TDC141 - Report Week 6

Name: Amirah Hamizah Binti Jasmi
Student ID: 00000102300

Short Bread Cookies

Butter - 175g
Soft Flour - 225g
Rice Flour - 60g
Salt - 1/4 tsp
Castor Sugar - 60g
Icing Sugar - 25g
Sugar for Sprinkle

Cashewnut Cookies

Butter - 150g
Brown Sugar - 70g
Soft Flour - 150g
Cashewnut (roasted & chopped) - 40g
Custard Powder - 40g
Peanut Butter - 35g
Cashewnut for garnishing

Chocolate Chips Cookies

Butter - 75g
Castor Sugar - 60g
Brown Sugar - 60g
Salt - 2g
Vanilla Essence - 1/2 tsp
Soft Flour - 50g
Baking Soda - 2g
Chocolate Chips - 50g
Walnut (chopped) - 60g

Cinnamon Cookies

Butter  - 88g
Brown Sugar - 175g
Cinnamon Powder - 1g
Egg Yolks - 2nos
Soft Flour - 220g
Almond Flakes - 88g

Softroll

Bread Flour - 150g
HK Flour - 100g
Dried Yeast - 5g
Salt - 25g
Butter - 25g
Egg - 1nos
Water - 125ml
Castor Sugar - 35g

TDC141 - Report Week 4 & 5

Name: Amirah Hamizah Binti Jasmi
Student ID: 00000102300
Date: 25/10/2017

Italian bread (Foccasia)

Water 88ml
Dried yeast 2g
strong flour (i) 113g
strong flour (ii) 288g
water 200ml
salt 7gm
olive oil 15ml
rosemary 2tbsp

Pizza 

Strong flour 450g
Dried Yeast 25ml
olive oil 35ml
egg 1nos
Fresh milk 325ml

Blueberry Muffin

Soft flour 300g
castor sugar 150g
baking powder 20g
salt 3g
egg(beaten) 3 nos
milk 210 ml
vanilla essence 1/4 tsp
butter(melted) 120ml
blueberry 120g

Chocolate Chip Muffin

Brown sugar 125g
egg 4 nos
Corn oil 86 ml
heavy cream 100ml
soft flour 150g
strong flour 50g
baking powder 8g
soft 2g
chocolate chips 20g

Raisin Scone

bread flour 150g
soft flour 150g
castor sugar 35g
baking powder 18g
Raisin 75g
butter 120g
egg 1nos
milk 135ml

TDC 141 - Report Week 3

Name: Amirah Hamizah Binti Jasmi
Student ID: 00000102300
Date: 09/10/2017

Second week of Pastry and Bakery class, we gathered at Culinary Suite 2 at 7.30 a.m before the class started at 8.00 a.m. Chef Azmi checked our attire whether it is complete or not. Then, he allowed us to enter the kitchen.

This week, we'd completed 3 recipes; pancake, peach crepes and softroll.

Ingredients to make pancake 

Pancake

*Ingredients A                                                  

• Soft Flour - 250g
• Salt - 1 tsp
• Baking Powder - 8g
• Castor Sugar - 30g

*Ingredients B

• Eggs- 2 nos
• Butter (melted) - 55g

Ingredients to make crepes

Peach Crepe Filling

Crepes

*Ingredients A

• Egg Yolk - 1 nos 
• Egg - 1 nos
• Castor Sugar - 6g
• Soft Flour - 105g

*Ingredients B

• Milk - 300ml
• Butter (melted) - 25g

Peach Crepe Filling

• Peach (diced) - 2 nos
• Butter - 1 tbsp
• Sugar - 1 tbsp

Ingredients to make soft roll 

Soft Roll

• Bread Flour - 150g
• HK Flour - 100g
• Dried Yeast - 5g
• Salt - 2.5g
• Butter - 25g
• Egg - 1 nos
• Water - 125ml
• Castor Sugar - 35g

Pancake

Crepe and peach filling

Soft Roll

TDC 141 - Report Week 2

Name:Amirah Hamizah Binti Jasmi
Student ID: 00000102300
Date: 04/10/2017

In the very first week of Basic Pastry and Bakery class, the chef incharged was Chef Khairul Azmi in Culinary Suite 2. We gathered infront of the suite at 7.30 a.m. During the class, Chef Azmi gave us a little briefing about our full kitchen attire. We are required to wear a plain white t-shirt, black long pants, white apron, white skarf (for muslim girls), mushroom cap and safety boots.

After the briefing ends, we learnt some equipment used during this semester. Then, chef divided us into groups to choose COD (Chef Of the Day). Then, we clean up the entire kitchen before the class dismissed.

In a nutshell, duirng this class I have learnt several equipment that we are going to use for this semester.