Experiment 3 - Fruit Leather

Bismillah..
Assalamualaikum :)

On the 17th February 2011, the third and last experiment has been held on Unirazak's Kitchen and the experiment is about Fruit Leather. In this experiment, each group has been given different type of fruit to do the fruit leather. The experiment is very different from the first and second experiment before.

Basic Formula

2 1/2 cup       Strawberries, hulled and cut in half 

25g                Sugar

Method

1. Puree strawberries in blender until smooth.
2. Stir in the sugar.
3. Line jelly roll pan with oil paper.
4. Spread the fruit evenly in the pan.
5. Dry in oven at 60°C until completely dry and no longer sticky (approximately 12 hours)

Pictures During Experiments

Wash Dragon Fruit before cutting

Dragon Fruit and Sugar. 

Cut and Peel

Dragon Fruit

2 1/2 cup = 25g sugar

Put Dragon fruit into Robot Coupe

Pour the  Dragon Fruit on pan

Spread evenly

Put in oven for 2 hours

After 3 hours = Fruit Leather

Dragon Fruit fruit leather ; Stretchable

From left : kiwi, dragon fruit, apple, strawberry and peach

Final Result for the whole Experiments ;



Experiment 2 - Yeast Breads

Bismillah . .

Assalamualikum :)

On 10^th February 2011, we have done our second experiment which is the Yeast Bread. In this experiment, each group have been given tasks to make bread by the same formula but in different procedures as same as the first experiment.

The Objective are as follow :

1. Explain the procedures for making yeast doughs, outline the precautions that need to be observed , and assess the quality of yeast products.
2. Identify the practical use of various types of flour in yeast products.
3. Discuss the importance of kneading and of control of water ( or other liquid ) to flour ratios in bread dough.

The Basic Formula of Bread

 Ingredients

7g ( 1 pkg )                              Yeast

118ml ( ½ c)                            Water at 35°C

4g ( 1 tsp )                               Shortening

6g ( 1 ½ tsp )                           Sugar

3g ( ½ tsp )                              Salt

200g ( 1 7/8c )                         All purpose flour

Method

1. Add yeast to 59ml water after being certain that the water temperature is 35°C. Barely melt the shortening.
2. Place sugar, salt and remaining 59ml water in a mixing bowl and add the shortening and then the yeast-water mixture. Stir to blend.
3. Gradually add flour into the bowl and mix slowly using wooden spoon. Add just enough flour to make a very soft paste.
4. Continue mixing by hand while adding just enough flour to make a smooth, non-sticky, rather soft dough.
5. If all flour is used, weight another 25g and use what is needed to make the dough manageable.
6. Knead the dough on bread board by folding the far edge of the dough to meet the front edge and pushing firmly with the heel of both hands before rotating the dough 90° and repeating the process until 100 kneading strokes have been completed.
7. Let rise 30 minutes in a water bath maintained at 32°C.
8. Punch dough down after estimating the volume of the risen dough.
9. Shape into a loaf and place in a greased loaf pan, and return to the water bath and let rise until double in volume.
10. Preheat oven to 220°C, then bake for about 15 minutes (until bread sounds hollow when tapped).

As for our group, we been given task to examine the effect of Amount of kneading on yeast breads;

1. No kneading – Prepare the basic formula, but do not knead the dough at all. Simply prepare it for rising and proceed according the basic formula.
2. 50 strokes kneading – Prepare the basic formula, but knead the dough only 50 times. Proceed according to the basic formula.



Before the experiment, we are having a short briefing about the experiment on what we are going to do. We also discuss about the objective of this experiment.

Pictures during the experiment



The Ingredients



During the progress of making Bread



50 strokes kneading

Upper; No kneading , Below ; 50 strokes kneading

Rest dough for 30 minutes

Punch dough to remove air



Shape into loaf



Dough in Aluminium Loaf Pan

Rest again for 30 minutes and then weight and bake the bread.

Before and after baking. (No kneading)

Before and after baking. (50 strokes kneading)

Baked . Upper ; 50 strokes kneading, Below ; No kneading

Final Result For The Whole Experiments ;



*click image to enlarge*



After the experiment, we combine all the experiment and wrote down all the result and compare it.

As for our group tasks , we can conclude that ;

1. Kneading is important to make the dough rise.

2. No kneading can cause the dough not rise, the yeast is not spread all over, and making the texture tough and bread are easily crack.

3. 50 strokes kneading is not enough to spread the yeast and the dough is not rise enough.

4. The most suitable and standard kneading is 100x.

Experiment 1 - Angel Cakes

Bismillah..
Assalamualaikum :)

On the 27th January 2011,  we have done our first experiment which is the Angel Cakes. In this experiment,  each group(consist of 5 members)  has been given a task to make Angel Cakes by the same formula but in the different procedures.

Here are the objectives of the experiment ;

1. Outline the best method for making an Angel Cake with optimum texture, volume, and tenderness.

2. Evaluate angel cakes according to accepted standards.

3. Relate the effect of mixing to the texture, volume and tenderness of Angel Cake.

4. Explain the role of cream tartar  in Angel Cake.

5. Interpret the effect of sugar on flavor, tenderness, volume and texture of Angel Cake.

6. Describe the interrelationship of sugar (or alternative sweetener) and gluten development in Angel Cake.

7. Relate the effect of foam development on texture, volume, and tenderness of Angel Cake.

8. Explain the influence of baking conditions in determining quality of Angel Cake.

9. Compare the merits of all purpose and cake flour in preparation of Angel Cake.

The Basic formula of Angel Cake

Ingredients ;

10g            Sugar
15g           Cake Flour
41g           Egg Whites
32g           Sugar
0.6g          Cream of Tartar
0.1g          Salt

 Method ;

1. Preheat oven to 350'F (177'C) except for procedure 6, which has separate baking directions.
2. Line the bottom of each individual loaf pan (5" x12 1/2" x2") with wax paper cut to just fit. Do not grease the sides of the pan.
3. Sift flour and first weight (10 g) of sugar together and set aside. Beat the egg whites together to the foamy stage, using an electric mixer (same kind for all parts of the experiment). Unless indicated differently in a specific series, add the cream of tartar and salt. (Note: if it were being used, flavoring would be added with the cream of tartar). Continue beating on the fastest mixer setting while gradually adding 32 g sugar. Beat the whites until the peaks just bend over.
4. Sift 1/4 of the flour-sugar mixture over the whites. fold in gently with 10 strokes using a rubber spatula.
5. Sift the second 1/4 of the flour-sugar mixture over the whites and fold in gently with 10 strokes, followed by the same process for the third addition.
6. Sift the final 1/4 of the flour-sugar mixture over the foam and fold 20 strokes to completely blend the mixture (making a total of 50 folding strokes with the rubber spatula).
7. Gently push and weight 99 g of the batter into the pan. Finish all of the cakes being baked in one oven before placing them all in the oven at the same time.
8. Baking until the surface springs back when touched lightly with a finger (-30 minutes). Record the baking time.
9. Cool in an inverted position with air circulating under the pan. When almost cool, remove from the pan.

Before the experiment, we are having a short briefing about the experiment on what we are going to do on that day. Groups are all divided into 5 with different tasks.



Group task ;

Our task on Angel Cake's experiment

Varying the amount and type of flour

1. Decreased cake flour - Prepare the basic formula, but decrease cake flour to a total of 10g.
2. Increased cake flour - Prepare the basic formula, but increase cake flour to a total of 20g.
3. Cornstarch - Prepare the basic formula, but omit cake flour and replace with 15g of cornstarch.

Pictures during the experiments ;



Ingredients of Angel Cake



During the progress

The team members

Before baking

1. Cornstarch

2.Decrease cake flour

3. Increase cake flour

4. The Angel Cake before bake

Baking Time :)

Final Result : After baking 23 minutes

i. Cornstarch

ii. Decrease cake flour

iii. Increase cake flour

iv. Before baking the Angel Cake

Final result of the whole experiments ;

*click image to enlarge*

 

After the experiment, we combine all the experiment and wrote down all the result and compare it.

 

As for our group tasks, we can conclude that;

1. Different amount and type of flour can effect the cake.

2. Decreasing the amount of flour makes the cake become  

3. Increasing the amount of flour makes the cake become harder.

4. Using cornstarch can make the cake chewy and it is not suitable to use for making cake.

 

 

Introuction :)

Assalamualaikum :)

First of all, welcome to our blog.  And this blog is about our Food Innovation and Design subject where we will type our weekly report here as part of our assessment.

Food Innovation and Design  

HCD2304

[ Section 3 ]

Lecturer  ;

Chef Zaid Bin Abdul Razak

Simple introduction of group members ;

1. Dayang Athira Bt Hussin  (KJC0970063)

2. Murni bt Razali (KJC0970178)

3. Naz Khairani Akmah Bt Jairin ( KJC0970119)

4. Nina Asmira Bt Abdul Halim (KJC0970107)

5. Nor Azini Bt Ahmad Alimi ( KJC0970042)