Formal Recipe Lomba Kompetensi Siswa (LKS) Nasional XXV Surakarta - Jawa Tengah

FORMAL RECIPE
LOMBA KOMPETENSI SISWA (LKS) NASIONAL

XXV SURAKARTA - JAWA TENGAH
THEME : FLOWER CARNIVAL
BY
NURUL ANGGINI
JL.URIP SUMUHARJO NO.31

SUNGAI PUTRI,TELANAIPURA,JAMBI
2017
CONFECTIONERY PASTRY COOK JAMBI

WORKSHEET
SMK NEGERI 4 JAMBI
LKS Nasional 2017 - SURAKARTA

A.DETAILS
Tema : FLOWER CARNIVAL
Menu : 3 Kind Marzipan Modelling ( marzipan ,9 pcs )
Tropical spring Delight ( Plated Dessert)
Exotiquekecombrang (Praline,10 pcs)
Early grey lavender cup ( Praline,10 pcs )
Bancofee ( Praline,10 pcs)
Passion Sweet Basil Harmony ( Small cake,10 pcs)
Ring of Beauty ( Small Cake,10 pcs)
Pistachio Blossom ( Small cake,10 pcs)
Rose Ispahan (Entremet,2 whole)
Elegance (sugar showpiece)
Spring ( chocolate showpiece )

B. STANDARD RECIPES
STANDARD RECIPE
LKS NASIONAL 2017
SMK NEGERI 4 JAMBI
MENU : Tropical Spring Delight
CATEGORY : Dessert
Ingredients Unit Price (RP) Per Unit Total ( Rp)

Mango cremeau Rcp 20.586 1 Rcp 27.363
Caramel Sauce Rcp 12.230 1 Rcp 12.230
Cream Frosting Rcp 16.477 1 Rcp 16.477
Financier Rcp 6.684 1 Rcp 6.684
Cinnamon Syrup Rcp 876 1 Rcp 876
Coconut Crumbel Rcp 5.256 1 Rcp 5.256
Brandy Snap Rcp 2.250 1 Rcp 2.250
Hibyscus Neutral Gel Rcp 4.639 1 Rcp 4.639
Cerry Compote Rcp 10.441 1 Rcp 10.441
Passion fruit seed Pcs 28.000 6 Pcs 2.300
Rose Bud 1.500 1 Bud 1.500
Coconut Snow Gr 1.014.300 800 Gr 3.905
Sweet Basil Gr 7.000 1 Pcs 500
FOOD COST 94.421
TOTAL PRICE WITH FOOD COST PERSENTAGE BY 60 % 157.368
PRICE PER SLICE / PIECE ( 3 PLATES ) 52.456
MANGO CREMEAU
Ingredients Qty. Unit Price (RP) Per Unit Total ( Rp)

Egg Yolk 63 Gr 26.000 1000 Gr 1.638
Mango Puree 63 Gr 180.000 1000 Gr 11.340
Passion Fruit Puree 17 Gr 182.600 1000 Gr 3.104
Lemon Juice 4 Gr 41.800 1000 Gr 167
Lemon Zest 1 Gr 41.800 1000 Gr 42
White choc couverture 83 Gr 133.400 1000 Gr 11.072
TOTAL 27.363
CARAMEL SAUCE

Sugar 50 Gr 14.000 1000 Gr 700
Whippcream 124 Gr 70.000 1000 Gr 8.680
Butter 30 Gr 98.000 1000 Gr 2.940
TOTAL 12.320

CREAM FROSTING

Butter 47 Gr 98.000 1000 Gr 4.606
Icing sugar 45 Gr 15.000 500 Gr 1.350
Cream Cheese 40 Gr 147.000 1300 Gr 4.523
Salt 0.5 Gr 1000 50 Gr 10
Vanilla bean 2 Gr 2.944.000 1000 Gr 5.988
TOTAL 16.477
FINANCIER

Almond flour 10 Gr 165.000 1000 Gr 1.650
Icing sugar 19 Gr 15.000 500 Gr 563
egg white 33,5 Gr 26.000 1000 Gr 871
Butter 12,5 Gr 98.000 1000 Gr 1.225
Flour 8,5 Gr 8.000 1000 Gr 68
Baking powder 1 Gr 16.500 1000 Gr 11
Hazelnut paste 8,5 Gr 278.300 1000 Gr 2.296
TOTAL 6.684
CINNAMON SYRUP

Water 50 Gr 5.000 1000 Gr 250
Sugar 37,3 Gr 14.000 1000 Gr 525
Cinnamon powder 1,7 Gr 6.000 200 Gr 51
Rhum 1 Gr 50.000 1000 Gr 50
TOTAL 876
COCONUT CRUMBEL

Desiccated coconut 26 Gr 36.000 1000 Gr 936
Butter 37 Gr 98.000 1000 Gr 3.626
Flour 23 Gr 8.000 1000 Gr 184
Sugar 30 Gr 14.000 1000 Gr 420
Cinnamon powder 3 Gr 6.000 200 Gr 90
TOTAL 5.256
BRANDY SNAP

Glucose 15 Gr 15.000 500 Gr 450
Medium flour 15 Gr 8.000 1.000 Gr 120
Sugar 15 Gr 14.000 1.000 Gr 210
Butter 15 Gr 98.000 1.000 Gr 1.470
TOTAL 2.250

HIBISCUS NEUTRAL GEL

Neutral gel 50 Gr 55.000 1000 Gr 2.750
Hibiscus 3 Bud 500 1 Bud 1.500
Lime zest 5 Gr 17.800 1000 Gr 89
Red colour powder 1 Gr Gr 300
TOTAL 4.639
CHERRY COMPOTE

Sweet Black Cerry 100 Gr 38.000 425 Gr 8.941
Cinnamon 1 Bud 15.000 10 Bud 1.500
TOTAL 10.441
METHODE
 Mango cremeau
1.Melt white chocolate
2.Beat the egg yolks
3.Boliedpuree,lemon zest and lemon juice
4.Boil the input to the egg yolk and mix well , Add white chocolate , mix well with the hand blender.
5.pipe in silicon,Then put into the freezer.
 Caramel Sauce
1.Caramelize sugar
2.Add butter
3.Addwhippcream,Cook until thickened
 Cream Frosting
1.Mix butter until creamy
2.Add to icing sugar
3.Add to cream chesse,salt,andvanila bean
 Financier
1.Cook butter until there are black spots
2.Mix Almond powder,icingsugar,flour,baking powder and egg white,mix well
3.Add the butter,Mix together
4.Add hazelnut paste,Mix well

5.pipe in 4,5 cm ring
6.Bake in 180⁰C for 15 minutes
 Cinnamon Syrup
1.Boilwater,sugar and cinnamon powder
2.Aftercool,Addrhum
 Coconut crumble
1.Mix together Sugar,butter,flour,desiccatedcoconut,and cinnamon powder
2.Bake in 175⁰C for 15 Minutes
 Brandy snap
1.Mix together Glucose,sugar,flour and butter
2.Bake in 170⁰C for 10 minute
 Hibiscus neutral gel
1.Blancehibiscus,Then finely Chopped
2.Cook the neutral gel ,Hibiscus then add the red colour powder.
 Cerry Compote
1.Cook the cerry with the water
2.Add the cinnamon
3.After simmering lift and chill.

STANDARD RECIPE
LKS NASIONAL 2017
SMK NEGERI 4 JAMBI
MENU :Passion Sweet Basil Harmony
CATEGORY : Small Cake 1

Choux paste Rcp 2.825 1 Rcp 22.825
Sweet basil diplomat Rcp 14.813 1 Rcp 14.813
Passion fruit cremoux Rcp 49.158 1 Rcp 49.158
Passion fruit dried Gr 738.300 400 Gr 14.766
FOOD COST 101.562
PRICE PER SLICE / PIECE ( 15 PIECE ) 11.285
CHOUX PASTE

Milk 125 Gr 4.000 200 Gr 2.500
Water 125 Gr 5.000 1000 Gr 625
Salt 5 Gr 1.000 50 Gr 100
Sugar 7,5 Gr 14.000 1000 Gr 105
Butter 125 Gr 98.000 1000 Gr 12.250
Cake Flour 62,5 Gr 8.000 1000 Gr 500
Bread flour 62,5 Gr 10.000 1000 Gr 625
Eggs 225 Gr 26.000 1000 Gr 5.850
TOTAL 22.825
SWEET BASIL DIPLOMAT

Fresh cream 95 Gr 70.000 1000 Gr 6.650
Sweet basil juice 25 Gr 5.000 100 Gr 1.250
Egg yolk 1 Pcs 26.000 1000 Gr 26
Sugar 7,5 Gr 14.000 1000 Pcs 112
Maizena 6,5 Gr 15.000 1000 Gr 105
White choc.couverture 50 Gr 133.400 1000 Gr 6.670
TOTAL 14.813
PASSION FRUIT CREMEAU

Passion Fruit Puree 80 Gr 182.600 1000 Gr 14.608
Whippcream 85 Gr 70.000 100 Gr 5.950
Egg yolk 30 Gr 26.000 1000 Gr 780
Sugar 50 Gr 14.000 1000 Pcs 700
Gelatin 4 Gr 3.000 2 Gr 6000
Mascarpone 160 Gr 66.000 500 Gr 21.120
TOTAL 49.158

METHODE
 Choux Paste
1.Boilwater,FreshMilk,Butter,Sugar& salt.
2.Add flour
3.Mix the dough
4.Add egg one by one,Mix until shiny
5.Shape
6.Bake in 200⁰C for 25 minute
 Sweet basil diplomat
1.Melt White Chocolate
2.Boilwhipp cream & sweet basil puree
3.Addsugar,Egg yolk &Maizena
4.Add white chocolate
5.Mixwhipp cream until foaming
6.Mix ingredients
 Passion Fruit Cremeau
1.Boil passion fruit puree &whipp cream
2.Add egg yolk & sugar
3.AddGelatine
4.Add Mascarpone
5.Mix together

STANDARD RECIPE
LKS NASIONAL 2017
SMK NEGERI 4 JAMBI
MENU :Ring of beauty
Ingredients Qty.
Unit Price (RP) Per Unit Total ( Rp)
Financier 1 Rcp 34.725 1 Rcp 34.725
Cinnamon syrup 1 Rcp 2.618 1 Rcp 2.618
Tea mousse 1 Rcp 62.587 1 Rcp 67.710
Spice pear compote 1 Rcp 18.309 1 Rcp 18.309
FOOD COST 123.362
PRICE PER SLICE / PIECE ( 15 PIECES ) 13.707
FINANCIER

Icing sugar 75 Gr 15.000 500 Gr 2.250
egg white 134 Gr 26.000 1000 Gr 3.484
Butter 50 Gr 98.000 1000 Gr 4.900
Flour 34 Gr 8.000 1000 Gr 272
Hazelnut paste 33 Gr 520.500 1000 Gr 17.177
Baking powder 2,5 Gr 16.500 1000 Gr 42
TOTAL 34.725
CINNAMON SYRUP

Water 150 Gr 5.000 1000 Gr 750
Sugar 112 Gr 14.000 1000 Gr 1.568
Cinnamon powder 5 Gr 6.000 200 Gr 150
Rhum 3 Gr 50.000 1000 Gr 150
TOTAL 2.618
TEA MOUSSE

Whipp cream 142,5 Gr 70.000 1000 Gr 10.010
British breakfast tea 1 Pcs 45.000 1 Pcs 45.000
Egg yolk 11 Gr 26.000 1000 Gr 286
Sugar 9 Gr 14.000 1000 Gr 126
Gelatin 2,5 Gr 3.000 2 Gr 3.750
TOTAL 67.710

SPICE PEAR COMPOTE

Water 250 Gr 5.000 1000 Gr 1.250
Sugar 125 Gr 14.000 1000 Gr 1.750
Pear 2 Pcs 29.800 5 Pcs 11.920
Cinnamon 1 Pcs 15.000 10 Pcs 1.500
Ginger 3 Ruas 5.000 5 Ruas 1000
Staranise 5 Pcs 4.800 30 Pcs 800
Lime zest 5 Gr 17.800 1000 Gr 89
TOTAL 18.309
METHODE
 Financier
1.Cook butter until there are black spots
2.Mix Almond powder,icingsugar,flour,baking powder and egg white,mix well
3.Add the butter,Mix together
4.Add hazelnut paste,Mix well
5.pipe in 4,5 cm ring
 Cinnamon syrup
1.Boilwater,sugar and cinnamon powder
2.Aftercool,Addrhum
 Tea Mousse
1.infusebritish breakfast tea with whipp cream± 20 minutes,Than has been filtered
2.Melt white choc. Couverture
3.Blance egg yolk and sugar
4.Heat Whippcream who has been in the infuse earlier,Then pour into a bowl of egg yolk and sugar
that has been in blanceearlier,mix together
5.Add melted white chocolate couverture,stir well
6.Add the soaked gelatin,Mix together
7.Beat the Whippcream until it is stiff peak
8.temperwhippcream with liquid that has been made earlier
9.mix together gently

 Spice pear compote
1.Boilwater,sugar,cinnamon,ginger,staranise and lime zest
2.After boil add pear.

STANDARD RECIPE
LKS NASIONAL 2017
SMK NEGERI 4 JAMBI
MENU : Pistachio Blossom

Joconde Rcp 30.320 1 Rcp 30.320
Raspberry syrup Rcp 10.110 1 Rcp 10.628
Raspberry jam Rcp 49.617 1 Rcp 49.617
Pistachio whip ganache Rcp 56.275 1 Rcp 59.316
Almond crispy Rcp 65386 1 Rcp 65.386
Macaroon Rcp 11.850 1 Rcp 11.850
FOOD COST 227.117
JOCONDE

Icing sugar 80 Gr 15.000 500 Gr 1.200
Whole egg 150 Gr 26.000 1000 Gr 3.900
Flour 30 Gr 8.000 1000 Gr 240
Butter 25 Gr 98.000 1000 Gr 2.450
Egg white 105 Gr 26.000 1000 Gr 2.730
Sugar 65 Gr 14.000 1000 Gr 910
TOTAL 30.320
RASPBERRY SYRUP

Water 50 Gr 5000 1000 Gr 250
Sugar 55 Gr 14.000 1000 Gr 770
Raspberry puree 50 Gr 183.800 1000 Gr 9.190
Lemon juice 7 Gr 41.800 1000 Gr 293
Lemon zest 3 Gr 41.800 1000 Gr 125
TOTAL 10.628
RASPBERRY JAM

Strawberry puree 137 Gr 143.900 1000 Gr 19.714
Sugar 90 Gr 14.000 1000 Gr 1.260
Pectin 8,3 Gr 240.000 1000 Gr 1.992
glucose 49 Gr 15.000 500 Gr 1.470
TOTAL 49.617

PISTACHIO WHIP GANACHE

Whipp cream 288 Gr 70.000 1000 Gr 20.160
Glucose 8 Gr 15.000 1000 Gr 120
Pistachio paste 36 Gr 37.500 50 Gr 27.000
Cream cheese 30 Gr 147.000 1300 Gr 3.392
Cocoa butter 12,5 Gr 286.000 1000 Gr 3.575
TOTAL 59.316
ALMOND CRISPY

Almod roasted 100 Gr 300.850 1000 Gr 30.085
Cocoa buttter 75 Gr 26.000 1000 Gr 1.950
TOTAL 65.386
MACAROON

Almond Powder 50 Gr 199.000 1000 Gr 10.000
Sugar 40 Gr 14.000 1000 Gr 600
Icing Sugar 60 Gr 15.000 500 Gr 900
Egg White 40 Gr 8.000 1000 Gr 350
TOTAL 11.850
METHODE
 Joconde
1.Mix Almond powder , icing Sugar,Flour,Egg
2.Mix Egg White and sugar until medium peak
3.Heat Butter,Mix all Ingredients
4.Bake 200⁰C for 8 minutes
 Raspberry syrup
1.Boilwater,sugar,raspberrypuree,lemonjuice,lemon zest
 Raspberry jam
1.Boil raspberry puree,strawberry puree and sugar
2.After boiling Add pectin,sugar and glucose,Stir until it becomes jam

 Pistachio whip ganache
1.Prepare cocoa butter,whitechoc,pistachio paste and cream cheese in a bowl
2.Boil whippcream and glucose
3.After boiling enter into the bowl prepared earlier,Then in hand blender,let stand
4.After cool add whipped,Stirring,Store in chiller
 Almond crispy
1.Meltedwhite chocolate couverture and cocoa butter
2.Add almond roasted
 Macaroon
1.Bain marie egg white and sugar until warm
2.Mix Until Foaming
3.Add icing sugar and almond powder
4.Bake in 170 for 9 minutes

STANDARD RECIPE
LKS NASIONAL 2017
SMK NEGERI 4 JAMBI
MENU :Exotique kecombrang
CATEGORY : praline 1

White choc. Couverture Gr 133.400 1000 Gr 33.350
Kecombrangganache Rcp 11.690 1 Rcp 11.690
Tamaringanache Rcp 5.907 1 Rcp 6.907
Cocoa butter Gr 286.000 1000 Gr 4.290
Red colour powder Gr Gr 300
Green colour powder Gr Gr 300
FOOD COST 56.837
KECOMBRANG GANACHE

Whipp cream 30 Gr 70.000 1000 Gr 2.100
Kecombrang 1 Bud 30.000 6 Bud 5.000
Butter 6 Gr 98.000 1000 Gr 588
TOTAL 11.690
TAMARIND GANACHE

Whipp cream 20 Gr 70.000 1000 Gr 1.400
Tamarind 10 Gr 5.000 200 Gr 250
Butter 6 Gr 98.000 1000 Gr 588
TOTAL 6.907

METHODE
 Kecombrang Ganache
1.infusekecombrang with whipp cream± 30 minutes,Then filtered
2.Heat the Whippcream that has been infused earlier
3.Add white chocolate,Mixtogerther
4.Add butter ,stir well
 Tamarind ganache
1.Heat up Fresh Cream
2.Add White Chocolate,Mix Together
3.Add Butter & Tamarind

STANDARD RECIPE
LKS NASIONAL 2017
SMK NEGERI 4 JAMBI
MENU :Early grey lavender cup
CATEGORY : Praline 2

Milk choc.couverture 200 Gr 143.000 1000 gr 28.600
Dark Choc.Couverture 50 Gr 156.500 1000 gr 7.825
Lavender tea ganache 1 Rcp 60.900 1 rcp 60.900
Raspberry crispy 3 Gr 554.300 400 Gr 4.157
FOOD COST 101.482
PRICE PER SLICE / PIECE ( 15 PIECES) 11.276
LAVENDER TEA GANACHE

Whipp cream 50 Gr 70.000 1000 Gr 3.500
Lavender tea 1 Pcs 45.000 1 Pcs 45.000
Dried lavender 5 Gr 195.000 1000 Gr 4.750
Butter 10 Gr 98.000 1000 Gr 980
TOTAL 60.900
METHODE
 Lavender Tea Ganache
1.Infuse lavender dried , Lavender tea with whipp cream ± 20 minutes,Than has been filtered
2.Heat Whippcream who has been in the infuse earlier
3.Add White chocolate,Mix together
4.Add butter,stirring

STANDARD RECIPE
LKS NASIONAL 2017
SMK NEGERI 4 JAMBI
MENU :Bancofee
CATEGORY : praline 3

Dark choc.couverture 250 Gr 156.500 1000 Gr 39.125
Banana caramelize 1 Rcp 6.834 1 Rcp 2.928
Coffee ganache 1 Rcp 10.876 1 Rcp 18.670
Hazelnut crunchy 1 Rcp 37.902 1 Rcp 37.902
FOOD COST 98.625
CARAMELIZED BANANA

Sugar 31 Gr 14.000 1000 Gr 434
Butter 5 Gr 98.000 1000 Gr 490
Whipp cream 10 Gr 70.000 1000 Gr 700
Banana 1 pcs 20.000 16 Pcs 1.250
Lime zest 3 Gr 17.800 1000 Gr 54
TOTAL 2.928
COFFEE GANACHE

Whipp cream 42 Gr 70.000 1000 Gr 2.940
Coffee powder 8 Gr 220.000 1000 Gr 1.760
Butter 10 Gr 98.000 1000 Gr 980
TOTAL 18.670
HAZELNUT CRUNCHY

Hazelnut 75 Gr 278.300 1000 Gr 20.873
TOTAL 37.902

METHODE
 Caramelized Banana
1.Caramelized sugar
2.Add Butter
3.AddBanana,Cream and lime zest
 Coffee Ganache
1.infuse coffee with whipp cream ± 15 minutes
2.After the infusion heat whipp cream
3.Add dark chocolate couverture,mix together
4.Addbutter,stirring
 Hazelnut Crunchy
1.melt dark choc and cocoa butter
2.Add roasted hazelnut ,Stirrring

STANDARD RECIPE
LKS NASIONAL 2017
SMK NEGERI 4 JAMBI
MENU : 3 Kind Marzipan Modelling
CATEGORY : Marzipan

Marzipan 1 Kg 70.000 1 Kg 70.000
Icing Sugar 500 Gr 15.000 500 Gr 15.000
Black colour 1 Pcs 4.500 1 Pcs 4.500
Red colour 1 Pcs 4.500 1 Pcs 4.500
Green colour 1 Pcs 4.500 1 Pcs 4.500
Brown colour 1 Pcs 4.500 1 Pcs 4.500
Yellow colour 1 Pcs 4.500 1 Pcs 4.500
FOOD COST 107.500
STANDARD RECIPE
LKS NASIONAL 2017
SMK NEGERI 4 JAMBI
MENU :ELEGANCE
CATEGORY : Sugar showpiece

Isomalt 5 Kg 90.000 1 Kg 450.000
Green colour 2 Pcs 4.500 1 Pcs 9.000
Red colour 2 Pcs 4.500 1 Pcs 9.000
Yellow colour 1 Pcs 4.500 1 Pcs 4.500
FOOD COST 472.500

STANDARD RECIPE
LKS NASIONAL 2017
SMK NEGERI 4 JAMBI
MENU : SPRING
CATEGORY : Chocolate Showpiece

Dark choc.compound 5 Kg 47.000 1 Kg 235.000
White choc.compound 1,5 Kg 47.000 1 Kg 70.500
Arte sunset yellow 1 Pcs 65.000 ½ Pcs 32.500
Arte salmon pink 1 Pcs 65.000 ½ Pcs 32.500
Hardener 150 Gr 160.000 600 Gr 40.000
Green colour 2 Ml 4.000 30 Ml 267
Yellow colour 1 Ml 4.000 30 Ml 133
Maizena 300 Gr 15.000 1000 Gr 4.500
Cocoa butter 150 Gr 286.000 1000 Gr 40.200
FOOD COST 455.600
STANDARD RECIPE
LKS NASIONAL 2017
SMK NEGERI 4 JAMBI
MENU : Rose Ispahan
CATEGORY :Entremet
YIELD : 2 Whole
Ingredients Qty.Unit Price (RP) Per Unit Total ( Rp)

Rose Mousse 1 Rcp 107.184 2 Rcp 214.368
Dacquoise 1 Rcp 20.339 2 Rcp 40.678
Raspberry jelly 1 Rcp 19.245 2 Rcp 38.878
LecheeRice pudding 1 Rcp 25.837 2 Rcp 51.674
White choc.royaltine 1 Rcp 11.808 2 Rcp 23.616
Chocolate spray 1 Rcp 84.880 2 Rcp 169.760
FOOD COST 538.974
PRICE PER SLICE / PIECE ( 2 WHOLE ) 449.145

ROSE MOUSSE

Fresh milk 100 Gr 4000 200 Gr 2000
Whipp cream 400 Gr 70.000 1000 Gr 28.000
Egg Yolk 40 Gr 26.000 1000 Gr 1.040
Sugar 33 Gr 14.000 1000 Gr 462
Gelatine 8 Gr 3000 2 Gr 12.000
Rose water 10 Ml 195.000 59 Ml 33.000
TOTAL 107.184
DACQUOISE

Egg white 125 Gr 26.000 1000 Gr 3.250
Sugar 31 Gr 14.000 1000 Gr 434
Icing sugar 31 Gr 15.000 500 Gr 465
Flour 25 Gr 8.000 1000 Gr 200
Leci syrup 20 Gr 24.000 1000 Gr 480
TOTAL 20.339
LECHEE RICE PUDDING

Rice 31 Gr 15.000 1000 Gr 465
Milk 180 Gr 4.000 200 Gr 3.600
Whipp cream 65 Gr 70.000 1000 Gr 4.550
Lemon zest 50 Gr 41.800 1000 Gr 2.090
Vanilla bean 3 Gr 2.944.000 1000 Gr 8.832
Leci water 100 Gr 24.000 1000 Gr 2.400
Sugar 20 Gr 14.000 1000 Gr 280
Leci 150 Gr 24.000 1000 Gr 3.600
Salt 1 Gr 1000 50 Gr 20
TOTAL 25.837
WHITE CHOCOLATE ROYALTINE

White choc.valrhona 35 Gr 150.000 3.000 Gr 1.750
Royaltine 40 Gr 158.500 1000 Gr 6.340
TOTAL 11.808
RASPBERRY JELLY

Sugar 60 Gr 14.000 1000 Gr 840
Lemon juice 7,5 Gr 41.800 1000 Gr 314
Gelatin 3 Gr 3.000 2 Gr 4.500
TOTAL 19.439
CHOCOLATE SPRAY

Cocoa butter 200 Gr 286.000 1000 Gr 57.200
Red colour powder 3 Gr Gr 1000
TOTAL 84.880
METHODS
 Dacquoise
1.Whip the egg white until foamy
2.Addsugar,continue mixing until stiff
3.fold with icing sugar,Flour and Almond powder
 Rice Pudding
1.cook rice,milk,Whippcream,Lemonzest,Vanillabean,sugar ,salt,Water lychees until the water dries
2.After cooking add lychee,mix well
 White Chocolate Royaltine
1.Heat White chocolate Valrhona
2.AddRoyaltine
3.Mix all ingredients
 Raspberry Jelly
1.Boil raspberry puree,sugar, and lemon juice
2.After Boiling Add gelatin,Mix together
 Chocolate Spray
1.Melting white chocolate couverture and cocoa butter
2.Add red colourpowder,Stirring

C.SHOPPING LIST
Ingredients Unit Price (Rp) Per Unit Total (Rp)

Egg Pcs 1.200 1 Pcs 30.000
Sugar Gr 14.000 1000 Gr 11.088
Icing sugar Gr 15.000 500 Gr 6.930
Almond powder Gr 165.000 1000 Gr 41.910
Hard flour Gr 10.000 1000 Gr 625
Medium flour Gr 8.000 1000 Gr 1.520
Fresh milk Ml 4000 200 Ml 8.100
Whipp cream 1.257 Ml 70.000 1000 Ml 87.990
Mascarpone Gr 66.000 500 Gr 21.120
Cream cheese Gr 147.000 1300 Gr 7.915
Gelatin Gr 3000 2 Gr 27.000
White choc.couverture
1.030 Gr 133.400 1000 Gr 137.402
Dark choc.couverture Gr 156.500 1000 Gr 71.677
Milk choc.couverture Gr 143.000 1000 Gr 28.600
White choc.compound Gr 47.000 1000 Gr 70.500
Dark choc.commpound Gr 47.000 1000 Gr 235.000
White choc.valrhona Gr 150.000 3000 Gr 1.750
Isomalt Kg 90.000 1 Kg 450.000
Lychees PCS 24.000 1 PCS 24.000
Cocoa butter Gr 286.000 1000 Gr 116.974
Rose water Ml 195.000 59 Ml 33.000
Butter corman Gr 98.000 1000 Gr 35.868
Royaltine Gr 158.500 1000 Gr 6.340
Lime Gr 17.800 1000 Gr 10.680
Lemon Gr 41.800 1000 Gr 794
Ginger Ruas 5.000 5 Ruas 1000
Staranise Pcs 4.800 30 Pcs 800
Cinnamon Pcs 15.000 10 Psc 3.000
Cinnamon powder Gr 6.000 200 Gr 240
Vanilla bean Gr 2.944.000 1000 Gr 14.720
Pear Pcs 29.800 1000 Gr 57
Salt Gr 2.250 250 Gr 63
Rice Gr 15.000 1000 Gr 465
Raspberry puree Gr 183.800 1000 Gr 48.157
Strawberry puree Gr 143.900 1000 Gr 19.714
Mango puree Gr 180.000 1000 Gr 11.340
Passion fruit puree Gr 182.600 1000 Gr 17.712
Glucose Gr 15.000 500 Gr 5.160
Pistachio paste Gr 37.500 50 Gr 27.000
Hazelnut paste Gr 520.500 1000 Gr 17.177
Marzipan Gr 70.000 1000 Gr 50.400
Sweet basil Gr 5.000 100 Gr 1.250
Maizena Gr 15.000 1000 Gr 4,605
Almond Gr 300.850 1000 Gr 60.170
Hazelnut Gr 278.300 1000 Gr 20.873
Baking powder Gr 16.500 1000 Gr 83
Lavender tea Pcs 45.000 1 Pcs 45.000
British breakfast Pcs 45.000 1 Pcs 45.000
Tamarind Gr 5.000 200 Gr 250
Lavender dried Gr 950.000 1000 Gr 4.750
Raspberry crispy Gr 554.300 400 Gr 6.928
Passion fruit crispy Gr 738.300 400 Gr 14.766
Coconut snow Gr 1.014.300 800 Gr 12.677
Coconut desiccated Gr 36.000 1000 Gr 936
Coffee powder Gr 220.000 1000 Gr 1.760
Banana Pcs 20.000 16 pcs 1.250
Neutral gel Gr 55.000 1000 Gr 2.750
Hibiscus Bud 500 3 Bud 1.500
Sweet Black cherry Gr 38.000 425 Gr 8.941
Rhum ml 300.000 700 ml 2.143
Pectin Gr 240.000 1000 Gr 1.992
Arte Pcs 65.000 1 Pcs 195.000
Passion fruit Pcs 28.000 6 Pcs 4.600
Rose Bud 1.500 1 Bud 3.000
Green colour Pcs 4.500 1 Pcs 9000
Brown colour Pcs 4.500 1 Pcs 4.500
Yellow colour Pcs 4.500 1 Pcs 4.500
Black colour Pcs 4.500 1 Pcs 4.500
Red colour Pcs 4.500 1 Pcs 9000
TOTAL 2.155.512

D.JOB TO DO
FIRST DAY
08.00 – 12.00 & 13.00 – 15.30
6 HOURS 30 MINUTES (390 MINUTES)
Job Time
Mango cremeau 10 Minutes
Financier 15 Minutes
Cinnamon syrup 5 Minutes
Raspberry syrup 5 Minutes
Hibiscus neutral gel 5 Minutes
Raspberry jam 10 Minutes
Spice pear compote 8 Minutes
Pistachio whip ganache 15 Minutes
Joconde 15 Minutes
Cream frosting 8 Minutes
Kemangi diplomat 10 Minutes
Passion fruit Cremoux 8 Minutes
Brandy Snap 10 Minutes
Coconut crumble 5 Minutes
Caramel Sauce 8 Minutes
Hazelnut crunchy 5 Minutes
Dacquoise 10 Minutes
Raspberry Jelly 8 Minutes
Tea mousse 15 Minutes
Layer Pistachio blossom 15 Minutes
Choux paste 15 Minutes
Boil sugar for showpiece 10 Minutes
Clear up 25 Minutes
BREAK
Marzipan 90 Minutes
Plated dessert 30 Minutes
Clear up 30 Minutes

SECOND DAY
08.00 – 12.00 & 13.00 – 15.30
Job Time
Boil sugar for showpiece 15 Minutes
Tamarind Ganache 5 Minutes
Rice pudding 15 Minutes
4 Hazelnut crunchy 5 Minutes
White chocolate royaltine 5 Minutes
Coffee ganache 8 Minutes
Macaroon 10 Minutes
Garnish small cake 20 Minutes
Finishing pistachio blossom 12 Minutes
Finishing passion sweet basil 15 Minutes
harmony
Finishing ring of beauty 10 Minutes
Rose mousse 30 Minutes
Sugar showpiece 80 Minutes
Clear up 20 Minutes
BREAK
Arrange Small Cake 30 Minutes
Arrange Sugar Showpiece 90 Minutes
Clear up 30 Minutes

THIRD DAY
08.00 – 12.00 & 13.00 – 15.30
Job Time
Spraying entremet 30 Minutes
Lavender tea ganache 5 Minutes
Kecombrang ganache 5 Minutes
Caramelize banana 10 Minutes
Garnish entremet 15 Minutes
Garnish Chocolate showpiece 60 Minutes
Finishing Praline 40 Minutes
Garnish praline 10 Minutes
finishing entremet 15 Minutes
Spraying flower 20 Minutes
Clear up 30 Minutes
BREAK
Arrange Praline 20 Minutes
Arrange Entremet 20 Minutes
Arrange Chocolate showpiece 80 Minutes
Clear up 30 Minutes

Formal Recipe Lomba Kompetensi Siswa (LKS) Nasional XXV Surakarta - Jawa Tengah

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Formal Recipe Lomba Kompetensi Siswa (LKS) Nasional XXV Surakarta - Jawa Tengah

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FORMAL RECIPE

LOMBA KOMPETENSI SISWA (LKS) NASIONAL

THEME : FLOWER CARNIVAL

JL.URIP SUMUHARJO NO.31

CONFECTIONERY PASTRY COOK JAMBI

CONFECTIONERY PASTRY COOK JAMBI

CONFECTIONERY PASTRY COOK JAMBI

LKS NASIONAL 2017

SMK NEGERI 4 JAMBI

MENU : Tropical Spring Delight

Ingredients Unit Price (RP) Per Unit Total ( Rp)

Ingredients Qty. Unit Price (RP) Per Unit Total ( Rp)

Ingredients Qty. Unit Price (RP) Per Unit Total ( Rp)

CONFECTIONERY PASTRY COOK JAMBI

Ingredients Qty. Unit Price (RP) Per Unit Total ( Rp)

Ingredients Qty. Unit Price (RP) Per Unit Total ( Rp)

Ingredients Qty. Unit Price (RP) Per Unit Total ( Rp)

Ingredients Qty. Unit Price (RP) Per Unit Total ( Rp)

Ingredients Qty. Unit Price (RP) Per Unit Total ( Rp)

CONFECTIONERY PASTRY COOK JAMBI

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Ingredients Qty. Unit Price (RP) Per Unit Total ( Rp)

1.Melt white chocolate

2.Beat the egg yolks

3.Boliedpuree,lemon zest and lemon juice

5.pipe in silicon,Then put into the freezer.

3.Addwhippcream,Cook until thickened

1.Mix butter until creamy

2.Add to icing sugar

3.Add to cream chesse,salt,andvanila bean

1.Cook butter until there are black spots

2.Mix Almond powder,icingsugar,flour,baking powder and egg white,mix well

3.Add the butter,Mix together

4.Add hazelnut paste,Mix well

CONFECTIONERY PASTRY COOK JAMBI

6.Bake in 180⁰C for 15 minutes

1.Boilwater,sugar and cinnamon powder

1.Mix together Sugar,butter,flour,desiccatedcoconut,and cinnamon powder

2.Bake in 175⁰C for 15 Minutes

1.Mix together Glucose,sugar,flour and butter

2.Bake in 170⁰C for 10 minute

 Hibiscus neutral gel

1.Blancehibiscus,Then finely Chopped

1.Cook the cerry with the water

2.Add the cinnamon

3.After simmering lift and chill.

CONFECTIONERY PASTRY COOK JAMBI

LKS NASIONAL 2017

SMK NEGERI 4 JAMBI

MENU :Passion Sweet Basil Harmony

CATEGORY : Small Cake 1

Ingredients Unit Price (RP) Per Unit Total ( Rp)

Ingredients Qty. Unit Price (RP) Per Unit Total ( Rp)

Ingredients Qty. Unit Price (RP) Per Unit Total ( Rp)

Ingredients Qty. Unit Price (RP) Per Unit Total ( Rp)

CONFECTIONERY PASTRY COOK JAMBI

3.Mix the dough

4.Add egg one by one,Mix until shiny

6.Bake in 200⁰C for 25 minute

 Sweet basil diplomat

1.Melt White Chocolate

2.Boilwhipp cream & sweet basil puree