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Sunday, February 14, 2010

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.

Monday, February 08, 2010

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.

Tuesday, February 02, 2010

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.