Second day

 I think I should have started with this task yesterday: greasing baking pans.

I greased 70 trays of different shapes. First, 24 rectangular brownie pans. After that, 15 square rings without bottoms. Then, 30 circular rings without bottoms.
I know that adds up to 69, but I rounded it up.

While doing this, I learned a super tip: use gloves!
It never would have occurred to me. But it makes sense—it makes it easier to spread the butter on the pans and on the aluminum foil.

It took me a while to do that, but afterward, they had me separate egg whites and yolks from four cartons of eggs. I timed myself by looking at the clock and realized it takes me 10 minutes per carton. I’m such a slowpoke. I need to get better at cracking eggs.

Anyway, after that, I portioned out pieces of puff pastry (1,266 grams) and placed them on a floured tray.

The last task before leaving was pouring sucrée dough (or alfajores dough—I’m not sure which it was) into the mixer’s bowl. I had to use a long spoon to help “unmold” the dough and transfer it into the bowl.
I suppose the guy who was in charge of me today was softening it because it was cold and hard.

Pdta: Aún desconozco el nombre del chico y ya se me hace raro preguntarle, así que voy a esperar a escuchar cómo los otros lo llaman. Clever trick!