croissant Recipe. After completion of the recipe division, cleaning the working area and preparation of materials and tools began to be done. However, Croissant will be baked yet when open Resto the next day as Breakfast and companion one of menu egg dishes. 

The following ingredients and process of making Croissant

Ingredients :

Hard Flour                        1 kg

Sugar                                 90 gr

Instant Yeast                     50 gr

Egg                                   2 pcs

Cold Water                       600 ml

Salt                                   15 gr

Croissant Fat                    600 gr

Steps :

1. Prepare the tools and materials needed for making the dough

2. Begin mixing dry ingredients (Hard Flour, Sugar, Yeast) then stir until fully mixed

3. Mix the eggs little by little while stirring then mix cold water afterwards.

4. Enter salt after the dough has formed, the purpose of the salt mixed in the last dye for salt not to turn off the yeast in the dough, so that the dough can expand perfectly.

5. Perform kneading on the dough but not until smooth.

6. Rounding The Dough then toreh then roll until wide and enter croissant fat (larding) then fold with single folds

7. First Proofing insert into chiller up to 30 minutes.

8. Roll again then fold with single folds then proofing again to 30 minutes.

9. Do as before with the third step (final) proofing it for 15 minutes.

10. Roll the dough until it forms a square and then start modeling the dough.

11. Last Proofing then Baking The Dough.