Final Lab Test!

Today is the last day to lab test our product before the food exhibition at unitar student lounge on 14th of April. Because of some difficulties we are just making the muffin only as our product.

This is all the ingredients we using in our recipes:



This is the process of making tamarillo muffin:


















Tamarillo Muffin

Ingredients:

230gm butter
250 castor sugar
265 soft flour
1 tsp baking powder
1 tbsp salt
5 eggs
1 tsp vanila essence
tamarillo jem filling

Method:

1. Beat butter and sugar till fluffy
2. Add in eggs and vanilla essence
3. Add in flour and mix until just combined
4. Fill in cup cakes 2/4 then fill in tamarillo jem then pour in 1/4 in then bake at 350 farenheit / 180 degree celcius for 20-25minutes.

Timeline of experiment:

1hour

Conclusion :

Muffin with tamarillo filling taste very nice and is a good combination.
Sadly the muffin did not raise up as expected. So next time we have to add more baking powder into the recipe.

4th lab test!

This week me and sharul was sick. So only ammar came to do the lab test. So Sharul did not come and supply the tamarillo tomato so again he have to do the blueberry muffin.

Blueberry Muffin

Ingredients:

230gm butter
250 castor sugar
265 soft flour
1 tsp baking powder
1 tbsp salt
5 eggs
1 tsp vanila essence
blueberry filling

Method:

1. Beat butter and sugar till fluffy
2. Add in eggs and vanilla essence
3. Add in flour and mix until just combined
4. Fill in cup cakes 2/4 then fill in blueberry then pour in 1/4 in then bake at 350 farenheit / 180 degree celcius for 20-25minutes.

Timeline of experiment:

1hour

Conclusion:

The muffin taste great. It will taste much better with tamarillo filling in it.We will try it next week.

3rd lab test

This week we plan to make muffin with tamarillo jem filling. This time sharu did not bring the tamarillo tomato so we just test the muffin with blueberry fillings.

Blueberry Muffin

Ingredients:

230gm butter
250 castor sugar
265 soft flour
1 tsp baking powder
1 tbsp salt
5 eggs
1 tsp vanila essence
blueberry filling

Method:

1. Beat butter and sugar till fluffy
2. Add in eggs and vanilla essence
3. Add in flour and mix until just combined
4. Fill in cup cakes 2/4 then fill in blueberry then pour in 1/4 in then bake at 350 farenheit / 180 degree celcius for 20-25minutes.

Timeline of experiment:

1hour

Conclusion:

The muffin taste great. It will taste much better with tamarillo filling in it.We will try it next week.

2nd lab test!

Today our group decided not to do wasabi konyaku because majoriti people in our class are not familiar with wasabi taste especially with konyaku. So today we are going to do only the tamarillo jem and this time we have to make the taste better and the texture to be thicker. Last week we did not blend the fruit and we mix the seed together. This week we are gonna blend the fruit then remove the seed. The outcome is so much better compare to last week , so is the taste.

List of Ingredients and Plan to be use

Tamarillo mint jam

Ingredient:

• Tamarillo (20nos)
• Dry strawberry (5nos)
• Mint (5nos)
• Sugar (small cup)
• Lemon (according to taste)


Procedure :


1. Peel the tamarillo, and then chop finely.Blend it then remove the seed. Place in a large pot with the water. Bring to the boil and simmer until the fruit is soft. Then remove all the seed. Add the sugar, stirring well to dissolve.
2. Bring the mixture back to the boil, and then boil rapidly for 30 minutes or longer. Last we add dry chop strawberry, lemon zest and mint.
3. Pour into warm sterilized bottles and seal it.

Timeline of the experiment

1hour 30minutes - 2 hour 30minutes
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scooping the fruits

chopping dry strawberry


boil the water 1st



ammar's turn to stir the boiling jem

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Conclusion : The jem was great. The taste is great , the colour and texture as well. This time the texture is thick but then after it had been chill , it became hardern then regular jem texture. So the next class we know the texture for the perfect tamarillo jem. The next class we going to use the tamarillo jem filling for muffins.

1st lab test for wasabi konyaku and tamarilo jem!

1st we have come up with wasabi konyaku , bergedil tauhu and tamarilo jem unfortunately Miss Nina only pick wasabi konyaku and tamarilo jem.
So this is the recipe and procedure for making these 2 recipes.

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Wasabi Konyaku

Ingredient:

500ml water

120g konyaku powder

1tbsp wasabi (or more according to taste)

1 tbsp green colouring

Procedure:

1. Boil the water, and then put it on slow fire. Then pour in the konyaku powder and stir it for 5 minutes.
2. Pour in a bit of hot water unto the wasabi in a bowl and stir until completely dissolve. Then pour the mixture of water and konyaku and stir it.
3. After that pour it into mould then leave it in fridge to cool down

Timeline of the experiment

30minutes – 45 minutes

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ingredient

boiling the water

stir constantly


here the wasabi konyaku

Conclusion : After the wasabi konyaku been chill in chiller it actualy taste just nice and unique. It won't taste weird to me but i not sure with people that does'nt like to eat wasabi.
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List of Ingredients and Plan to be use

Tamarillo mint jam

Ingredient:

• Tamarillo (20nos)
• Dry strawberry (5nos)
• Mint (5nos)
• Sugar (small cup)
• Lemon (according to taste)


Procedure :


1. Peel the tamarillo, and then chop finely. Place in a large pot with the water. Bring to the boil and simmer until the fruit is soft.Then remove all the seed. Add the sugar, stirring well to dissolve.
2. Bring the mixture back to the boil, and then boil rapidly for 30 minutes or longer. Last we add dry chop strawberry, lemon and mint.
3. Pour into warm sterilized bottles and seal it.


Timeline of the experiment

40minutes-1hour30minutes

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ingredient for tamarillo jem

sharu scooping the seeds and flesh of the fruits he brought from cameron


boiling the fruits with sugar and dry strawberry

our tamarillo jem!

Conclusion : The jem turn out to be not thick enough although it had been chill for quite some time. The taste need to be improve in the next class.

3rd week of the class

This report is for the 3rd week of the class. Miss Nina assign each group to do with different type of fruits.

21/2c Kiwi, hulled and cut in half 25g Sugar

Puree kiwi in a blander until smooth,stir in sugar. Line jelly roll pan with aluminum foil and fasten it to the edges with masking tape. Spread the fruit evenly in the pan. Dry in oven at 140F (60C) until completely dry and no longer sticky (approximately 12hours). Remove from aluminum foil and roll up. Wrap the roll tightly in aluminum foil and store at room temperature in a tightly closed plastic bag or container. NOTE : Kiwi leather can be made using 1 1/2lb of ikiw (peeled,cored,and pureed), 90ml water,75g sugar, and 0.8g cinnamon.

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Some changes has been made, such as we only had 4hours for the fruit to dry in the oven instead of 12hours.

Each group were assigned to do 2tasks, by using the normal ingredients Sugar and also by using Honey.

a. Control - Prepare the basic formula. Note the time required to dry.

c. Honey,140F(60C) oven- Prepare basic formula, but substitute 30ml honey for the sugar. Dry in oven at 140F. Note the time required to dry.

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sharu and ammar cutting the kiwi

our kiwi!

sharu blending the kiwi







put in the pre-heat overn

tadaa our masterpiece so many people want to try hehe!

The result :

Sugar-
Color : Yellow-ish Brown
Flavor : Sweet and sour
Tenderness : A bit sticky & can be rolled
Texture : Bit rough

Honey-
Color : Yellow-ish Brown
Flavor : Sweet and just nice
Tenderness : A bit sticky & can be rolled
Texture : Bit rough and shiny

As a conclusion both of it we took out at the same time and the one with honey have better taste compare to the one we use with sugar. ^^