Second Test-Breads

The objective of the experiment is to test the amount of kneading to the dough. Two step has been taken that is no kneading to the dough and 50 strokes kneading to the dough.

The two ways amount of kneading bread are:

1) No kneading
2) 50 strokes kneading

INGREDIENTS

7g ( 1 PKG ) Yeast, dry
118 ml ( 1/2 c ) water at 35c
4 g ( 1 tsp ) Shortening

6 g (1 1/2 tsp ) Sugar

200 g All purpose flour

Our First Experiment-Angel Cake

Experiment was held on 27th January 2010. The objective of the experiment is to outline the best cooking method for making an angel cake with optimum texture, volume, and tenderness. This group task is to varying the amount of beating of the whites.

There are two way of beating the whites.

a) Under-beating-beat

b) Over-beating

ANGEL CAKES

10g Sugar
15g Cake Flour
41g Egg whites
32g Sugar
0.6g Cream of Tartar
0.1g salt

Under-beating : Based on the recipe, the ingredients are prepared based on the basic formula, but the whites are beaten to the point where they will not quite hold a peak.

Over-beating : The whites are beaten until they are brittle and dry.

Above picture shows the product after being cooked in a oven (preheated to 177 Celcius)
and baked for 20 minutes.


Under-Beating (the above) ;

Baking times-20 minutes
Volume- Maintain

Exterior
Color-brown
shape-maintain and foamy

Textures of crumb-very flat
Tenderness -soft

Comments:

Under-beating procedure produce better shape,taste,color and chewness for Angel Cakes.




Over-beating (the bottom) ;

Baking times-20 minutes
Volume-Less

Exterior
Color: Light Brown
Shape: Flat

Texture of Crumb-too soft and fragile
Tenderness-Hard to Chew

Comments:

Over-beating procedure produce low quality product of Angel Cakes and not recommended.

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