Third Class

Fruit Leather (Fruit Preservation)

Today’s class was about fruit preservation experiment, each group has received same task but using different type of fruit that given by our lecturer.

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21/2c honeydew (cut pieces)

Sugar 25g

Puree honeydew in a blender until smooth and stir in sugar. Line jelly roll pan with aluminum foil and fasten it to the edges with masking tape. Spread the fruit evenly in the pan. Bake the mixture with temperature of 60C (140F) till the mixture is dry and does not stick to the pan. Remove from aluminum foil and roll up. Wrap the roll tightly in aluminum foil and store at room temperature in a tightly closed plastic bag or container. NOTE: Apple leather can be made using 1 1/2lb of apples (peeled, cored, and pureed), 90ml water, 75g sugar, and 0.8g cinnamon.

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Some changes have been made, such as we only had to cut down the duration for baking from 12 hours to 4 hours.

Each group was assigned to do 2tasks, by using the usual ingredients Sugar and also anew ingredient Honey.

a. Control - Prepare the basic formula. Note the time required to dry.

c. Honey, 140F (60C) oven- Prepare basic formula, but substitute 30ml honey for the sugar. Dry in oven at 140F. Note the time required to dry.

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The fruits and other ingredient was measured before blend.

  









 The results after the mixture blended.

After baking the mixture to dry, the results were:

 

  








Sugar

Color: Brown

Flavor:  Sweet & a little bit bitter

Tenderness: Non sticky & can be rolled

Texture: dull

Honey

Color : Yellow

Flavor : Sweet

Tenderness : Sticky

Texture : Smooth

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The conclusion of our experiment is:

Honey based mixture takes longer time to dry when baking compared to sugar based mixture because honey are liquid based compared to sugar are solid based.

Second Class

Breads: Yeast Bread

For today's class, we were studying about two types of breads, Gluten Ball & Yeast Bread. In this class, Miss Nina gave us 2 tasks from the Gluten ball. We were given the task of washing of all gluten from the dough with using different flour.

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200g Wheat flour

200g Cake Flour

40g egg white x2

First of all, measure the quantity of the given ingredient. After that, mix the egg white and the both type of flour with a bowl. When the dough is well form, rinse the dough with running water and make sure rinse till the running water is clear. The water temperature must be in room temperature.

Meanwhile preheat oven to 220C (425F) and bake for about 15minutes.

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The tasks that were given to us are as below:

Wheat flour-Prepare the basic formula, knead the dough 100 times and rinse it with running water.

Cake flour-Prepare the basic formula, knead the dough 100 times and rinse it with running water.

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The basic ingredient for the tasks (use for both tasks)

Well mixed wheat dough.

Well mixed cake flour dough.

Rinsing the wheat flour with running water.

After baking

Left side: The results for wheat flour.

Right side: The results for cake flour.

Wheat Flour

Volume (ml) : 50g

Crust : color- Light Brown

Texture- Smooth

Interior cells: uniformity- Fluffy

Cell size- Small

Interior color: Yellowish

Tenderness (chew): 4times

Flavor: mild

Cake flour

Volume (ml): 34g

Crust: color- Brown

Texture- Rough

Interior cells: uniformity- crusty

Cell size- Small

Interior color: Yellowish

Tenderness (chew): 2times

Flavor: mild

Conclusion:

Now we know that cake flour will lose more gluten than wheat flour when both dough been rinse by running water.

Pictures

The results of the cakes.

The ingredient that we use to make the cake.

This batter is after 20 strokes of folding.

This batter is after 80 strokes of folding.

Reports

Treatment	Baking time	Volume	Exterior		Texture of crumb	Tenderness(#chews)	Comments
			Color	Shape
1. Folding a. 20x	44 min	Increase	Light brown	Rough	Chewy	Soft	Sour taste
b. 50x	44 min	Increase	Light brown	Rough	Chewy	Soft	Sour taste

Varying the amount of folding

1. 20 strokes- Follow the basic formula but fold only 6 strokes after each addition(a total of 20 strokes)
2. 50 strokes- (control) - Follow the basic formula.