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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.

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