Saturday, February 6, 2010

PS : Im New To Blogging

This is the 1st few time im using blog so im not familiar to it. I might not able to decorate and modify the blog as nice as other people but i try to get the hang of it k thx ^^

Thursday, February 4, 2010

2nd day of class!

This time i did not have to work by myself my teamate sharul was here this time plus we have additional new teamate Amar to help us out. So im feeling very relieve as i would'nt have to work alone like the 1st class.

This time we are making breads. Some of them get to make wheat gluten and some of us get to make yeast breads.

The question that we get is :

2. Amount of flour

b. Excess flour - prepare the basic formula , but have a weighed amount of flour available during the kneading process. Work as much of this flour as possible into the dough during the kneading process. This is done by generously and frequently adding flour to the board. Weigh the flour remaining after kneading to determine the total amount of flour in the dough. Note how the handling characteristics changed during the kneading as more flour was worked in.

chart 9.2

b. excess 10g

Volume (ml) - 50g

- colour - golden brown
- texture - hard

Interior Cells:
- uniformity - rubbery
-cell size - well

Interior Colour - light yellow

Tenderness (chews) - 8

Flavour - mild

Tuesday, February 2, 2010


Today is the first class of food innovation and design. I was late for class and my teamate are absent today so i have to do all the works by myelf sobz~~
Today we baking Angel Cake.

Tonight i hand over my report to my teamate Sharul cause my computer spoiled.
So hope lecturer don't check our report so early.

I do the question 5. B and C

B. Increased sugar - Prepare the basic formula , but use 13g sugar for the first weight and 38g sugar for the second weight.

C. Excess sugar - Prepare the basic formula , but use the 17g for the first weight sugar and 50g for the second weight.

10g Sugar (change to B. and C.)
15g Cake Flour
41g Egg Whites
32g Sugar (change to B. and C.)
1.0g Cream Of Tartar
0.1g Salt

Preheat oven to 350F(177C) except for procedure 6,which has separated baking directions.

Line the bottom of each individual loaf pan (6"x21/2"x2") with wax paper cut to just fit.

DO NOT grease the sides of the pan!
Sift flour and first weight (10g) 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 32g sugar.

Beat whites until peaks just bend over. Sift 1/4 of the flour-sugar mixture over the whites.
Fold in gently with 10strokes using a rubber spatula.

Sift the second 1/4 of the flour-sugar mixture over the whites and fold in gently with 10strokes, followed by the same process for the third addition.

Sift the final 1/4 of the flour-sugar mixture over the foam and fold 20strokes to completely blend the mixture. (making a total of 50 folding strokes with the rubber spatula).

Gently push and weight 99g 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.

Bake until the surface springs back when touched lightly with a finger (~30minutes).
Record the baking time.

Cool in an inverted position with air circulation under the pan. When almost cool, remove from the pan.

Report :


b.120% sugar / 162% sugar

baking time - 40minutes / 40minutes

Volume - increas / increase

exterior ;

Colour - dark brown / dark brown

Shape - very rough / rough

Texture of Crumb - sticky / smooth

Tenderness (chews) - 5 / 6