Daily Report 07/08

Puff Pastry product

Today, in this 2^nd week  at Monday, 08.00 a.m we start again in our lovely kitchen laboratory. First as an opening Mrs. Tasya speech in front of the class, she talk using english. She shared their sad experience while selling onigiri (oniijang), and then we have some information from our lecture (Mr. Faisal) about our activities in this week. Today we make puff pastry again, tomorrow we have some guest from BDI (Badan Diklat Industri) again, so we prepared their ingredients, the main ingredient is Seaweed and  Wednesday another guest from Switzerland, 12 person will come to our kitchen and cooking with us. Last  in Thursday someone must to give presentation about raw material in our class with english (oh my gosh….but I thing this is for learning for good habit for us to be a professional Chef) and product the puff pastry.

Portion Ingredients

At the moment I have instruction from my lecture for teach my friend make a puff pastry because 2 (two) weeks ago I joined training from one of university of Holland in Rotterdam and the mentor is Chef Ed Slui (61) a pro Pastry Chef. He begin learn pastry in twelve years old. So he have a lot knowladge and experience about Pastry Product.

Okay let’s do it.

Showing the method

So I do it first and then my friends make it too. We use half recipe and after finished the puff pastry, we keep it in chiller and we used in Thursday, so we can sell it in Friday because we need more money for our class…. Hahaha.

6 fold Puff pastry 

Our handsome steward today

About Puff Pastry

Puff pastry, also known as pâte feuilletée, is a flaky light pastry containing several layers of butter which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a laminated dough composed of two elements: a "dough packet", the détrempe and a "butter packet" or other solid fat, the beurrage. Preparing a classic puff pastry requires an envelope formed by placing the beurrage inside the détrempe. An "inverse puff" pastry envelope places the détrempe inside the beurrage. The resulting paton is repeatedly folded and rolled out before baking.

The gaps that form between the layers left by the fat melting are pushed (leavened) by the water turning into steam during the baking process. Piercing the dough will prevent excessive puffing, and crimping along the sides will prevent the layers from flaking all of the way to the edges.

Puff pastry seems to be related to the Middle Eastern phyllo,[1] and is used in a similar manner to create layered pastries. While traditionally ascribed to the French painter and cook Claude Lorrain[2] who lived in the 17th century (the story goes that Lorrain was making a type of very buttery bread for his sick father, and the process of rolling the butter into the bread dough created a croissant-like finished product), references to puff pastry appear before the 17th century, indicating a history that came originally through Muslim Spain and was converted from thin sheets of dough spread with olive oil to laminated dough with layers of butter. The first known recipe of puff pastry as we know it nowadays (using butter or lard), appears in the Spanish recipe book Libro del arte de cozina (Book on the art of cooking) written by Domingo Hernández de Maceras and published in 1607 [3]. Maceras, the head cook in one of the colleges of the University of Salamanca, already distinguished between filled puff pastry recipes and puff pastry tarts, and even mentions leavened preparations. Thus, puff pastry appears to have had widespread use in Spain by the beginning of the 17th century. The first french recipe of puff pastry was published in François Pierre La Varenne's "Pastissier françois" in 1653.[4]

https://en.wikipedia.org/wiki/Puff_pastry

I’m done and see you tomorrow.

choose your best way to create a food.
Sayonara.