DAILY ACTIVITY 14

Today i become a member in Pastry team, and we make Dessert for menu a la carte 1, its :

• Rice pudding
• Bubuh Injin
• Sachertorte

Yesterday, we have finish make them, and today we just plating our menu, and i almost forget, we make Pizza Margharita, And Croissant. ok, let me tell you terminology about Dessert for menu a la carte 1.

• Rice Pudding

Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon and raisins. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia where rice is a staple. Some variants are thickened only with the rice starch, others include eggs, making them a kind of custard.

• Bubuh Injin

Bubur ketan hitam, bubur pulut hitam or bubur injun is an Indonesian sweet dessert made from black glutinous rice porridge with coconut milk and palm sugar or cane sugar. The black glutinous rice are boiled until soft, and sugar and coconut milk are added. It is often describes as "black glutinous rice pudding".It is often served as dessert or snack, for supper, for tea time, anytime of the day however, it is a popular choice for breakfast for those who prefer sweet treat instead of its savory counterpart bubur ayam. It is sometimes referred to simply as ketan hitam or pulut hitam, meaning "black glutinous rice", while bubur means porridge in Indonesian and Malay. In most parts of Indonesia, glutinous rice is called ketan, while in Malaysia and also Sumatra in Indonesia, it is called pulut. Slightly different names may be used in different regions of Indonesia, such as ketan item in Javanese areas, and bubuh injin or bubuh injun in Bali. Other than porridge, black glutinous rice is also can be made into fermented delicacies called tapai.

• Sachertorte

Recipes similar to that of the Sachertorte appeared as early as the 18th century, one instance being in the 1718 cookbook of Conrad Hagger, another individual represented in Gartler-Hickmann's 1749 Tried and True Viennese Cookbook (Wienerisches bewährtes Kochbuch).

In 1832, Prince Wenzel von Metternich charged his personal chef with creating a special dessert for several important guests. The head chef, having taken ill, let the task fall to his sixteen-year-old apprentice, Franz Sacher, then in his second year of training in Metternich's kitchen. The Prince is reported to have declared, "Let there be no shame on me tonight!" While the torte created by Sacher on this occasion is said to have delighted Metternich's guests, the dessert received no immediate further attention. Sacher, who was Jewish, completed his training as a chef and afterward spent time in Bratislava (Pressburg) and Budapest, ultimately settling in his hometown of Vienna, where he opened a specialty delicatessen and wine shop.

Sacher's eldest son Eduard carried on his father's culinary legacy, completing his own training in Vienna with the Royal and Imperial Pastry Chef at the Demel bakery and chocolatier, during which time he perfected his father's recipe and developed the torte into its current form. The cake was first served at the Demel and later at the Hotel Sacher, established by Eduard in 1876. Since then, the cake remains among the most famous of Vienna's culinary specialties.