4th Report

26 February 2010

Well today is the day we are going to test our fruity crunch product. Sounds kind of fruity right, but it is a nugget. Well stop wasting our time lets start the day with msyterious....

FRUITY CRUNCH RECIPE:

List of Ingredients:
=Mix dry fruit 100g
=Bread crumb 250g

=Strawberry 6pcs

=Chocolate chip 1/3 cup
=Oatmeal 200g

=Honey ½ cup
=Milk/cream ¼ cup

=Butter 20g

=Egg white 2nos
=Oil for deep frying.


Method:

1. Add mix dry fruit, oatmeal, honey, milk, butter. Mix all of them together and then shape them into desirable shape.
2. Make sure that it is sticky enough to hold the shape.
3. Pan fry the dough so that the shape hold together and cool them aside for a while. After when it is cold, dip the fried fruit in egg white.
4. Later that sprinkle some bread crumbs on it making sure that it cover the fried fruit completely.
5. Lastly, deep fry them until golden brown.

OUR first TRIAL!

Preparing and doing some mise-en plus will help us to cut short our time.

These our ingredient we going to use to make the fruity crunch..

First we placed the oat meal in a mixing bowl, then add in dry mix fruit and start mixing the ingredient. Continue by adding butter followed by honey and the rest of the items. What most important is to make sure that the taste is good, adding cream and cinnamon powder is to kill the smell of honey. In the mean time honey make the texture shining and sticky.

After that, we make the oatmixture into a small ball and then sprinkle with some bread crumbs

Lastly, deep frying it in a low flame until it turn golden brown. But it was a failure the texture itself can't hold together and break easily. Taste is kind of powderish.

OUR second TRIAL!

This time we washed the oatmeal to reduce the taste of powderish taste, and then continue the same atep but with additional strawberry and chocolate chip for its filling and some flour as well.

There a few adjustment by before adding bread crumbs, we dip the oatmeal in the egg batter first followed by bread crumbs then only fry. AGAIN!!! It fail but these time its not worst then earlier. The nugget it crunchy but it still easy to peices. The filling itself is still taste kind od lumpy and it taste like baby food.

OUR third TRIAL!

We followed accordingly the second trial but a little change when come to batter step. Before we dip into the egg batter. We pan fry the oatmeal first letting it to hold firmly, and then placed in the chiller to cooled down. Then only take it and placed in the egg batter and followed by sprinkling some bread crumb. Lastly deep frying until it turn golden brown.

The third trial we try was better than the previous, the outside texture is crunchy and it hold firmly but only the oatmeal taste kind of lumpy still. As you can see we try out another experiment when we did the third trial. We split the product to two by adjusting the quantity of flour. We found out that the more flour it have the harder it become.

These is what we get for today misterious day.

Well we guess using oatmeal is bad idea because today we had learn that the oatmeal absorb all the water and it just not suitable ingredient for frying. Quess today it was not our lucky day. But we will not give up so easily. We think of an different ingredient to subtitue the oatmeal, and hope it will be successful next week class.

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.