Hello Everyone, Greetings! It's me again— 'Rin-rin' your storyteller. I hope you guys have some time to spare to read my blog and support me.
This time I'm gonna tell you about my recent activities I've been doing lately— I joined a scholarship for Bread & Pastry Production to try new things in life, which is I know is worth trying.
We were gathered all together group into 10, 5person each. It was so exciting knowing we're gonna bake dinner roll, although it doesn't look like dinner roll but it is how it is.
This is the Training room— where we were all gathered all together and to learn the recipes. I somehow get to know my group, it's easy to get along with them since they we're all friendly.
These are the Ingredients for the dinner roll, It was kind of a funny story when I scoop the salt because I used a tablespoon and somehow out trainer saw it and said "Is It a teaspoon?" And suddenly it hit me and I'm so glad he saw it or else our bread would be such a failure.
We had a hard time kneading the dough because it has to be perfect, we used water and not milk yet you can use milk— the other group we're using milk but we weren't because that's what we're told (The ingredients we used were also supplied by them) and somehow we notice that not using milk is hard for the dough to get dry quickly and take so much time kneading.
it took us around 20 minutes to knead the dough, we all participate and take turns to knead the dough until It's not sticky and perfect consistency.
The other groups who uses milk were done less than 10 minutes.
We waited for around 30 minutes to let the dough grew and for the yeast to take effect, While waiting for 30 minutes we were washing the materials we used because we we're also told that we should maintain cleanliness.
for another 15 minutes, after the dough has all been set, we then stetched and form it into circles— we also need to measure the same exact amount of grams with every bread (50g) after 15 minutes we put the bread into the oven and waited for another 15-30 minutes.
After we took the bread out of the oven we then put evaporated milk with sugar brushed into the top of the bread.
The trainer checked the outcome of our bread by pressing the bread if it come back to it's normal figure, and we passed!
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Hi! It's me again— 'Rin-rin' your storyteller. How would you know if you never try, I hope you'll read my follow and upcoming posts! Thank you very much!