Daily activity 12

Assalamualaikum... 

Back again with Aulia Inzani here where I will tell the daily life that I do when practicing in the kitchen. Nahh today is the last day we practice this week. Today's material is puff pastry. And I, as usual, I will explain a little bit about puff pastry dough almost the same as croissants, but puff pastry does not use yeast or yeast. Puff pastry, also known as pâte feuilletée, is a kind of French bread that is thin and light in layers. The texture is very crisp and tends to break up to form crumbs when bitten. 

But today we make various types of processed puff pastries such as palmiers, apple tarts and napoleon. We make puff pastry in groups and my group gets a part to make Raisin scones. And coincidentally, raisin scones are not so difficult to make the dough, so today my group and I weigh the dry ingredients and tomorrow we just make them because the raisin scone mixture doesn't have to stay overnight, different from puff pastry. And I will explain a little about the menu that I got, namely raisin scones. Raisin scones, scones are breads, usually made from wheat, jlai or oat as cake developers and baked on a baking pan. 

After finishing making the puff industry, we also have lunch together. After lunch, we start the GC. We tried to finish the gc before 3 o'clock because today our male friend will take part in the study after the Asr prayer. We also start gc starting from cleaning the working table, stove, and then continue to clean the floor. The floor was doused with soapy water, then brushed thoroughly. After brushing, the floor is then flushed again using clean water and the floor is drained. After everything is cleaned, the class leader checks all the temperature and also the garbage.