Thursday, April 08, 2010

Final class (A week before exhibition “Hacks Biscuits”) Final product

For today’s class 7th of April (a week before the exhibition), our final lab test before the exhibition starts. This is the product will be given to the judges for tasting and evaluate. And not all group member are here depends on the recipe or product.

This time,we 3 times the amount of the ingredient because need to caters for 200 pax or 200 people at least.

The ingredients for “hacks biscuits” are:

Hacks sweets 2 packets

Egg yolk 60 ml

Margarine 900 gm

Custard powder 600 gm

Baking powder 3 tsp

Coarse sugar 900 gm

Wheat flour 900 gm

Corn flour 600 gm

Firstly, measure the ingredient to it exact amount.

Then, mix the margarine and sugar till the mixture well mix.(A brighter color of the mixture indicates the mixture are well mixed)

After that, add on the baking powder, custard powder, egg yolk and wheat flour into the mixture and continue mixing the dough. 

 While mixing the dough, preheat oven of 160C for 10 minutes.

After the dough is completely form, mix in the hacks sweets (blend it with blender before mixing it into the dough). Mix it well.

Before baking the dough, egg wash the dough.

Bake the dough till it turns golden brown and let it rest till its completely cool down.



The ingredient that we used for today.

 Mixture of margarine and sugar.

As usual, mix the margarine and sugar followed by the egg yolk. Mix it well

Add in corn flour, wheat flour and custard flour gradually

The dough that not yet mix with hacks sweets.

Blend the hacks sweets with a blender.

The fined blended hacks sweets.

 Roll the dough with a rolling pin.

Mold the dough with a molder.

Place the dough in to the tray.

Egg wash the dough with egg. And put the tray into the oven.

 the results of the biscuits.



Today the biscuits release a fragrant smell of hacks flavor, and the color of the biscuits are golden brown. The taste are mild not too strong. For todays biscuits, we packed it into a plastic container and bring back home and wait a week before exhibition.

No comments: