WEEKLY REPORT

SENI KULINER PATISERI

DI SUSUN OLEH :
MELISA
1841010140
D4 HOTEL D 2018

2018
NAME : MELISA

NIM : 1841010140

WEEK 1

WHITE BREAD

TOTAL TEPUNG : 1000GRAM

NO INGREDIENTS QUANTITY
1. HARD FLOUR 100 % 1000 Ml
2. YEAST 2 % 20 Ml
3. SUGAR 8 % 80 Ml
4. ICE WATER 60 % 600 Ml
5. SALT 1 % 10 Ml
6. SHORTENING 10 % 100 Ml

Utensil :

1. Mixing bowl
2. Measuring jug
3. Dough cutter
4. Bowls
5. Trays 60x40 (2piece)
6. Pullman loaf pan (1piece)
7. Open top loaf pan (2piece)
8. Cooling tray

Equipments

1. Mixer
2. Deck oven
3. Proofing box
4. Bread slicer
Method :

1. Mix all the ingredients except salt and shortening

2. Mix until the dough reaching clean up stage
3. After the dough reaching clean up step, put salt and shortening
4. Mix again the dough until reaching final develop stage
5. Rest the dough for 40minutes
6. After 40minutes, cut and scale the dough to become 1000-1100gr for
pullman/sandwhich, 350-400gr for open top, moulding and rest again for 20 minutes
7. After 20minutes, degassing and moulding again and put into pullman and opentop
8. Rest the dough in proofing box for 40minutes
9. After 40minutes, bake for pullman/sandwhich 60 minutes and open top 30-35minutes
in 200degree
10. Bread is ready to be served
NAME : Melisa

NIM : 1841010140

WEEK 1

SOFT ROLL

TOTAL TEPUNG: 1000 GRAM

NO. INGREDIENTS QUANTITY

1. HARD FLOUR 80 % 800 ML
2. MEDIUM FLOUR 20 % 200 ML
3. YEAST 2 % 20 ML
4. MILK POWDER 4 % 40 ML
5. SUGAR 10 % 100 ML
6. EGG WHOLE 2 PCS
7. ICE WATER 50 % 500 ML
8. SALT 01.05 % 15 ML
9. MARGARINE 10 % 100 ML
10. EGG WASH 1 PCS

Utensils :

1. Mixing bowl
2. Measuring jug
3. Dough cutter
4. Bowls
5. Trays 60x40 (3pieces)
6. Rolling pins
7. Baking pan
8. Cooling tray
9. Brush

Equipments :

1. Mixer
2. Deck oven
3. Proofing box
Method :

1. Mix all the ingredients except salt and shortening

2. Mix until the dough reaching clean up stage
3. After the dough reaching clean up step, put salt and shortening
4. Mix again the dough until reaching final develop stage
5. Rest the dough for 40minutes
6. After 40 minutes, cut and scale the dough until it become 40gr, moulding and rest
again for 20minutes
7. After 20minutes, degassing and moulding again then put into tray 60x40cm (3trays)
8. Resting the dough in proofing box for 40 minutes
9. After 40 minutes polish the dough with egg wash, and bake for 12-15minutes in
180degrees
10. Soft rolls ready to be served
NAME : MELISA

NIM : 1841010140

WEEK 2

CROISSANT

TOTAL TEPUNG: 1000GRAM

NO. INGREDIENTS QUANTITY

1. HARD FLOUR 100 % 1000 Ml
2. YEAST 2 % 20 Ml
3. SALT 2 % 20 Ml
4. SUGAR 10 % 100 Ml
5. MILK POWDER 4 % 40 Ml
6. MARGARINE 5 % 50 Ml
7. RIS 60 % 600 Ml
8. EGG 1 PCS
9. ICE WATER 50 % 500 ml
FILLING :
CHOCOLATE BLOCK 200 Gr
CHEESE GRATED 200 Gr
EGG WASH 1 pcs

Utensils :

1. Mixing bowl
2. Measuring jug
3. Bowls
4. Trays 60x40 (2pieces)
5. Rolling pins
6. Baking pan
7. Cooling tray
8. Brush

Equipments :

1. Mixer
2. Deck ove
3. Proofing box
4. Chiller
Methods :

1. Make dough: stir together warm milk,brown sugar, and yeast in bowl standing mixer
and let stand until foamy, about 5 minutes
2. Add 3 ¾ cups flour and salt and mix with dough hook at low speed until dough is
smooth and very soft, about 7minutes
3. Form dough into a roughly 1 ½ inch thick rectangle and chill, wrapped in plastic
wrap,until cold, about 1 hour
4. Pound butter with a rolling pin to soften slightly
5. Scrape butter into a block and put on a kitchen towel,then cover with other towel
6. Unwrap dough and roll out on slightly floured surface,dusting with flour as necessary
and lifting and stretching dough (especially in corners), into a 16- by 10-inch
rectangle
7. Put butter center of dough so that long sides of butter are parallel to short sides o
dough
8. Brush off any excess flour
9. Make 3 more folds in same manner, chilling dough 1 hour after each fold, for a total
of 4 folds
10. Wrap dough tightly in plastic wrap and chill at least 8 hours but no more than 18
11. Fill up each one with different fillings, chocolate and cheese
12. Bake in the deck oven
NAME : MELISA

NIM : 1841010140

WEEK 2

WHITE SPONGE

TOTAL TEPUNG: 1000GRAM

NO. INGREDIENTS QUANTITY

1. EGG WHOLE 12 PCS
2. SUGAR 450 GR
3. QUICK 75 30 GR
4. MEDIUM FLOUR 350 GR
5. MAIZENA 100 GR
6. BAKING POWDER 10 GR
7. WATER 100 CC
8. MELTED MARGARINE 100 GR

Utensils :

1. Mixing bowl
2. Measuring jug
3. Bowls
4. Trays 60x40 (1piece)
5. Baking pan
6. Cooling tray

Equipments :

1. Mixer
2. Deck oven
3. Proofing box
4. Chiller
Methods :

1. Heat the oven to 180C/350F/Gas 4

2. Line two 18cm/7in cake tins with baking parchment
3. Cream the butter and the sugar together until pale. Use an electric hand mixer if you
have one
4. Beat in the eggs
5. Sift over the flour and fold in using a large metal spoon
6. The mixture should be of a dropping consistency; if it is not,add a little milk
7. Divide the mixture between the cake tins and gently spread out with a spatula. Bake
for 20-25 minutes until an insterted skewer comes out clean
8. Allow to stand for 5minutes before turning on to a wire rack to cool
9. Ready to use for making cakes, cool it in chiller before using the sponge
NAME : MELISA

NIM : 1841010140

WEEK 3

MUFFIN

TOTAL TEPUNG : 500 GRAM

NO. INGREDIENTS QUANTITY

BATTER
1. SUGAR 200 GR
2. MARGARINE 400 GR
3. EGG YOLK 7 PCS

MERINQUE
4. SUGAR 200 GR
5. EGG YOLK 7 PCS
6. FRESH MILK 25 ML
7. WATER 100 ML
8. MEDIUM FLOUR 500 PCS

Utensils :

1. Mixing bowl
2. Measuring jug
3. Muffin pan
4. Muffin liners
5. Bowls
6. Trays 60x40 (2pieces)
7. Cooling tray

Equipments :

1. Mixer
2. Deck oven
3. Proofing box
Methods :

1. Preheat the oven to 375F

2. Butter muffin pans
3. Mix the flour,baking powder,salt and sugar in a large bowl
4. Add the egg,milk, and butter, stirring only enough to dampen the flour; the batter
should not be smooth
5. Spoon into the muffin pans, filling each cup about two-thirds full
6. Bake for about 20 to 25 minutes each
7. Use ½ cup sugar . reserve ¼ cup of the flour , sprinkle it over 1 cup raisins, and strir
them into batter last.
NAME : Melisa

NIM : 1841010140

WEEK 3

SWEET BREAD

TOTAL TEPUNG : 1000 GRAM

NO. INGREDIENTS QUANTITY

1. HARD FLOUR 80 % 800 GR
2. MEDIUM FLOUR 20 % 200 GR
3. YEAST 3 % 30 GR
4. SUGAR 20 % 200 GR
5. MILK POWDER 4 % 40 GR
6. EGG WHOLE 2 PCS
7. ICE WATER 50 % 500 GR
8. SALT 2 % 20 GR
9. MARGARINE 15 % 250 GR
FILLING :
CHOCOLATE RICE 200 GR
CHEESE GRATED 200 GR
EGG WASH 1 PCS

Utensils :

1. Mixing bowl
2. Measuring jug
3. Dough cutter
4. Bowls
5. Trays 60x40 (3piece)
6. Cooling tray
7. Cheese grater

Equipments :

1. Mixer
2. Deck oven
3. Proofing box
Methods :

1. Mix all the ingredients except salt and shortening

2. Mix until the dough reaching clean up stage
3. After the dough reaching clean up step, put salt and shortening
4. Mix again the dough until reaching final develop stage
5. Rest the dough for 40minutes
6. After 40 minutes, cut and scale the dough until it become 40gr, moulding and rest
again for 20minutes
7. After 20minutes, degassing and moulding again then put into tray 60x40cm (3trays)
8. Resting the dough in proofing box for 40 minutes
9. After 40 minutes polish the dough with egg wash, and bake for 12-15minutes in
180degrees
10. Sweet bread ready to be served
NAME : melisa

NIM : 1841010140

WEEK 4

ENGLISH CAKE (POUND CAKE)

TOTAL TEPUNG : 550 GRAM

NO. INGREDIENTS QUANTITY

1. MARGARINE 400 GR
2. SUGAR 400 GR
3. WHOLE EGG 7 PCS
4. MEDIUM FLOUR 550 GR
5. BAKING POWDER 10 GR
6. FRESH MILK 50 GR
FILLING :
7. RAISIN 100 GR
8. SUKADE 300 GR

Utensils :

1. Mixing bowl
2. Measuring jug
3. Bowls
4. Trays 60x40(1piece)
5. Chiffon mould
6. Baking pan
7. Cooling tray

Equipments :

1. Mixer
2. Deck oven
3. Proofing box
Methods :

1. Preheat oven to 350 degree F ( 175 degrees C)

2. Sift together the flour and baking powder
3. In a large bowl, cream together the butter and sugar until light and fluffy
4. Add eggs one at a time, beating well after each addition
5. Stir in milk extract
6. Blend in the flour mixture until fully incorporated. Pour batter into baking pan
7. Bake in the preheated oven until a toothpick inserted into the center of the cake comes
out clean,about 7 minutes
8. Allow cake to cool on rack before removing from pan to cool completely.
NAME : melisa

NIM : 1841010140

WEEK 4

PANCAKE

TOTAL TEPUNG : 500 GRAM

NO. INGREDIENTS QUANTITY

1. MEDIUM FLOUR 500 GR
2. EGG 325 GR
3. SUGAR 70 GR
4. SALT 5 GR
5. SALAD OIL 150 GR
6. BAKING POWDER 50 GR
7. MILK POWDER 50 GR
8. WATER 500 GR
9. VANILLA 1 GR

Utensils :

1. Mixing bowl
2. Measuring jug
3. Bowls
4. Teflon pan
5. Round baking tin
6. Rolling pin
7. Cooling tray
8. Wire sieve

Equipments :

1. Mixer
2. Portable stove
3. Proofing box
Methods :

1. Whisk 1 ½ cups flour, 3 tablespoons sugar, 1 ½ teaspoons baking powder, ½ teaspoon

salt and ¼ teaspoon baking soda in a medium bowl
2. Whisk 1 cup plus 2 tablespoons milk, 4 tablespoons melted butter and 1 egg in a
separate bowl, fold into the flour mixture until just combined
3. Brush a large nonstick skillet or griddle with butter and heat over medium low heat
4. Add ¾ cupfuls of batter and cook until bubbly on top and golden on the bottom, about
4 minutes
5. Flip and cook until golden on the bottom, about 2 more minutes. (makes 6-8
pancakes)
6. Pour maple syrup for servinf,for more sweet and delicious taste
NAME : melisa

NIM : 1841010140

WEEK 5

MARBLE CAKE

TOTAL TEPUNG : 525 GRAM

NO. INGREDIENTS QUANTITY

1. SUGAR 400 GR
2. BUTTER 400 GR
3. WHOLE EGG 7 PCS
4. MEDIUM FLOUR 525 GR
5. BAKING POWDER 10 GR
6. WATER 50 GR
7. COCOA POWDER 25 GR

Utensils :

1. Mixing bowl
2. Measuring jug
3. Bowls
4. Trays 60x40 (2pieces)
5. Baking pan
6. Cooling tray

Equipments :

1. Mixer
2. Deck oven
3. Proofing box
Methods :

1. Preheat oven tp 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan
2. Place flour,baking powder,sugar,butter and eggs into mixing bowl
3. Beat slowly to moisten, the beat with an electric mixer at medium speed for about 2
minutes until smooth
4. Reserve ¾ cup batter; pour the reminder into pan
5. Stir cocoa into the ¾ cup reserved batter
6. Drop by spoonfulls over top of white batter, using a knife, swirl the cocoa batter into
the white batter to incorporate it in a marble effect
7. Bake in preheated oven for 30-35 minutes, until an inserted wooden pick comes out
clean.
NAME : melisa

NIM : 1841010140

WEEK 6

DOUGHNUT

TOTAL TEPUNG : 500 GRAM

NO. INGREDIENTS QUANTITY

1. HARD FLOUR 80 % 800 ML
2. MEDIUM FLOUR 20 % 200 ML
3. YEAST 1,5 % 15 ML
4. SALT 1,5 % 15 ML
5. SUGAR 1,5 % 150 ML
6. SOFTER 0,5 % 5 ML
7. MARGARINE 15 % 150 ML
8. MILK POWDER 5 % 50 ML
9. EGG 2 PCS ML
10. ICE WATER 50 % 500 ML

TOPPING :
CHOCOLATE RICE 200 GR
GULA DOUGHNUT 200 GR
WHITE CHOCOLATE 200 GR
DARK CHOCOLATE 200 GR
KACANG TANAH 200 GR
CHEESE KRAFT 200 GR

Utensils :

1. Mixing bowl
2. Measuring jug
3. Bowls
4. Frying pan
5. Gas lighter
6. Doughnut mold
7. Rolling pin
8. Trays 60x40 (2pieces)
9. Cooling tray

Equipments :

1. Mixer
2. Portable stove
Methods :

1. In a medium bowl combine flour,baking powder, and salt; set aside

2. In a large mixing bowl combine eggs,sugar,and vanilla
3. Beat with an electric mixer on medium speed for 3minutes until thick
4. In a small bowl combine milk and melted butter
5. Add the flour mixture and milk mixture alternately to the egg mixture, beating on low
speed after each addition just until combined
6. Cover and chill the dough for 2 to 4 hours
7. About a half-hour before the end of the hilling time,get the coating,glaze, or icing
ready for the doughnuts
8. Coatings and toppings should be prepared before you start to fry the doughnuts, as
they should be applied while the fried doughnuts are still slightly warm
9. Doughnuts can simply be coated with powdered sugar or granulated sugar
10. Place the sugar in a shallow dish, such as a pie plate
11. Ice the tops of each doughnuts with dark chocolate and chocolate rice,white chocolate
and cheese, and peanut butter.
NAME : melisa

NIM : 1841010140

WEEK 6

SOFT ROLL

TOTAL TEPUNG : 1000 GRAM

NO. INGREDIENTS QUANTITY

1. HARD FLOUR 80 800 ML
2. MEDIUM FLOUR 20 % 200 ML
3. YEAST 2 % 20 ML
4. MILK POWDER 4 % 40 ML
5. SUGAR 10 % 100 ML
6. EGG WHOLE 2 PCS
7. ICE WATER 50 % 500 ML
8. SALT 01.05 % 15 ML
9. MARGARINE 10 % 100 ML
10. EGG WASH 1 PCS

Utensils :

1. Mixing bowl
2. Measuring jug
3. Dough cutter
4. Bowls
5. Trays 60x40 (3pieces)
6. Rolling pins
7. Baking pan
8. Cooling tray
9. Brush

Equipments :

1. Mixer
2. Deck oven
3. Proofing box
Method :

1. Mix all the ingredients except salt and shortening

2. Mix until the dough reaching clean up stage
3. After the dough reaching clean up step, put salt and shortening
4. Mix again the dough until reaching final develop stage
5. Rest the dough for 40minutes
6. After 40 minutes, cut and scale the dough until it become 40gr, moulding and rest
again for 20minutes
7. After 20minutes, degassing and moulding again then put into tray 60x40cm (3trays)
8. Resting the dough in proofing box for 40 minutes
9. After 40 minutes polish the dough with egg wash, and bake for 12-15minutes in
180degrees
10. Soft rolls ready to be served