Nama pasar : Pasar Butta Salewangan Maros Alamat. : Unnamed Road, Pettuadae, Kec. Turikale, Kabupaten Maros, Sulawesi Selatan 90516 Data kunjungan : "Daftar harga dairy produk di pasar Butta Salewangan Maros " NO. ITEM QUANTITY UNIT PRICE 1 Sagu 1 Kg 20.000 2 Ayam 1 Kg 23.000 3 Udang 500 g 13.000 4 Daging Kambing 1 Kg 30.000 5 Kopi 1 Kg 15.000 6 Tahu 1 Kg 10.000 7 Tempe 1 Bks 5.000 8 Terigu 1 Kg 8.000 9 Sirup Marjan 1 Botol 13.000 10 Saos Sambal 1 Botol 7.000 11 Tauge 1 Kg 10.000 12 Merica 1 Bks 5.000 13 Kunyit Bubuk 300 g 9.000 14 Telur 1 Rak 42.000 15 Bihun 1 BKs 13.000 16 Mie Besar 1 Bks 15.000 17 Royko 1 Kg 11.000 18 Daun Pisang 1 Kg 7.000 1...
Assalamualaikum wr wb.
Back again on my blog and as usual I will share my activities with you. So, today my team is still learning about croissants again today my senior who is an expert on croissants came and he taught us about making croissants. I feel a little relieved because our croissants are really hopeless in the last 2 days.
After my senior came, he started making croissants and we really paid attention to how he made them. And also we ask a few questions because I want to know what's wrong with our croissants. It turns out it's our folds, the temperature, and how we roll the dough. He explained it in great detail so we would not make the same mistake.
After my senior croissant was finished, we cut it in half to see the layers. His croissants are good but need more proofing because he is in a hurry. And we continue to make croissants and at 6 pm we make croissants. After the croissants are baked, we cut them in half with curiosity. And it turns out the results are better. We can finally see the croissant layer but it's still not 100% perfect because we need longer proofing but croissants aren't as bad as yesterday.
Back again on my blog and as usual I will share my activities with you. So, today my team is still learning about croissants again today my senior who is an expert on croissants came and he taught us about making croissants. I feel a little relieved because our croissants are really hopeless in the last 2 days.
After my senior came, he started making croissants and we really paid attention to how he made them. And also we ask a few questions because I want to know what's wrong with our croissants. It turns out it's our folds, the temperature, and how we roll the dough. He explained it in great detail so we would not make the same mistake.
After my senior croissant was finished, we cut it in half to see the layers. His croissants are good but need more proofing because he is in a hurry. And we continue to make croissants and at 6 pm we make croissants. After the croissants are baked, we cut them in half with curiosity. And it turns out the results are better. We can finally see the croissant layer but it's still not 100% perfect because we need longer proofing but croissants aren't as bad as yesterday.
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