Page 3 - PDF_1_MATERI PIE_AULITA2
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DAFTAR ISI




               Pendahuluan ........................................................................................................................................... 3
                  1.  Pengertian ................................................................................................................................... 7

                  2.  Klasifikasi ................................................................................................................................... 10

                  3.  Bahan-Bahan ............................................................................................................................ 22

                  4.  Alat-Alat...................................................................................................................................... 28

                  5.  Metode Pengadukan ............................................................................................................ 32

                  6.  Prosedur Pembuatan Pie       .................................................................................................... 30

                  7.  Faktor Penyebab Kegagalan ............................................................................................... 0

                  8.  Kriteria Hasil pie  ....................................................................................................................... 1


                  9.  Teknik Penyajian Pie............................................................................................................... 2




















































                                                               Pastry & Bakery: Pie dan Sugar dough 2
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