17 FEBRUARY 2011 - EXPERIMENT 3 FRUIT LEATHER

This week experiment turn out to be a simple experiment but it got a long time period to fully done. Fruit leather is a dried fruit is fruit that has been dried to remove some of the fruit's moisture, either naturally or through use of a machine, such as a food dehydrator or oven. Sometimes called fruit rolls or taffies. They are light in weight, easy to prepare and a good way to use left-over canned fruit and slightly over-ripe fresh fruit.

This week task our group have been given to make fruit leather with peach...

Let's go to the ingredient and preparation of making the fruit leather :)

The ingredient:
1. A can of Peach or fresh peach
2. 25 g sugar

Every food difference kind of method...

Method:
1. Dry the peach don't leave any syrup.
2. Blend the peaches until smooth/puree.
3. Stir in the sugar after blend the peach.
4. Spread the puree on the baking tray using either aluminum foil or grease paper.
5. lastly bake the it on 2 hour and 30 minute ( and make sure the oven is not closed fully leave it open 2 quarter open )

this is some of the picture taken during the experiment :)

Treatment	Color	Flavor	Tenderness	Texture
Strawberries	Dark color	Sour	Chewy	Soft
Peach	Dark brown	Sweet	Chewy	Soft
Dragon Fruits	Dark brown	Bitter	Chewy	Very soft
Kiwi	Dark brown	Sour	Crunchy	Soft
Apple	Brown	Sweet	Chewy	Very soft

10th February 2011- Experiment 2 Yeast Bread

For this week we are experimenting on the topic bread. In this particular experiment each of the group have been given task to make bread by the using basic formula but in different kind of procedure and method.

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 Basis Formula For The Bread:

Ingredient:

7g                 -             Yeast

118ml                  -           Water at 35°C

1 tsp                     -          Shortening

1 ½ tsp                   -        Sugar

½ tsp                       -       Salt

200g                    -     All purpose flour

* We are using the same method as the basic recipe but we are going to change the method of making it in two ways:-
Amount of kneading:

• 200 strokes kneading
• 500 strokes kneading

Lets see how the procedure of making the bread

• Add yeast to 59 ml water. Barely melt the shortening. Place the sugar, salt, and remaining 59 ml water in a mixing bowl and add the shortening and then the yeast-water mixture. Gradually begin adding the flour while mixing slowly. 

• After dough is made trying to make it smooth, non-sticky, rather soft dough. By adding a bit by bit of flour. 

•  Knead the dough on a flat surface pushing firmly with the heel of both hands before rotating the dough 90 degree and repeating the process for the 200 stokes and 500 strokes. 
• Put it inside the  greased loaf pan and spread butter and a bit of flour.

•  Let it rise for 30 minutes at 32°C inside the dough proofer.

• Preheat oven to 220°C.
• After the rise of the dough is done take it out from the dough proofer and put the dough on the flat surface and punch dough down after estimating the volume of the risen dough.
•  Next is the PROOFING. Allowing the dough to rise after it has been shape and after been bake.
•  Shape into a loaf and place in a greased loaf pan, and return to the dough proofer for 30 minutes more.
•  Lastly after the loaf shape dough is finish with the final fermentation now is to bake it inside the preheat oven for 15 minute.

 

Final result after the bake:-

Assessment of the value of kneading and the potential for making substitutions in Bread recipes:-

Treatment	Volume (ml)	Crust		Interior Cells		Interior color	Tenderness (chews)	Flavor
		Color	Texture	Uniformity	Cell size
1.       Kneading d. 200x	60g	Brown	Crust	Ununiform		Yellow	33	Sour
e. 500x	50g	Darker brown	tough	ununiform		Bright yellow	31	sour

1st Week - 27th January 2011

This is the 1st week we all started the class in the kitchen. before chef Zaid started the class he gave us a paper draft for each of the team in our section, the draft paper containing some of the experiment on food..


For the 1st experiment ( 27 january 2011) chef zaid ask us to baked a cake called 'angel cake'.


This is the example of the basic ingredient for the recipe:

10 g sugar

15 g cake flour

41 g egg whites

32 g sugar

0.6 g cream of tartar

0.1 g salt

For the our team experiment we have do this experiment:

1. Varying cream of tartar:-

- no cream of tartar 

- double cream of tartar

2. Varying the amount and type of flour:-

- all purpose flour

- decreased of cake flour

So, lets see what happen in kitchen....

~the basic recipe ingredient for the angel cake~

~are preparing the ingredient for the 'angle cake'~

~the ingredient for the angel cake ( without the cream of tartar ) ~

~ the ingredient for angel cake ( with 2 time cream of tartar compare to the basic ingredient ) ~

~the ingredient for angel cake ( with the change of flour, from cake flour change into all purpose flour )

~the ingredient for angel cake ( with less of cake flour ) ~

this is some of the picture around the kitchen...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

~finish gathering all of the 5 experiment ingredient~

~right now we are mixing the ingredient one experiment follow by the other experiment~

~fill in the mixture of the ingredient of angel cake inside a case and weight is taken for each and one of the experiment~

~ bake in an oven 177 C~

~this is the result of the experiment~

Treatment	Baking time (minute)	Volume	Exterior		Texture of crumb	Tenderness
			color	Shape
1.       Folding a.       20x	20	72gm	Golden brown	Crack	Crunchy	8
2.       Cream of tartar A.      none	23	53gm	White	Crack	Soft	12
b.      2x	23	54gm	White	Crack	Soft	7
3.       Flour a.       All purpose	23	54gm	White	Crack	Soft	4