Titania Wulandari

 hello fellow bloggers... How are you all ? OK, this is the last week of this month, I did a final practice where my daily activity also ends. I thank the loyal fans who always read and listen to all the activities that I did during semester 5. It's great to be able to write these stories to all of you.. . Alright, let's get straight to the point this time in the final practice on my last day we got the AGZ schedule, and also the STB, in the first hour we did the final exam in the classroom building directly with our lecturer Mr. Muhadjir Suni, before starting the exam activities we started with a prayer and greeting to our lecturer, then proceed with the distribution of answer sheets, then our lecturer reads out the questions where the problem is creating an organizational structure in your group's hotel and explaining the duties and responsibilities of each section. I then answered it well, remembering the organizational structure of Mandarin Oriental Jakarta. after carry...

 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!!!!

 Good mornings friends How are you guys? I'm glad I can still share your interesting stories this week on Monday I study STB as usual, I'm sure you all already know what STB is >o< is housekeeping supervision. ok at stb this time I'm learning about leadership as usual regarding top management, midel management, and low management. Ohia, at this lesson, if we are late for class, we will be asked to sing and appear in front of you, whether your voice is bad or good, you will still sing in front, the father said, that trains how we can appear in front of many people. then after studying we returned to the kitchen and listened to the next instructions, in these instructions we were told to prepare croissant dough for use the next day, we then read the recipe carefully and made the dough, after that the dough will be stored in the chiller for 12-24 hours or 1 day . OK, after being prepared, we also do general cleaning, which is usually done by us after carrying out the pra...

 hello friends how are you? I'm tired and don't know where to start, but I have to be passionate about writing for the sake of blogger readers... OK, let's get straight to the point this time before entering the practice week, our lecturer has told us to make a cake from the book he gave, and yup, of course it has to match what is drawn, wow, that's difficult and tense hahahah. OK, before I had a group consisting of 4 members consisting of Dachri, Tania, Lusi, and Ainul where we discussed what food products we would make, and we decided to make "key opalys lime tart". After discussing, our friends made a proposal or recipe and wrote it down in the form of a Makassar Poltekpar kitchen recipe, after the recipe was made, we wrote down a list of ingredients that Ms. Sury would order as an employee at the Makassar Poltekpar laboratory kitchen. Alright, that's the continuation of the making and how the results of "key op plays lime tart" stay tuned and...

 ohayoooooo gozaimasuu good morning blogger friends.... ok, on this occasion I will tell you about chocolate coating where chocolate is used for decoration on processed products from pastry>o< it is very beautiful and attractive. in our practice week today we first go online in the morning, then the class leader will take our attendance and wait for further instructions, in practice this time the chocolate that has been melted is then shaped to resemble dolls and various other types, first we were told to bring balloon, then slowly smeared with chocolate then round and shaped beautifully, then after the balloon is blown and rubbed with chocolate then cooled in the chiller, then double coating again, and also some chocolate that has melted then placed on the table manner later used to be shaved and formed into a beautiful fan. and also we make chocolate coating with various forms of pictures of dolls, flowers, animal DNA. it is very exciting to learn chocolate coating >o...

 hello fellow bloggers... okay, I'm getting excited in telling the weeks of practice that I've been through. on this occasion I practiced supervising cooking and also knowledge of bread and cakes, yuppp as usual I studied culinary supervision with lecturer Mr. how to lead well, and yup the words that I remember are "everyone has a leadership spirit but not all can lead" really about us young people hahaha, and yeah, after learning about catering supervision, about the organizational structure of the hotel, we went back to the kitchen to get further instructions on what to practice! Alright friends, that's it for now. I'll continue it next time. See you later.

 hello fellow bloggers.... How are you guys, how are you? are you okay? OK, this practice week I made pudding art, where previously we had received directions from the food decoration art lecturer held by Mr. Muswantoro as the teaching staff. yup I'm sure you already know how pudding art is? Pudding art is that we paint or create creations from pudding where in the clear box pudding is in the form of flowers inside various types of flowers can be formed on pudding art, yup before that we were told to make the pudding first from nutrijelly and agar-agar swallow is our brand. use it, and yup of course by using food coloring to beautify and beautify the pudding art that will be formed, on that day we were full of coloring both on the apron and kitchen clothes >o< hahahaha, it was so much fun!!! The following is the documentation of the pudding art that I made :p

 hello fellow bloggers.... how are you guys >,< I'm glad I can still tell you about the practical activities that I'm still doing, for a while I've been away from blogging, it's time for us to continue, because I finished the week mid test which was tense >o< but I'm grateful I can still do it well. in the week leading up to the finals I still learned a lot in the kitchen of the Makassar Poltekpar, as usual on Mondays, I studied culinary supervision, where I presented the organizational structure in each hotel where we were street vendors, and yup before that my group friends chose their own hotel namely at the Mandarin Oriental Jakarta Hotel, where this hotel is a 5 star hotel where I practice real work here. after studying the supervision of cooking, then I returned to the kitchen to get further instructions from the lecturer. So that's all the activities for this Monday, stay tuned, blogger friends for the next, more exciting parts :p

 ohayoo gazimasu... good morning and keep spirit Alright, as I promised yesterday, I will tell you about the continuation of the practice regarding "key opalys lime tart" well first we do oneline in the morning, listen to the directions given, and also do absences by the class leader. then I get ready by wearing a kitchen hat, and also an apron, before starting to process food I first wash my hands so that the food avoids bacterial contamination. then I directed my friends each of us to have their own work to streamline time. Lusi and I are in charge of making the tart curst, this tartlet is the same as I previously told you, but the difference here is in the use of almond flour, where almond flour makes the dough denser and crunchier. after making the tart curst and forming it using a mold then those in charge of the baking part were our friends dachri and ainul. After that, Lusi and I prepared the filling, namely the filing from lemon, sugar, and eggs. Then the filling from...

 hallo sobat bloger... apakabar kalian semua ? baikalah ini adalah minggu terakhir dibulan ini saya melakukan final praktek dimana, daily activity saya juga berakhir, terimakasih saya ucapkan untuk penggemar setia yang senantiasa membaca dan mendengarkan semua kegiatan yang saya lakukan selama disemester 5 senang rasanya bisa menuliskan berbagai cerita ini kepada kalian semua...  baiklah langsung saja pada kesempatan kali ini difinal praktek dihari terakhir saya kami mendapatkan jadwal AGZ, dan juga STB, pada jam pertama kami melakukan ujian akhir di gedung kelas bersama langsung dengan dosen kami pak muhadjir suni, sebelum memulai kegiatan ujian kami awali dengan doa dan greeting kepada dosen kami, kemudian dilanjutkan dengan pembagian lembar jawaban, selanjutnya dosen kami membacakan soal dimana soalnya membuat struktur organisasi dihotel kelompok kalian serta jelaskan tugas dan tanggung jawab dari masing-masing bagian. saya kemudian menjawabnya dengan baik, mengingat kembal...

 halo hai teman-teman sobat bloger.... pada final ketiga diminggu final prkatek disini pada mata kuliah prk atau (pengetahuan roti dan kue) kami disuruh untuk membuat saher torte dimana sebelum membuat ini aku akan menjelaskan kepada kalian apa sihh itu saher torte bagaimana terminology dari saher torte !!! Sachertorte  adalah salah satu jenis  kue cokelat , atau  torte  yang diciptakan oleh  Franz Sacher  dari  Austria  pada tahun 1832 untuk  Pangeran Wenzel von Metternich  di  Wina , Austria. Kue ini merupakan salah satu masakan khas Wina yang paling terkenal. Tanggal 5 Desember dinyatakan sebagai Hari Sachertorte Nasional. Sejarah Asal mula Resep yang mirip dengan Sachertorte muncul pada awal abad ke-18, salah satu contoh resep terdapat pada buku resep masakan Conrad Hagger pada tahun 1718, resep lainnya adalah pada buku resep yang ditulis Gartler-Hickmann pada tahun 1749 yang berjudul Wienerisches bewährtes Kochbuch. ...

 halo hai.. hiiiiiiiii salam haloween  teman-teman pasti penasaran bagaimana kelanjutan dari centerpiece yang bertemakan haloween dari kelompok genap. baiklah kami melakukan finishing dengan mengecat atau mewarnai kapal, mewarnai jari, tengkorak, kami membuat sarang laba-laba, kami menata agar terlihat menarik dan menyeramkan. beberapa bahan yang kurang kami patungan uang dan menyuruh beberapa teman kami untuk pergi membeli perlengkapan yang kurang, kami bekerjasama untuk mewarnai agar terlihat menyeramkan, kami juga dibantu dengan dosen kami langsung yaitu pak muswantoro selaku dosen pengampuh mata kuliah seni dekorasi makanan. berikut adalah dokumentasi dari haloween kelompok genap. menurut kalian apakah ini terlihat menyeramkan?? >o< baiklah teman-teman sobat bloger itulah dokumentasi bagaimana menurut kalian apakah terlihat menyeramkan??? sampai jumpa dipart berikutnya

 hallo hai teman-teman sobat bloger..... apakabar pada kesempatan kali ini aku sudah memasuki final praktek diminggu praktek hahaha..... aku semangat dan sedikit sedih juga karena ini adalah minggu terakhir kami melaksana kan praktek, dalam minggu praktek dihari senin kami datang sebelum jam 8 pelaksanaan ujian berlangsung, selanjutnya kami diberikan arahan atau oneline, kami dicek personal grooming, kemudian kimpa, setelah itu melakukan pengabsenan, pada online dikitchen kami diberikan arahan oleh pak jaya mengenai mata kuliah SDM kita disuruh  buat centerpiece dimana sebagai bahan praktek pada mata kuliah seni dekorasi makanan, karena buffet di restaurant dibuka, maka centerpiece akan dipajang disana. pada saat one line kami dibagi menjadi 2 kelompok dimana terdiri kurnag lebih 15 mahasiswa masing-masing dari kelompok tersebut, pada saat pembagian urutan nama absen yang masuk kategori ganjil dan genap, dan saya masuk pada kategori genap dimana membuat centerpiece bertemakan ...

 hallo sobat bloger ................ pada pertemuan akhir pelajaran kali ini aku senang sudah banyak bercerita mengenai kegiatan ku selama praktek diktichen kampus, banyak pengalaman berharga yang tidak akan terulang lagi, baiklah pada minggu akhir pelajaran ini saya membuat penenlitian yang berkaitan dengan judul akhir saya nantinya, kerena dosen mengiingikan kita membuat penelitian yang sesuai dengan tugas akhir nantinya, karena tugas akhir berkaitan dengan roti mengenai metodenya, kemudian saya membuat tangzhong paste sebagai pelembut dalam pembuatan bakpao, sangat sulit rasanya karena sampai pada detik ini aku membuatnya dengan kurang maksimal, baik dari adonan hingga teknik pengukusannya ( stim). tetapi jangan menyerah karena semua baru dimulai, berikut adalah dokumentasi dari produk penelitian yang aku buat !!!!

 selamat pagi tim apakabar semuanya. baiklah pada kesempatan kali ini aku akan membahas mengenai butter scaputre, setelah mendapatkan arahan dari minggu sebelumnya bahwa kami akan melakukan butter scapture, pada pagi hari kami datang kurang lebih jam 8 pagi sudah dikampus, setelah itu saya melakukan oneline bersama teman-teman saya. kami diberikan arahan dari pak muswantoro untuk membuta butter scapture, pertama hal yang dilakukan adalah mencari kawat, dan membentuknya menjadi unik. saya membuat kawat dengan bentuk pohon natal, setelah membentuknya menjadi pohon natal kemudian saya menutupnya dengan koran terlebih dahulu, setelah ditutup menggunakan koran selanjutnya ditutup dengan menggunakan butter dibentuk hingga menyerupai bentuknya, selanjutnya didinginkan pada chiller dan kalau sudah kaku kemudian dirapihkan kembali menggunakan karving kinve. baiklah teman-teman itu saja cerita di part ini sampai jumpa di cerita berikutnya...............

selamat pagi teman-teman ohayo gozaimasu!!!! baiklah ini adalah lanjutan dari part-7 sebelumnya, pada hari ini kami oneline dan mendegarkan arahan dari cl atau keuta kelas, setelah diabsen, kami bersiap untuk membuat croissant dan juga butter scapture, pertama teman-teman kami membuat adonan croissant dan mencampurnya dengan dough kemarin yang telah di simpan semalaman dichiller, setelah di resting, saya bersama dengan teman-teman lainnya membuat butter caputre kami membentuk kawat menyerupai bentuk-bentuk yang diinginkan baik bentuk bunga, rumah, bahkan benda-benda yang menarik lainnya. setelah itu butter yang telah digilas kemarin kami buat, untuk digunakan pada croissant. setelah di resting adonan crossant kemudian di gilas dan ditengahnya di taruh butter yang telah dibentuk kotak tipis, kemudian ditipiskan menggunakna mesin, kemudian dipotong membentuk segitiga dan digulung. berikut dokumentasinya teman-teman!!!!

 selamat pagi teman-teman bagaimana kabar kalian aku senang masih bisa membagi cerita menarik kekalian pada minggu ini dihari senin aku belajar STB seperti biasanya pasti kalian sudah tau stb itu apa >o< adalah supervisi tataboga aku sekarang menyingkatnya ya teman-teman ahhahahah. baiklah pada stb kali ini aku belajar tentang kepemimpinan seperti biasanya mengenai top management, midel management, dan low management. ohia pada jam pelajaran ini jika kita terlambat dalam menghadiri kelas, maka kita akan disuruh untuk menyanyi dan tampil didepan, baik itu suara kalian jelek atau bagus tetap akan menyanyi didepan, kata bapak bahwa itu melatih bagaimana kita dapat tampil didepan ornag banyak. selanjutnya setelah belajar kami kembali ke kitchen dan mendegarkan arahan berikutnya, dalam arahan tersebut kami disuruh untuk prepare dough croissant untuk digunkan besoknya, kami kemudian membaca recipe dengan seksama dan melakukan pembuatan dough, setelah itu dough akan disimpan di chil...

 ohayoo gazimasu... selamattt pagi dan tetap semnagat baiklah seperti dengan janjiku kemarin aku akan menceritakan bagaimana dengan kelanjutan dari praktek mengenai "key opalys lime tart" baiklah terlebih dahulu kami melakukan oneline dipagi hari, mendengarkan arahan yang diberikan, dan juga melakukan absen oleh ketua kelas. selanjutnya saya bersiap-siap dengan menggunakan topi kitchen, dan juga apron, sebelum memulai mengolah makanan terlebih dahulu saya cuci tangan agar makanan terhindar dari kontaminasi bakteri. kemudian saya mengarahkan temamn-teman saya masing-msing dari kami memiliki pekerjaannya sendiri-sendiri untuk mengefiesienkan waktu. saya dan lusi bertugas dalam pembuatan tart curst nya, ini tartlet sama dengan sebelumnya saya pernah cerita, tetapi yang membedakan disini ada pada penggunaan tepung almondnya, dimana tepung almond memebuat adonan lebih padat dan renyah. setelah membuat tart curstnya dan dibentuk menggunakan cetakan kemudian yang bertugas pada bagia...

 hallo teman-teman apakabar? aku capek dan tidak tahu harus memulai dari mana, tetapi aku harus semangat menulisnya demi pembaca bloger... baiklah langsung saja pada kesempatan kali ini sebelum memasuki minggu praktek dosen kami telah memberitahukan kami untuk membuat sebuah cake dari buku yang beliau berikan, dan yup tentu saja harus sesuai dengan yang ada digambar wow itu sulit dan menengangkan hahahah. baiklah sebelumnya aku telah mempunyai kelompok yang terdiri dari 4 anggota didalamnya terdiri dari dachri, tania, lusi, dan ainul dimana kami berdiskusi untuk menentukan produk makanan apa yang akan kami buat, dan kami memutuskan untuk membuat "key opalys lime tart". setelah berdiskusi kemudian teman kami membuat sebuah proposal atau recipe dan menuliskannya dalam bentuk recipe kitchen poltekpar makassar, setelah dibuat recipenya kemudian kami menuliskan list bahan-bahan yang akan diorder oleh ibu sury selaku pegawai di laboratory kitchen poltekpar makssar. baiklah itu keal...

 ohayoooooo gozaimasuu selamattt pagiiiiiiii sobat bloger.... baiklah pada kesempatan kali ini aku akan menceritakan mengenai chocolate coating dimana chocolate ini digunakan untuk hiasan pada produk olahan dari pastry>o< sangat cantik-cantik dan menarik. pada minggu praktek kami pada hari ini kami terlebih dahulu melakukan online di pagi hari, kemudian ketua kelas akan mengabsen kami dan menunggu arahan perintah selanjutnya, pada praktek kali ini chocolate yang sudah dilelehkan kemudian dibentuk baik menyerupai boneka dan berbagai jenis lainnya, pertama kami disuruh membawa balon, kemudian perlahan-lahan dioles dengan chocolate kemudian berbentuk bulat dan di bentuk dengan indah, selanjutnya setelah balon ditiup dan di oles dengan chocolate kemudian didinginkan dichiller, setelah itu double coating lagi, dan juga beberapa chocolate yang telah meleleh kemudian ditaruh pada table manner yang nantinya digunakan untuk di serut dan dibentuk menjadi kipas yang indah. dan juga kita...

 hallo sobatt bloger... baiklah aku semakin semangat dalam menceritakan minggu-minggu praktek yang telah aku lalui. pada kesempatan kali ini aku praktek supervisi tata boga dan juga pengetahuan roti dan kue, yuppp seperti biasanya aku belajar supervisi tata boga dengan dosen pak muhadjir suni, dosen terbaikk yang memberikan arahan mengenai kepemimpinan, kami banyak mengetahui bagaimana seorang pemimpinan yang baik kepada bawahannya, bagiaman cara memimpin dengan baik, dan yup kata-kata yang aku ingat adalah "semua memiliki jiwa kepemimpinan tetapi tidak semua bisa memimpin" sangat mengenai kita para kaum muda hahaha, dan yaaaa setelah belajar mengenai supervisi tata boga, mengenai struktur organisasi hotel kami pun kembali ke kitchen untuk mendapatkan arahan sleanjutnya mengenai apa yang akan diprkatekkan! baiklah teman-teman sampai disituh dulu yaa aku akan melanjutkannya diwaktu berikutnya sampaiii jumpaaa.

 hallo sobat bloger.... apkabar kaliannn, how are you? are you okay? baiklah pada minggu praktek ini aku membuat pudding art, dimana sebelumnya kami sudah mendapatkan arahan dari dosen seni dekorasi makanan yang dipegang oleh bapak muswantoro selaku tenaga pengajar. yup pasti kalian sudah tau pudding art itu bagaimana? pudding art itu kita melukis atau membuat kreasi dari puding dimana pada pudding yang kotak bening di bentuk bunga didalamnya berbagai jenis bunga dapat dibentuk pada pudding art, yup sebelumnya kami disuruh untuk membuat pudding nya terlebih dahulu dari nutrijelly dan agar-agar swallow itu merek yang kita gunakan, dan yup tentu saja dengan menggunakan pewarna makanan untuk mempercantik dan memperindah pudding art yang akan dibentuk,  pada hari itu kami penuh dengan pewarna baik di apron dan baju kitchen >o< hahahaha, itu sangat menyenangkan!!! berikut adalah dokumentasi dari pudding art yang saya buat :p

 haloo sobat bloger.... gimana kabar klaian nih >,< aku senang masih bisa bercerita mengenai kegiatan praktek yang masih aku lakukan, selama beberapa waktu vakum dari bloger, saatnya kita melanjutkannya, berhubung karena aku sudah selesai diminggu mid test yang menengangkan >o< tapi aku bersyukur masih bisa mengerjakannnya dengan baik. pada minggu menuju final aku masih belajar banyak di dapur poltekpar makssar, seperti biasanya pada hari senin, aku belajar supervisi tata boga, dimana mempresentasikan struktur organisasi yang ada dihotel masing-masing tempat kita PKL, dan yup sebelumnya teman-teman kelompok ku memilih sendiri hotel yaitu dihotel mandarin oriental jakarta, dimana hotel ini adalah hotel bintang 5 yang aku praktik kerja nyata disini. setelah belajar supervisi tata boga kemudian aku kembali ke kitchen untuk mendapatkan arahan selanjutnya dari dosen. so itu saja kegiatan pada hari senin ini, stay tune sobat bloger untuk part-part berikutnya yang lebih seru :...

 HELLO BLOGGER FRIENDS... back again in my daily activity, on this occasion I will discuss about bakpia which I promised to show it here. In this practice week, I and the tartlet group were assigned to make bakpia, overall we were told to make bakpia, as a goal to find out how to fold bakpia. Some things that must be considered are that the dough that has been made must first be put in the chiller, for approximately 30 minutes to 1 hour. in its manufacture there are doughs A and B which in its manufacture have a different texture. as well as different materials. let's see how the recipe from bakpia that we use during practice takes place. Bakpia dough A: 1. all purpose flour 275 gr 2. powdered sugar 70 gr 3. salt 5 gr 4. butter 75 gr 5. vanilla 1/2 tsp 6. warm water 140 gr hot to make: - mix all purpose flour, powdered sugar, salt then add vanilla and warm water slowly stir until not sticky, and rest for approximately 15 minutes. Bakpia Dough B: 1. All purpose 200 gr 2. oil 80 gr h...

 HELLO BLOGGER FRIENDS..... OK, this time I will still explain the research activities regarding AGZ that I will research, namely the butterfly pea flower Come on, let's see what a butterfly pea flower is. >.< Butterfly pea flowers are included in perfect flowers or complete flowers because they have stamens (genitals) in one flower, approximately 1.5 cm long. 1) Long-lived herbaceous plants 2) Height reaches 5 meters with smooth vines, 3) The base of the stem is woody. 4) The leaves are pinnate, trifoleate, compound, including incomplete leaves because they do not have leaf spurs, only have a petiole (petiolus) and leaf blade (lamina). The leaves are paired with 2-4 pairs of leaves per sheet and are small. 5) Butterfly pea flowers are included in perfect flowers or complete flowers because they have stamens and stigmas. Butterfly bea-shaped flowers, single, are in the axils of the leaves which have cylindrical stalks, approximately 1.5 cm long and generally blue in color. 6)...

 HALLO SOBAT BLOGER... kembali lagi di my dailiy activity, pada kesempatan kali ini saya akan membahas mengenai bakpia yang sudah saya janji akan menunjukannya disini. pada minggu praktek ini saya bersama dengan kelompok tartlet ditugaskan untuk membuat bakpia, secara keseluruhan kami disuruh untuk membuat bakpia, sebagai tujuan untuk mengetahui bagaimana cara lipatan dari bakpia.  bebrapa hal yang harus diperhatikan adalah adonan yang telah dibuat harus terlebih dahulu dimasukan ke chiller, selama kurang lebih 30 menit hingga 1 jam. pada pembuatannya terdapat adonan A dan B dimana dalam pembuatanya memiliki tekstur yang berbeda. dan juga bahan yang berbeda. yuk simak gimana recipe dari bakpia yang kita gunakan pada saat praktek berlangsung. Bakpia adonan A : 1. all purpose flour 275 gr 2. gula halus 70 gr 3. garam 5 gr 4. butter 75 gr 5. vanili 1/2 sdt 6. air hangat 140 gr hot to make : - campurkan all purpose flour, gula halus, garam  kemudian tambahkan dengan vanili da...

 HALO TEMAN-TEMAN SOBAT BLOGER..... baiklah kali ini aku masih akan menjelaskan dengan kegiatan penelitian mengenai AGZ yang akan saya teltiti yaitu bunga telang yukkk simak apa sih itu bunga telang >.< Bunga telang termasuk dalam bunga sempurna atau bunga lengkap karena memiliki benang sari ( alat kelamin) dalam satu bunga, Panjang kurang lebih 1,5 cm 1)      Tanaman perdu yang berumur panjang 2)      Tinggi mencapai 5 meter dengan merambat halus, 3)      Pangkal batangnya berkayu. 4)      Daunnya menyirip trifoleat , majemuk, termasuk daun tidak lengkap karena tidak memiliki upih daun, hanya memiliki tangkai daun (petiolus) dan helai daun (lamina). Daunnya berpasangan dangan 2-4 pasang daun setiap lembarannya dan berukuran kecil. 5)      Bunga telang termasuk dalam bunga sempurna atau bunga lengkap karena memiliki benang sari dan kepala putik. Bunga berbentuk butterfly bea, t...

 HALLO BLOGGER FRIENDS.... on this occasion I will discuss about agz (nutrition application) at this meeting the lecturer in charge of the course told us to find a research title, and first of all we were asked to find out what food ingredients would be used and what kind of product would be processed into. after a lengthy discussion starting from the materials that were rejected, then I was asked about the nutritional content of these ingredients, so what processed product do you want to be, I proposed a title with ingredients from butterfly pea or we know it in English butterfly pea, Butterfly pea or its scientific name Clitoria Ternatea is a kind of blue flower from the Fabaceae family. This plant can be found in Asia, Africa, Australia and America. In Malaysia, this butterfly pea flower is often used as a food coloring. because this flower is very colorful and has a beautiful color, therefore I took the initiative to make it a coloring agent for pannacotta which will be the tit...

 HELLO, BLOGGER FRIENDS.... this time I will discuss about the next part in this practice week I make bakpia and also discuss about agz research or agz courses so at the meeting of the bread and pastry knowledge course we were assigned to make bakpia before entering the making of croissants we were first taught about bakpia, starting from two different doughs then combining them into one and the dough skin from bakpia should not be torn when formed, in making bakpia the group used is still the same, namely the group in making tartlets here my friends and I are looking for recipes from Google, because we are only told to make bakpia and yes of course we ourselves have to find out the recipe ourselves, after getting it we tried bakpia using the recipe given by our friend Naufal, and also Verdy. we started practicing it. so guys, what about the results... I'll discuss it at our next meeting, stay tuned, guys!!!!!

 hello, hi friends, bloggers, I will continue the following part in part 8 this time, this week we practice making toast bread, because the previous week we still failed to make toast bread, this time we are doing it again. pay attention to our previous mistakes for the purpose of better improvement. The following are the mistakes that occurred in last week's practice, among others - over-mixed dough - the process of rounding the dough is not good - Folding the dough or shaping it improperly causes the dough to open or not expand properly. - the temperature of the oven we don't pay much attention to after paying attention to the mistakes above, we then remade and paid attention to the mistakes again so that they don't happen again. Here is a photo of the toast bread that we made! that's the documentation of the toast bread that our group made, after paying more attention to the details of the closed toast bread container it will make the bread form a baking sheet of toa...

 HALLO HEY BLOGGER FRIENDS..... At this opportunity, I will discuss about your tartlets. It seems that you are bored waiting for the final appearance of the tartlets that we made. I also can't wait to show it to you guys >.< so on this week's practice we made tartlets which yesterday was successfully shown regarding the tartlet curst, then we made the tartlet curst according to what we wanted, and on this occasion we were also told each of us to make tartlets with savory or salty fillings, all right because we make tartlets with the season's theme, so before entering into the themes it would be nice if I explained about each of the tartlet themes that we will make. 1. Winter (Winter Tartlet in Strawberry Field) Winter is the coldest season on earth. In winter, snow will fall so that winter in subtropical climates is known as "snow season". In making tartlets, especially tartlets winter, the focus will be on the garnish feeling using strawberries so that the ...