MY PORTFOLIO

Ingredients:

700g bread flour
300g soft flour
10g salt
100g shortening
120g sugar
100g eggs
20g yeast
50g butter ( fresh )
200g sugar

Procedures:

Sprinkle all yeast in half of the water. Leave for 10 minutes until dissolved and frothy. To bread flour, add the yeast solution and mix just enough to form coarse and slack dough called sponge.
Mixing should take place 10-15 minutes. To complete, place the sponge in a slightly greased bowl cover with a clean cloth.
Allow to rise until double in bulk for 60 minutes.
After 60 minutes, break up hand the risen sponge. Blend together until smooth; salt, sugar and eggs. Bread sponge and soft flour. Slightly stir.
Knead the dough for about 10-15 minutes. During the kneading process, add the regular shortening little by little until smooth and satiny. Set the dough and weigh.
Cut into 25 pcs. with weight 60-65g.
Panning.
Proof, bake, cool and store.

“ I chose this project because it was so difficult to make. Most of our classmates were able to repeat their work. Even our group repeat the project and it took time to finish. We were able to finish the project at 8 pm in the evening”.