Page 6 - E-MODUL PUFF PASTRY SMK

Modul Puff Pastry

DAFTAR GAMBAR

Gambar 2.1 Peta Konsep ................................................................................................... 4
Gambar 2.2. Puff Pastry .................................................................................................... 5
Gambar 2.3 Sausage Puff .................................................................................................. 5
Gambar 2.4. Tepung terigu ................................................................................................ 6
Gambar 2.5. Shortening ..................................................................................................... 7
Gambar 2.6. Telur .............................................................................................................. 7
Gambar 2.7. Garam ............................................................................................................ 8
Gambar 2.8. Air .................................................................................................................. 8
Gambar 2.9 . Timbangan .................................................................................................... 9
Gambar 2.10 . Spiral Mixer ................................................................................................ 10
Gambar 2.11. Mixing bowl ................................................................................................. 10
Gambar 2.12. Spatula ......................................................................................................... 10
Gambar 2.13 . Ballon wisk ................................................................................................. 10
Gambar 2.14 . Rolling pin .................................................................................................. 11
Gambar 2.15 . Plastic wrap ................................................................................................ 11
Gambar 2.16.Dough scrapper ............................................................................................ 11
Gambar 2.17 . Rolling Cutter ............................................................................................. 11
Gambar 2.18. Cetakan Room horn ...................................................................................... 12
Gambar 2.19. Hand gloves ................................................................................................. 12
Gambar 2.20. Paping bag ................................................................................................... 12
Gambar 2.21. Baking paper ................................................................................................ 12
Gambar 2.22 . Loyang ......................................................................................................... 13
Gambar 2.23 . Oven ............................................................................................................. 13
Gambar 2.24. Kuas .............................................................................................................. 13
Gambar 2.25. Cooling grid .................................................................................................. 13
Gambar 2.26 Metode Inggris ............................................................................................... 14
Gambar 2.27. Metode Prancis .............................................................................................. 14
Gambar 2.28 . Metode Belanda ............................................................................................ 15
Gambar 2.29 . Metode Skotlandia ........................................................................................ 15
Gambar 2.30 . Lipatan tunggal ............................................................................................. 16
Gambar 2.31. Lipatan double .............................................................................................. 17

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