Titania Wulandari

 hello hello fellow bloggers... In the third final, in the final week of practice here, in the prk course or (knowledge of bread and cakes) we were asked to make a saher torte, which before making this I will explain to you what a saher torte is, what is the terminology for saher torte !!! Sachertorte is a type of chocolate cake, or torte created by Austrian Franz Sacher in 1832 for Prince Wenzel von Metternich in Vienna, Austria. This cake is one of the most famous Viennese specialties. December 5th is declared National Sachertorte Day. History Origin Recipes similar to the Sachertorte appeared in the early 18th century, one example of a recipe is found in Conrad Hagger's cookbook in 1718, another recipe is in a cookbook written by Gartler-Hickmann in 1749 entitled Wienerisches bewährtes Kochbuch.   In 1832, Prince Wenzel von Metternich ordered his personal chef to create a special dessert for the prince's important guest. The head chef was ill at the time, so the task of cre...

 hello hi.. hiiiiiiiiii hello hello friends must be curious about the continuation of the Halloween-themed centerpiece from the even group. ok we do the finishing by painting or coloring the ship, finger coloring, skull, we make cobwebs, we make it look interesting and scary. some of the missing materials we shared money and ordered some of our friends to go buy the equipment that was lacking, we worked together to color it to make it look scary, we were also assisted by our direct lecturer, Mr. Muswantoro as the lecturer for the food decoration art course. the following is the documentation of even group haloween. do you think this looks scary?? >o< OK, friends, bloggers, that's the documentation, what do you think, does it look scary??? see you in the next part

 hello friends bloggers..... how are you, on this occasion I have entered the final practice in the practice week hahaha..... I'm excited and a little sad too because this is the last week we have practice, in the practice week on Monday we come before 8 o'clock for the exam to take place, then we are given directions or oneline, we are checked for personal grooming, then clam, after that take attendance, at the online kitchen we were given directions by Mr. Jaya regarding the HR course we were told to make a centerpiece which as practice material in the food decoration art course, because the buffet at the restaurant is open, the centerpiece will be displayed there. during the one line we were divided into 2 groups which consisted of more than 15 students each from the group, during the division of the order of absent names which were in the odd and even categories, and I entered in the even category which made a centerpiece with a Halloween theme and an odd themed group archi...

 hello fellow bloggers .................. at the end of the lesson this time I am happy to have told you a lot about my activities during campus diktichen practice, many valuable experiences that will not be repeated again, OK, in the final week of this lesson I will make research related to my final title later, because the lecturer wants us to make research that is in accordance with the final project later, because the final project is related to bread regarding the method, then I make tangzhong paste as a softener in making buns, it was very difficult because up to this moment I made it with less than the maximum, both from the dough to the steaming technique (stim). but don't give up because everything is just starting, here is the documentation of the research product that I made !!!!

 good morning team how are you all OK, on this occasion I will discuss butter scaputre, after getting directions from the previous week that we would do butter scapture, in the morning we arrived at around 8 am already at the campus, after that I did oneline with my friends. we were given directions from Mr. Muswantoro to blind the butter scapture, the first thing to do was to find wire, and shape it to be unique. I made a wire in the shape of a Christmas tree, after forming it into a Christmas tree then I covered it with newspaper first, after covering it with newspaper it was then covered with butter and formed it to resemble its shape, then cooled in the chiller and when it was stiff then tidied up again using karving kinve. ok friends, that's all the story in this part, see you in the next story...............

 good morning friends ohayo gozaimasu!!!! ok this is a continuation of the previous part-7, today we are oneline and listen to directions from cl or all of the class, after the roll call, we prepare to make croissants and also butter scapture, first our friends make croissant dough and mix it with yesterday's dough which had been stored overnight in the chiller, after resting, I and my other friends made our butter caputre to form wires to resemble the desired shapes, both flower shapes, houses, and even other interesting objects. after that we made the butter that was rolled yesterday, to be used on the croissants. After resting the crossant dough, it is then rolled out and in the middle is put butter which has been formed into a thin square, then thinned using a machine, then cut to form a triangle and rolled. The following is the documentation friends!!!!