3rd Report

12th Feb 2010

Our task for today is to make a fruit leather, well what we understand about fruit leather is that it is healthy snacks that have high vitamins. Because the food is processed directly and the contain of vitamin is still available. These can be eaten as snack of maybe can be served as breakfast.

Basic Formula Fruit Leather

Recipe:
=Strawberry,hulled and cut half 2 1/2cup
=Sugar 25g


Method:

1. Puree strawberry in blender until smooth. Stir in sugar.
2. Line jelly roll pan with aluminium foil and fasten it to the edge with masking tape.
3. Spread the fruit evenly in the pan. Dry in oven at 60C until completely dry and no longer sticky, approximately for 12 hour bake in the oven.
4. Remove from aluminium foil and roll up. Wrap the roll tighly in aluminium foil and store at room temperature in a tightly closed plastic bag or container. (Note: Apple leather can be made using 1 1/2cup of apples(peeled, cored and puree), 90ml water, 75g sugar and 0.8g cinnamon).
   

Today we only have two task which are:

1. Control-Prepare the basic formula.
2. Honey, 60C oven_prepare basic formula but subtitute honey 30ml instead of using sugar.

We start with doing some misen-plus so that the task is done in a short time.

Next we cut the strawberry to smaller pieces so that it can be blend easily. After that we measure it as usual and then seperate them into two.

Next, is to blend the items prepared earlier into a puree. We start by adding strawberry, followed by sugar and then, blend it until fine.


In the mean time, we continue the blending process which will be using honey. Start adding strawberry followed by the honey and lastly blend it to puree.

After all blending process is done, prepare two tray and put parchment paper then pour the puree on the paper. Then use a scrapper and distribute the puree over the paper making it thin so that it can dry faster.

Once done, label the tray first...

Baking starts at 9:30am.

At 12:00pm, the strawberry has started to dry at the side.

At last, the first one is done. Which is the honey strawberry leather. The time it was ready was at 12:50pm.

And it's time for the evaluation. By judging at the look, it looks darker pinkish and by tasting it, it have a sweet taste at first and slowly the taste of bitter. As for the tenderness, it is very chewy and the texture is kind of dry.

Next, is the sugar leather strawberry. It dried completely at 1:00pm.

Well for the sugar strawberry leather it look dark pink and when come to taste, the taste is sweet and there is a light taste of sour. The tenderness is chewy and the texture of it is dry as well.





After all the long wait we can see the achievements we had done. Well from all the fruits we used, we think peach taste better then other fruits. As we learn for today is different fruits has different content of water. As for example you can see apple takes the longest time to dry. Also we learn that using honey and sugar have a slide changes. Which you can see that honey help to make the fruits shine but, it will make the taste to turn bitter as well. For sugar it makes the taste better but it is not so appealing and shiny as honey. In the end, we gained new knowledge by using different kind of fruits will cause different effect.

2nd Report

5th Feb 2010

Today our experiment is to characterize the development of wheat gluten in batters and doughs. We will be using these 3 different flour which are; all purpose flour, pastry flour and bread flour. Our main task for today is to differentiate which flour contains more gluten.

BASIC GLUTEN BALL FORMULA :

Ingredient:

= 110g (1c) Flour

= 60 ml (1/4c) Water

Methods :

1. Use a fork to stir the dough that forms as the water is added to the flour. Add only enough water to make a stiff dough.
2. Use less than the amount indicated if the dough can be worked without adding all 60ml. Add more than 60 ml if necessary to make the dough.
3. Record the exact amount of water used.
4. After the water is added, knead the dough vigorously for 5 minutes,but without adding more flour.
5. Place the ball in a strong muslin cloth. Hold the wrapped ball under a slow stream of cold water and manipulate the ball to begin to wash the starch in the ball.
6. Patiently continue the process until the water runs clear as it drains from the cloth.
7. When the water begins to look clear, open the cloth and scrape the cream-colored scraps together.
8. Also, gather together any cream colored particles that may be in the sink or on the outside of the cloth. This cream-colored material looks insignificant, but it is the gluten.
9. When the starch has been washed away completely, the gluten mass will be quite cohesive and worked into a ball.
10. Additional washing can be done without the cloth to eliminate any pockets of white starch that may be visible as the gluten is manipulated. It is imperative that all the starch that may be visible as the gluten is manipulated. It is imperative that all the starch be removed because starch will interfere with optimal expansion of the gluten ball during baking.
11. Before baking the gluten balls which is prepared by class, all class members should manipulate the various types to experience their elasticity and cohesiveness. Then the balls should be weighed.
12. After weighing, bake the balls on a piece of foil the oven and put in the oven and bake at the temperature of 232C for 15 minutes.
13. After that bake again for 30 minutes at the temperature of 150C.
14. Cool for a short while and then weight and measure the volume. Cut it in half, to reveal the interior structure.

The measurement of the three ingredient : all purpose flour, pastry flour amd bread flour.

First we start combining the two ingredient, flour and water.

We use a fork to mix the dough to prevent extra temperature from our hand, because it will make the dough become soft.

After the process of kneading and adding water. These is the results for the dough:

• For all purpose flour dough, it needs 90ml of water to form into a dough.
• For pastry flour dough, it needs 100ml of water to form into a dough.
• As for the bread flour, it needs around of 90ml of water to form into a dough.

After that we placed the dough in a muslin cloth and start the process of washing the dough with a low stream of cold water. These is done individually to wash the starch in the ball. Until the water became clear.

Later that process, the gluten is remove from the muslin cloth.

Before the gluten is going to be bake, the gluten is recorded, weigh and also the characteristic of the raw ball is been tested individually. In order to analyse the differences.

• For all purpose flour, it is weigh at 32g and the gluten itself is very sticky and elastic.
• As for pastry flour, the weigh is 32g and the gluten itself is sticky and elastic.
• Well for bread flour, the weigh is 35g and the gluten itself is stick and elastic.

Finally the baking process begin and the gluten start baking at the time of 10:08am. Based on the standard recipe the temperature for the first 15minutes 232C.

These is the image after baking for 15minutes at the time of 10:23am, there is a few differences:

• For all purpose flour, the volume rises triple of it size.
• Pastry flour, also rise triple of it size.
• Well for the bread flour, it did not rise at all.

Then later that the temperature is turn down to 150C and the baking time approximately for 30minutes.

These is the image when the bread flour started to rise and the time recorded at 10:40am.

At last it is done, the time now is recorded at 10:54am.

All purpose flour gluten ball

These is after the process of baking and now it is weigh at 18g.

Pastry flour gluten ball

The weigh of this is 20g.

Bread flour gluten ball

For these one it is weigh at 30g.

The overall of the experiment.....

All purpose flour

By judging at volume baked ball itself is quite large, and it very light. The interior is hard and very chewy. Not only that, the cell wall is also very hard and the strand strengh is strong.

Pastry Flour

The size volume of these is medium, and it is also light. For the interior, it is hard from the outside and inside is soft. The cell wall is hard but the strand strength is soft.

Bread Flour

The size volume for these is small and not only that it is heavier then before. The texture of interior is soft but elastic. The cell wall is soft and the strand strength is also soft.

Knowledge we gain today.

After the experiment, we gain something new. That gluten help to hold the gas, so that the bread will rise. We learn that the more gluten it have, the harder the texture of the dough and the bigger the ball will rise. Thats why we had an experiment by using a few different type of four. Knowing that each different flour has different quantity of protein.

Other comment

For today experiment, there is a lot of different type of breads. Looks like we are the only team which made gluten ball. But thanks everything, working as a team and doing task was fun.

1st Report

29th Jan 2010

First we like to introduce ourselves, on the right that is (Aisha) then middle is (Aien) and left is (Eric).

Today we were given a menu. Which is to make an angel cake, the task that Chef Nina gave us is task 1a, 1b and 1c. The task is to do a little more stroke, as you can see task 1a is to add extra 20 strokes. As for 1b is to add extra 50 strokes and lastly 1c is to add extra 80 strokes.First of all these is the basic standard recipe and methods which had been given to us:

RECIPE :

Angel Cake….
= 10 g sugar
= 15g cake flour
= 41g egg white
= 32g sugar
= 0.6g cream of tartar
= 0.1g salt

METHODS :

1. Preheat oven to 350°F.
2. Line the bottom of each individual loaf pan (5”×2 ½”×2”) with wax paper cut to just fit. Do not grease the sides of the pan.
3. Sift flour and first weight (10g) of sugar together and set aside. Beat the egg whites together to the foamy stage, using an electric mixer (same kind for all parts of the experiment). Unless indicate differently in a specific series, add the cream of tartar and salt. (note: if it were been used, flavoring would be added with the cream of tartar.) Continue beating fast, while gradually adding 32g sugar. Beat the whites until the peak just bend over.
4. Sift ¼ of the flour sugar mixture over the whites. Fold in gently with 10 strokes using a rubber spatula.
5. Sift the second ¼ of the flour sugar mixture over the whites and fold in gently with 10 stokes, followed by the same process for the third addition.
6. Sift the final ¼ of the flour sugar mixture over the foam and fold 20 stokes to completely blend the mixture (making a total of 50 folding strokes with rubber spatula).
7. Gently push and weigh 99g of the batter into the pan. Finish baking all of the cake in the oven before placing next.
8. Bake until the surface springs back when touched lightly with your finger. Record the baking time.
9. Cool in an inverted position with air circulation under the pan. When almost cool, remove from the pan.

PROCEDURE :

1.Varying the amount of folding

a. 20 strokes--- Follow the basic formula, but fold only 5 strokes after each addiction (a total of 20 strokes).

b. 50 strokes (control) --- Follow the basic formula.

c. 80 strokes--- Follow the basic formula, but fold 20 strokes after each addition (a total of 80 strokes).

2.Varying the amount of beating of the whites

a. Under-beating--- Prepare the basic formula, beat the whites only to the point where they will not quite hold on a peak.

b. Over-beating--- Prepare the basic formula, but beat the whites until they are brittle and dry.

3.Varying cream of tartar

a. No cream of tartar-- Prepare the basic formula, but omit the cream of tartar.

b. Double cream of tartar--- Prepare the basic formula, but use double (1.2 g) cream of tartar.

4.Varying the amount of the type of flour

a. Decreased cake flour--- Prepare the basic formul

a, but decrease cake flour to a total of 10 g.

b. Increased cake flour--- Prepare the basic formula, but increase cake flour to a total of 20 g.

c. Cornstarch--- Prepare the basic formula, but omit cake flour and replace with 15 g of corn starch.

5.Varying sugar

a. Reduced sugar--- Prepare the basic formula, but use only 8 g for the first sugar weight and only 26 g sugar for the second weight.

b. Increased sugar--- Prepare the basic formula, but use 13 g sugar for the first weight and 38 g sugar for the second weight.

c. Excess sugar--- Prepare the basic formula, but use 17 g for the first weight and 50 g for the second weight.

Task 1a

This wasn’t a hard experiment, we just follow according to the standard recipe and methods given. Later just only by doing 20 strokes while adding the flour sugar mixture.

Our first try was a failure.

Task 1b

Task 1b is almost the same as task 1a. there is just a little changes in the quantity of strokes. Just followed the standard recipe and methods. Then only do 50 strokes while adding the flour sugar mixture.

Task 1c

The last task is also the same, just followed the standard recipe and methods. Then only do 80 strokes while adding the flour sugar mixture.

Time for baking.

The time we started baking was at 10:49am.

11:20am. The size of the cake rised double and it looks all white.

All done!
All the cakes was completely bake at 11:26am. Now is the time for the LAB TEST!!!

1a cake look pretty normal, its size appears to be smooth and size to it tip. The texture itself is soft and has the taste of salt and sweet. The cake looks brown.

Well as for 1b it looks a little more brown and the size itself has shrunk. Not only that, the taste is kind of outward with the stick texture.

And for 1c, the cake also shrunk and the colour itself are more darker compared to the others. It is very sticky.

Final Result Of The Whole Class

At the end of the experiment, there are few results of angel cake. For example, there are crunchy, soft, and even moist type of cake. We also get to learn by using various type of ingredient and technique,we will get different types of unique taste and texture.

Students participating in task....

This is all for our 1st report~