Stewart Western Cuisine

Kitchen Report Topic 10 Wednesday KITCHEN REPORT TOPIC WEDNESDAY  Hello guys. Today I'm making a peach puff pastry me and doren has been task for making Peach Puff Pastry. So enjoy and I hope that you will learn somthing at the end of my  report. Peach Puff Pastry  400gm cake flour  50gm butter  220ml water  1/4 tsp salt  300gm pastry margarine Peach Puff Pastry (fillings) 4 medium peaches  1 1/2 cup heavy milk  1/2 cup sugar  1/4 cup flour  1/4 tsp salt  4 large egg  1 tsp vanilla extract  Method Peach Puff Pastry: First combined all the dry ingredients ( cake flour and salt ) Second pour the wet ingredients ( water ) Third the fat ingredients ( butter ) do not put the Pastry Margarine because it use to make a layer between dough and fat.  Forth mix all the ingredients and form a dough and knead for 10 minutes and rest the dough for 1 hour.  Fifth while waiting the dough rest f...

INTERMEDIATE PASTRY WEEK 11 April 30, 2018 today is week 11 and also the last kitchen class for this subject. there are 12 weeks for this report but on week 12 was cancel cause we reach our target for our CSR project for SPCA. and this class was very hard sell cause we have to quick sell for our product in order to sell them all, we also sell our product outside of cosmopoint to find more extra cash and we manage to sell half of the product we make. it was very hard but we manage to complete our mission and i was on duty to make bread butter pudding with khai.it was very easy to make them and many of our customer like bread butter pudding cause it was delicious. we didn't sell many many different product on week 11 we just make the same thing but today we have some different work cause we have bakers team. the bakers team is on duty to make the dough and the others just make the same thing like always. but we sell quite much more for our product. here our duty on week 11 B...

INTERMEDIATE PASTRY WEEK 9 April 29, 2018 For week 9 were doing progress just fine and sales are running smoothly. the collection for our project CSR, A.K.A SPCA project are almost there. so for this week were going to sales much more product in order to complete our target. for today class were given what time we came to college to do our duty so in the kitchen it will make more space and not crowded in the kitchen when on duty. here our duty in week 9 Untuk elakkan traffic jam d klas, kita akan buat shift masa. 6.30am 1. Pizza 2. Sausage twist 3. Donut 4. Croissant 7.30am 1. American choc cake 2. Choc chip cookies 3. Karipap 9.00am 1. Kuih lompang 2. Kuih lapis 10.00 am 1. Kek batik 2. Oreo cheese cake 3. Choc roll 4. Marble cake

INTERMEDIATE PASTRY WEEK 8 April 29, 2018 there are just a few more week to complete our mission for SPCA and now is week 8. like in this blog im just doing the same thing over and over again but the product we make are different thats what make us good in pastry and our sales is overflow with donated money. now this week is kinda different cause the chef wants us indivitual to make product due that were making porduct the same also different every week so the chef he want, what he get. Here our duties of week 8 Monday 1. Bread butter pudding n vanilla sauce - kimi 2. Tausa bun - suzen 3. Lemon pound cake and icing fondant - june, cindy 4. American dark chocolate - ivy 5. Kuih lapis jagung - anis 6. Chiffon - chong 7. Chiffon - Jerry 8. Chocolate chip - mas, doren 9. Sausage roll - zura 10. Tiramisu - saul 11. Sponge cake - ten 12. Green tea donut- angle 13. Pizza- al Wednesday 1. Cinnamon roll - fae 2. Karipap kentang - mat 3. Chiffon - jerry 4. Chiffon - chong 5. Golden ...

3 eggs, beaten 1 1/2 cups white sugar 2 tablespoons light brown sugar 1/2 teaspoon ground cinnamon 1/4 cup butter, melted 3 cups whole milk 10 slices hearty farmhouse-style bread, toasted and cut into cubes 1 cup raisins 1/2 cup light brown sugar 1 tablespoon all-purpose flour 1 pinch ground cinnamon 1 egg 2 tablespoons butter, melted 1 1/4 cups whole milk 1 pinch salt 1 tablespoon vanilla extract

INTERMEDIATE PASTRY & BAKERY TOPIC CHEESE CAKE  Week 7 26&28 March 2018 (Tuesday & Wednesday) What is Cheesecake ? Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh  cheese  (typically  cream cheese  or  ricotta ), eggs, vanilla and sugar; if there is a bottom layer it often consists of a crust or base made from crushed  cookies  (or digestive biscuits),  graham crackers ,  pastry , or  sponge cake . It may be  baked  or unbaked (usually refrigerated). Cheesecake is usually sweetened with  sugar  and may be flavored or topped with  fruit ,  whipped cream ,  nuts , cookies, fruit sauce, or  chocolate syrup . As for our assignment, we are proposing a Donation Project to The Society for Prevention of Cruelty to Animals (SPCA). From this production class, we sell our bakery and...

INTERMEDIATE PASTRY & BAKERY TOPIC DANISH DOUGH  Week 6 19&21 March 2018 (Tuesday & Wednesday) What is Danish Dough/Pastry ? Danish pastry, also know as Danish, is a multilayered, laminated sweet pastry in the viennoiserie tradition. This pastry type is named Danish because it originates from Denmark. Like other viennoiserie products, such as croissants, Danish pastries are a variant of puff pastry. Danish Pastry consists out of yeast-leavened dough and a type of fat; mostly butter or margarine. The fat can be included in the dough or it can be attached into the dough laminating. A multilayered dough (dough-fat-dough) in most cases builds up between 16 to 36 layers. The difference from puff pastry is, there are two difference between Danish pastry and puff pastry. First of all Danish pastries contain a high level of fat: 40%. The second difference is that Danish dough contains yeast and that isn't that case for puff pastry. This is the reason that after b...