tag:blogger.com,1999:blog-11601888444439691152024-02-07T11:08:53.177-08:00All About FoodKumpulan Hijauhttp://www.blogger.com/profile/11928171101163555593noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1160188844443969115.post-61022154634842490772010-02-06T20:03:00.000-08:002010-03-24T04:00:25.417-07:00Second Test-BreadsThe 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.<br /><br />The two ways amount of kneading bread are:<br /><br />1) No kneading<br />2) 50 strokes kneading<br /><br /><br /><div style="text-align: center;"><span style="color: rgb(255, 0, 0);">INGREDIENTS</span><br /><br /><div style="text-align: center;">7g ( 1 PKG ) Yeast, dry<br />118 ml ( 1/2 c ) water at 35c<br />4 g ( 1 tsp ) Shortening<br /><div style="text-align: center;">6 g (1 1/2 tsp ) Sugar <br /></div> 200 g All purpose flour <br /><br /><br /><br /><br /><br /><span style="color: rgb(255, 0, 0);"><span style="color: rgb(0, 0, 0);"></span><br /></span><br /> <br /></div></div>Kumpulan Hijauhttp://www.blogger.com/profile/11928171101163555593noreply@blogger.com0tag:blogger.com,1999:blog-1160188844443969115.post-27556034638117632542010-02-01T03:12:00.000-08:002010-02-09T08:08:24.719-08:00Our First Experiment-Angel CakeExperiment 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.<br /><br />There are two way of beating the whites.<br /><br />a) Under-beating-beat<br /><br />b) Over-beating<br /><br /><br /><div style="text-align: center;"><span style="font-weight: bold;">ANGEL CAKES</span><br /></div><br /><div style="text-align: center;"><span style="color: rgb(204, 0, 0);">10g Sugar</span><br /><span style="color: rgb(204, 0, 0);">15g Cake Flour</span><br /><span style="color: rgb(204, 0, 0);">41g Egg whites</span><br /><span style="color: rgb(204, 0, 0);">32g Sugar</span><br /><span style="color: rgb(204, 0, 0);">0.6g Cream of Tartar</span><br /><span style="color: rgb(204, 0, 0);">0.1g salt</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYxgnjqrnIZBtHRlDvD0fFOn4zAecKPNLcDZ2qNKa_G3bikfXSFbpD0eSUhyphenhyphenWFsviZi4g_8HueotW339DN7KPUD2dJL0VHnwVGVVR9lBJrE1WCPz-F-yVWRNYzPsrEIgDtPeeT-7SDjjf/s1600-h/DSC00215.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYxgnjqrnIZBtHRlDvD0fFOn4zAecKPNLcDZ2qNKa_G3bikfXSFbpD0eSUhyphenhyphenWFsviZi4g_8HueotW339DN7KPUD2dJL0VHnwVGVVR9lBJrE1WCPz-F-yVWRNYzPsrEIgDtPeeT-7SDjjf/s320/DSC00215.JPG" alt="" id="BLOGGER_PHOTO_ID_5436211831850465906" border="0" /></a><br /><br /><br /><br /><div style="text-align: left;">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.<br /></div><br /><br /><div style="text-align: left;"><br /></div></div>Over-beating : The whites are beaten until they are brittle and dry.<br /><br /><br /><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVkIxtlcJM_D_v3vM-G-TXKGZsExs574z3a9XzTf5YrdXZjVy1Bn_unhq5_qQMmNTilw5rkdsKRSbbF9LvY31PnTRz0Xv86QwxxJ5oFF1vf-09bPk1u6lOkG2qyQnlBBC0GO1rRchDE0M/s1600-h/DSC00220.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVkIxtlcJM_D_v3vM-G-TXKGZsExs574z3a9XzTf5YrdXZjVy1Bn_unhq5_qQMmNTilw5rkdsKRSbbF9LvY31PnTRz0Xv86QwxxJ5oFF1vf-09bPk1u6lOkG2qyQnlBBC0GO1rRchDE0M/s320/DSC00220.JPG" alt="" id="BLOGGER_PHOTO_ID_5436214223513482370" border="0" /></a><br /><br /><br /><br />Above picture shows the product after being cooked in a oven (preheated to 177 Celcius)<br />and baked for 20 minutes.<br /><br /><br />Under-Beating (the above) ;<br /><br />Baking times-20 minutes<br />Volume- Maintain<br /><br />Exterior<br />Color-brown<br />shape-maintain and foamy<br /><br />Textures of crumb-very flat<br />Tenderness -soft<br /><br />Comments:<br /><br />Under-beating procedure produce better shape,taste,color and chewness for Angel Cakes.<br /><br /><br /><br /><br />Over-beating (the bottom) ;<br /><br />Baking times-20 minutes<br />Volume-Less<br /><br />Exterior<br />Color: Light Brown<br />Shape: Flat<br /><br />Texture of Crumb-too soft and fragile<br />Tenderness-Hard to Chew<br /><br />Comments:<br /><br />Over-beating procedure produce low quality product of Angel Cakes and not recommended.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></div>Kumpulan Hijauhttp://www.blogger.com/profile/11928171101163555593noreply@blogger.com0tag:blogger.com,1999:blog-1160188844443969115.post-8507224761451946852010-01-27T07:57:00.000-08:002010-02-09T08:08:44.722-08:00Hi Chef Zaid!!!We are from Kumpulan Hijau welcome you to our new blog.<br />Welcome and enjoy the creativity world of food.Kumpulan Hijauhttp://www.blogger.com/profile/11928171101163555593noreply@blogger.com0