3rd week- Fruit Leather

Before task:

Objective:

This week, chef gave us our last experiment before we start our own experiment. This week he asked us to do fruit leather by using dragon fruit.

During Task:

The ingredients are:

Dragon fruit-2 1/2 cup

sugar- 25g

Method:

Peel the dragon fruit

Once done peeling, cut the dragon fruit into small pieces 

This is the ingredient before we blend it.

Then add the dragon fruit into the blender. Blend it till smooth.

After blend, add sugar into it and stir the sugar till dissolve.

The image of blended dragon fruit and dissolve sugar.

Line in jelly roll pan with parchment paper and spread the fruit evenly in the pan. 

Dry in the oven at 100'C between 2 1/2 hours or dry until completely dry and no longer sticky.

This is the result after drying it for 21/2 hours.

After Task:

                                                   Chart 12.2.3: FRUIT LEATHERS

TREATMENT	COLOR		FLAVOR	TENDERNESS	TEXTURE
	BEFORE	AFTER
Dragon Fruit	White	Dark Brown	Bitter	Flaky	Crunchy

Conclusion:

What we can conclude is that sugar is a preservatives substance that can preserve food or fruits.

2nd Class- Yeast

 This week, chef taught us about yeast. So we had been assigned to do a bread with a basic formula but different amount of kneading. We had to do:


a) no kneading- which means do a basic formula but without any kneading
b)50 kneading- which means do a basic formula but with 50 strokes of kneading


Before the task:
Chef gave us a few explanation about the difference of all purpose flour, bread flour and cake flour. Then we weight the basic formula which is

Basic Formula of Bread:

7g of yeast

118ml of water

4g of shortening

6g of sugar

3g of salt

200g of all purpose flour

 During the task:                                           

 Method:

first add shortening and yeast that mix with 59ml of water

Then add sugar, and salt. Stir till dissolve

Then add flour slowly and mix till a dough

Picture of no kneading

knead for 50 time

After rest for 30 minutes, then you

Then you roll it

Once done rolling, then rest another 30 minutes. Once rested for 30 minutes, bake in the oven that which is preheated under 220'C and for 15 mintues.

Once is done, remove from the pan and immediately place on a cool wire rack.

After Task:

 As usual, we had our tasting time

and

 this is our table result.

Treatment	Volume	Crust		Interior Cells		Interior  Color	Tenderness (#chews)	Flavor
		Color	Texture	Uniformity	Cell Size
1.Kneading    a) None	71g	Light Brown	Soft	Uniform	-	Light   Brown	20	A bit Sour
b) 50x	75g	Brown	Extra soft	Un- uniform	-	Brown	20	Plain

 Conclusion:
  What we can conclude that the amount of kneading will affect the volume of the bread. The perfect bread, we must knead between 100-200 strokes.

That is it for this class, see u next class...

1st week class

1st week class, we had been assigned to do some experiment on Angel Cake


We had to do:

1. A basic formula angel cake
2. A over-beating of the egg whites 
3. An under-beating of the egg whites

Basically, we need to observe the difference between all this 3 cakes


The recipe for the basic formula is:

• 10g of sugar
• 15g of cake flour
• 41g of egg whites
• 32g of sugar
• 0.6g of cream tartar
• 0.1g of salt

So, for over-beating of the egg whites means we beat the egg whites too long, while under-beating means we beat the egg for a while.


This is the images of the angel cake before we bake it

                                                                    basic angel cake

                                                                over-beating angel cake

                                                              under-beating angel cake


and this is the product of our cake after baking it:

                    from left:over-beating cake, under-beating cake and basic angel cake  

                                                                     Basic angel cake

                                                                      Over-beating angel cake

                                                                     Under-beating angel cake


After the experiment done, we realized that the frequent of beating the egg whites can effect the taste, texture, the volume and the tenderness of the angel cake.

Food Inovation and Design Weekly's Report

Our group members:
Imran Audi bin Mohd Onn Yap (KJC0950037)
Diyana Shazwani bte Abdullah Sani (KJC0950009)
Ahmad Faqih bin Salleh (KJC0950181)
Mohd Nazrin bin Abdullah Jawawi (KJC0950483)
Mohd Fais bin Zulkaply (KJC0970224)