After made the fermented cassava on previous day, in this morning my team was tried to made the Apang Paranggi again, when baked processed our batter was expanded and rised, but when it out from the oven our Apang was tough, and the result was same like yesterday. Because there weren't teams that succeeded to made Apang, then we were stopped to made it on this week because the supply of rice flour was run out.
For contemporary menu, the Gelato that I've been made yesterday was refined used the food processor to made the texture more softer.
Then we made the Puff Pastry for Egg Tart, where the filling was given the glutinous tape. Besides that, we also made the Chips Tape
as garnish. Fyi, at the first we'll made Mochi, but apparently our menu was same with one of other team, so we decided to changed the menu.
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| Made the Puff Pastry |
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| The Result of Chips Tape |
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| The Result of Egg Tart Tape |
When all components was finished we were plating our menu, then brought it in the office for shown to lecturer. After he tried it, our lecturer said that our Gelato was delicious, while Egg Tart was little bit undercooked and the tasted wasn't suitable. We were told that contemporary menu must have attractive color, good taste, suitable texture, easy to make and able to take away. We were told to found another reference that appropriated with characteristics of contemporary menu. And my team will tryal the new menu tomorrow. As usual, after practiced we did general cleaning,
then took a rest and back to each home.
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| Egg Tart Tape with Chips Tape & Gelato Tape |
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