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
Crust:
- colour - golden brown
- texture - hard
Interior Cells:
- uniformity - rubbery
-cell size - well
Interior Colour - light yellow
Tenderness (chews) - 8
Flavour - mild
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