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  • Sapporo Bread Kel. 9

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    Zhafirah Tsany
    7 views5 pages
    This document provides instructions for making Sapporo bread. It includes a list of required tools and ingredients. The bread is made using a boiled dough with bread improver, eggs, ice flakes, high protein flour, milk powder, honey and water. It is shaped into balls, proofed twice, topped with sugar, butter and flour then baked. The process takes approximately 2 hours and results in a soft bread with a crisp crust and unique sweet flavor from the Sapporo topping.

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    Sapporo bread

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    sapporo bread kel. 9

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    This document provides instructions for making Sapporo bread. It includes a list of required tools and ingredients. The bread is made using a boiled dough with bread improver, eggs, ice flakes, high protein flour, milk powder, honey and water. It is shaped into balls, proofed twice, topped with sugar, butter and flour then baked. The process takes approximately 2 hours and results in a soft bread with a crisp crust and unique sweet flavor from the Sapporo topping.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    7 views5 pages

    Sapporo Bread Kel. 9

    Uploaded by

    Zhafirah Tsany
    This document provides instructions for making Sapporo bread. It includes a list of required tools and ingredients. The bread is made using a boiled dough with bread improver, eggs, ice flakes, high protein flour, milk powder, honey and water. It is shaped into balls, proofed twice, topped with sugar, butter and flour then baked. The process takes approximately 2 hours and results in a soft bread with a crisp crust and unique sweet flavor from the Sapporo topping.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 5

    PEMERI

    NTAHDAERAHPROVI
    NSIJAWABARAT
    CABANGDI
    NASPENDIDI
    KANWILAYAH1
    SMKNEGERI1BOJONGGEDE
    Al
    amat:JlRayaPerum Pur
    aKec.Boj
    onggedeKab.BogorKodePos1
    6320
    Tel
    p:0251–8551934,Fax:0251–8551962

    Har
    i/Tanggal :………. ./………………
    Waktu/Durasi :………. ./………………
    JOBSHEET Gur
    u/I nst
    rukt
    ur:DiniSudrawati
    ,S.
    Pd
    Kel
    as/Jurusan :XIITB1/TataBoga

    Pembimbing/ I
    nternal
    NamaSi
    swa Kel
    as/Kel
    ompok NamaJobsheet/Mat
    eri
    I
    nst
    rukt
    ur Veri
    fier

    1
    . Adi
    nda
    Nur
    cahyani

    2.Fadil
    ahAhmad Kel
    ompok9 Rot
    iMani
    s“Sappor
    o Di
    niSudrawat
    i,
    Riyadi Bread” S.
    Pd

    3.Sal
    dina
    Puspi
    taAyu

    4.Zhafi
    rahTsany
    Saputri

    Pet
    unjuk:
    a.Berdoalahterl
    ebihdahuluuntukmengawal ipembelaj
    aran
    b.Bacalahjobsheetdenganbaikdant eli
    ti
    c.Pelaj
    aridanikuti
    lahtahapanlangkahker j
    ayangt el
    ahdisiapkan
    d.Tanyakankepadapembi mbing/i nst
    rukturjikati
    dakmemahamii sidar
    ijobsheetyangada
    e.Laporkankepadapembi mbing/instrukturjikaandasudahmenyel esai
    kanjobsheetini
    dengansempur na.

    A.KOMPETENSIDASAR:
    HardMenganal
    isi
    sRot
    iMani
    s

    B.MATERI:
    Rot
    iManis(
    Sappor
    oBr
    ead)

    C.INDIKATORPENCAPAIANKOMPETENSI
    -Mendapatkantekst
    uryangl
    embutdanempuk
    -Bagi
    ankulitagakCri
    spy
    D.ALATDANBAHANKERJA:
    ALATYANGDIBUTUHKAN
    NO NAMAALAT SPESIFIKASI JUMLAH KEADAAN
    1. Oven Logam 1 Bai
    k
    2. Plate Cer amic 1 Bai
    k
    3. Spoon Logam 2 Bai
    k
    4. Knife Alumuni um 1 Bai
    k
    5. CuttingBoard Plastic 1 Bai
    k
    7. Bowl Plastic 2 Bai
    k
    8. Rolli
    ngpin Plastic 1 Bai
    k
    9. Pan Alumuni um 1 Bai
    k

    BAHAN-
    BAHAN YANG DI
    BUTUHKAN
    HARGA
    NO NAMABAHAN KEBUTUHAN HARGASATUAN
    SEBENARNYA
    BoiledDough:
    1. BreadI mprover 1 ,
    5gr Rp10.
    000 Rp5.
    000
    2. Telur 40gr Rp16.
    000 Rp4.
    000
    3. IceFlakes 27gr Rp20.
    000 Rp5.
    000
    4. TeriguProteint
    inggi 200gr Rp25.
    000 Rp5.
    000
    5. SusuBubuk 20gr Rp28.
    000 Rp3.
    000
    6. Madu 15gr Rp15.
    000 Rp5.
    000
    7. AirEs 25gr Rp5.000 Rp2.
    000

    AdonanUtama:
    1. GulaHalus 100gr Rp1
    0.000 Rp5.
    000
    2. Garam 5,5gr Rp5.000 Rp2.
    000
    3. Butter 60gr Rp1
    5.000 Rp5.
    000
    Rp1
    0.000 Rp4.
    000
    Topping:
    1. Teri
    gupr or
    endah 1
    25gr Rp1
    0.000 Rp5.
    000
    2. GulaHalus 50gr Rp6.000 Rp5.
    000
    3. Mentega 50gr Rp8.000 Rp4.
    000

    E.DASARTEORI /
    TEORISI
    NGKAT:
    Sappor oBreadmerupakanr ot
    idengancit
    arasauni k,dengantaburandaricampuran
    tepungt er
    igudanmar gari
    nesertaisi
    anstr
    oberiyangmengundangsel eramakan.
    Variasirot
    itaiwani
    nikhasdengant abur
    anSappor o(campur anlemak,gulahal
    us,
    dan
    tepungt er
    igu)padabagianatasrot
    iyangtelahdiol
    esdengant el
    ur.
    F.LANGKAHKERJA:
    a.Bul atkanadonanr otitai
    wan, fer
    ment asiselama10meni t
    b.Buanggasnya, potongt i
    mbangmasi ng- masing60gram, lal
    ubulatkan.
    c. Ferment asikanlagiselama1 0meni t
    d.Buanggasnya,bent ukbulat.Susundil oyangyangt elahdiolesdengan
    mar garin.
    e.Fer ment asikankembal ididalam proofingboxselama45- 60meni t
    f. Topping:Campursemua bahan sambaldi remas-r
    emasdengan t angan,
    ayak,pi sahkanbagi anyangkasar nya.Lakukanhalyangsamahi nggabahan
    habis.
    g.Ol esbagi anat asnyadenganbahanol esan,taburiatasnyadenganbahan
    topping.
    h.Panggangdal am ovensel ama1 0meni tpadasuhuapibawah1 80°Cdanapi
    atas1 70° C.Angkatdandi nginkan.
    G.TATATERTIBKERJA
    NO KEGIATAN WAKTU
    1 Pr epareal at 10menit
    2. Preparebahan 10menit
    3. Preparepengol ahan 10menit
    4. Pengolahan ±30meni t

    5. Penyajian 15meni
    t
    6. Evaluasi 25meni
    t
    7. Member si
    hkan al
    at dan r
    uang 25meni
    t
    prakti
    k
    8. Berkemas 20meni
    t

    H.PENI
    LAI
    AN
    NAMA HASI
    LYANGDI
    HARAPKAN TOTAL
    NO
    HI
    DANGAN RASA STENSI NI
    WARNA TEKSTUR KONSI LAI
    1
    . SapporoBr
    ead

    SKORTOTAL

    Dur
    asi Tanggal Nama/Tandatangan/Paraf
    Mul
    ai Sel
    esai Tot
    al Penilai
    an Peser
    ta Pembimbing I
    nternalVer
    ifi
    er
    Boj
    onggede,…………………2021
    Ket
    uaKompet
    ensiKeahl
    ian Pembi
    mbing/
    Instr
    uktur
    ,

    ……………………………………….
    . ……………………………………….
    .
    NI
    P. NI
    P/NUPTK.
    JOBSHEET

    PASTRYBAKERY
    “Pr
    odukRot
    iManis(
    SapporoBr
    ead)
    ”

    XI
    ITB1

    KELOMPOK9

    1.AdindaNurcahyani
    2.Fadil
    ahAhmadRi yadi
    3.Sal
    dinaPuspit
    aAyu
    4.Zhaf
    irahTsanySaputr
    i

    DI
    NASPENDI
    DIKANPROVI
    NSIJAWABARAT
    SMKNEGERI1BOJONGGEDE
    TAHUN2022-2023

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